Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Kate - That does sound tasty. But since I love the sharpness of
>> roquefort, I'd do this with 2 Oz of that and skip actual blue cheese. I
>> copy/pasted for the day the ingredients and taste buds align. Thanks!
>>
>> Om - I thought that was a traditional side dish in Europe with lots of
>> variations depending on what country you were in.
>
> I think it's called "Borscht"?
>
>> One of my favorite things to do while traveling in europe was to request
>> the "house salad" every where I went. The most interesting one I had?
>> was half of an onion (not sliced) with a half tomato (also not sliced)
>> with a splash of some vinegar and olive oil. That was somewhere in Spain
>> as I recall.
>>
>> Experiencing life is for the young. Why do we have to get older to
>> appreciate the simple things?
>>
>> Bob

Om - I love the soup, but your reference was for something else. Sounds
good though, and I believe I heard a name for it in the past, just can't
recall it.

Bob