No; they continue to exist in the same scale as the rest of the universe: that would be life size. At no point were the club, players or supporters somehow shrank in stature relative to the rest of existence. Your physics is as bad as your philosophy and English Grammar.
Meow [video=youtube;u1aO7l2uB4I]http://www.youtube.com/watch?v=u1aO7l2uB4I&feature=youtube_gdata_player[/video]
We so need the new season to start if only to have new ammo on each side. I feel like I'm paying a really old stripper & forcing myself to say; "yeah baby; you got, you still sexy" as she hobbles round in a circle on her hip replacement.
[h=1]Chelsea Sugar[/h] About Us New Zealand Sugar Ltd Contact Us Follow us on TWITTER Join us on FACEBOOK Home About Us About sugar This Season Baking and Recipes Tips and Tools Kids in the Kitchen REGISTER LOGIN [h=5]Recently Viewed[/h] Lemon, Passionfruit… French Lemon Tart [h=1]Lemon, Passionfruit and Ricotta Anzac Tart[/h]By Chelsea's team of cooks, added 26 March 2012Difficulty Medium Serves Serves 8 RECIPEPrep time20 minutes RECIPECooking Time 1 hour plus 2 hours or overnight to set please log in to view this image The oats, coconut and Golden Syrup give this tart a distinctly Anzac flavour. RECIPE RATING: 5 Rate this Recipe FAVOURITESAdd to favourites PRINT THIS RECIPEPrint [h=3]Ingredients[/h]Base 1 cup plain flour 1 cup desiccated coconut ½ cup instant oats 100g butter ½ cup lightly packed Chelsea Brown Sugar 1 Tbsp Chelsea Golden Syrup Filling ½ cup lemon juice 2 tsp lemon rind 500g ricotta ½ cup natural yogurt 3 large eggs ¾ cup Chelsea Caster Sugar 2 passionfruits Cream, to serve Extra Chelsea Golden Syrup to serve [h=3]Method[/h]Preheat oven to 180°C conventional or 160°C fan forced. Base Sift flour into a bowl and add coconut and oats. Combine butter, brown sugar andgolden syrup in a saucepan and stir over a low heat until butter has melted. Make a well in the centre of the flour mixture. Pour butter mixture into flour mixture and stir until well combined. Press mixture into base and sides of 4cm x 22cm round loose-bottom tart pan. Bake for 15 minutes, then leave to cool. Filling Add lemon juice, rind, ricotta, yoghurt, eggs, caster sugar and passionfruit in a bowl. Whisk gently to combine. Pour into tart case and bake for 45 minutes. Cool in pan, then refrigerate for 2 hours or overnight. Serve drizzled with cream and golden syrup.
