This was the next to last day of Spring Training and the Warhawks had completed their official schedule in Florida and played some reserve games today. The last of these was versus Allegheny which was a pleasant afternoon game which the Warhawks won easily. I have decided to dedicate this entry to third base as I will tomorrow to second. I have uploaded video of the third base warm ups and think these to be great snapshots of the proper form to field and throw from the third base position. Once again, the Warhawks are skilled in fielding through the ball and staying on their toes while getting their butts down and keeping all three eyes in full view.
On the next clip not much changes except that they are checking the runner at third before throwing over to first. Notice how the body continues to move and set up for the throw to first base. If the runner breaks for home, there will be plenty of time to adjust the body and to make an accurate throw home.
And finally, over to second base. Once again, the fielding is impeccable and the body is getting into position to deliver a quick and accurate throw.
After the days activities we relaxed to a nice plate of Spaghetti Carbonara back at the ranch. The recipe follows:
100g of bacon or pancetta
50g of grated pecorino romano cheese
50g of grated parmigiano cheese (or 100g of either if you cannot find both)
3 large eggs
350g spaghetti
2 plump garlic cloves, peeled and left whole
50g unsalted butter
Fine sea salt and freshley grated black pepper
Put a large saucepan of water on to boil. Finely chop the pancetta, having first removed any rind. Finely grate both cheeses and mix them together. Beat the eggs in a medium bowl, season with a little freshly grated black pepper and set everything aside.
Add 1 tsp salt to the boiling water, add the spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
Squash the garlic with the blade of a knife, just to bruise it. While the spaghetti is cooking, fry the pancetta with the garlic. Drop the butter into a large wide frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. Leave these to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
Keep the heat under the pancetta on low.When the pasta is ready lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta (see left). Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the rest of the pasta water away yet.
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese and, using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
When I prepared it, we added some green peas for flavor and color. If you would like to do the same you should simply add cooked green peas into the mix right at the end before serving.
