April 26--I hate the Cubs
- Thread starter Bob Montgomerys Helmet Hat
- Start date
Man the averages of the bottom 4 in this lineup are just awful. No option at SS since we need the deficit it's really awful.
I posted above that rumor had it he particularly wanted to go to Chicago, for some unknown reason.
The one day I was in Chicago I had that pizza, which is not a pizza, but whatever it was was very tasty.
My first thought was that Ref could have caught that. My second was that if he dove he probably would have broken his wrists, ankles, and/or ribs the way this season has gone so I'm okay with him letting it drop.
Can I tell you guys something I'm excited about?
Nick Yorke, our up-and-down first round pick from the 2020 Covid/sign stealing draft, is off to a really interesting start in Portland.
He's got a nice but unexceptional line: .267/.343/.467, for an .810 OPS. Pretty good, especially because as a 22 year old he's still young for the level.
But in his first go round in AA, he had a really similar line (.785 OPS) with a touch less SLG. So why is he repeating the level? Last year, he struck out 25% of the time. He was very young for the level, but the whole idea of Nick Yorke was supposed to be contact skills, so it was kind of ominous.
It's still April, obviously, but the first stats to stabilize are things like contact and strikeout rates. And so far this season his K% is only ~15% while his walk rate has held around 9%. So he has basically the same slash line, but it's come on a much lower BABIP because he's been putting the ball in play more. And it doesn't seem to be a case of not striking out because he's swinging earlier in counts, because his BB% is unchanged.
This is a really good sign IMO for him getting back on track as a legit prospect. I think he'll be the first of our big prospects up to Worcester, and probably the first to Boston, too.
Nick Yorke, our up-and-down first round pick from the 2020 Covid/sign stealing draft, is off to a really interesting start in Portland.
He's got a nice but unexceptional line: .267/.343/.467, for an .810 OPS. Pretty good, especially because as a 22 year old he's still young for the level.
But in his first go round in AA, he had a really similar line (.785 OPS) with a touch less SLG. So why is he repeating the level? Last year, he struck out 25% of the time. He was very young for the level, but the whole idea of Nick Yorke was supposed to be contact skills, so it was kind of ominous.
It's still April, obviously, but the first stats to stabilize are things like contact and strikeout rates. And so far this season his K% is only ~15% while his walk rate has held around 9%. So he has basically the same slash line, but it's come on a much lower BABIP because he's been putting the ball in play more. And it doesn't seem to be a case of not striking out because he's swinging earlier in counts, because his BB% is unchanged.
This is a really good sign IMO for him getting back on track as a legit prospect. I think he'll be the first of our big prospects up to Worcester, and probably the first to Boston, too.
Oh, by the way, I watched a bit of Detroit baseball this afternoon, and they, too, have 100 times better camera work than NESN. Their pitcher was so pink his cheeks looked like an English baby's. We never get such clear, crisp photography for our games.
So sick of this team being so horrible at Fenway. It’s ridiculous and appalling and has been going on since September.
There’s no way the jump throw there was better than stopping, setting, and throwing hard across the diamond.
Not that I’m complaining, I just never understand it.
Not that I’m complaining, I just never understand it.
Reyes , Dallbec and Valdez bring nothing offensively. Have to hope for walks, errors or HBP.
Here in the City of Broad Shoulders we have two styles of pizza. First is the deep dish, which is consumed by locals only at birthday dinners so far as I can discern. (The tourists really keep those places afloat.) I like it too, but if it seems like it was a style of pizza invented by someone who had never actually had pizza, that's because that is one of the theories of its origin: Eastern European restauranteurs who had read about pizza and made something more like a giant burek with tomato sauce on top.
The other style is "tavern style," which is a salty and spicy pizza with a really thin crust with some crunch to it. Traditionally, this pizza is cut into squares and given away free with beer in working class bars like a kind of midwestern tapas; these days you generally have to pay for it. It's not great by the standards of someone raised on the East Coast, but it does pair really well with beer, and it is much more recognizable as pizza.
Walk with an 0-2 count. Wong waves at a low pitch, runner to second, steal of third, grounder bad bounce, a run.