Before Covid hit, I think a lot of us thought Williams had a very good chance to make the team as a backup outfielder.
And I think most of us expected that Mountcastle would stay down some period of time for service time, and then come up to the majors.
Why would that have changed in any way?
Yep, I'm a McDonald's vet from 30+ years ago too.
Of course I don't get the big deal about frozen beef being such a negative. I'll buy a few pounds of ground beef when it's on sale, and when I get home from the grocery I'll make it into patties and put them in the freezer, separated by wax paper. And then whenever I think I might want a burger the next day, I'll take one out of the freezer and put it in the fridge to thaw overnight. The next day I'll mix in the things I like (onion powder, Worcestershire), and it tastes pretty darn good. The fact that it spent a month or two in the freezer doesn't bother me.
Well unless Santander and Dwight Smith Jr. show up pretty soon, they're going to have to. There were only 2 active outfielders (Hays and Stewart) before they were added.
For this reason I think Wilkerson is about as close to a lock for the 30-man as possible.
I prefer interesting outfield dimensions based on constraints imposed on the architecture like the shape of the lot. It's pretty artificial when you have 11 weird angles in the outfield fence in a park that looks like a Zeppelin hangar stuck in the middle of 11,000 acres of parking.
Oh, and so much for my idea of bigger parks to encourage contact. This one looks like another bandbox with short alleys. Every new park should be at least 350-390-430-390-350.
So they didn’t have anyone in right field in the intra squad game yesterday due to players being out with covid. I wonder if they end up putting pitchers in the field during regular season if there is an outbreak with a team.
If the beef was still frozen, I am sure it would be all over social media.
But, oh well, not that big of a deal.
When was in my teens, I worked at McDonalds, and they dang burgers would be frozen hard as a rock, and needing dynamite to get them apart.
We would bring some out of the freezer into the cook area, just to start thawing out enough to get a flipper into.
I dont remember the animal fat vs vegetable oil. But, I do remember the big 25 pound boxes of the stuff. Looked like white blocks of Crisco that we would put into the frying and turn the heat for it to melt, and cleaning that thing was a nasty and dirty job. We basically had a big pot on wheels that captured the grease and filtered it throw, and you could put it back in the fryer, I think you could do that twice, before having to dump and start fresh.
But that was decades ago.