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Leonys Martin said this recently in an interview, “I’m gonna be 25 years old in March.   In Triple-A last year, I hit 12 homers, stole 10 bases and hit for a .359 average in 231 at-bats while rocking a .422 OBP.  My mother, Martina, always said, ‘Leonys, modesty isn’t the best policy, it’s the only policy, except for my policy regarding our dining room which is no shoes, no shirt, no service.’  But if I, Leonys Martin the Great, may be so bold, I’m a solid center fielder and ready for the majors.  I have nothing left to prove in the minors.  I could get double digit homers and steals in 2013 in the minors, too, but instead I’d like to play for my major league club, the Rangers.  I hear Josh Hamilton will be shopping around his talents this offseason.  I say, let him go!  No disrespect to Josh Hamilton and all he’s done for the Rangers organization.  In most organizations, a manager doing coke would be huge news, but Josh made that seem as inconsequential as being unable to say no to a second dessert.  If Hamilton returns, maybe you guys go back to benching David Murphy.  I’m open to suggestions for playing time.  I don’t want to have to count on Nelson Cruz hurting himself.  Sure, it’s bound to happen, but I want a full-time job out of camp.  Anyway, thanks for listening and not calling me Martin Leonys, even if that would make more sense.”  And that’s me quoting Leonys!  So what can we expect of Leonys Martin for 2013 fantasy baseball?

As Leonys so modestly pointed out, he is ready and just needs an everyday job.  For this, let’s assume Hamilton goes somewhere else and Martin gets 500 ABs next year.  Like quintuplets conjoined at the waist, Martin is five-toolsy.  He won’t steal 40 bases.  He won’t hit 20 homers.  He may not hit .300 (though there’s a better chance of that happening than the other two).  He can do a little bit of everything with his main complement for fantasy teams being his speed.  He looks a lot like so many other Victorino knockoffs that have come before.  Martin could be Dexter Fowler, Alejandro De Aza or Austin Jackson.  Since his caught stealing rate is hideous, he might only steal 12 to 15 bases like Jackson or Fowler.  If he can figure out how to use his speed, he could be a lot closer to De Aza.  In Arlington, he should top 10 homers.  I’ll give him the line of 85/12/50/.280/17.  Like the Riddler’s leotards, there’s a lot of question marks with those stats.  Will he bat 9th or 1st?  Will Hamilton be around?  Will Martin figure out how to steal with his speed?  He could easily have 15 homers and 30 steals or he could have 3 homers, 5 steals, .220 average and only 125 ABs.  For further reading, see Julio Borbon’s career.

51 Responses

  1. Larry says:
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    Even if Hamilton leaves, he still has to beat out Olt who might play OF or 1st and push Moreland to OF. Also Kinsler might move to OF if Profar is up for good. Leonys needs to get traded.

    • Yeah, I Remember When says:
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      @Larry, Martin is going to play CF. You don’t honestly believe that Olt or Moreland can play CF, do you? Borbon seems like a AAAA player to me. Murphy’s played CF, but really shouldn’t.

      Martin, if he has a solid spring, will be up playing CF for the Ranger on opening day. Even IF they keep Hamilton, they’re going to have to do something with Profar. It could be a trade of Andrus for pitching. It could be a trade of Profar for the same thing.

    • Grey

      Grey says:
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      Moreland and Olt are not a threat to Martin…

  2. JT says:
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    I know Elvis is young, but was he ever considered as good of a prospect as Profar (skill-set, ceiling, etc.)? Everything I read about Machado/Profar is glowing and maybe it’s a case of CRS, but I don’t remember Andrus ever being projected as more than speed.

    • Grey

      Grey says:
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      Andrus came up so young his power that people (me, at least) thought power could develop a little as he got older… He was never on Profar’s level though…

  3. royce! says:
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    Strange. These posts have had me all drunk on the potential of late round sleepers, but the mention of Borbon actually sobered me up.

    • Grey

      Grey says:
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      Ha… Borbon’s the Nancy Regan of rookies… You watch new Top Chef?

      • royce! says:
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        @Grey, I didn’t even know there was a new one. And it’s in my hometown! I’ll try to watch tonight.

        • Grey

          Grey says:
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          Please do, we need to discuss…

          • royce! says:
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            @Grey, Fine, quit nagging me already!

            Just set to record the replay of it and should get to it tonight.

            • Grey

              Grey says:
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              @royce!, I think you might’ve missed Steve’s question to you yesterday…

              • royce! says:
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                @Grey, Oh, thanks. I’ll get back to him.

          • royce! says:
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            @Grey, Alright, Albright, I watched it. Called the first cuts, but was wrong about the Italian lady Carla. Totally called Gina getting the boot, but that was pretty obvious, although you never know when reality show producers will keep the crazies around for laughs. Seems like there are more wacky personalities this time around, which I’m totally down for, but I couldn’t guess at who’s gonna win at this point. Got any predictions?

            • Grey

              Grey says:
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              I’d like to be able to choose after the first official episode but if I had to say right now the final three will be the very last guy who works at the standard, the old guy who’s buddies with Bourdain and the Asian girl… Money is on the Asian girl… Badly due for a girl winner…

              • royce! says:
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                @Grey, I like two of your choices- the Asian girl and the Bourdain buddy (especially because part of his schtick seems to be to be an asshole, which makes for great TV), but I don’t know about the Standard guy. Having eaten there a few times makes me question the scope of his talents…though it has been years since I ate there. I think Kuniko could surprise, though she may be hampered by less than stellar understanding of English (cust kayin’- really not meant to sound dickish or racist). You ever been to either Brooke Williamson’s restaurants? Hudson House (Redondo Beach) and The Tripel (Playa del Rey). Something about her made me think she could also go far.

                • Grey

                  Grey says:
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                  There seemed to be a lack of SoCal chefs this time but maybe that’s because I didn’t even realize there was a Brooke girl representing them… Never heard of those places… I only say The Standard guy because they focused on lot on him in the premiere… He was at Craft with Tom and the last guy to get a coat and said he skipped being a sous chef completely…

                  • royce! says:
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                    @Grey, I had never heard of those restaurants either, but probably because they’re in towns that I could not place on a map.

                    I read Micah’s bio, the Standard dude, and do think he has a chance, but, first, I don’t think the food at the Standard is all that great (though it could have improved since I was there), and second, I think that skipping being a sous chef could hurt instead of help him. But most importantly, uh, fedora? And plugs? and a flavor saver? Pick one thing, cuz otherwise you look like you’re trying to distract me from something and it makes me not trust you. And also makes me think that you’ll not know when to stop adding things to a recipe. Which his “favorite simple winter recipe” confirms: “Savory butternut squash and kale bread pudding with wild mushrooms and a poached duck egg.” Just shopping for that recipe would be a major pain in the ass, let alone cooking it.

                    Have you been to Craft in LA?

                    • Grey

                      Grey says:
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                      @royce!, You know Playa and Redondo, no?

                      Oh, I agree about the food at The Standard’s in general, but what one is he from? Did I miss that? Either way, I think he’ll go far because he got the money spot on the premiere. You don’t get singled out in the 1st episode and go home in number two. At least I wouldn’t think so. Hilarious about his facial hair…

                      I’ve been to Craft. I liked it, but the people I was with were on the fence. It’s surprisingly American. Very little innovation from what I remember. Also, everything is a la carte. I find overpriced tiny prices less annoying then when I have to pay for every side.

                    • royce! says:
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                      @Grey, I can’t say I’ve been to either Playa or Redondo. I assume that both are south of LA, on the beach, but I haven’t spent much time in those areas.

                      I don’t know if he’s from the downtown or Hollywood Standard, but it’s one of the CA ones at least. Good point on the money shot.

                      Seems right about Craft. Menu looked pretty normal. I suppose their deal is presenting the best prepared standards. I can appreciate that, but if I’m going to be spending that sort of money, I will probably opt for a more adventurous menu. I will say that one of the cooking skills I most covet is being able to prepare simple vegetables. All I’ve figured out is that steaming them for a half hour is not ideal.

                    • Grey

                      Grey says:
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                      You can’t go wrong with broiled vegetables with a bit of salt and olive oil, from what I’ve found… Yeah, Playa and Redonodo are in the South Bay, which until about two years ago I thought was in Oakland, so I hear ya on not knowing areas outside of LA… Craft was the ultimate in pedestrian food… Steak and potatoes au gratin…Cooked to perfection… I liked it, but haven’t been back in four years and have gone to the same high-priced sushi places many times, so yeah I prefer a bit more adventurous too…

  4. Jon says:
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    Will you do a rookie preview for Olt? Skaggs? Straily? These are all guys I’m interested in hearing about. Would Marte qualify for a post or is he no longer a rookie?

    • Grey

      Grey says:
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      Skaggs, Straily and Olt are still rookies…

  5. royce! says:
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    Do some keeper leagues allow transactions during the offseason? If so, and you’re in such a league, you might want to pick up Bruce Rondon, whom the Tigers will be trying out as closer.

    • Grey

      Grey says:
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      @royce!, That sounds like a made-up name, combining Jay Bruce and Anthony Rendon… Is it April Fools already? My keeper league doesn’t allow offseason moves… Or players in the AL…

      • royce! says:
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        @Grey, You’re right, it does sound made up. I think Bruce just sounds fictional these days…the only current MLB player with the first name Bruce is Bruce Chen, which may be ironic (still not sure what is ironic, a position that I am sure is played out, but just being honest). A couple of minutes of research into the subject shows that the first name Bruce peaked in popularity in 1952 (the Boss was born in 1949) when it was the 25th most popular name in the US, and has since steadily declined to 532nd in 2010. Good news for potential Bruces, though- it rebounded to 470th in 2011!

        And holy shizz I may have just provided the perfect illustration of why baseball should be a year-round game.

        And btw, according to the SSA, “Grey is not in the top 1000 male names for any year of birth in the last 132 years.” That’s some refined shizz, buddy.

        • Grey

          Grey says:
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          It’s a name that has age, wisdom and facial hair… When you name your child Grey, you get a bag of limes and a soldering iron… Do I sound drunk? Perfect!

          • royce! says:
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            @Grey, Ha! You do sound drunk! So…perfect?

            • Grey

              Grey says:
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              Yeah, tied one on last night… Just getting my ol sea legs… Round two!

              • royce! says:
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                @Grey, I’m right there with you! Except that I’m a couple of hours down the 5… but in spirit! Tonight I’ll be attending one of those “let’s all meet at a bar” birthday parties and also seeing Titus Andronicus (the band, not the play). I’ve really been digging “In a Big City” from their new album. Their other albums make me think that they’ll be good live. Anyhoo, good luck with round two!

                • Grey

                  Grey says:
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                  Round two was a bust… And not the good kind, like Billy Butler… Never heard of the band, should I be embarrassed about that?

                  • royce! says:
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                    @Grey, Nah, no need for embarrassment. The show drew like 200 people, and only one person at my friend’s party knew what I was talking about.

                    Sorry about round two. Mine went well but I am now regretting it. You’d think by now I’d understand cause and effect, and if you thought that, you’d be wrong.

                    • Grey

                      Grey says:
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                      @royce!, What kind of music are they? Yeah, I feel better this morning, still pondering lost opportunities to feel bad today…

                    • royce! says:
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                      @Grey, Indie rock, I suppose. Their earlier records were crazier, now they’re playing more straight forward NY Dolls meets Springsteen sort of rock.

                      Don’t ponder lost opportunities. Neitzsche wrote, “The good life is ever changing, challenging, devoid of regret, intense, creative and risky.” And he had an amazing mustache, so I take his word for it.

                    • Grey

                      Grey says:
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                      Didn’t Nietzsche also write something about the ubermensch which was adopted by the Nazis? Eh, guess you can’t hold that against Fred.

                    • Simply Fred

                      simply fred says:
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                      @Grey, hey, I resemble that remark!

                    • Simply Fred Nietzsche says:
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                      @simply fred, Pujols is dead, and the utter meaninglessness of life is reaffirmed by the my 1st round pick of Longoria getting hurt.

                    • Grey

                      Grey says:
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                      Hehe… You were the Ubermensch who helped come up with the Stream-o-Nator…

                    • Simply Fred

                      simply fred says:
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                      @Grey, SON was stolen Nazi secrets. Rudy put it to good use–saving the world!

                    • Grey

                      Grey says:
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                      Between you and me, Rudy is the Golem.

                    • Simply Fred

                      simply fred says:
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                      @Grey, per Wikipedia, Golem:

                      “…They were a creation of those who were very holy and close to God.”

                      Works for me…that places him at your side!

                    • Grey

                      Grey says:
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                      Good ol’ Golem!

  6. Steve says:
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    Look at you two, chatting away. Two things to add that reference what you’ve been talking about.

    I planted some potatoes yesterday, and I’m going to Sydney for a weekend at the start of December, and my wife, my sister (who lives there) are booked in to eat at one of the best-known restaurants in the city…

    • Grey

      Grey says:
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      What restaurant so I can Google and live vicariously? BTW, don’t you agree that olive oil, salt and broiling is a solid start for vegetables?

      • Steve says:
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        @Grey, By broiling you mean putting *under* a grill, right? Yeah, there aren’t many vegetables that don’t respond well to olive oil and salt. I tend to roast vegetables mostly, or if I’m using direct heat I’ll put them on the BBQ (what you’d call a grill) where the heat is underneath the food..

        We’re going here:

        http://www.idrb.com/

        • Grey

          Grey says:
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          Wow, that looks amazing… I might be wrong, but I think that was on a stateside special with Bourdain (or maybe it was Andrew Zimmerman or maybe someone else)… You gonna get the Wagyu? Yeah, by broiling I mean just putting up the fire… Also, works just to put on a grill… I think roasting is the same, no? Hehe, kinda sad how little I know about cooking condering how many cooking TV shows I watch…

          • Steve says:
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            @Grey, Not sure on the Wagyu – I might not be able to afford to fly home!

            By roasting I mean cooking in the oven with indirect, diffused heat (thanks Wikipedia!), rather than applying heat directly either from above or below.

            • Grey

              Grey says:
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              Oh, I think I roast too then… That’s what I meant… I don’t know what broiling is…(I see now what it is…thanks, Google!), but yeah roasting… Place doesn’t look cheap Wagyu or not, looks delicious though… You’ve been before?

              • Steve says:
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                @Grey, Ah, gotcha. We’re on the same page now. Certainly can’t go wrong with olive oil and salt.

                Nope – never been before. Hope the weather is nice (it should be in Sydney in December) – don’t think it will be quite the same with rain lashing against the windows…

                • Grey

                  Grey says:
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                  It’ll be what kind of weather then? End of spring, right?

                  • Steve says:
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                    @Grey, Yeah, though Sydney has pretty good weather so chances are it will be pretty hot. They’ve already had a few days above 85 already.

                    • Grey

                      Grey says:
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                      We just hit 50 here and I had to bust out my skully… Bleh…

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