I've just never understood everyone's fascination with Pedro Martinez. Sure, he's something like 100-6 in his past 5 seasons and has 3 Cy Youngs sitting on his mantle.
But when it comes to pitching in big games, he's pretty much a choke. 5 walks yesterday from a guy who is consistently near the top of the AL WHIP rankings every year, and 4 walks in the game before that? Last year he almost rips one of Don Zimmer's ears off, and this year he plunks Alex Rodriguez and Miguel Cairo in the same inning? The guy is clearly a headcase, and all the talent in the world isn't going to change that fact. He's definitely not Mr. October.
Watched pretty much the entire Red Sox-Yankees game yesterday, incidentally. Forget 6-hour miniseries about the Kennedys or women who torch their abusive husbands' beds, you could show this game over the course of 3 nights and it would make for riveting television.
Meanwhile, over in the NL, who knows what the hell is going on. Jeff Kent, he of the best porn-star mustache in baseball (sorry, Jeff Nelson) does a mean Carlos Beltran impression and hits a blast to knock off the Redbirds, who all of a sudden have their backs flat against the wall. Julian Tavarez even takes a page from Kevin Brown!
The Colorado Senate race continues to be interesting, with Pete Coors working his closing mojo. Supposedly, Kerry's supposed to be a closer...but with 2 weeks left, he's quite frankly running out of time.
By the way, I made my giambotta last night, and both of my guests asked for the recipe, Here it is:
2 lbs spicy Italian sausage
2 green bell peppers
2 red bell peppers
3 large baking potatoes
1 large yellow onion
1 cup white wine
1 tablespoon crushed garlic
Chop sausage into pieces. Skinning is optional, sometimes I do, sometimes I don't. Chop peppers into strips and then into 4 or 5 pieces. Dice onions. Take whole potatoes and parbake them, then chop into medium sized chunks.
Heat large pan over high heat (I actually use a wok) and toss in olive oil, garlic. Sautee for 2 minutes, add onions. Sautee onions until translucent, add peppers and sausage, cover and cook thoroughly for about 15 min. Uncover and add potatoes and wine (this is where it gets kinda soupy), stir them in throughly and let them soak up juices for about 5 more minutes. Enjoy!
I first started eating this when my great-grandmother made it back when I was a little kid.
But when it comes to pitching in big games, he's pretty much a choke. 5 walks yesterday from a guy who is consistently near the top of the AL WHIP rankings every year, and 4 walks in the game before that? Last year he almost rips one of Don Zimmer's ears off, and this year he plunks Alex Rodriguez and Miguel Cairo in the same inning? The guy is clearly a headcase, and all the talent in the world isn't going to change that fact. He's definitely not Mr. October.
Watched pretty much the entire Red Sox-Yankees game yesterday, incidentally. Forget 6-hour miniseries about the Kennedys or women who torch their abusive husbands' beds, you could show this game over the course of 3 nights and it would make for riveting television.
Meanwhile, over in the NL, who knows what the hell is going on. Jeff Kent, he of the best porn-star mustache in baseball (sorry, Jeff Nelson) does a mean Carlos Beltran impression and hits a blast to knock off the Redbirds, who all of a sudden have their backs flat against the wall. Julian Tavarez even takes a page from Kevin Brown!
The Colorado Senate race continues to be interesting, with Pete Coors working his closing mojo. Supposedly, Kerry's supposed to be a closer...but with 2 weeks left, he's quite frankly running out of time.
By the way, I made my giambotta last night, and both of my guests asked for the recipe, Here it is:
2 lbs spicy Italian sausage
2 green bell peppers
2 red bell peppers
3 large baking potatoes
1 large yellow onion
1 cup white wine
1 tablespoon crushed garlic
Chop sausage into pieces. Skinning is optional, sometimes I do, sometimes I don't. Chop peppers into strips and then into 4 or 5 pieces. Dice onions. Take whole potatoes and parbake them, then chop into medium sized chunks.
Heat large pan over high heat (I actually use a wok) and toss in olive oil, garlic. Sautee for 2 minutes, add onions. Sautee onions until translucent, add peppers and sausage, cover and cook thoroughly for about 15 min. Uncover and add potatoes and wine (this is where it gets kinda soupy), stir them in throughly and let them soak up juices for about 5 more minutes. Enjoy!
I first started eating this when my great-grandmother made it back when I was a little kid.
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