GLENDALE Ariz — If Blaine Gabbert wants to prove

first_img GLENDALE, Ariz. — If Blaine Gabbert wants to prove that he is the Cardinals‘ quarterback of the future, the next four weeks would be a good time to show it.In three starts, Gabbert is 1-2. He has thrown six touchdowns to five interceptions, he’s been sacked nine times and he has looked very much like a career backup.“Up and down,” coach Bruce Arians said in assessing Gabbert’s three starts. “I think he has had his really good moments and then some poor decisions and poor moments — mostly not decisions; more throws. A lot of that can come with chemistry with guys but I think that roller coaster, you’d like to just see it even out a little bit.” Gabbert offered little insight on his self-evaluation when asked after Sunday’s game.“It’s so week-to-week,” he said. “I’m just trying to improve each and every week. There’s going to be bumps in the road, but my biggest focus right now is being a leader in that huddle; being a leader for this football team.”At least publically, the Cardinals continue to profess confidence in their QB.“Blaine can make all the throws,” receiver Larry Fitzgerald said. “This is the second week in a row now he’s been able to extend plays with his legs and get valuable first downs for us. That’s what he’s always done throughout his career.“I think it’s a big help that Blaine is playing. He has started a lot of games (in his career) so nothing really rattles him out there. He’s got a great understanding of what we’re trying to do conceptually and we’re going to continue to build around him.”With little left to play for other than evaluation, Arians said there will be no going back to Drew Stanton, who lost his starting job to Gabbert after injuring his knee against the Seattle Seahawks. The Los Angeles Rams’ defensive front is formidable, but Gabbert had some help from the running game in the first half of Sunday’s 32-16 loss at University of Phoenix Stadium. He couldn’t take advantage.Gabbert completed 18 of 32 passes for 221 yards but he threw two first-quarter interceptions that got the Rams off and running, allowing them to play with a lead throughout the afternoon.The first of those picks came on the Cardinals’ first drive when Gabbert threw on the run instead of opting for better technique. He underthrew J.J. Nelson and Lamarcus Joyner picked it off.“Just a bad decision to throw the ball on the run,” Arians said. “He knew he had the post and he knew the post was going to be open. Roll out and get your feet set. Don’t try to throw it down there on the run.”Gabbert’s second interception was a pick-six to Alec Ogletree that gave L.A. a 16-0 lead. He missed a chance to make up for it when he overthrew Ricky Seals-Jones deep down the left side on what would have been a touchdown early in the fourth quarter. Phil Dawson’s 45-yard field goal attempt that followed was blocked.Just as troubling as the interceptions is Gabbert’s career pension for taking sacks, an issue that hadn’t cropped up in his first two starts. His mobility is one of his greatest assets, yet on a couple occasions Sunday, he seemed paralyzed by indecision instead of just getting rid of the ball and living to play another down. Derrick Hall satisfied with D-backs’ buying and selling “That’s a really good front but you’ve got to get the ball out of your hand, too,” Arians said.In some ways, this late-season evaluation of Gabbert is unfair. The Cardinals offensive line is playing shorthanded, running backs David Johnson and Adrian Peterson are injured, and the receivers — aside from that guy who’s been doing it for 14 seasons — haven’t contributed much to the cause.Imperfection is reality in the NFL, however, and Gabbert won’t have many more shots to shed his underachiever label.“After the first quarter he settled down,” Arians said. “I would have liked to see a little more composure right there at the end. We didn’t handle the ball when he got it back at the five-minute mark and we needed to get two scores. As a whole unit, we crumbled right there.”Gabbert isn’t under contract next season. He knows these final four weeks are part of a critical audition, but he is trying to maintain a big-picture approach.“Not every play is going to be perfect,” he said. “You’re going to throw interceptions. It’s my job to minimize those. At the same time, you’ve got to keep swinging. You can’t let one bad play turn into 10 bad plays. You’ve just got to flush it and move on.” 22 Comments   Share   Arizona Cardinals quarterback Blaine Gabbert (7) throws as Los Angeles Rams defensive end Morgan Fox (97) pursues during the second half of an NFL football game, Sunday, Dec. 3, 2017, in Glendale, Ariz. (AP Photo/Rick Scuteri)center_img Grace expects Greinke trade to have emotional impact “We’ll stick with Blaine right now and see what happens,” Arians said. “He’s been improving each week. We’ll see what he’s got.” The 5: Takeaways from the Coyotes’ introduction of Alex Meruelo Former Cardinals kicker Phil Dawson retires Top Stories last_img read more

Go back to the enewsletter Uniworld Boutique River

first_imgGo back to the enewsletterUniworld Boutique River Cruise Collection has confirmed the introduction of new, innovative dining options across all of its luxurious all-inclusive river cruise ships. The fresh culinary programming includes options such as progressive dinners and cooking lessons with expert chefs.“Our culinary team are devoted to creating the ultimate dining experience,” says Ellen Bettridge, CEO and President of Uniworld Boutique River Cruise Collection. “We take pride in bringing a taste of each destination on board our ships, while providing a variety of dining options for our guests. From cooking with the renowned chefs on board to tasting regional wine from local vineyards, we are bringing our guests completely authentic and immersive culinary moments.”Uniworld’s alternative dining options include:Progressive Dinners: Unique to river cruising, progressive dining is available on all of Uniworld’s Super Ships sailing throughout Europe. The experience enables guests to eat each course in a new location on the ship, bringing them to multiple dining venues on board their floating boutique hotel. From entrées in the galley to dessert on the top deck, guests will discover hidden-gem spots throughout their meals. Menu offerings vary for each sailing, as the dishes change per chef, destination, season and region. For example, regional menu items may include soup of the day served with puff pastries, homemade seafood cigar with sweet chilli dip, beef roulade, fresh locally sourced vegetables, refreshing sorbet and more.Max’s restaurant aboard SS BeatriceAlternative Dining: Several of Uniworld’s restaurants, including Max’s restaurant on the newly renovated S.S. Beatrice, offer intimate cooking classes where guests can create local European cuisines alongside the chef such as wiener schnitzel and goulash. La Cave du Vin on S.S. Joie de Vivre offers an exclusive hands-on dining experience, where guests select fresh ingredients and prepare a seven-course meal with the ship’s onboard chefs, such as foie gras from the region, lamb de Provence, regional desserts and cheeses. Additionally, River Countess’ restaurant L’Osteria opens with Italian antipasto, fresh market salads, various types of al fresco pizza freshly made from the ship’s professional pizzaiolo (pizza maker), breadsticks from the local markets, freshly cut prosciutto di Parma and local sweets.Al Fresco Dining: On five of Uniworld’s ships – including River Empress, River Princess, River Countess, River Duchess and River Queen – guests can dine on the top deck, al fresco. Whether it’s enjoying a four-course meal under the stars or viewing sites along the river, this dining experience is the perfect way to celebrate a special occasion, at no additional cost.The cinema aboard SS AntoinetteFarm-to-Ship Cuisine: Uniworld’s “Farm-to-Ship” approach brings local dishes and ingredients on board, created by their master chefs. With meat and vegetables sourced from just kilometres away, guests can fully immerse themselves in the culture of each destination they visit and eat produce that is native to that specific region. Menu items reflect the local cuisine and range from French onion soup in Paris to homemade apple strudel in Vienna.Room Service Available 24/7: In addition to experiencing farm-to-ship cuisine at one of Uniworld’s many restaurants, all of Uniworld’s European voyages include room service that is available to guests 24/7, at no additional cost. Guests can have the destination’s most beloved cuisines delivered to their suite or cabin, the bar, top deck or lobby, any time of the day.Craft Cocktails and Regional Wine: The cocktails, much like Uniworld’s ships, are one-of-a-kind and inspired by the destinations visited. For example, the “Sassy Bordeaux” cocktail evokes the region with Lillet Blanc, its signature aperitif, and fresh, local tarragon. The ships’ bars offer local craft beer, specialty cocktails, regional wine and tastes of family-owned vineyards. Uniworld’s European ships are fully stocked with approximately 115 premium liquors, over 90 of which are complimentary throughout the cruise.Claude’s aboard S.S. Joie de VivreGo back to the enewsletterlast_img read more