Omelet wrote:
> In article >,
> Serene Vannoy > wrote:
>
>
>>Omelet wrote:
>>
>>>In article >,
>>> Sqwertz > wrote:
>>>
>>>
>>>>Stephanie wrote:
>>>>
>>>>
>>>>>Gin and OLIVE
>>>>
>>>>Green olive and anchovy. I love my anchovy-stuffed olives.
>>>>
>>>>-sw
>>>
>>>Where do you get them Steve? Granted, they sound like a salt lovers wet
>>>dream, but I'd like to try them at least once. <g>
>>
>>Oh, they're SO good. We get them either in glass jars at the natural
>>grocery, or in tins at the Italian deli/grocery place. Yum.
>>
>>Serene
>
>
> Ok, I'll have to look around thanks. ;-)

There's a type of Spanish grape that's hugh, big as a small plum and as
such can be cored and have a dollop of a soft cheese or good cream
cheese placed inside it.

The first time i had such a thing i was schocked! just schocked! i was
told it was a grape but did not notice it was stuffed with a soft
cheese, and when the juice of the grape mingled with the flavors of the
cheese it was like "WOW!" Add a sip of a nicely chilled white wine and a
bit of fresh bread and it was ambrosial

The same person that served the stuffed grapes also occasionally wrapped
them in a bit of thinly sliced baked bacon, bacon that had been baked in
the oven with a light dusting of brown sugar then quickly wrapped around
a big grape and set to cool. This is the same person that routinely
served an half an avocado individually, on ice, with a spoon. With a big
shot of a very good rum in the seed hole.
--
JL