- Week 12 Results- 


6 Hits

1 Miss

Season to date: 49-25-3 


While it would be nice to get 10 hits and runs batting in to go along with a bunch stolen bases and runs scored, out of each of your roster spots for a week, The average major leaguer just won’t get you there.  You should be happy with more than 7 hits, scoring a few, driving more than a couple and if you can get a stolen base or two, great.

That will help your team not hurt it. Here are the results from week 12, followed by a recipe for Smokey Salmon BLTs




It was a solid week for Eric Hosmer and he reached base four times during a 6-3 loss to the Indians Wednesday. Hosmer had a double, two singles and walked. He stole sixth and seventh bases. He got you stats across the board week 12.




The same thing cannot be said about John Buck. Although he ended his homerless drought at 17 games Tuesday, belting a solo home run off Cory Rasmus in the fourth inning in the first game of a doubleheader against the Braves, he has 13 home runs, but only three have come in 36 games since May 1. I suggested you bench him and he should stay there for the time being.




Mark Reynolds had two multi hit games last week, unfortunately, he only got one hit the rest of the way. He is back as the Indians full-time DH, which many thought would be a good thing for his batting average. He’ll have to get more than 5 hits a week to fix that stat. He was another player I thought you should bench, this is why.




Mike Leake turned in a quality start but had settled for a no-decision Saturday night against the Diamondbacks. Leake allowed a two-run home run to Gerardo Parra in the sixth inning, allowing the two runs on four hits and a walk while striking out one in eight innings of a 4-3 defeat. Leake has gone at least eight innings in two of his last three starts. He has allowed four runs over his last 23 innings during that span. He is scheduled to make his next start Saturday at Texas. He got the win in his other start of the week, moving to 7-3 on the season by holding the Pirates to one earned run on six hits and one walk in seven innings Monday while striking out three. He was the FANFOOD two-start pick of the week and didn’t disappoint:




Another player I thought you should start was Starling Marte, and while he didn’t hit for a great average, (he didn’t draw a single walk), he did have 8 hits, swiped 2 bags and scored 4 times, while driving in three. While it’s not great, I’ll take that.


I went back an forth on my pick to start Brett Gardner. At first glance, I thought it was a missed pick, but I changed my mind. He got seven hits, with one of them a double. It would be nice if he had stolen a few bases, but he did cross the plate three times. I guess the question is did he help or hurt? He didn’t hurt.





This leaves me to my only missed pick of the week. I suggested you bench Dayan Viciedo you shouldn’t have. He had the most hits of the 3 IN/OUT and drove in 7 runs. He is also riding a nice 8-game hit streak.






Smoky Salmon BLTs

Serves 2


For the salmon:
2 (5 – 6 ounce) wild salmon filets
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon packed brown sugar
1/2 teaspoon ground black pepper
Pinch of cayenne (optional)
Juice of half a lemon

For the sandwiches:
2 croissants, split in half sandwich-style
3 Tablespoons Lemon-Herb Mayonnaise
4 cooked bacon slices
4 thick tomato slices
4 large pieces of green lettuce



For the salmon:

preheat gas grill, covered, on highest heat for 15 minutes.

While the grill is heating, stir together smoked paprika, salt, brown sugar, black pepper, and cayenne.
Spoon lemon juice on salmon.
Rub the spice mixture into the salmon and set aside until ready to cook.

Leave one grate on high heat and turn the remaining grates to medium-low.
Brush the grates thoroughly with cooking oil (use tongs and a paper towel).

Place salmon, skin side up, on hottest grate, and cook until grill marks appear, about 1 minute.
Flip the salmon so the skin side is down, close grill, and cook for an additional 3-4 minutes.

Re-oil cooler grates. Move salmon, skin side up, to cooler grates, until fish is cooked through, about 1-2 more minutes.
Set aside.

To assemble the sandwiches:

toast the croissants lightly.
Spread a dollop of the mayonnaise mixture onto the top half of each croissant.
On the bottom slice, layer lettuce, tomatoes, bacon and finally salmon.
Top the salmon with mayonnaise-coated slice.

Serve with additional lemon slices



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