College Basketball

Indianapolis resident gets Final Four officiating call

INDIANAPOLIS (WISH) – Big Ten and Big East basketball fans have seen him on the sidelines. Agree or disagree with him, Bo Boroski isn’t phased by boo birds.

“There’s an expectation that opinions are going to be given. You need to be thick-skinned,” said Boroski.

The NCAA referee just reached a milestone in his career; officiating a Final Four game last week in Minneapolis.

“First and foremost, high honor,” said Boroski.

To put that into perspective, there are roughly 1,000 registered Division 1 officials. The NCAA chooses the best 100 for the Big Dance. As teams survive and advance, so do referees. 10 are chosen for the Final Four. After 19 years in the business, Boroski got his one shining moment.

“The emotions associated with that moment, walking up 32 minutes before the game. I can’t even describe it,” said Boroski.

It all started for Boroski at the age 22. The Hoosier transplant loved the game of basketball. That love has allowed him to officiate some of the biggest moments in college hoops. However, the job still presents its taxing moments.

“10/10 coaches would agree that consistency is the most important part of what we do. So if you can get through a game with between four to seven mistakes, you’ve done a pretty good job,” said Boroski.

Not only can officiating cause mental exhaustion, it can be physically taxing. Watch out for the bodies!

“I’ve been knocked down several times this year. I’m deceptively slow when it comes to speed,” said Boroski with a smile. “I don’t get out of the way very often!”

Like the coaches and players he officiates, Boroski has another career goal.

“Another Final Four. That’s the next goal. You get a taste of that, you just want it more,” said Boroski.

Atlanta, Boroski is ready to take your call.


How to make Apple Pie Tacos

INDIANAPOLIS (WISH) — It’s dessert … in a taco shell!

Apple Pie Tacos are easy, delicious, and kids love them! 

Apple Pie Tacos

9 soft street-taco shells (see note below)
2 tablespoons raw sugar 
1-1/2 teaspoon cinnamon, divided 
5 ROCKIT® apples, skin left on and diced
2 tablespoon raw honey 
1 tablespoon lemon juice 
2 teaspoons cornstarch 
1/4 cup water, plus more
coconut whipped cream 

1. Preheat oven to 375 degrees. On a plate, sprinkle raw sugar and cinnamon. Gently mix the two together. Spray both sides of the soft taco shells with nonstick cooking spray, then lightly dip both sides in the cinnamon mixture. 
2. Flip a muffin tin over. Place each cinnamon-coated soft taco shell between each of the muffin tins, so that the muffin-tin humps help the taco shell stay in place and formed. Place in the the oven and bake for 10 minutes. Remove and let cool completely. 
3. To make apple filling, combine chopped apples, honey, lemon juice and 1 teaspoon cinnamon in a small saucepan. Stir cornstarch into the 1/4 cup water and add to the saucepan. Heat on medium for about 10 minutes until apples are completely softened and gooey-thick. You may need to add more water — about another 1/4 cup — as the apples cook to create a sauce-like mixture. 
4. Spoon the apple filling into each of the taco shells. Top with coconut whipped cream and a sprinkle cinnamon, or a little granola.  Enjoy immediately! 

Apple Pie Tacos (WISH Photo/Annessa Chumbley)

Note: A tortilla that’s about 3-4 inches across works great. If you need to, you can take a larger wheat tortilla, and cookie-cut it using a 3-4 inch small bowl.