Cheryl wrote:

> "Gregory Morrow" > wrote in message
> m...
>> Cheryl wrote:
>>
>>> These are the two from recipes recently given to me from sf and
>>> Christine. I'll stuff the celery tomorrow but tonight the flavors
>>> will meld.
>>>
>>> Cranberry-walnut with cream cheese from sf:
>>> http://i50.tinypic.com/a0xc88.jpg
>>>
>>> Pimento cheese from Christine:
>>> http://i46.tinypic.com/s26vf9.jpg
>>
>>
>> I'm doing a smoked salmon spread tomorrow, I'll put out some celery
>> sticks (peeled!) along with the rye bread and the cucumber rounds...
>
> When you first told me to peel the celery, I thought you were BS'ing
> me. But then after Melba's Jammin' wrote about peeling saw that you
> can remove the stringy stuff. Thanks!


Oh no, I was not kidding! I only learned about peeling celery for crudites
a few years ago, a chef friend chastised me for not peeling celery when I
was doing a dip or something. Those strings can get pretty tough, ya don't
want 'em hanging outta yer mouth, lol...

I'm also including some carrots (from whole ones, not those slimy pre -
peeled thangs) and broccoli along with the dip, both will be lightly nuked
in the microwave to slightly dilute the "raw" texture...shock in cold cold
ice water immediately after cooking. Peeps' teeth aren't what they used to
be...

The red, orange, and yellow bell pepper strips I'm putting on the platter
are just fine raw...

:-)


--
Best
Greg