cfc

I think Disney needs a "My Dinner with Andre" restaurant--or maybe a "My Breakfast with Blassie" coffee shop.

Really? Disney must be really struggling if this is one of their best franchises. When ya got POTC, you don't need much more.

I tried to send you Angus McNasty for the gift exchange, but he kept clawing his way out of the box. Merry Christmas! Hope you're having a great time on your cruise.

^I know what you mean. All too often, reporters would rather be first than right.

^Maybe the guy just had a key fetish.

I imagine the unreleased "details" might shed some light on that question. Correct me if I'm wrong, but I don't think this is the first time this has happened on the WDW resort property.

I am Legend takes a great novel by Richard Matheson and turns it into a lame, CGI rehash of the 28 [fill in the blank] Later flicks. It's actually decent until right after the scene where Will Smith finds the zombie "hive," then gradually slides downhill--where it simply slams into a brick wall and stops.

Caesar Romero's Joker rules.

I'm not sure what to make of this. For eaxmple, what about the lifthill? A verical lift while you're lying on your back?

I'm not surprised that Animal Kingdom isn't exactly dolled up for Christmas--wouldn't really go with the African and Indian themes. But I think Chester and Hester should've gone a bit more over the top.

You know, I think these are the first pictures in any photo TR where I don't look like I weigh 400 pounds--that's pretty rare. You should do this more often, Dave--awesome stuff.

Robb and who are sporting "massive erections"? EDIT: Fixed now. We now return you to Dave's TR, which is already in progress.

^I did the same thing, but I appreciate that I won't have to wait in the pass-processing line at SFA. Still a pretty good deal, even with the ten bucks for shipping. Thanks for sharing this link, KGA.

Docked one-half point for using a pre-made crust and no springpan. One-half point restored for innovative use of available materials (i.e., Oskar). Impressive--but you are not a Jedi yet. Glad you liked the recipe; actually, the first time I made it, I used a pre-made graham-cracker crust, too. My Mom once doubled the recipe and made it in a BIG Pyrex dish. It turned out well, but the crust was so thick (and delicious) that you practically had to chip it off with a chisel.

^Fresh apricots aren't particularly good--but canned and dried 'cots (if they're dried properly) are pretty good. The apricot flavor of this cheesecake is quite understated, too. ^^Jahan, maybe you can make a model of the Matterhorn with this recipe.

Here's the recipe for your downloading pleasure (Word doc). Apricot Cheesecake.doc

Moving right along . . . . . . to clean up the damn mess you just made. Thanks for reading. . . . it'll probably take you that long . . . There--done! Now you chill it in the fridge for at least three hours, which is good, because . . . Remember tht crust in the fridge? Should've been at least a half hour by now. Pour the apricot-cream cheese mixture into the spring pan--then garnish it with your reserved apricots and corn-flake stuff. Excellent! Oops! Some of the stuff is on my finger! Well, waste not, want not. Fold in about four-and-half ozs. of whipped topping (and don't let me catch you using that sugar-free lite crap!). Pour in the apricot puree--and mix it well, Igor! Well done, Igor! Meet Igor, the mixer! And mix you he will! So, Mr. Cream Cheese, you persist in some of your defiant lumpiness, eh? Well, perhaps my assistant can help persuade you to cooperate. Add two tablespoons of lemon juice. Pour a 14-oz. can of sweetened condensed milk into that cream cheese. (Yeah, it does somewhat resemble mucus.)

Good Morning, All, My office, the National Center for State Courts, held its annual holiday lunch yesterday--lots of good catered food (the chicken cordon bleu ruled), staff awards, door prizes (not for me, alas), and lots of desserts provided by the staff. Being as my hometown is Patterson, Calif., "The Apricot Capital of the World," and my Dad once served as president of the California Apricot Advisory Board (CAAB) and grew apricots, among other crops, I whip up a no-bake apricot cheesecake for the office lunch each year. Here's how I did it. Chuck You now transer the thoroughly beaten cream cheese to a mixing bowl. More to come. Take that! And that! And that! Want some more, punk? Advisory: Those who are faint of heart may want to look away. I'm about to beat the crap outta this cream cheese! Time to beat the cream cheese (two 8-oz. packets). And use the right tool for the right job if you can --like this food processor. If you have to beat the cheese by hand, well, God bless you. (You'll need Popeye-sized forearms to do it.) Here's what you do with that half cup of syrup--cook it iver low heat until with one package of unflavored gelatin until all the gelatin is dissolved. Then pour it into the apricot puree and mix it well. Yes, turning you into puree will soften you up! You are not so solid now in your defiance, eh? Bwa-ha-ha-ha-ha! So, you apricots refuse to cooperate, eh? Well, we have ways of making you cooperate! (By the way, save four apricot halves for garnish--then put the rest in the blender. And keep at least a half cup of the syrup.) And now, presenting the fruit that helped pay my way through college--canned apricots in heavy syrup. (Don't get the "diet" versions packed in water--you need that sweet, sweet syrup.) Save two teaspons of the corn-flake mixture for garnish, then press the rest into the bottom of your spring pan. Chill it in the fridge for at least 30 minutes--you have plenty left to do to keep you occupied in the meantime. Then you stir in one-and-a-half cups of corn-flake crumbs. Boil, damn you! Time to make the crust. Start by cooking a half cup of butter or margarine with one-third of a cup of sugar. A little music would be nice, too (like the Trans Siberian Orchestra). . . . and your spring-form pan. (What? You say you don't have one of these? Well, get your butt over to Target or K Mart and get one! I'll wait.) . . . your ingredients, . . . First, be sure that you have your recipe (develped by the CAAB and Kraft Foods), . . .

Anaconda--"Really Crappy Coaster" Shockwave--"Really Uncomfortable Stand-up Coaster" Cedar Fair could become the "Coasters--Really" chain.

^I'd forgotten about that "Drop Zone" tie in. Still, it is a pretty common term, and it's not like the ride itself has any references to the movie (unlike "Italian Job" and "Tomb Raider").

Thanks, Jeff. I haven't been up KD's way since October. The new sign should look rreally nice once it's finished. I had wondered about the names "Italian Job" and "Tomb Raider." "Drop Zone" is actually pretty generic, so why not keep it? (I just wish they would put a picture of the actual ride on their Web site--they have the wrong Intamin tower up there now.) I guess nobody wants to buy Hypersuckit.

Hmm--did the cake make it to class, Jahan?

Congratulations--that's great! As for posting it here. well, that's what the "Random" forum is all about.

The one in picture number 9 of the news story looks like Satan in Santa drag.

Thanks for the TR, Jahan--I haven't been to a Disney park for Christmas in years. I rather like the lighting of the castle--it makes it look like an ice castle, I think. But I understand your point about the Christmas version of IASM. It reminds me of a South Park Christmas song: "Hey there, Mr. [fill in non-Christian religion here], "Merry F----n Christmas!"