RECIPE
1 ripe avocado
1 onion
1 head lettuce
1-2 tomatoes
8 oz. or more cheddar cheese
1 can Mexican beans
1 small bag corn chips
Mix and top with zesty Italian dressing (small bottle) just before serving.
And here he is, the Wimperoo!
Tom Paciorek spent only four of his 18 major league seasons as a member of the Chicago White Sox. However his stint as a colour commentator for Sox broadcasts from 1988 to 1999 cemented his lasting popularity with fans everywhere. That includes such far-flung places as Hamilton, Ontario. There, as a youngster, I'd tune in to scrambled WGN broadcasts and listen to "Hawk and Wimpy" as they called Sox games in the early 90s. In the era bridging newspapers and the internet, it was a thrill to watch games live, or at least listen to them.
Paciorek was already a seasoned veteran by the time he joined the White Sox in 1982. His career began with the Los Angeles Dodgers in 1970, and he also played in Atlanta and Seattle before being traded to Chicago for three players.
The highlight of his time on the southside was being part of the 1983 AL West Division champs and playing in the ALCS.
And of course, he is remembered as the chipper, giggling sidekick to Hawk Harrelson on TV. Once in a while, Paciorek returns to the broadcast booth and it's great to hear his voice again - only this time without the scrambled picture.
As for this recipe, it's so easy a monkey could do it. Throw everything into a bowl, hit it with the dressing and enjoy. I like it so much it was the first recipe from the 1983 White Sox cookbook that I made twice, and it's open to whatever additions you want to make. The second time around, I included lime juice and cilantro to jazz it up even more. Next time, I'll try some more exotic corn chips, like the blue or red ones. Oh yeahhhh!
FINAL SCORE - It's Wimpy. It's a salad. It's delish.
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