Text 12598, 76 rader
Skriven 2011-01-24 03:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: b-ball &c 508
=====================
 HN> I was seldom the last one picked, often I was
 HN> either the third or fourth guy picked after the
 HN> "buddy picks" were done. I was a very good 
 HN> shortstop, adequate second baseman and 
 HN> fairly good at the hot corner. but SS was always
 HN> my love, lots of action and you got to work in 
 HN> both directions.

Must be good to have eyesight. I didn't exactly dread
having the ball hit to me, but it definitely made me
uneasy. Having the 1-2 punch of myopia and poor depth
perception didn't make the game easy for me, and it's
a wonder that I didn't develop an aversion to it.

 HN> Nolan also got smarter as he got older
 HN> hopefully our guy will as well!  

One hopes. One also hopes he doesn't end up playing
for the Rangers.

 HN> I'd LOVE to take the lead from texass 

I'd certainly like you guys to do that!

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Persimmon Pudding
 Categories: Desserts
   Servings:  6

      1 qt Persimmons
  1 1/2 c  Sugar
      2    Eggs, well beaten
      2 c  Flour
      1 ts Soda
      1    Rounded teaspoon baking soda
    1/2 c  Crisco
      1 c  Raisins
           Combine well and allow the
           -mixture to raise. (time
           -unknown)
           When it has risen, then add
      1 c  Milk

  From: Nelle Price McNary

  This recipe dates to sometime in the 1915-1920 range,and was an old recipe
  then! Persimmons are the fruit of the Persimmon tree,the tree is used for
  lumber, and finishes to a beautiful lustre.

  Persimmons are like miniature pumpkins, with a dusty-grayish-orange look,
  about 1" to 1 1/2" in diameter, with a strawberry-like hull on the top.
  They form as the summer continues, and nothing I know of will eat them from
  the tree! Too bitter!

  They are NOT edible until AFTER the second frost, and then they usually
  fall from the tree. Harvest them from the ground, picking them carefully,
  so as to avoid bruised spots, bird pecks, and general dirt.

  Without being frozen, they are as bitter as gall! After freezing,the tannin
  (?) turns sweet, and they can be eaten raw. Take care to clean them
  carefully, take out the seeds, and put them in the freezer. 48 hours later,
  take them out, let them thaw for several hours, and re-freeze them. Repeat
  the freezing-thawing 3 or 4 times. Test them carefully to see that they
  have turned sweet. There will be no doubt in your mind if they have not!

  Stir well and bake in a moderate oven, time unspecified, --Mom was from the
  old school!, and my sister tells me that this recipe was given to my mother
  by my great Grand-mother.

  It's possible that this recipe dates back to the middle 1800's.

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