On Fri, 8 Apr 2011 19:06:41 -0700, "Bob Terwilliger"
> wrote:

> Lin bought some Chilean green grapes the other day, brought them home, and
> realized that they're very sour. Tonight I cooked some of them with sugar,
> water, tarragon, and thinly-sliced leeks as a relish for lobster. Any other
> ideas on what to do with them?
>

I saw a focaccia that called for grapes the other day. "Sour" grapes
would probably work better than sweet because their sugars concentrate
as they cook.
<http://www.foodnetwork.com/recipes/everyday-italian/focaccia-with-rosemary-and-grapes-recipe/index.html>


--

Today's mighty oak is just yesterday's nut that held its ground.