Text 22260, 98 rader
Skriven 2009-03-23 06:40:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Re: Komix
=================
-=> hap newsom wrote to Dave Drum <=-

 ->  -> hn-> I hates to tole you this my chile....but
 ->  -> hn-> you hai'nt going near far enough inland
 ->  -> hn-> to 'scape that humidcity!! Thet's a mizzable
 ->  -> hn-> place in the summer times! (can you tell I've
 ->  -> hn-> just been reading Lil' Abner? )

 ->  -> Where?

 ->  hn> I get them delivered to me via email every day!
 ->  hn> Go to comics.com and you can choose your
 ->  hn> comic strips and have them delivered to you
 ->  hn> each day!

 -> There is a limit of three when you do that. Which I do. But, I follow more
 -> at comics.com ... as a subscriber.

 hn> I dunno, I get 10 different strips every day in
 hn> my email...If I want to see others I go to comics.com
 hn> and look at them there as well.

I mis-spoke there. I get Non-seq and Dilbert in e-mail. The limit of three is
imposed when sending them to a web-page. So, I am limited to Doonesbury, Shoe
and Garfield on my home page.

Then I have to click on the comics.com tab to follow the strips to which I am
subscribed ... including Alley Oop and Li'l Abner.    Bv)=

Sorry for sowing confusion.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Three Cities Of Spain Cheesecake
 Categories: Cheesecake, Desserts, Dairy
      Yield: 9 servings
 
      1    Crumb-crust recipe; made
           - with finely ground graham
           - crackers
      3    (8 oz) packages cream
           - cheese; softened
      4 lg Eggs
      1 ts Vanilla
      1 c  Sugar

MMMMM--------------------------TOPPING-------------------------------
     16 oz Sour cream
      1 tb Sugar
      1 ts Vanilla
 
  No cheesecake roundup would be complete without this one, created by
  Santa Fe's Three Cities of Spain coffeehouse (which closed in the
  mid-1970s) and our absolute favorite in the creamy category.
  
  Make crumb crust as directed in separate recipe. Preheat oven to
  350ºF.
  
  Make filling and bake cake:
  
  Beat cream cheese with an electric mixer until fluffy and add eggs, 1
  at a time, then vanilla and sugar, beating on low speed until each
  ingredient is incorporated and scraping down bowl between additions.
  
  Put springform pan with crust in a shallow baking pan. Pour filling
  into crust and bake in a baking pan (to catch drips) in middle of
  oven 45 minutes, or until cake is set 3 inches from edge but center
  is still slightly wobbly when pan is gently shaken. Let stand in
  baking pan on a rack 5 minutes. Leave oven on.
  
  Make topping:
  
  Stir together sour cream, sugar, and vanilla. Drop spoonfuls of
  topping around edge of cake and spread gently over center, smoothing
  evenly. Bake cake with topping 10 minutes.
  
  Run a knife around top edge of cake to loosen and cool completely in
  springform pan on rack. (Cake will continue to set as it cools.) Chill
  cake, loosely covered, at least 6 hours. Remove side from pan and
  transfer cake to a plate. Bring to room temperature before serving.
  
  Cooks' note: Cheesecake keeps, covered and chilled, 3 days.
  
  Adapted from Three Cities of Spain Coffeehouse, Santa Fe, NM
  
  Serves 8 to 10 | Gourmet
  
  November 1999
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "@@@@@hhh, mabye not." - Yakko Warner
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