Text 4815, 105 rader
Skriven 2006-08-23 23:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: music 128
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 HN> From what I have heard/read that may not be the case, the head of the 
 HN> Phillies oranization is Pat Gillick who was head of the M's before
 HN> moving to  Philly....and it seems that there is an option for 2007
 HN> mentioned in the deal

Hum. Actually, Moyer hasn't had much of a season, but he's
still probably an asset. Wish the Sox had made a bid on him.

 HN> As for the Mariners hopes this season, this last road trip sank
 HN> all our  hopes for post season play.

You're not so close to official elimination, but I know the feeling,
as the Yanks took 5 - I don't know if that's ever been done before
to the Sox. Now everyone's talking as though our E number were
like 2 or something, and it's really well into the 30s. During
this historic series, the Sox scored 26 runs, enough to win at
least 3 or 4 normal games, but the damn Yankees scored 49.

Thanks for taking the Bombers down a notch the other night - of
course we couldn't capitalize and are still 6.5 back.

 HN> Hmmm I've never heated any sort of ceramic cookery on top of the
 HN> stove!

Me neither until just a few years ago, and I was a little gunshy
about it, but someone pointed out that before they had metal
cooking pots, what did they put on the fire? Just use common
sense and don't put a cold clay pot on a roaring flame.

  But it sounds like a dish I'd love...and would not have to share
 HN> with Annie!

I try to send you mostly things that Annie would like, with a
few spectacular exceptions. I generally ignore your South
Beach prohibitions:

PAPA'S APPLE POUND CAKE
cat: dessert
serves: 6 to 8

butter and flour for the baking pan
1/3 c raisins
5 1/2 ts dark rum
2  Fuji apples, peeled and cored
1 c + 3 Tb all-purpose flour
1/4 ts baking powder
8 1/2 Tb unsalted butter, at room temperature
1 1/3 c confectioners' sugar
3 lg eggs, at room temperature
4 Tb apricot jam, melted and still warm.

Center a rack in the oven; heat oven to 350F. Butter and
flour an 8 x 4 x 2-1/2" loaf pan. Line pan with parchment
paper, allowing an extra inch or two to drape over the
opposite ends. This will allow the finished cake to be
lifted from the pan before serving.

Bring a small pan of water to a boil, add the raisins, and
boil 1 min. Drain and repeat the process. Drain raisins
well a second time, and place in a small bowl with 1 Tb rum;
stir and set aside. Cut one apple into 12 wedges, and set
aside. Cut the other into 8 wedges, then cut each wedge in
half crosswise; set aside. In a medium mixing bowl, sift
the flour and baking powder together; set aside.

Beat the butter until it is smooth. Slowly add 1 c
confectioners' sugar, and beat until creamy. Add eggs,
one at a time, beating until mixture is well blended.

Fold sifted flour mixture into egg mixture. Fold raisins
into the batter. Spoon half the batter into a prepared pan,
and smooth the top. Lay the 12 apple wedges down the center of
the pan, so their sides touch and the domed side of each wedge
is on top. There will be a thin strip of exposed batter on
either side of the row. Spoon the rest of the batter over and
around the apples, and again smooth the top. Arrange halved
apple slices in a single row along each long side of the pan,
pressing center-cut sides of the apples against the sides of
the pan. There will be two rows of apple slices, with their
points toward the center of the pan, and exposed batter in
the center. Gently push apples into batter, leaving top of
the apples exposed. Mixture in center of pan will be slightly
shallower than the sides. Let rest for 10 min.

Place pan in oven, and bake for 10 min. Using a sharp knife,
cut a slit down center of batter to help it rise evenly.
Continue to bake until a knife inserted into cake comes
out clean, another 40-50 min. Remove pan from oven and turn
off heat. Gently brush warm apricot jam over the hot cake;
allow glaze to dry for 5 min.

Meanwhile, in a small pan, combine the remaining rum and
1/3 c confectioners' sugar. Stir well, and warm the icing
over low heat for a min. Brush it over the dried apricot
glaze, and return the pan to the turned-off oven just until
the rum icing is dry, about 2 min. Place cake on a rack, and
cool to room temp. To keep the cake moist, keep it in its
pan until serving time. To remove cake from pan, lift it by
the edges of the parchment paper, carefully remove paper,
and transfer to a platter. Slice and serve.

:Francois Payard, NY Times 11/11/98
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