Pam wrote:

> IMHO, ditzy Lucy just ran a number on this newsgroup. Dang, I fell for
> it. What about y'all?

How about we all get back to talking about COOKING? Here, I'll start:

Two boxes of Harry & David's "Royal Riviera" pears showed up on my doorstep
today. They're firmer than I expected them to be. Although I know they'll
soften over the next week or so, I want to cook with some of them now. I
*used* to have a recipe for ribs with pears, but I never made it, and now I
can't find the recipe.

Any suggestions on what to do with these while they're still crunchy?
They're pretty big, about as big as a softball, and I've got lots of them.
(I'm going to give some to my girlfriend, but she'll probably only eat one
or two.)

Bob