Overwhelming Workload

The Baybears are now on the road, currently in Raleigh, North Carolina. We actually play in not-so-nearby Zebulon, NC. The team hotel is more than a twenty-minute drive from the stadium. Most commutes are less than half this distance. It is good to have a break from the usual long days when the team is home in Mobile, but I had no idea how huge the workload would be. The long pre-game, game and post-game hours have certainly been too overwhelming for me to provide timely updates to this blog. Now that we are on the road, I have time to get up to date....

Only one person late for the 12-hour bustrip to North Carolina. A comfortable 56-passenger coach allows almost everyone two-seat relaxation. A few lunch, gas and dinner stops and we made it to the Best Western in Raleigh. Thanks to the BearBackers Booster Club for the snacks and goodies.

Last entry we had started the workouts, getting everyone settled in a clubhouse locker and getting fitted with proper sized uniforms. Most importantly, getting numbers assigned. What typically occurs regarding sizing, the lower numbers are smaller sizes. The number 1 is three or four sizes smaller than number 40. Players have the opportunity to select their number choice based on seniority. I provided a list of numbers and sizes to Patrick Serbus (our hard-working trainer) during Spring Training. He surveyed the players and had them preselect numbers. There are always sizing issues. A player may not get the exact size/number combination. Cost of inventory cannot always allow every request. When everyone gets fitted, there are usually changes that occur.

Not many changes with this years' Baybears: Cesar Nicolas originally had the number 40. Josh Ford chose number 28. Cesar decided to change to the number 5 when it was discovered that it fit. How great is it that Josh was able to switch to the number 40 when teammates call him Fordy...

Matt Elliot, #16, hails from Henderson, NV the opposite side of the Las Vegas valley where I spent the last off-season. I chose to live in the West suburb of Las Vegas called Summerlin. About 40 miles and 1.2 million people span the two communities.

As I am typing this entry, I am sitting with Phil Avlas and Mark Rosen. I brought up that Avlas' dad Morris had posted a comment on this blog. I had mentioned that Phil was the first Baybear to come to the clubhouse, but Mark pointed out he was the first to arrive in Mobile...

As the regular season started, Clint Goocher #23, and Dustin Glant #29, are usually the first to arrive to the clubhouse and most likely to be the last to leave.

Sorry to Abe Woody #33 for having the locker assignment in the corner that after it rains, his area remains wet due to a roof leak the City "is working on".

The weather in Mobile seems to change as much as a woman's mind, but I had no idea the temperature in April would as well. It was cool, of course, on April 1, but then the warmup on the 2nd and 3rd and 4th. A small drop in temp and humidity on opening day, but a bigger drop on Friday the 6th. Hard to keep up on the clubhouse thermostat. The temperature is warmest from the door to the Baybears clubhouse, through the new workout/weightroom facility and into the visitors clubhouse. The A/C controls are (guess where) next to the door to the Baybears clubhouse. The temp is about 10-12 degrees different from area to area. When the visiting team requested a warmer temp setting, it was made clear that the Baybears were finally comfortable.

Matt Wilkinson #34 is the fourth Australian I have had the pleasure to work with.

Before and after each game the players are provided meals. The Diamondbacks request a daily regimen of healthy choices including many fruits and vegetables. A typical pre-game meal not only includes the A-level peanut butter and jelly sandwich, but peaches, pineapples, bananas, apples, oranges, watermelon, cantilope, strawberries, salad, cucumbers, celery, brocolli, soup and crackers and some Oreo cookies.

Mix in some turkey, ham and tuna salad and lunch is complete.

Post-game meals this homestand featured chicken breasts, meatballs and gravy, spaghetti and red sauce, pot roast, tacos and fajitas, and a catered meal from Wintzells Oyster House with shrimp, catfish and chicken strips. I prepare most of the meals. Some meals are catered, and The BearBackers Booster Club provides 5 meals. if you may be interested in assisting, please let me know....

Brett Butler is a knowledgeble lover of fine wines. Every now and again he indulges in a glass of a merlot or cabernet. I recently discovered an enjoyable, inexpensive Austrailian Shiraz called Yellow-Tail. My good friend Tracy in Arizona introduced me to this varietal. When I presented Brett a bottle, he mentioned he had tried it and he seemed to like it. See for yourself....

This month's birthdays:

4/6 Mark Elliot #16
4/17 Cesar Nicolas #5
4/18 Jarred Ball #20
4/23 Emilio Bonifacio #9

See you next time.