Text 5235, 47 rader
Skriven 2006-09-07 07:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Besebal is 208
======================
 RH> Before or after he started putting too much paycheck up his nose?  

Before - it was the start after he set some record or other,
strikeouts I guess, or a no-hitter. The sad thing is that Mike (?)
Fitzgerald was out there too, and nobody (including me) went to
ask him for his autograph, even though the catcher has as much to
do with a great game as the pitcher does.

 -> Sometimes - as this year - they keep it up long enough for
 -> the fans to get their hopes up.
 RH> In other words, situation normal.  

Yeah, but they generally don't turn into a pumpkin until
well after the break. Now most of the starting lineup is
back, so we'll see what happens (though it may be too
late). Thing is that the last month shows the woeful
lack of depth - and champions need depth.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Grand Champion Pumpkin Bread
 Categories: Breads, Fruits, Vegetables
      Yield: 10 servings

  3 1/3 c  Unbleached flour; sifted            4 t  Pumpkin pie spice
      2 t  Baking soda                         1 t  Baking powder
  1 1/2 t  Salt                            2 2/3 c  Sugar
    2/3 c  Cooking oil                         4 ea Eggs; lg
      2 c  Pumpkin; mashed, canned, 1cn      2/3 c  Water
    2/3 c  Chopped dates

  Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt
  together in a small bowl and set aside.  Beat the sugar and oil together in
  a medium mixing bowl, using an electric mixer set on high, until light and
  fluffy.  Add the eggs, one at a time beating well after each addition, and
  then beat in the pumpkin.  Add the dry ingredients alternately with the
  water to the sugar mixture, beating well after each addition, using a mixer
  set on low speed.  Stir in the dates and pour the batter into 2 greased 9 X
  5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven for 55 minutes
  or until a cake tester or wooden pick inserted in the center comes out
  clean.  Cool in the pans on wire racks for 10 minutes, then remove from the
  pans and continue cooling on the racks. Source unknown

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