Text 28752, 48 rader
Skriven 2012-08-26 05:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: en why why 180
======================
 RH> No leadership from the top, and leadership from the bottom only
 RH> leading to  confusion ... proceed to a big ol' mess.

The trade may shake things up; I don't know what
demotivated Beckett, who was for a while amazingly
good. The rest of them, well, I never cared for
Crawford or Punto. Agon was I thought a pretty good
acquisition, and I don't see why they unloaded him,
unless the Dodgers needed a giant sweetener.

Still, the main problem remains. Why didn't they
get John Farrell instead of that Valentine person?

 RH> Bacon will grow wings and fly too, and the Cubs will win the Series
 RH> two years running.  
 
Bacon-Wrapped Chicken Wings
cat: starter
servings: 10

10 fresh whole chicken wings
10 sl thinly sliced bacon
Finely ground pepper, as needed

Soak 20 toothpicks in water for at least 1 hr.

With a sharp knife, cut off the tips of the chicken
wings and save them for stock. Slash the inside of
the wing joint to help them cook more evenly, but
don't cut them all the way through. Straighten the
wings and wrap each wing with a slice of bacon
starting at the top and spiraling to the bottom.
Secure with toothpicks. Season the bacon-wrapped
wings liberally with pepper.

Prepare the grill for cooking over indirect heat.
Grill the wings for 30 min. Flip and cook for another
30 min, until the bacon is crispy and the wings are
fully cooked. Remove the wings to a platter and let
rest 5 min. You may serve the wings whole, but if
you'd prefer to serve them in segments, cut them
apart now, taking care to keep the bacon in place.
Remove the toothpicks and serve.

Denver Post, from Ray Lampe, Ribs, Chops, Steaks & Wings
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