Omelet wrote:
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)

Oh, gee. How can I choose? There is little better than a nice,
home-grown tomato though, maybe even a bit warm from being in the
sun, and slurped down on the spot.

--
Jean B.

Omelet wrote:
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)

I suppose I should have tacked on the fact that tomatoes are
actually fruits, but you know what I mean.

--
Jean B.

Mr. Bill wrote:
> On Sat, 04 Apr 2009 10:34:39 -0600, Omelet >
> wrote:
>
>> Avocado is certainly up there with my favorites... Along with a good
>> vine ripe tomato.
>
> We discussed that very thing at breakfast. I think that avocado,
> like tomatoes are a fruit, not a vegetable.
>
Yeah, but...

--
Jean B.

Omelet wrote:
> In article >,
> Mr. Bill > wrote:
>
>> On Sat, 04 Apr 2009 10:34:39 -0600, Omelet >
>> wrote:
>>
>>> Avocado is certainly up there with my favorites... Along with a good
>>> vine ripe tomato.
>> We discussed that very thing at breakfast. I think that avocado,
>> like tomatoes are a fruit, not a vegetable.
>
> <lol> I thought about that when I posted that, but many don't care about
> that concept. :-) I personally treat them both as a "veggie" simply
> because they are generally served savory.
>
> To me, a fruit is a "sweet".
>
> Even squashes are more of a fruit than a veggie.
>
> That might make an interesting thread. What do you consider to be a
> fruit vs. a veggie? To me, a "fruit" would be a reproductive part of
> the plant vs. a "vegetative" part of the plant which would mean only
> roots, stems and leaves...
>
> So anything with seeds would be a "fruit"?

It depends on whether you want a technical answer or one based on
usual usage.

--
Jean B.

The Ranger wrote:
> notbob > wrote in message
> ...
> [snip]
>>> I love leafy greens! Must have been a bunny in a past life. :-)
>> Me too, but prefer collard and mustard greens, although
>> I was shocked to recently discover what I always thought
>> were mustard greens are sometimes actually kale, they
>> appearing as similar to each other as cilantro and flat
>> parsley.
> [snip]
>
> Said the man that can tell the subtle differences between beans...
>
> Kale is so different from collards and mustard greens (taste, texture, look)
> just as cilantro is different from flat parsley (definitely taste and look).
>
> The Ranger
>
>
Hey, wait! What's this about beans? Does someone else palp them?

--
Jean B.

Jean wrote on Sat, 04 Apr 2009 15:36:01 -0400:

> The Ranger wrote:
>> notbob > wrote in message
>> ...
>> [snip]
>>>> I love leafy greens! Must have been a bunny in a past life.
>>>> :-)
>>> Me too, but prefer collard and mustard greens, although
>>> I was shocked to recently discover what I always thought
>>> were mustard greens are sometimes actually kale, they
>>> appearing as similar to each other as cilantro and flat
>>> parsley.
>> [snip]
>>
>> Said the man that can tell the subtle differences between
>> beans...
>>
>> Kale is so different from collards and mustard greens (taste,
>> texture, look) just as cilantro is different from flat
>> parsley (definitely taste and look).
>>
>> The Ranger
> Hey, wait! What's this about beans? Does someone else palp
> them?

But that's what hummus is: mainly blended or processed garbanzo beans.
It's much easier to make it from drained canned beans, reserving a
little of the liquid to add if the hummus is too stiff.

I like hummus!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Omelet wrote on Sat, 04 Apr 2009 14:44:28 -0600:

> >> Hey, wait! What's this about beans? Does someone else
> >> palp them?
>>
>> But that's what hummus is: mainly blended or processed garbanzo
>> beans. It's much easier to make it from drained canned beans,
>> reserving a little of the liquid to add if the hummus is too
>> stiff.
>>
>> I like hummus!

> I've never been much of a chick pea fan, but I keep seeing
> rave reviews for hummus so may have to re-think that.

> What flavorings do you (personally) add to that?

Here's my recipe (it's Mexican, note: lime not lemon).

1 can chickpeas (14 fl oz) drained

2 tab lime juice

1 clove garlic (maybe more if roasted)

2 tab chopped Cilantro (and/or other herbs, like Parsley or cumin) to
taste

2 drops sesame oil



Throw all into a food processor, and whirl until you get a paste of the
desired consistency, adding some liquid from the can if necessary or
just water if you want to reduce salt.

You can decorate the hummus with more chopped cilantro or toasted sesame
seeds.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"Dimitri" > wrote:

> "Omelet" > wrote in message
> news
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
> >
> > I love leafy greens! Must have been a bunny in a past life. :-)
> > --
> > Peace! Om
>
>
> There is little question:
>
> The potato!
>
> You can;
> Boil
> Bake
> Fry
> Sauté
> Nuke
> Stuff
> Make a salad all kinds of salads
> Boil & fry
> Bake & fry
> Make soup
> Make Chowder
> Au Gratin
> Scalloped
>
> And about a gazillion other ways....
>
> ;-)
>
> or just eat them with salt and butter...............................
>
> Dimitri

<sniffs> Not if you are low carbing. :-(
The one thing I've promised myself when I get to my goal weight is a
damned baked potato! With butter and salt only. Doesn't need anything
else imho!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Puester > wrote:

> Omelet wrote:
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
> >
> > I love leafy greens! Must have been a bunny in a past life. :-)
>
>
> Artichokes
> Asparagus
> Sugar snap peas
> Winter squash, most varieties
> Garnet yams (sweet potatoes)
>
>
> gloria p

Winter squash. Yum!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
notbob > wrote:

> On 2009-04-04, Omelet > wrote:
> >
> > Ever tried beet greens?
>
> Yes. Excellent.
>
> nb

To me they are similar to chard.
I love them too!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
notbob > wrote:

> On 2009-04-04, Omelet > wrote:
>
> > Hm. Maybe I should just try the canned some time. <g>
>
> mmmm... bad choice! Having worked in canneries, I'm a big advocate of
> canned foods, but I've found canned greens to be typically poor. They chop
> up the whole leaf and so you get a LOT of the stems and leaf ribs. I avoid
> canned greens.
>
> nb

Hm, ok.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >, Andy > wrote:

> From years prior...
>
> http://i44.tinypic.com/35kjzmx.jpg
>
> Andy

I remember that. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

I've been craving sugar snap peas like crazy. Lo and behold my favorite
stall for greens had them! $4/lb is a bit steep, but I had to have them.
Tonight I'll be doing a little quick saute with fresh peas, and green
garlic in EVOO -- other ingredients to be named as the mood hits me --
served over linguine. A bit of lemon and/or capers seems to be in order
as well.

I also have more swiss chard, arugula, and thai basil. The chard has
been so good as of late I didn't want to pass it up. It might be one of
my new favorites.

--Lin

Christine Dabney said...

> On Sat, 04 Apr 2009 14:44:28 -0600, Omelet >
> wrote:
>
>
>>I've never been much of a chick pea fan, but I keep seeing rave reviews
>>for hummus so may have to re-think that.
>>
>>What flavorings do you (personally) add to that?
>
> Garlic, lemon, olive oil, and tahini. Don't need anything else.....
>
> I make the BEST hummus!!!
>
> Christine


No she doesn't!

Yes she does!

What do you know??

More than you!

What do you know?

....?? Gottme.

I'm gonna kill you!

Not if I kill you first!

Shut up! We're in the presence of dames!

As if I couldn't tell.

So?

So, behave yourself! We'll never get a date with you acting like that!
We're talking about real flesh and blood dames!!!

You've got the problem.

Do not....

Do so...

Straighten your tie!

It is.

Is not!

Is so...

....

In article >,
Tara > wrote:

> Nothing beats a beautifully ripe raw tomato sliced and sprinkled with
> salt.
>
> Tara

Especially fresh off of the vine, still sun warmed!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Omelet > wrote:

> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.

I like most. There's really only one I balk at.

Turnips and rutabagas don't *sound* appealing to me but they don't taste
so bad. Never had mustard greens or a couple others of the 'to cook'
greens.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - updated 3-30-2009
"What you say about someone else says more
about you than it does about the other person."

In article >,
"Dimitri" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
>
> <potato snipped>
>
> >> or just eat them with salt and butter...............................
> >>
> >> Dimitri
> >
> > <sniffs> Not if you are low carbing. :-(
> > The one thing I've promised myself when I get to my goal weight is a
> > damned baked potato! With butter and salt only. Doesn't need anything
> > else imho!
>
>
> Then Baby Trees N' Cheese
>
> Dimitri

Indeed! Nothing like a really good Broccoli cheese soup.
I've never personally made that, but Grins (a local restaurant) makes a
really good one.

Steamed broccoli with cheese sauce just poured over it is also good.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
> >
> > I love leafy greens! Must have been a bunny in a past life. :-)
>
> Oh, gee. How can I choose? There is little better than a nice,
> home-grown tomato though, maybe even a bit warm from being in the
> sun, and slurped down on the spot.

<lol> I agree totally.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
> >
> > I love leafy greens! Must have been a bunny in a past life. :-)
>
> I suppose I should have tacked on the fact that tomatoes are
> actually fruits, but you know what I mean.

<laughs> Wait 'till you read more of the thread. That was brought up
already. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > Mr. Bill > wrote:
> >
> >> On Sat, 04 Apr 2009 10:34:39 -0600, Omelet >
> >> wrote:
> >>
> >>> Avocado is certainly up there with my favorites... Along with a good
> >>> vine ripe tomato.
> >> We discussed that very thing at breakfast. I think that avocado,
> >> like tomatoes are a fruit, not a vegetable.
> >
> > <lol> I thought about that when I posted that, but many don't care about
> > that concept. :-) I personally treat them both as a "veggie" simply
> > because they are generally served savory.
> >
> > To me, a fruit is a "sweet".
> >
> > Even squashes are more of a fruit than a veggie.
> >
> > That might make an interesting thread. What do you consider to be a
> > fruit vs. a veggie? To me, a "fruit" would be a reproductive part of
> > the plant vs. a "vegetative" part of the plant which would mean only
> > roots, stems and leaves...
> >
> > So anything with seeds would be a "fruit"?
>
> It depends on whether you want a technical answer or one based on
> usual usage.

Indeed!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"James Silverton" > wrote:

> > Hey, wait! What's this about beans? Does someone else palp
> > them?
>
> But that's what hummus is: mainly blended or processed garbanzo beans.
> It's much easier to make it from drained canned beans, reserving a
> little of the liquid to add if the hummus is too stiff.
>
> I like hummus!

I've never been much of a chick pea fan, but I keep seeing rave reviews
for hummus so may have to re-think that.

What flavorings do you (personally) add to that?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Omelet" wrote:
> > "James Silverton" wrote:
>
>> > Hey, wait! What's this about beans? Does someone else palp
>> > them?
>>
>> But that's what hummus is: mainly blended or processed garbanzo beans.
>> It's much easier to make it from drained canned beans, reserving a
>> little of the liquid to add if the hummus is too stiff.
>>
>> I like hummus!
>
> I've never been much of a chick pea fan, but I keep seeing rave reviews
> for hummus so may have to re-think that.
>
> What flavorings do you (personally) add to that?
>
>
Roasted chick peas are wonderful snacking and they can be seasoned too.

http://allrecipes.com/Recipe/Roasted...as/Detail.aspx


Hummus is a waste of good chickpeas, more like like humus.

Melba's wrote on Sat, 04 Apr 2009 15:31:48 -0500:

>> For me, it's a toss up between Asparagus and Artichokes.
>> Followed by Swiss Chard, Spinach and Bok Choy.

> I like most. There's really only one I balk at.

> Turnips and rutabagas don't *sound* appealing to me but they
> don't taste so bad. Never had mustard greens or a couple
> others of the 'to cook' greens.

I've had an Indian dish involving turnips that was quite good. It was a
real surprise to like it considering my usual tastes. The slight
sweetness of the turnip complemented the mild spices but I forget its
name. It might have been Masala Shalgam or Shalgam Korma. There is also
a mutton and turnip stew and most Indian turnip recipes are from the
north, Punjab.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Apr 4, 3:27*pm, Omelet > wrote:
> In article >,
>
> *Tara > wrote:
> > Nothing beats a beautifully ripe raw tomato sliced and sprinkled with
> > salt.
>
> > Tara
>
> Especially fresh off of the vine, still sun warmed!

I second that, but a "sun warmed" tomato with a good acid content,
IMO, doesn't even need the salt.

The BLT, w/ or w/o bread, rules.

> --
> Peace! Om
>
--Bryan

On Apr 4, 12:16*pm, Omelet > wrote:
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.

Broccoli, red peppers, and corn. I like bright colors.

maxine in ri

On Apr 4, 12:36*pm, notbob > wrote:
> On 2009-04-04, The Ranger > wrote:
>
> > Which explains why you can't tell the difference between kale and other
> > greens, or cilantro and flat parsley. Your dimensia is growing, old man..
>
> No doubt. *
>
> BTW, it's spelled d-e-m-e-n-t-i-a, sophomore.
>
> nb

ooooo! Cage fight! Cage Fight!

;-)

m i ri

On Apr 4, 3:20*pm, Omelet > wrote:
> In article >,
> *"The Ranger" > wrote:
>
> > On Apr 4, 12:16 pm, Omelet > wrote:
> > > For me, it's a toss up between Asparagus and Artichokes.
> > > Followed by Swiss Chard, Spinach and Bok Choy.
>
> > Okra, spinach, zucchini, and eggplant.
>
> > The Ranger
>
> In that order? *I like the first three but am going to have to give
> Eggplant a re-try after all the raves here. *I've always disliked it.

It's all in how it's cooked. I never liked it plain, as my Mom served
it, and wasn't too crazy about the oil sponges wrapped in sand that
they sold in sandwiches, (Fried), but when I tried a ratatatouile, I
was in heaven!

maxine in ri

On Apr 4, 4:44*pm, Omelet > wrote:
> In article >,
> *"James Silverton" > wrote:
>
> > > Hey, wait! *What's this about beans? *Does someone else palp
> > > them?
>
> > But that's what hummus is: mainly blended or processed garbanzo beans.
> > It's much easier to make it from drained canned beans, reserving a
> > little of the liquid to add if the hummus is too stiff.
>
> > I like hummus!
>
> I've never been much of a chick pea fan, but I keep seeing rave reviews
> for hummus so may have to re-think that.
>
> What flavorings do you (personally) add to that?

Best is a little tahini, lemon, garlic and cumin, with salt to taste.
Anything else is yuppified.

m i ri

Melba's Jammin' wrote:

>
> Turnips and rutabagas don't *sound* appealing to me but they don't taste
> so bad.


Ick. Turnips taste like sulphur. Rutabagas aren't that
bad but I wouldn't want them more often than once a year.
(My mom used to mash them with carrots at Thanksgiving.)

I was gonna say pickled beets but I knew you'd come right
through the cable and beat me over the head with a wooden spoon.

gloria p

In article >,
Omelet > wrote:

> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)

Beetroot (shaddup Barb!). Closely followed by peas and sweetcorn.

Miche

--
Electricians do it in three phases

In article >,
"James Silverton" > wrote:

> Omelet wrote on Sat, 04 Apr 2009 14:44:28 -0600:
>
> > >> Hey, wait! What's this about beans? Does someone else
> > >> palp them?
> >>
> >> But that's what hummus is: mainly blended or processed garbanzo
> >> beans. It's much easier to make it from drained canned beans,
> >> reserving a little of the liquid to add if the hummus is too
> >> stiff.
> >>
> >> I like hummus!
>
> > I've never been much of a chick pea fan, but I keep seeing
> > rave reviews for hummus so may have to re-think that.
>
> > What flavorings do you (personally) add to that?
>
> Here's my recipe (it's Mexican, note: lime not lemon).
>
> 1 can chickpeas (14 fl oz) drained
>
> 2 tab lime juice
>
> 1 clove garlic (maybe more if roasted)
>
> 2 tab chopped Cilantro (and/or other herbs, like Parsley or cumin) to
> taste
>
> 2 drops sesame oil
>
>
>
> Throw all into a food processor, and whirl until you get a paste of the
> desired consistency, adding some liquid from the can if necessary or
> just water if you want to reduce salt.
>
> You can decorate the hummus with more chopped cilantro or toasted sesame
> seeds.

Saved to disk, thanks!
I keep sesame oil on hand as it adds a nice flavor to many things if
added drop-wise.

I've got about 6 lbs. of sesame seeds in the freezer as well and have
considered making some Tahini.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Christine Dabney > wrote:

> On Sat, 04 Apr 2009 14:44:28 -0600, Omelet >
> wrote:
>
>
> >I've never been much of a chick pea fan, but I keep seeing rave reviews
> >for hummus so may have to re-think that.
> >
> >What flavorings do you (personally) add to that?
>
> Garlic, lemon, olive oil, and tahini. Don't need anything else.....
>
> I make the BEST hummus!!!
>
> Christine

Sounds simple. :-) But I'd have to make the Tahini first. <g>
Fortunately, I'm currently rich with sesame seeds.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Lin > wrote:

> I've been craving sugar snap peas like crazy. Lo and behold my favorite
> stall for greens had them! $4/lb is a bit steep, but I had to have them.
> Tonight I'll be doing a little quick saute with fresh peas, and green
> garlic in EVOO -- other ingredients to be named as the mood hits me --
> served over linguine. A bit of lemon and/or capers seems to be in order
> as well.
>
> I also have more swiss chard, arugula, and thai basil. The chard has
> been so good as of late I didn't want to pass it up. It might be one of
> my new favorites.
>
> --Lin

:-)

I want to put in some Chard in a partially shaded garden. Mom used to
grow it all year long when we lived in California.

Your plans for the peas sound yummy!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Omelet > wrote:

> In article >,
> "James Silverton" > wrote:
>
> > > Hey, wait! What's this about beans? Does someone else palp
> > > them?
> >
> > But that's what hummus is: mainly blended or processed garbanzo beans.
> > It's much easier to make it from drained canned beans, reserving a
> > little of the liquid to add if the hummus is too stiff.
> >
> > I like hummus!
>
> I've never been much of a chick pea fan, but I keep seeing rave reviews
> for hummus so may have to re-think that.
>
> What flavorings do you (personally) add to that?

Try it with chopped dried apricots.

Miche

--
Electricians do it in three phases

In article >,
Melba's Jammin' > wrote:

> In article >,
> Omelet > wrote:
>
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
>
> I like most. There's really only one I balk at.
>
> Turnips and rutabagas don't *sound* appealing to me but they don't taste
> so bad. Never had mustard greens or a couple others of the 'to cook'
> greens.

I know you don't care for beets. <g> Do you like beet greens?

One veggie I just cannot eat is bell peppers.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"brooklyn1" > wrote:

> "Omelet" wrote:
> > > "James Silverton" wrote:
> >
> >> > Hey, wait! What's this about beans? Does someone else palp
> >> > them?
> >>
> >> But that's what hummus is: mainly blended or processed garbanzo beans.
> >> It's much easier to make it from drained canned beans, reserving a
> >> little of the liquid to add if the hummus is too stiff.
> >>
> >> I like hummus!
> >
> > I've never been much of a chick pea fan, but I keep seeing rave reviews
> > for hummus so may have to re-think that.
> >
> > What flavorings do you (personally) add to that?
> >
> >
> Roasted chick peas are wonderful snacking and they can be seasoned too.
>
> http://allrecipes.com/Recipe/Roasted...as/Detail.aspx
>
>
> Hummus is a waste of good chickpeas, more like like humus.

To each his own. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sat, 04 Apr 2009 16:26:48 -0600, Omelet >
wrote:

>In article >,
> Lin > wrote:
>
>> I've been craving sugar snap peas like crazy. Lo and behold my favorite
>> stall for greens had them! $4/lb is a bit steep, but I had to have them.
>> Tonight I'll be doing a little quick saute with fresh peas, and green
>> garlic in EVOO -- other ingredients to be named as the mood hits me --
>> served over linguine. A bit of lemon and/or capers seems to be in order
>> as well.
>>
>> I also have more swiss chard, arugula, and thai basil. The chard has
>> been so good as of late I didn't want to pass it up. It might be one of
>> my new favorites.
>>
>> --Lin
>
>:-)
>
>I want to put in some Chard in a partially shaded garden. Mom used to
>grow it all year long when we lived in California.
>
>Your plans for the peas sound yummy!


The information on the seed pack says that chard needs 8 hours of sun.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article
>,
Bobo Bonobo® > wrote:

> On Apr 4, 3:27*pm, Omelet > wrote:
> > In article >,
> >
> > *Tara > wrote:
> > > Nothing beats a beautifully ripe raw tomato sliced and sprinkled with
> > > salt.
> >
> > > Tara
> >
> > Especially fresh off of the vine, still sun warmed!
>
> I second that, but a "sun warmed" tomato with a good acid content,
> IMO, doesn't even need the salt.
>
> The BLT, w/ or w/o bread, rules.
>

<laughs> True!
I'll often make a simple lettuce and tomato salad and add bacon bits.
Serve with lime mayo for the dressing.

Who needs bread? :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
>,
maxine > wrote:

> On Apr 4, 12:16*pm, Omelet > wrote:
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
>
> Broccoli, red peppers, and corn. I like bright colors.
>
> maxine in ri

Sounds like a good combo! <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> For me, it's a toss up between Asparagus and Artichokes.
>>> Followed by Swiss Chard, Spinach and Bok Choy.
>>>
>>> I love leafy greens! Must have been a bunny in a past life. :-)
>> Oh, gee. How can I choose? There is little better than a nice,
>> home-grown tomato though, maybe even a bit warm from being in the
>> sun, and slurped down on the spot.
>
> <lol> I agree totally.

heh! I see you beat me with your comment on the tomato being
sun-warmed....

--
Jean B.