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he will sweep the spurs with his sharp elbows?
Are You Afraid Stern Fans Well You Should Be Because Tonight Is The Begining To The End Of Your Season In 4 Games There Is No Way You Will Be Able To Stop Kobe,odom,gasol They Are So Much Better Then Your Sorry 3 Of Duncan Manu Parker You Will Not Win Your 5th Non Legit le This Year The Only Way The le Is Legit Is If The Lakers,pistons, Or Celtics Win It Not The Sterns You Guys Have Probally Already Paid Off Officals To Help You In This Series But It Will Not Matter Kobe Will Avg 50 Plus Against Your Sorry Defense So Long Sterns And Gn Biatces
he will sweep the spurs with his sharp elbows?
Thread le change coming...
Finally, a Solid well thought-out sensible post.
It's so inspiring to see that this outstanding product of the LAUSD knows how to use a computer.
I hate trolls. Especially Laker trolls. This forum should verify ages, then we would see less of trash like this.
They must have some really ty schools in LA...I've never seen trolls with so many run on sentences with no punctuation...
OP owes me a new soda.
i'mnotsurewhathisentirepostwasabout
I think this is the same Suns troll who's registered under a million names since we took them out.
You are correct. This is one of the worst trolls ever.
America, eatin' my lunch from a single bowl in my parents basement, where I'm livin'. Happy Birthday, I'm forty-three.
Don't want to waste those precious calories...chewin'. Jesus come move my jaw for me, help me get my sloppy food down my throat.
Nope. Not afraid.
It's basketball.
TEQUILA LIME FAJITAS
Serves 4
5 Tbsp. Queen Creek Olive Mill Mexican lime olive oil
1 pound chicken breast, sliced (medium shrimp or sliced steak may be subs uted)
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 jalapeño pepper with seeds removed, chopped
1 medium red onion, sliced vertically
1 garlic clove, chopped
1 shot of your favorite tequila (optional)
1 Tbsp. Queen Creek Olive Mill White Balsamic Vinegar
1 Tbsp. chopped fresh cilantro.
1. Heat Mexican lime olive oil in a heavy skillet. Add chicken and sauté for 2 minutes.
2. Add all peppers, onion and garlic and continue to sauté for an additional 8 to 10 minutes until chicken is fully cooked.
3. Add tequila and white balsamic vinegar. Cook for one minute more, remove from the heat and sprinkle with the chopped cilantro.
4. The fajitas may be served right out of the skillet with warm corn or flour tortillas accompanied by salsa, guacamole, shredded cheese, sour cream and a cold beer.
CITRUS PIE
Serves 6 to 8
Since last winter’s freeze damaged many trees and reduced our expected citrus crop, you’ll want to treasure any fruit you harvest this spring. This easy pie showcases both the pure citrus flavor and pretty slices of our more unusual citrus varieties. (Do not use grapefruit or thick-skinned lemons or oranges for this pie; you’ll have too much white pith.)
You can make the pie in a standard pie plate or, for a prettier presentation, use a thin tart s . The quan y of sugar depends on the sourness of your fruit; I like the pie a bit on the tart side. The most difficult part of this recipe is removing the seeds, especially if you use kumquats. Don’t forget to start the recipe the night before you plan to serve it.
Approximately 2 cups organic citrus of your choice with thin, unblemished skin (such as 2 large Meyer lemons, 3 to 4 medium limes, 8 limequats or 24 kumquats)
Finely grated zest of 1 scrubbed lemon
1 to 1 1⁄2 cups sugar
2 extra-large eggs
Pie crust or tart s , partially baked (put citrus zest in the crust for an extra hit of flavor)
1. Scrub the citrus under warm water with an abrasive scrubber. Rinse well. If using large citrus fruit like lemons or limes, cut off both ends of to expose the fruit (if using kumquats, this is not necessary). Then cut the citrus into paperthin slices (I like to use the slicing tube on my food processor.) Remove any seeds. Layer the citrus slices, zest and sugar in a large bowl. Toss gently and set aside for 30 to 60 minutes. Toss again. Cover and set aside at room temperature for 8 hours or overnight, stirring once or twice if convenient.
2. Preheat the oven to 350 degrees.
3. Stir the citrus mixture carefully and remove any remaining seeds. Whisk the eggs until light in a separate bowl, add them to the citrus mixture and mix well. Pour into the pre-baked pie crust or tart s and arrange citrus slices as needed so that they lay flat in the crust or tart s .
4. Bake the tart until the filling is set and lightly golden, approximately 25 to 30 minutes for a thin tart and 30 to 40 minutes for a pie. Rotate the pie in the oven midway through baking to ensure even coloring. Remove and place on a wire rack.
5. Serve the pie warm or cool. To keep the pie, wait until it cools, cover it and refrigerate. Bring it back to room temperature before serving.
I love Trolls....how can I not....I've been trolling on here since 04
FIERY GARLIC SHRIMP WITH MINT MANGO SALSA
FIERY GARLIC SHRIMP
4 wooden skewers
1 lime, juiced
2 cloves garlic, crushed
1 tsp Chinese chile oil
1/2 tsp coarse grain salt
1/4 tsp white pepper
12 large shrimp, s ed and deveined
Soak the wooden skewers in water for several hours. In a medium bowl, place the lime juice, garlic, Chinese chile oil, salt and white pepper. Mix the ingredients together. Add the shrimp and allow to marinate for one hour.
Thread the shrimp on the wooden skewers. Grill the shrimp for 2 minutes on each side, or until they have turned pink with some grill marks. Serve the shrimp with the Mango Mint Salsa. The recipe serves four.
MANGO MINT SALSA
2 cups mango, diced
3/4 cup red onions, minced
1 red bell pepper, seeded and diced
2 jalapeño chile peppers, seeded and diced
1 bunch fresh mint, chopped
1 lime, juiced
In a medium bowl, place all of the ingredients and mix gently.
Chill the salsa in the refrigerator at least one hour before serving.
SMOKED SALMON DIP WITH TOASTY PITA CHIPS
SMOKED SALMON DIP
1/2 lb. smoked salmon
1/3 cup mayonnaise
1/3 cup sour cream
1 clove garlic, minced
2 dashes white pepper
2 Tbsp parsley, minced
1 Tbsp fresh lemon juice
6 whole pita breads
4 Tbsp minced fresh herbs, such as parsley, rosemary, thyme, dill
4 Tbsp extra virgin olive oil
Place the salmon in a food processor and puree until finely minced.
In a medium bowl, place the pureed salmon, mayonnaise and sour cream. Mix the ingredients together until they are well blended.
Add the garlic, white pepper, parsley and lemon juice to the salmon mixture. Stir together and serve on toasty pita chips.
Serves six.
TOASTY PITA CHIPS
Cut pita bread into halves and then into triangles to form chips. (If the bread is thick, you can first cut it horizontally into two rounds and then cut each round into chips.)
Place chips on baking sheet and brush both sides with extra virgin olive oil. Top chips with minced herbs.
Roast in 350-degree oven until crisp. Allow to cool before serving.
Those fajitas sound great.
MESQUITE ALMOND COOKIES
By Junie Hostetler
1 cup butter, softened to room temperature
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups unbleached white flour
1/2 cup whole wheat flour (Pima club wheat flour)
1/2 cup mesquite meal
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup sliced almonds
Preheat oven to 400 degrees. Set aside two baking sheets.
In a medium bowl, cream butter and sugars. Blend in eggs and vanilla. Mix in flour, mesquite meal, soda and salt. Stir in almonds.
Drop by teaspoonfuls on ungreased baking sheets.
Bake for 8 to 10 minutes in a 400-degree oven. Remove from baking sheet to wire racks, for cooling.
Yield: 3 to 3 1/2 dozen cookies
Recipes Source: http://www.ediblephoenix.com
Kori, will you adopt me???
Now that's incoherent.
Somehow I expected the Laker trolls to be better than this.
Thanks for the link, Kori...but Phoenix was only good as an appetizer...
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