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#Mets’ Jacob deGrom expected to return Sunday

#Mets’ Jacob deGrom expected to return Sunday

If Jacob deGrom’s pregame work Friday was any indication, his return to the mound on Sunday is looking possible.

The Mets ace, who was scratched from a scheduled start Tuesday in St. Louis because of lat tightness, threw a side session and “felt really good,” manager Luis Rojas said. The right-hander also looked just fine as he took grounders at his old position, shortstop, and even made a leaping grab on one line drive.

Still, Rojas wanted to wait until checking back with deGrom on Saturday before making a final decision on his status for Sunday’s potential start.

“We still want to see how he feels [Saturday] when he wakes up and he goes through the day and he plays catch,” Rojas said before the Mets beat the Diamondbacks 5-4 in 10 innings at Citi Field.

The Mets’ Saturday starter was also yet to be announced, depending on what arms they needed to use Friday, though Joey Lucchesi would be on schedule to take the mound.

Jacob deGrom
Jacob deGrom
N.Y. Post: Charles Wenzelberg

Luis Guillorme (strained right oblique) won’t be ready to be activated off the injured list when eligible Sunday, and his absence could linger even longer.

The infielder was out taking ground balls at shortstop before Friday’s game, but is still having trouble swinging.

“It still bothers him,” Rojas said. “So I don’t think it’s going to be Sunday or even next week.”


The Mets opted not to add an outfielder to their bench ahead of Friday’s series opener, instead sticking with 12 batters and 14 pitchers to protect their bullpen with their weekend starters up in the air.


Pete Alonso debuted his Polar Burger, the first baseman’s creation with chef Jason Eksterowicz, at Citi Field on Friday. The burger, featuring a black truffle-blended burger patty, maple-spiced caramelized onions, smoked Gouda cheese, lettuce, tomato and claw sauce, uses all locally sourced ingredients.

“It’s a super dynamic and simple but elegant burger,” Alonso said. “The thing I’m most pumped up about is the sustainability aspect of it. All the ingredients are New York-based products. To be able to give back to local businesses, especially in the wake of the pandemic, it’s a huge thing.

“For me, the biggest philosophy when I cook or when I eat, I want to be able to taste something that has simple ingredients but also at the same time has a complexity or depth of flavor. I feel like with this burger, it hits the nail on the head.”

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