On Mon, 09 Jun 2008 11:32:53 -0400, Margaret Suran
> fired up random neurons and synapses
to opine:

>Gloria, I have been busy, that's all. My middle granddaughter is
>getting married on Saturday, in Miami, and I finally found a dress this
>past Friday.

Congratulations on both counts, dear Margaret! I often find it more
difficult to find a dress for an occasion than the difficulty
experienced by the bride in finding a husband <g>

>Also, a dear friend died last week and Marcel and I spent
>as much time as possible with him during his last weeks.

I am very sorry to hear this. Condolences to you both.

>For dinner tonight, Gazpacho for Marcel and a ham omelet with a salad
>and fresh fruit for both of us.

Gazpacho! Gosh, I haven't thought of gazpacho since last summer.
Brilliant! I was racking my brain trying to think of a good summer
meal offering for our joint family Father's Day brunch. Perfect!

@@@@@ Now You're Cooking! Export Format

Gazpacho

soups and stews

1 clove garlic
3 pounds tomatoes
2 cucumbers
1/2 cup green pepper; minced
1/2 cup onion; minced
2 cups tomato juice
1/3 cup olive oil
3 tablespoons vinegar
salt and pepper
1/4 teaspoon Tabasco sauce

Chop the garlic very fine and add to a large bowl with the tomatoes,
peeled, seeded and chopped. Try to save as much of th4e tomato juice
as you can. Peel and seed the cucumbers and add to the bowl with the
pepper, onion and tomato juice. Add the olive oil and seasonings,
cover and chill thoroughly. Taste for seasoning. Let rest 12 or more
hours to allow flavors to meld.

Contributor: James Beard
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"