December 14, 2017: Swing and a Miss

Yesterday was my mom's 60th birthday, and between work and then my two podcasts, I missed my chance to call her. I of course remembered the date helplessly while recording my stupid pro wrestling thing. Well, we did talk the day before, partially about her birthday. Oh well.

42 thoughts on “December 14, 2017: Swing and a Miss”

          1. There is that. And if he turns out to be pretty good he can be shipped off to a port-a-potty that isn't in flames.

    1. My thoughts, for whatever anyone may think they're worth:

      Burdi's been hurt a lot, but he also has a lot of potential. I don't necessarily blame the Twins for leaving him unprotected, but it could come back to haunt them.
      Bard has missed a lot of time, too, but he recently turned twenty-seven and still hasn't pitched above AA. He could turn into something, but it's less likely.
      I'm not terribly impressed with Tyler Kinley. He strikes out a lot of guys, but that's about the only thing he has going for him. If they had a roster spot available, I'd rather they'd used it to keep Burdi than to acquire Kinley.
      Yancarlos Baez was an infielder until last year, when the Yankees turned him into a pitcher. I have no idea if he'll ever be anything or not, and I doubt anyone else does, either. The Twins obviously think he's worth taking a look at, and I can't say they're wrong.
      Sandy Lugo is a reliever with a lot of strikeouts. He looks like he might be good. On the other hand, he'll be 24 this season and hasn't pitched above Class A yet, so again, who knows?

          1. Rodney does wear his hat cocked, and he shoots an imaginary arrow when he finishes a save.
            Valverde did a funny dancey spasm.

            1. I don't hate the arrow shoot. I imagine that if he ends up saving a high enough percentage of his chances, MN fans will be fine with it, too.

              I like the move. It's a lot less than some teams spend on a closer, and anymore, closers seem like a year-to-year proposition, so I really like that we didn't tie ourselves up for 5 or 6 years, too.

      1. I'm reading now that its $4.25 million plus incentives that could go to six. Also, a $4.25 million option for 2019 with a $250,000 buyout. I'm still fine with it.

        1. I can't remember the last time a team really regretted putting incentives into a contract. In general, they seem very team-friendly.

  1. My latest work for PTC has me correcting track connections just outside the left field of Coors Field. Kind of neat when I turn on the aerial view and "hey, hello there!"

  2. I finally listened to the WGOM Xmas mix. Excellent work all around. I found a lot of new songs, my favorite Christmas Unicorn. Also loved the transition from Bing Crosby to Blackalicious.

    1. I was told I could still gram my food or something so I'm sure everything will be fine just fine.

      FZ SelectShow
      1. Look on the bright side! If your ISP screws with you gramming your food, you can also switch to another reasonably priced competitor who behaves better.

        On an unrelated note, we're still using a cheap cell phone and an extra line as a hotspot for our internet service because the other option is Comcast...

  3. OK I used up the rest of the homemade chicken stock referred to earlier as follows:
    This is for two (all my recipes are for two)
    Boyo Shrimp & Grits
    .5 lb de-veined large shrimp
    1.5 c. homemade chix stock (kinda jelly-like when cold, weird) with dash of water
    1/2 c. yellow corn grits
    3 green onions, chopped
    1 tsp minced garlic
    some Bacon, not a lot, chopped into pieces
    1.5 tbsp butter
    1/2 c. shredded cheddar cheese
    1 tbsp Pickapeppa sauce (you could use Worcestershire)
    salt
    ground pepper
    Bring the chix broth to boil, stir in the grits, add a tbsp of butter and cook till done - take off the heat.
    In a skillet, cook the bacon pieces, green onions, and garlic. Set aside.
    In the bacon grease, cook the shrimp, add a little olive oil if needed. When pinkish, add the bacon/onion/garlic mix. Add the grits and the cheese, and mix until blended. Nous arrivons, mes amies.

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