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Pablo Sandoval is off his diet

Jan 13, 2010, 3:56 PM EDT

Remember how Pablo Sandoval was embarking on that uber-workout regimen and was gonna be all lean and mean next season? Yeah, well about that . . .

Pablo Sandoval has gained weight while playing in Venezuela, Sabean
acknowledged. “But not enough to worry about,” he sid. Sabean had a
long conversation with trainer Dave Groeschner yesterday. They have a
target weight for Sandoval — 250 pounds, so I hear — and Sandoval is
committed to being at that weight on opening day.

Color me dubious. 250 was the goal weight back when everyone was all optimistic at the dawn of Camp Panda. Now that he’s been on the Arepa Express for a couple of months, you’d have to figure that he’s gonna come in north of that.  Not that I can blame him. I love, love love a good arepa.

At any rate, now that Aubrey Huff is in town and penciled in as the first baseman, the Panda is going to have to stay spry as he stays at third base.  Good luck with that, Pablo.

  1. Crisp Head - Jan 13, 2010 at 4:11 PM

    Too fat, didn’t eat

  2. Wells - Jan 13, 2010 at 4:20 PM

    More horrifying for Giants fan is the prospect of Aubrey Huff as your cleanup guy.

  3. Grant - Jan 13, 2010 at 4:24 PM

    I can’t blame him, either. I absolutely adore arepas.

  4. Johnny - Jan 13, 2010 at 4:24 PM

    He has to keep the wait if he wants to keep the nickname.

  5. Moses Green - Jan 13, 2010 at 4:32 PM

    That comment was worth its wait in gold.

  6. Erik - Jan 13, 2010 at 4:33 PM

    Colombian arepas are the way to go, but yeah, easy to eat them like its going out of style.

  7. Old Gator - Jan 13, 2010 at 4:40 PM

    ‘Alo, Craig.
    .
    Ackcherley, much as you love arepas, there’s lots of other stuff in Venezuela on which you can get fat. First of all, there’s puntos, or steak tidbits, usually served with yuca frita and washed down with a batido de bomba or guanabana, and about fifty different preparations of lechon. There are a couple of really good paellas and the Venezuelan equivalent of the Argentine blood sausage, morcilla. There’s a neighborhood up the hills a bit on the south side of Caracas called El Hatillo, like an old country village stuck in the middle of the metastatic conurbation that is Caracas, wherein you can eat your way back and forth across the plaza and thereafter get back to your hotel merely by rolling yourself downhill. I can’t recall ever having a bad meal down there, and I can fully appreciate why Chavez was so proud of having knocked off all that weight despite devious efforts by the Bush administration to keep him fat.

  8. dana - Jan 13, 2010 at 4:46 PM

    How unfortunate. My daughter (a player herself) and I were following his progress and we still hope he chooses health over habit. When you need an oxygen fix after hitting a base hit it makes you think…hey maybe there’s an issue here?

  9. RoRRo - Jan 13, 2010 at 5:22 PM

    I’ve lived almost all my life in Venezuela (closing in on 40 years!), and yet this is the first time I hear or read about “puntos” or “batido de bomba”. Also, it’s rather rare that someone over here refers to pork as “lechon”
    Can’t argue with the comment about El Hatillo though…good eatin’

  10. Old Gator - Jan 13, 2010 at 6:51 PM

    No argument. Nearly the same number of years here in Macondo North (if you’re living up against Colombia I need to make that distinction for you) has Cubanized my names for stuff. However, “puntos” is what they called it on the menu and “batido de bomba” was up on the wall at the all-night arepa place around the corner from our hotel in La Florida. “Lechon,” admittedly, is what I’m used to calling pork up here ’cause that’s what Cuban cafes call it. Good stuff, either way. I do wish I could recall the name of that great little cafe in El Hatillo’s main plaza with the outdoor dining patio fronting on the street. I had a couple of meals there that a Viking at a victory orgy would have envied.

  11. Beanster - Jan 13, 2010 at 11:05 PM

    I grew up in the Philippines and no big meal is complete without the “lechon” and it’s gotta be the whole pig. Yum. I probably should have mentioned that to my wife the first time I took her back to visit – she nearly passed out on the spot.

  12. Old Gator - Jan 14, 2010 at 12:09 AM

    Probably wasn’t a good idea to take her to visit the summit of Pinatubo, you know? Those fumes will get you every time. The Japanese roast eggs in volcanic mud – being tough is a big part of their ethos, like eating rotten soybeans – but pigs – well, they may not hold up, what with not having shells and all.

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