Back in Pawtucket and Just a Bit more Full

I trust everyone enjoyed a nice break with Thanksgiving last week. And, if you’re anything like me, a couple pounds heavier today.

Not much happened with the Red Sox last week, but we did learn that Boston will tender a contract to closer/set-up/7th inning man, Andrew Bailey. According to the New York Post’s Joel Sherman, “the reliever can serve as insurance for the incumbent closer Koji Uehara and/or become a valuable trade chip this summer. Projections show that Bailey will earn $4.3MM through arbitraton, after earning $4.1MM during an injury-plagued 2013.

Bailey underwent shoulder surgery in July and is expected to miss the first half of the 2014 season making him a non-tender candidate. Brian MacPherson of the Providence Journal reports Bailey has made twice-weekly trips to Boston since the end of the season to work with Red Sox physicians and trainers and will begin his throwing program in January. The 29-year-old, however, refused to put a timetable on his rehab.

“I don’t want to say I’m ahead of schedule, but things are going really well,” Bailey told MacPherson.

Bailey saved eight games and pitched to a 3.77 ERA, 12.2 K/9, and 3.8 BB/9 in 28 2/3 innings (30 innings) before landing on the disabled list. Since being acquired by Boston two years ago, Bailey has struggled with thumb and shoulder injuries limiting his production to 14 saves in 49 appearances covering 44 innings. In his previous three seasons with Oakland, Bailey was the 2009 AL Rookie of the Year and a two-time All-Star with 75 saves in 157 appearances (174 innings). The right hander pitched in one game with the PawSox on a rehab assignment allowing a run in one inning of work on May 18 vs. Indianapolis.

In PawSox news last Tuesday, Matt White was named Chief Operating Officer. White, 43, started his second tour of duty with the PawSox in 1999 and was named Vice President, Chief Financial Officer in 2000. He began working for the PawSox in 1989 and served in various capacities with the ballclub through 1995 at which time he left to earn his Master’s degree in Accounting from the University of Rhode Island in 1997. Prior to rejoining the PawSox in 1999 he was employed with Arthur Andersen, LLP in Boston.

In his new role, White will oversee the organization’s day-to-day business operations and will report directly to team President Mike Tamburro and Sr. VP & General Manager Lou Schwechheimer.

“Matt is immersed in the PawSox culture and has a full understanding of the PawSox role in the community and our dedication to player development in the Boston Red Sox organization,” said Tamburro. “He has earned this new challenge with the PawSox and we look forward to working with Matt even more closely on a daily basis.”

“It’s an honor to move into this new role with the PawSox as it will allow me the chance to work even closer with our president Mike Tamburro and GM Lou Schwechheimer,” said White. “This is a tremendous opportunity and I’m excited to work with Mike and Lou, along with our dedicated staff, as we are all committed to providing our fans with the best possible PawSox experience at McCoy Stadium.”

Sorry for the delay in reporting this news, but if anyone deserves this promotion, it’s Matt White!

And finally, I’ll post just a couple photos from the Thanksgiving break as I traveled to Ohio to spend the holiday at my sister’s house.

We, the Levering’s, developed a new tradition as we fried our turkey for the first time ever. It went so well, and saved so much space not being in the oven, that we have openly declared, “no more baked turkey”. AND our 17 pound bird only took 45 minutes to cook.

The frying station...the key is FLAT ground

The frying station…the key is FLAT ground

Turkey Tommy ready to take his bath

Turkey Tommy ready to take his bath

The spa treatment at a brisk 325 degrees

The spa treatment at a brisk 325 degrees

Pleasantly crisp

Pleasantly crisp

Papa Levering approved!

Papa Levering approved!

We had left over oil Friday and made sweet potato fries and LOB's (left over balls) filled with turkey, stuffing and mashed potatoes, then fried. WOW!

We had left over oil Friday and made sweet potato fries and LOB’s (left over balls) filled with turkey, stuffing and mashed potatoes, then fried. WOW!

A few years ago, I came across an outstanding recipe for butternut squash and have been requested to make it each year since. Essentially, without too much detail, it’s roasted butternut squash marinated with molasses combined with pastina (or orzo) pasta and baked inside of a hollowed out pumpkin (and topped with some parmesan cheese). If you want the recipe, shoot me an email and I’ll gladly share it. The toughest part of the process this year was gutting the pumpkin, which had been frozen outside! I could have made some great pumpkin flavored snow-cones! Below is the finished product…

My contribution to Thanksgiving

My contribution to Thanksgiving

Into the belly of the beast

Into the belly of the beast

So, there you have it…an update on a Monday and a welcome back from a couple days away.

We’ll continue to update you as we hear anything regarding Red Sox news and notes, and how the search for the PawSox new manager is coming along as well.

All the best and thanks for reading!


1 Comment

Great update, Jeff. That turkey looked awesome, as did your butternut squash….maybe we could make the squash recipe at Christmas. Keep on keepin on……AM

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