Text 25557, 100 rader
Skriven 2015-03-31 07:03:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Re: underhanded 437
===========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Google on veterans stadium cheerleaders. As Martin Yan
 ML> might say, wow.

 DD> Similar to the Dallas Cowboys cheerleaders or the Chicago Honey Bears.
 DD> Quite different from the San Diego Chicken.

 ML> With one substantial difference. Check out the first few
 ML> hits sometime.

Not much on Bing - Google is much more sensationalised. AFAICS the two tootsies
are ticked because the visiting teams' players didn't do pay-per-view.  Bv)=

According to NESN (on the Google page) "So, basically the Eagles and Phillies
had a library of porn. HeregCOs the undeniable kicker, though: gCLI did get a
couple of books where the pages were stuck together,gCY Thomas said."

 ML> Ted Abernathy was my favorite submariner, but his delivery
 ML> was quite different from the fast-pitch softball one - it
 ML> was more like a regular overhand throw turned on its ear.
 DD> Heck, even Cy Young used a submarine delivery once in a while. My
 DD> faves at it were Dizzy Trout, Dan Quisenberry and Kent Tekulve.

 ML> I do not remember Dizzy Trout, though a lot of the fans
 ML> at the stadium today were wearing Trout 27 jerseys (I think
 ML> 27). Quisenberry I remember well, Tekulve to some extent:
 ML> none a wound-up-from-under such as is meant to me by the
 ML> term "fast-pitch softball."

I saw Trout at Sportsman's in St. Louis when he was a member of the Detroit
Tiggers. At the time I was a St. Louis Browns (and Stachel Paige) fan. Trout
played his sunset season ('53 I think) for the Red Sox.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charbroiled Speckled Trout w/Pecan Sauce
 Categories: Seafood, Citrus, Chilies, Nuts, Wine
      Yield: 4 Servings
 
      3 tb Olive oil
      1 tb Vermouth
      1 tb Garlic, minced
      1 tb Parsley, chopped
      1 ts Lemon juice
    1/4 ts Oregano
      4    Crappie filets
    1/2 ts Thyme
    1/4 ts Oregano
           Salt, red & black pepper
           Butter; melted
           Garlic; fine minced

MMMMM------------------------PECAN SAUCE-----------------------------
      4 tb Butter
      2 tb Onions; minced
      1 ts Garlic; minced
    1/2 ts Lemon juice
      1 ds Tabasco sauce
    1/2 c  Pecans; chopped
 
  In a bowl, combine the olive oil, vermouth, garlic, parsley,
  lemon juice, and the first 1/4 teaspoon of oregano. Marinate
  the 4 trout filets in the mixture overnight in the
  Refrigerator.
  
  Remove the filets from the marinade and season with the
  thyme, the second 1/4 teaspoon of oregano, and the salt, red
  pepper, and black pepper, to taste.
  
  In a small bowl or measuring cup, combine the melted butter
  and finely minced garlic for basting.
  
  Place the filets in a wire mesh holder and place over hot
  coals. The fish should begin to sear. Throw in a few wet
  hickory chips into the hot coals and turn the fish. Baste
  the fillets with mixture of butter and garlic. When the
  trout is done, remove and keep warm.
  
  TO PREPARE THE SAUCE: In a skillet, heat the margarine. Add
  the onions, garlic, lemon juice, and Tabasco sauce. Simmer
  the sauce for 5 minutes. Add the pecans and simmer for 5
  minutes.
  
  Pour a portion of the sauce over each filet and serve.
  
  Recipe from: "Roger's Cajun Cookbook" by Vernon Roger,
  published 1987
  
  From: David Pileggi
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Go, and never darken my guest towels again. -- Groucho Marx
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