One Helping Of Teixeira and a Vintage Bottle of Varitek

While Hank Steinbrenner and Brian Cashman are busy trying to add a hunk of fat and a few boiled potatoes to the Yankee Stew, Master Chef Theo Epstein may be cooking up his third World Championship in the last six seasons.

Unlike Ca$h Man and Cashman, who have not brought a World Championship to their restaurant since before the turn of the Century (let me say it again)...since before the turn of the century, Sox fans believe that Chef Theo will be adding ingredients to an age-old recipe that will leave Sox fans hungry for more.

Like every good chef, Epstein makes a careful list of ingredients before he enters the grocery store. Upon entering "The Market," Theo will head straight for the Free Agent section, hitting the express line with two items only. One Jumbo Size Portion of Teixeira and one bottle of 37-year old Vintage Varitek.

Why would Chef Theo mix in a Gold Glove All-star First Baseman to a near perfect menu that already has a Gold Glove All-star First Baseman?

Many discriminating pallets believe that Mark Teixeira is the Creme Brule, while Kevin Youkilis is the Bread Pudding.

Can too much of a good thing spoil any dish?

Is this a case of too many cooks in the kitchen?

Or is this a perfect combination of Surf and Turf? 

Many experts believe that the addition of Teixeira to Sox would result in a menu change. Youk could move to third base, while current third sacker, Mike Lowell would be expunged from the menu. Lowell has been a staple in Sox fans diets, since he was a condiment in the deal that brought Josh Beckett to the Sox.

But Chef Theo can do more than boil just a Fenway Frank.

Can you smell what the Sox are cooking?

Will Steinbrenner and Cashman choke on their 2004 A.L. Championship Pudding?

Left field at Fenway has turned many a bowl of mush into French Onion Soup. Menu staples like, Jim "Minute" Rice, Mike "Green"-well and, Manny "Fruit Cake" Ramirez, may not have been  Vichyssoise, but they weren't cold potato soup, either.

Youk had a taste of left during the end of 2006 and flashed more than an oven mitt in a end of meal role. 

This leaves Master Theo to decide which mix of outfielders to toss into his Garden Salad. The combo platter of Youk, Jason Bay Scallops, Coco Crisp, Jacoby Ells-berry and JD Drew-l makes for a mouth watering morsel, but leaves diner's a bit full.

However, a trade of Coco for San Diego shortstop, Khalil Greene, may make the Sox menu a bit more colorful.

And what Chef's speciality would be complete without a 37-year old Vintage Bottle of Varitek. The Sox mainstay at catcher has sipped from the free agent waters but knows what championship bubbly tastes like and will be back for another season as Captain of the Sox wine cellar.

Is this a Recipe for Success?

Sox Fans seem to think they will enjoy every single bite.

Because humble pie has never been Chef Theo's favorite dish.