Spring Training 2011 vs. St. Olaf

Today things got serious with a double header against a big midwest rival in St Olafs. The games were played in the firendly confines of Pat Thomas Stadium which was built in 1937 and served as the 1960’s Sping Training complex for the Philadelphia/Kansas City/Oakland Athletics. It was fantastic to think that such baseball greats as Rollie Fingers, Catfish Hunter and Reggie Jackson made their first steps to greatness in this complex and the two teams seemed to step it up a notch for each game. Unfortunately, the Warhawks dropped their first game of the season in the opener notwithstanding the great pitching from Riley Tincher, a dominant lefty who will produce great things this season in Wisconsin. Game 2 was more to our liking with another dominant start from Jeff Donovan but with the much better score line of 7-2 in favor of Wisconsin Whitewater. So a split which in honesty probably should have been a sweep, but that's baseball.

As for the images and lessons, I spent a bit more time analyzing the hitters today and the focus on getting inside the ball with a focus on leading the swing with the hands and knob of the bat. This technique is to ensure that our weight stays behind the ball and that we are not overcommitting for either breaking pitches or overextending in the case of inside heat. The Warhawks are once again very well drilled in this art as can be seen for the short videos and the real game photos.

After the log day of baseball, we return to a feast of spaghetti bolognese and garlic bread. As requested, the recipe for the Spaghetti is below:

(For 4 servings)

1lb package Spaghetti (Barilla, De Cecco, Davilla)

1 small white onion

1 clove garlic

4 tablespoons of extra virgin olive oil

1/4 lb of diced pancetta (or lean bacon)

1lb lean ground beef

1 glass of red wine

1 pint (can) of chopped tomatoes

1 pint (can) of peeled whole tomatoes in tomato sauce

1 bay leaf

2 tablespoons of sea salt

Grated Parmigiano Reggiano

Thinly chop both the onion and the garlic and heat the olive oil in a large sauce pan. Add the onions to the oil first and when translucent add the garlic and pancetta (or bacon) until all is golden brown. Add the ground beef stirring frequently until the beef is evenly browned throughout and add the red wine. Allow the red wine to reduce until about one quarter of the liquid has evaporated and add the tomatoes both chopped and peeled. With a wooden spon split the whole peeled tomatoes in the pan or before adding so that the tomatoes are at least halved. Allow to simmer for 5 minutes ar medium/low heat and add the bay leaf and some salt and pepper to taste and sitring frequently. Reduce to low heat, cover sauce pan and allow to simmer stirring occasionally for another 20 minutes. While waiting for the sauce to finish cooking put water to boil in a large pot and when boiling add the spaghetti and two tablespoons of sea salt. Stir the pasta to avoid sticking and reduce the heat to medium. The pasta should be ready after 10 minutes and should then be well strained and returned to the pot. Add two ladels of the sauce, which should now be ready, to the pot with the stained pasta and stir into the pasta thoroughly. This will help avoid the pasta sticking in the pot while serving. Serve the pasta into dishes individually adding a ladel of sauce to the top and offer the grated parmigiano cheese according to each diners taste. Enjoy!

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