On Sat, 06 Jan 2007 07:22:13 -0500, Michael Horowitz
> wrote:

>I'd like to serve an expresso with a twist of lemon rind, primarily
>because I want to break up the visual effect of bone white china.
>I can use a peeler to get the rind, but how do I get the rind to
>twist? - Mike

Make the peelings very thin? Use a toothpick to keep the shape?

Use a zester instead of a peeler?

Sue(tm)
Lead me not into temptation... I can find it myself!