Baseball #2 – Baseball Cards, Walking the Line?!

Table of Contents

Baseball Cards – Part 1 – Walking the Line!

Although, it’s been awhile, this is Part 2 in a series about baseball. As I mentioned in my last blog post (here), I’ve been trying to write about baseball cards for a while. With each writing session, I realize that Baseball Cards is a series within itself! The series will likely include:

Baseball – Why Do I Love Thee? (last post)
Baseball – Baseball Cards! (this post and likely a couple of more)
Whiffle Ball
Cocini Bros!
Baseball – The Pros and The Cons (the cons of statistics that is…)
Maybe more…!

My love for baseball probably started with baseball cards. Growing up with little TV coverage and internet (what’s that?), baseball cards were my proxy to “see” the players. When TV broadcasts arrived, they were grainy and low fidelity. We still couldn’t see the players’ faces and on-screen stats didn’t exist. So, baseball cards provided a way to see their faces and learn the players’ statistics that my details and numbers obsessed mind craved.

I studied each card as if it were my final engineering exam. For my beloved Cleveland Indians, I memorized each player’s face just in case that happened to be shopping at Hill’s in Ashtabula to ask for an autograph! The stats on the back of the cards were my nightly reading material, where I memorized At Bats (AB), Hits (H), Doubles (2B), Triples (3B), Home Runs (HR), and Batting Average (BA).

1960 Indians Team Card (from my collection…never too old!)

The most perplexing thing to me was that walks were not listed with the player’s stats on baseball cards then. In Little League, whenever I had a count with two or especially three balls, my coaches would yell from the dugout, “A walk is as good as a hit!” or “Walks lead to runs!” or “We need base runners!”

I needed to know how many walks my players had, and the Baseball Encyclopedia had all the stats I craved. I’d pester my parents until they took me to the Mentor Mall to buy a new Baseball Encyclopedia. Although it was published yearly, I’d only ask for a new one every few years due to its high cost.

I was in Little League at that time and primarily played third base, with occasional stints as a catcher and pitcher. This led to my admiration for Max Alvis, the Indians’ third baseman, who quickly became my favorite player.

Long before Bill James, OPS, and Moneyball, I’d sit in my room studying that Baseball Encyclopedia and wonder why Gabe Paul, the Indian’s General Manager at the time, couldn’t see that while Max Alvis, the Indian’s third baseman, struck out a lot, he also walked a lot more (“he gets on base”). So, WHY DID YOU TRADE HIM?

When I watch a game now, I always have my phone or iPad nearby, allowing me to study each statistic live via the MLB app. Perhaps it was the stats that captivated me as a kid more than the players themselves!

Nebaletan Word of the Day – ANTAPAAST!?

ANTAPAAST wasn’t frequently used at home while growing up.

ANTAPAAST – pronounced Ant-a-pawst, aka Antipasto which is Italian for appetizer.

ANTAPAAST wasn’t used because we never had a “board” (as they say today…btw, who’s “they”?) of stuff before we ate our dinner for a few reasons:

My parents really couldn’t afford such luxury
The concept of “not spoiling your dinner appetite” was dear to my mother (Grandma Joanne).
The only thing we’d eat before dinner was “Grandpa Tony salad” – which, especially in August with his garden tomatoes and lettuce, and whatever concoction of vegetable oil, red wine vinegar, salt, and pepper still dances on the memory of my pallet!
Even if they could afford it, it likely was something “only rich people did”, in other words it was too bouzie (aka bougious) for them

Despite this, now, at our frequent pizza parties, we serve an ANTAPAAST (and every time I used the word, Cathy questions, “What?”. But, in order not to feel bougie or disturb my mom’s memory, I make sure we shop at Walmart!

Pizza Review – Mangia Che È Buono #1, Sfincione, Sarasota, FL

Quick Note – even though I’ve not been writing, I’m 8 pizza reviews behind!

I recently visited Mangia Che È Buono in Sarasota, FL, after a bike ride and Cathy’s pickleball session. We initially noticed the place while grabbing coffee nearby, but it was closed for catering. Determined, I returned a week later and indulged in some Sicilian delights.

I ordered two Arancini, because one is never enough, and a slice of Sfincione. Although I’m usually hesitant about Sfincione due to its anchovy sauce, the owner, Massimo, assured me it contained only a small amount. I couldn’t resist trying this special Sicilian pizza again, reminiscent of my 2023 review in Sicily (Serino! Part 2 – FeMike’s (aka IronMikes) Blog (wordpress.com).

A spinach and a meat Arancino (aka due Arancini)

Date	March 12, 2025
Pizzeria	Mangia Che È Buono
City/Neighborhood	Sarasota, FL / Southgate neighborhood at the corner of Bee Ridge and Tuttle
Website	https://mangiache.com/
About Us	No separate “About Us” but their home page tells some of their story. Nice husband and wife combination. The husband, Massimo, is from Palermo, Sicily but moved to NYC where he met his wife (Lanny from South America). There is also a Mangia Che È Buono in Palermo. I’m pretty sure that both the Sarasota and Palermo establishments are in the same family since the logos are the same.
Style	Sicilian Sfincione
Ambiance	Newly built out restaurant, but quaint and inviting!

Shape	A rectangular “cut” from a deep, sheet pan Sicilian pizza
Dough/Crust	Tickness – tick Cook – Soft although with a crispiness, likely from 2nd warm up bake, Spongy and airy causing it to be surprisingly light which is difficult for a deep pizza, chewy, though slightly under cooked at the interface between the sauce and dough Flavor very good – nice buttery flavor, likely from pan fry from a well-seasoned and oiled pan, slight yeasty bread-like flavoring – so who wouldn’t like bread and butter?! There was also a slight sweetness – my guess is that some of the caramelization from the onion and tomato sauce seeped into the crust – wonderful!
Cornicione	This Sfincione only had the slightest of cornicione since the sauce went right to the edge. But it was crispy with a nice crunch without losing its chewiness – outstanding!
Toppings	Grated cheese (I forgot to ask which was used), nicely sweet onion, and barely anchovy. Fresh – YES, fresh oregano seeds and all
Sauce	Very much a “proper” Sfincione sauce! Sweet – from the onion, Chuncky – from the chunkiness of the tomato used and the sliced and chopped onion. Only the slightest taste of anchovy which for me was great!
Cheese	Cheese Type – not sure, some grated that didn’t impart too much, if any, flavor which is not really a problem when it comes to Sfincione Cheese Distribution – just a light sprinkle
Cheese to Sauce Ratio	Sauce – a lot Cheese – minimal Balance perfect balance for a Sfincione

Only ordered one piece – it was too good for me to take more pictures!

Value	Not sure since Sfincione is not officially on the menu! But the price “specialty” cuts is $7 for about 8 x 6 (48 square inches) which turns out to be a reasonable $16.50 for a 12″ round equivalent.
Overall Rating	Is it Great or is it Good (which is not Great)? This is where things get “strange” for me. I really enjoyed this cut of Sfincione. But was it great? That too hard for me to say since I so rarely eat Sfincione (and I’ve never attempted to make it. I guess the best way to answer this is below…
Would I Go Back?	Yes