Text 27433, 50 rader
Skriven 2012-07-23 11:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: bezzbol 996
===================
 HN> I've been watching the "M's" since the beginning
 HN> and have seen some real LuLu's...but none have 
 HN> topped Milt the Mad.

Pretty awful he was. We haven't had any Sox that loony
in my memory - Jimmy Piersall played mostly before I got
interested (though we had him on the Senators during the
twilight of his career).

 Bad attitude and bad play
 HN> all rolled into one nutty concoction!

It's amazing how some of these guys' heads swell -
and with the greatest ones, how some of their feet
stay on the ground.

 HN> I can only speak in photographic terms as that's
 HN> the realm I dealt/deal in. With a copyright registration
 HN> you (the photographer) can get higher punitive damages
 HN> when suing for copyright infringement.

If you are in fact entitled to copyright protection for
the work in question. My point is that registering the
work constitutes your claim to ownership - in no way
does it represent that the government endorses your claim.

Truffled Cream Cheese
cat: celebrity, starter
Serves: 3 to 4

300 g cream cheese
150 ml sour cream
Sea salt and freshly ground black pepper
Handful of chives, finely chopped
Few drops of truffle-infused olive oil

The important thing to remember when cooking with truffle
oil is that it is very strong. A little bit goes a long way,
so add a few drops at a time and taste as you go along.

Put the cream cheese into a bowl and mash with a fork or
spatula to loosen it. Mix in the sour cream, season to
taste with salt and pepper and fold through the chopped
chives. Add a few drops of truffle oil, according to taste.

Source: attributed to Gordon Ramsay

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