On Mon, 17 May 2004 15:18:17 -0400, Margaret Suran
> wrote:

>
>
>Boron Elgar wrote:

>>
>> Six ounces of caviar is what shoots the cost up, I assume, though the
>> type was not specified. I get pretty snooty about caviar at those
>> prices.
>>
>> Boron
>
>The latest I heard said, that the "omelette", the proper spelling for
>one that costs $1000,00, is made with ten ounces of caviar and
>"lobster meat".
>
>I heartily dislike the taste of caviar. My introduction to it was
>very traumatic. I went to a fancy reception as a teenager and saw a
>bowl of what I thought was blackberry jam. Little teensy crepes were
>next to the bowl, so I took one of the crepes, put as much of the
>"jam" as it would hold on it and stuffed it into my mouth. There was
>not the wonderful, sweet taste I expected. As I started to chew,
>there were little burst of something salty and fishy. With so many
>other guests surrounding me, I could do nothing but swallow the
>horrible stuff. Tears were running down my face and my escort, a nice
>young man, wanted to know why I was so unhappy. I felt so nauseated,
>I asked him to take me home. He really didn't want to leave, but had
>little choice.
>
>I never willingly ate caviar again. I never saw the nice young man again.



Friends of mine, married for almost 40 years, met over a bowl of
caviar in Geneva. She had walked into the kitchen while at a party,
where a large container of caviar sat on a counter, waiting to be
served to the many guests. She stood by it, shell spoon in hand, and
was shoveling it down when her future husband walked in, saw her and
decided that she, and she alone, would be his bride.

boron