Text 5495, 99 rader
Skriven 2006-09-14 10:24:24 av Dave Drum (1:18/200)
     Kommentar till en text av Michael Loo
Ärende: Teamwork
================
On 09-13-06 MICHAEL LOO Scribbled to RUTH HANSCHKA about Besebal is 232

ML> RH> I think you're right. The Yankees had a few in a row.  David
ML> RH> Cone threw one first IIRC, and later David Wells joined the
ML> RH> bandwagon. 

ML>Hum. And when these two's careers were over, they went to the
ML>Red Sox. Cone started out as a Met, as I recall.

Mr. Cone"trol" broke in to the bigs and spent his first year with the 
Kansas City Royals - his home town team. The next year (87 I think) he 
went to the Mets, then back to KC for a couple years before going to the 
Jay and then to the Yanqui's. He ended his career with a brief stint in 
the shadow of the Green Monster then back to the Mets - from whence he 
retired.

And I know all of this because we used to run a local Fantasy league 
using Earl Weaver Baseball. David Cone and Bob Gibson were the aces of 
my pitching staff. My first baseman was this Oakland player no one ever 
heard of (at that time) named McGwire.   Bv)=   Oh, yeah - my catcher 
was Bill Dickey.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Espresso & Mascarpone Icebox Cake
 Categories: Five, Cakes, Desserts
      Yield: 12 servings
 
      3 c  Chilled heavy cream
    1/2 c  Plus 1 tb sugar
      1 c  Mascarpone cheese (abt 9 oz)
           -at room temp
      9 oz Box chocolate wafers such as
           -Nabisco Famous
      1 tb Instant-espresso powder*
 
  Special equipment: a 9 1/2- to 10-inch springform pan (about 26 cm)
  
  Active time: 30 min Start to finish: 9 1/2 hr (includes chilling)
  
  Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric
  mixer at medium speed until it just holds soft peaks, 2 to 4 minutes.
  Reduce speed to low, then add mascarpone and mix until combined.
  
  Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform
  pan and cover with 14 wafers, slightly overlapping if necessary.
  Spread with another 1 1/4 cups mascarpone mixture, followed by 14
  more wafers arranged in the same manner. Spread remaining mascarpone
  mixture on top. Smooth top with a metal offset spatula, then cover
  pan with foil and freeze until firm, about 1 hour. Transfer from
  freezer to refrigerator and chill, covered, until a sharp knife
  inserted into center cuts through softened wafers easily, about 8
  hours.
  
  Pulse remaining chocolate wafers in a food processor until finely
  ground.
  
  Beat remaining cup cream with espresso powder and remaining 3
  tablespoons sugar using electric mixer at medium speed until it just
  holds stiff peaks, about 3 minutes.
  
  Remove foil and side of pan and frost cake all over with espresso
  cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.
  
  Cooks' notes:
  
  ~ Cake, without espresso cream, can be chilled up to 2 days.
  
  ~ Cake can be frosted with espresso cream 4 hours ahead and chilled,
  loosely covered with foil.
  
  *Available at most supermarkets and The Baker's Catalogue
  (800-827-6836).
  
  Makes 12 servings.
  
  Recipe by Gina Marie Miraglia Eriquez, Gourmet, August 2004
  
  MM Format by Dave Drum - 21 December 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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