The Sporting Life: Pete Rose, Sports Mascots, and the 86 Mets Mookie Wilson

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Wednesday, April 30, 2014

On today’s show: New York Times Dining Section columnist Melissa Clark shares her ideas for making a dinner from scratch after you get home from a long day at work! It’s been 25 years since Pete Rose was banned from baseball, and Sports Illustrated's Kostya Kennedy asks whether the man with the most base hits in the game’s history belongs in the Hall of Fame. AJ Mass, who’s a former Mr. Met, takes us into the sweaty world of sports mascots. And the legendary Mookie Wilson looks back at the 1986 World Series and what it was like being part of the Amazin’ Mets.

Quick and Simple Weeknight Dinner Ideas

Sometimes it can be hard to summon the energy to cook dinner after a long day at work. New York Times columnist Melissa Clark tells us to put down the takeout menu and offers some quick and easy weeknight dinner ideas.

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Does Pete Rose Belong in the Hall of Fame?

Pete Rose has more base hits than anyone in history, yet he is not in the Hall of Fame, because 25 years ago he was banished from the game for gambling. He was a magnetic, beloved and polarizing baseball player, and the question "Does Pete Rose belong in the Hall of Fame?" has evolved into one of the most provocative in sports. In Pete Rose: An American Dilemma, Kostya Kennedy, assistant managing editor at Sports Illustrated, answers this question in his re-examination of Pete Rose's life—from his cocky and charismatic early years through his storied playing career to his bitter war against baseball's hierarchy.

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The Weird, Woolly World of Sports Mascots

“You’re in the costume and you’re kind of getting all this Justin Bieber-esque attention, like everyone wants to take their picture with you. And everybody’s coming at you. And it’s kind of like a drug. It’s an adrenaline surge.”


Mookie Wilson on Life, Baseball, and the 1986 Mets

New York Mets legend Mookie Wilson talks about being part of the Mets 1986 World Series Victory.

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Recipe: Quick-Braised Pork Chops with Spring Greens and Anchovies

Makes 2 servings


2 center-cut bone-in pork chops, about 1 1/2 inches thick

Kosher salt, for seasoning

Freshly ground black pepper, for seasoning

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 tablespoons finely chopped shallot

3 anchovy fillets, finely chopped

1/4 cup chicken stock

1 large bunch of arugula, Swiss chard, or watercress, stems trimmed, about 5 ounces

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Recipe: Melissa Clark's Pan-Fried Asparagus with Scallions, Lemon, and Fried Eggs

Makes 2 to 4 servings

If you can find ramps, use those in place of the scallions.

1/4 cup (1/2 stick) unsalted butter

1 bunch scallions (about 4 ounces), whites and greens separated and thinly sliced

3 thin lemon slices, each round cut into eight wedges

3/4 teaspoon kosher salt, plus additional, for seasoning

1/4 teaspoon freshly ground black pepper, plus additional, for seasoning

1 bunch asparagus (about 1/2 pound), trimmed and cut into 2-inch pieces

4 large eggs

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