An Offense Against Nature
 

My friend, The Widow Geraldine, puts salt AND pepper on her cantaloupe.

OK, I used to sprinkle a little salt on watermelon, and put a pinch of
sugar on tomatoes, but PEPPER?

There oughtta be a law!
--
-Barb, <www.jamlady.eboard.com> An update on 8/30/04; check the Fairs Fare tab.

>My friend, The Widow Geraldine, puts salt AND pepper on her cantaloupe.
>
>OK, I used to sprinkle a little salt on watermelon, and put a pinch of
>sugar on tomatoes, but PEPPER?
>
>There oughtta be a law!

I remember reading an article in the food section of the newspaper that
described various uses for black pepper. One of the ideas was to sprinkle it
on strawberries. YUCK!

>My friend, The Widow Geraldine, puts salt AND pepper on her cantaloupe.
>
>OK, I used to sprinkle a little salt on watermelon, and put a pinch of
>sugar on tomatoes, but PEPPER?
>
>There oughtta be a law!

I remember reading an article in the food section of the newspaper that
described various uses for black pepper. One of the ideas was to sprinkle it
on strawberries. YUCK!

DJS0302 wrote:

> I remember reading an article in the food section of the newspaper that
> described various uses for black pepper. One of the ideas was to sprinkle it
> on strawberries. YUCK!

I know!!! They forgot the balsamic vinegar!!

nancy

DJS0302 wrote:

> I remember reading an article in the food section of the newspaper that
> described various uses for black pepper. One of the ideas was to sprinkle it
> on strawberries. YUCK!

I know!!! They forgot the balsamic vinegar!!

nancy

DJS0302 wrote:

> I remember reading an article in the food section of the newspaper that
> described various uses for black pepper. One of the ideas was to sprinkle it
> on strawberries. YUCK!

I know!!! They forgot the balsamic vinegar!!

nancy

Nancy Young wrote:

> DJS0302 wrote:
>
>
>>I remember reading an article in the food section of the newspaper that
>>described various uses for black pepper. One of the ideas was to sprinkle it
>>on strawberries. YUCK!
>
>
> I know!!! They forgot the balsamic vinegar!!
>
> nancy

Basalmic vinegar is so expensive! It's like $3 or 4 for a quart bottle.
So can you substitute apple cider vinegar?

Bob

Nancy Young wrote:

> DJS0302 wrote:
>
>
>>I remember reading an article in the food section of the newspaper that
>>described various uses for black pepper. One of the ideas was to sprinkle it
>>on strawberries. YUCK!
>
>
> I know!!! They forgot the balsamic vinegar!!
>
> nancy

Basalmic vinegar is so expensive! It's like $3 or 4 for a quart bottle.
So can you substitute apple cider vinegar?

Bob

zxcvbob wrote:
> Nancy Young wrote:
>
>> DJS0302 wrote:
>>
>>
>>> I remember reading an article in the food section of the newspaper that
>>> described various uses for black pepper. One of the ideas was to
>>> sprinkle it
>>> on strawberries. YUCK!
>>
>>
>>
>> I know!!! They forgot the balsamic vinegar!!
>>
>> nancy
>
>
> Basalmic vinegar is so expensive! It's like $3 or 4 for a quart bottle.
> So can you substitute apple cider vinegar?
>
> Bob
:-0

That's cheap Bob. Balsamic can be *much* more expensive than that. Try
hundreds of dollars for a few ounces if you want to spend the bucks.
Balsamic is one of those things that does taste better the more it
costs. A small glass if good balsamic is one hell of an aperitif and
it also great over vanilla ice cream believe it or not. I was lucky
enough to have them both over the years and yum.

Am I gonna buy it? Hell no. ;-) I'm not adverse to getting a 25-30
dollar small bottle though. It lasts a long time because you only use
a very small amount and certainly not for salads.

--
Steve

Love may be blind but marriage is a real eye-opener.

zxcvbob wrote:
> Nancy Young wrote:
>
>> DJS0302 wrote:
>>
>>
>>> I remember reading an article in the food section of the newspaper that
>>> described various uses for black pepper. One of the ideas was to
>>> sprinkle it
>>> on strawberries. YUCK!
>>
>>
>>
>> I know!!! They forgot the balsamic vinegar!!
>>
>> nancy
>
>
> Basalmic vinegar is so expensive! It's like $3 or 4 for a quart bottle.
> So can you substitute apple cider vinegar?
>
> Bob
:-0

That's cheap Bob. Balsamic can be *much* more expensive than that. Try
hundreds of dollars for a few ounces if you want to spend the bucks.
Balsamic is one of those things that does taste better the more it
costs. A small glass if good balsamic is one hell of an aperitif and
it also great over vanilla ice cream believe it or not. I was lucky
enough to have them both over the years and yum.

Am I gonna buy it? Hell no. ;-) I'm not adverse to getting a 25-30
dollar small bottle though. It lasts a long time because you only use
a very small amount and certainly not for salads.

--
Steve

Love may be blind but marriage is a real eye-opener.

Steve Calvin wrote:

> zxcvbob wrote:
>
>> Nancy Young wrote:
>>
>>> DJS0302 wrote:
>>>
>>>
>>>> I remember reading an article in the food section of the newspaper that
>>>> described various uses for black pepper. One of the ideas was to
>>>> sprinkle it
>>>> on strawberries. YUCK!
>>>
>>>
>>>
>>>
>>> I know!!! They forgot the balsamic vinegar!!
>>>
>>> nancy
>>
>>
>>
>> Basalmic vinegar is so expensive! It's like $3 or 4 for a quart
>> bottle. So can you substitute apple cider vinegar?
>>
>> Bob
>


Oh, and as to your question about substituting apple cider vinegar...
I'd personally say definitely not.


--
Steve

Love may be blind but marriage is a real eye-opener.

Steve Calvin wrote:

> zxcvbob wrote:
>
>> Nancy Young wrote:
>>
>>> DJS0302 wrote:
>>>
>>>
>>>> I remember reading an article in the food section of the newspaper that
>>>> described various uses for black pepper. One of the ideas was to
>>>> sprinkle it
>>>> on strawberries. YUCK!
>>>
>>>
>>>
>>>
>>> I know!!! They forgot the balsamic vinegar!!
>>>
>>> nancy
>>
>>
>>
>> Basalmic vinegar is so expensive! It's like $3 or 4 for a quart
>> bottle. So can you substitute apple cider vinegar?
>>
>> Bob
>


Oh, and as to your question about substituting apple cider vinegar...
I'd personally say definitely not.


--
Steve

Love may be blind but marriage is a real eye-opener.

Melba's Jammin' wrote:

> My friend, The Widow Geraldine, puts salt AND pepper on her cantaloupe.
>
> OK, I used to sprinkle a little salt on watermelon, and put a pinch of
> sugar on tomatoes, but PEPPER?
>
> There oughtta be a law!

I have heard a number of people say that pepper is good on pears, but I haven't
tried it myself.

Melba's Jammin' wrote:

> My friend, The Widow Geraldine, puts salt AND pepper on her cantaloupe.
>
> OK, I used to sprinkle a little salt on watermelon, and put a pinch of
> sugar on tomatoes, but PEPPER?
>
> There oughtta be a law!

I have heard a number of people say that pepper is good on pears, but I haven't
tried it myself.

previously in rfc, Melba's Jammin' > wrote:

> My friend, The Widow Geraldine, puts salt AND pepper on her cantaloupe.
>
> OK, I used to sprinkle a little salt on watermelon, and put a pinch of
> sugar on tomatoes, but PEPPER?
>
> There oughtta be a law!


*blush*

I do the same sometimes. Cubes of cantaloupe, a squeeze of lime a pinch of
coarse salt and a couple cranks of pepper! Not for breakfast, but as a
side dish, usually when we're eating outside and have grilled chicken.
It's really very good. :)

-Claudia

previously in rfc, Melba's Jammin' > wrote:

> My friend, The Widow Geraldine, puts salt AND pepper on her cantaloupe.
>
> OK, I used to sprinkle a little salt on watermelon, and put a pinch of
> sugar on tomatoes, but PEPPER?
>
> There oughtta be a law!


*blush*

I do the same sometimes. Cubes of cantaloupe, a squeeze of lime a pinch of
coarse salt and a couple cranks of pepper! Not for breakfast, but as a
side dish, usually when we're eating outside and have grilled chicken.
It's really very good. :)

-Claudia

previously in rfc, Melba's Jammin' > wrote:

> My friend, The Widow Geraldine, puts salt AND pepper on her cantaloupe.
>
> OK, I used to sprinkle a little salt on watermelon, and put a pinch of
> sugar on tomatoes, but PEPPER?
>
> There oughtta be a law!


*blush*

I do the same sometimes. Cubes of cantaloupe, a squeeze of lime a pinch of
coarse salt and a couple cranks of pepper! Not for breakfast, but as a
side dish, usually when we're eating outside and have grilled chicken.
It's really very good. :)

-Claudia

Nancy Young wrote:

> DJS0302 wrote:
>
>>I remember reading an article in the food section of the newspaper that
>>described various uses for black pepper. One of the ideas was to sprinkle it
>>on strawberries. YUCK!

Actually, freshly ground black pepper works with good berries. Grind
fine so the perfume is released and the two scents together are
wonderful. Don't usually think of pepper as fruity, but in concert
with the berries, it's a full, fat smell that promises the sweetness
of the fruit with the small shock of fire in the background.

> I know!!! They forgot the balsamic vinegar!!

Last night The Teenage Kid (just turned 13, doncha know) and I played
in the kitchen with a flat of fresh figs (24 of 'em for 6 bucks at
Costco) and the million-dollar balsamic. Trimmed the stems off two for
each of us and stood them upright. Cut through top to bottom into
quarters. Dripped that splendidly syrupy balsamic on the figs with an
eyedropper; 4 drops to each quarter. Kid went back for another one.

Zowie.

Also bought a box of strawberries redolent with that scent guaranteed
to cause the saliva to flow. Sweet and full-flavored. Tonight. With
the balsamic.

After the loin steaks I cut a few days ago and salted lightly to draw
out moisture to simulate aging. When I sear them tonight, they'll be
med-rare and they'll have that dark, satisfying flavor of good beef.
Spaghetti squash with butter and sea salt. Romano beans quickly boiled
and dressed with red wine vinegar and olive oil, S&P; grape tomatoes
tossed with them at the last minute.

Dinner's around 7.

Pastorio

Nancy Young wrote:

> DJS0302 wrote:
>
>>I remember reading an article in the food section of the newspaper that
>>described various uses for black pepper. One of the ideas was to sprinkle it
>>on strawberries. YUCK!

Actually, freshly ground black pepper works with good berries. Grind
fine so the perfume is released and the two scents together are
wonderful. Don't usually think of pepper as fruity, but in concert
with the berries, it's a full, fat smell that promises the sweetness
of the fruit with the small shock of fire in the background.

> I know!!! They forgot the balsamic vinegar!!

Last night The Teenage Kid (just turned 13, doncha know) and I played
in the kitchen with a flat of fresh figs (24 of 'em for 6 bucks at
Costco) and the million-dollar balsamic. Trimmed the stems off two for
each of us and stood them upright. Cut through top to bottom into
quarters. Dripped that splendidly syrupy balsamic on the figs with an
eyedropper; 4 drops to each quarter. Kid went back for another one.

Zowie.

Also bought a box of strawberries redolent with that scent guaranteed
to cause the saliva to flow. Sweet and full-flavored. Tonight. With
the balsamic.

After the loin steaks I cut a few days ago and salted lightly to draw
out moisture to simulate aging. When I sear them tonight, they'll be
med-rare and they'll have that dark, satisfying flavor of good beef.
Spaghetti squash with butter and sea salt. Romano beans quickly boiled
and dressed with red wine vinegar and olive oil, S&P; grape tomatoes
tossed with them at the last minute.

Dinner's around 7.

Pastorio

Nancy Young wrote:

> DJS0302 wrote:
>
>>I remember reading an article in the food section of the newspaper that
>>described various uses for black pepper. One of the ideas was to sprinkle it
>>on strawberries. YUCK!

Actually, freshly ground black pepper works with good berries. Grind
fine so the perfume is released and the two scents together are
wonderful. Don't usually think of pepper as fruity, but in concert
with the berries, it's a full, fat smell that promises the sweetness
of the fruit with the small shock of fire in the background.

> I know!!! They forgot the balsamic vinegar!!

Last night The Teenage Kid (just turned 13, doncha know) and I played
in the kitchen with a flat of fresh figs (24 of 'em for 6 bucks at
Costco) and the million-dollar balsamic. Trimmed the stems off two for
each of us and stood them upright. Cut through top to bottom into
quarters. Dripped that splendidly syrupy balsamic on the figs with an
eyedropper; 4 drops to each quarter. Kid went back for another one.

Zowie.

Also bought a box of strawberries redolent with that scent guaranteed
to cause the saliva to flow. Sweet and full-flavored. Tonight. With
the balsamic.

After the loin steaks I cut a few days ago and salted lightly to draw
out moisture to simulate aging. When I sear them tonight, they'll be
med-rare and they'll have that dark, satisfying flavor of good beef.
Spaghetti squash with butter and sea salt. Romano beans quickly boiled
and dressed with red wine vinegar and olive oil, S&P; grape tomatoes
tossed with them at the last minute.

Dinner's around 7.

Pastorio

On Fri, 03 Sep 2004 13:47:07 -0500, Melba's Jammin'
> wrote:
> My friend, The Widow Geraldine, puts salt AND
> pepper on her cantaloupe.
>
> OK, I used to sprinkle a little salt on watermelon,
> and put a pinch of sugar on tomatoes, but PEPPER?
>
> There oughtta be a law!

The Honorable Member of Minnie Soda should sit down before she further
embarrasses herself, her esteemed colleagues, and any other melons of
the world.

Freshly ground pepper is a mandatory staple for both fresh tomatoes
_and_ cantaloupe!

The "Filibustering 4 Worthy Causes" Ranger

On Fri, 03 Sep 2004 13:47:07 -0500, Melba's Jammin'
> wrote:
> My friend, The Widow Geraldine, puts salt AND
> pepper on her cantaloupe.
>
> OK, I used to sprinkle a little salt on watermelon,
> and put a pinch of sugar on tomatoes, but PEPPER?
>
> There oughtta be a law!

The Honorable Member of Minnie Soda should sit down before she further
embarrasses herself, her esteemed colleagues, and any other melons of
the world.

Freshly ground pepper is a mandatory staple for both fresh tomatoes
_and_ cantaloupe!

The "Filibustering 4 Worthy Causes" Ranger

"Bob (this one)" > wrote in message
...
> Nancy Young wrote:
>
> > DJS0302 wrote:
> >
>
> After the loin steaks I cut a few days ago and salted lightly to draw
> out moisture to simulate aging. When I sear them tonight, they'll be
> med-rare and they'll have that dark, satisfying flavor of good beef.
> Spaghetti squash with butter and sea salt. Romano beans quickly boiled
> and dressed with red wine vinegar and olive oil, S&P; grape tomatoes
> tossed with them at the last minute.
>
> Dinner's around 7.
>
> Pastorio
>

Great, I'll be right over.

kili

"Bob (this one)" > wrote in message
...
> Nancy Young wrote:
>
> > DJS0302 wrote:
> >
>
> After the loin steaks I cut a few days ago and salted lightly to draw
> out moisture to simulate aging. When I sear them tonight, they'll be
> med-rare and they'll have that dark, satisfying flavor of good beef.
> Spaghetti squash with butter and sea salt. Romano beans quickly boiled
> and dressed with red wine vinegar and olive oil, S&P; grape tomatoes
> tossed with them at the last minute.
>
> Dinner's around 7.
>
> Pastorio
>

Great, I'll be right over.

kili

Bob (this one) wrote:

> Nancy Young wrote:
>
>> DJS0302 wrote:
>>
>>> I remember reading an article in the food section of the newspaper that
>>> described various uses for black pepper. One of the ideas was to
>>> sprinkle it
>>> on strawberries. YUCK!
>
>
> Actually, freshly ground black pepper works with good berries. Grind
> fine so the perfume is released and the two scents together are
> wonderful. Don't usually think of pepper as fruity, but in concert with
> the berries, it's a full, fat smell that promises the sweetness of the
> fruit with the small shock of fire in the background.
>
>> I know!!! They forgot the balsamic vinegar!!
>
>
> Last night The Teenage Kid (just turned 13, doncha know) and I played in
> the kitchen with a flat of fresh figs (24 of 'em for 6 bucks at Costco)
> and the million-dollar balsamic. Trimmed the stems off two for each of
> us and stood them upright. Cut through top to bottom into quarters.
> Dripped that splendidly syrupy balsamic on the figs with an eyedropper;
> 4 drops to each quarter. Kid went back for another one.
>
> Zowie.
>
> Also bought a box of strawberries redolent with that scent guaranteed to
> cause the saliva to flow. Sweet and full-flavored. Tonight. With the
> balsamic.
>
> After the loin steaks I cut a few days ago and salted lightly to draw
> out moisture to simulate aging. When I sear them tonight, they'll be
> med-rare and they'll have that dark, satisfying flavor of good beef.
> Spaghetti squash with butter and sea salt. Romano beans quickly boiled
> and dressed with red wine vinegar and olive oil, S&P; grape tomatoes
> tossed with them at the last minute.
>
> Dinner's around 7.
>
> Pastorio
>
Driving directions from NY please? (there will be two of us) ;-D

--
Steve

Love may be blind but marriage is a real eye-opener.

Bob (this one) wrote:

> Nancy Young wrote:
>
>> DJS0302 wrote:
>>
>>> I remember reading an article in the food section of the newspaper that
>>> described various uses for black pepper. One of the ideas was to
>>> sprinkle it
>>> on strawberries. YUCK!
>
>
> Actually, freshly ground black pepper works with good berries. Grind
> fine so the perfume is released and the two scents together are
> wonderful. Don't usually think of pepper as fruity, but in concert with
> the berries, it's a full, fat smell that promises the sweetness of the
> fruit with the small shock of fire in the background.
>
>> I know!!! They forgot the balsamic vinegar!!
>
>
> Last night The Teenage Kid (just turned 13, doncha know) and I played in
> the kitchen with a flat of fresh figs (24 of 'em for 6 bucks at Costco)
> and the million-dollar balsamic. Trimmed the stems off two for each of
> us and stood them upright. Cut through top to bottom into quarters.
> Dripped that splendidly syrupy balsamic on the figs with an eyedropper;
> 4 drops to each quarter. Kid went back for another one.
>
> Zowie.
>
> Also bought a box of strawberries redolent with that scent guaranteed to
> cause the saliva to flow. Sweet and full-flavored. Tonight. With the
> balsamic.
>
> After the loin steaks I cut a few days ago and salted lightly to draw
> out moisture to simulate aging. When I sear them tonight, they'll be
> med-rare and they'll have that dark, satisfying flavor of good beef.
> Spaghetti squash with butter and sea salt. Romano beans quickly boiled
> and dressed with red wine vinegar and olive oil, S&P; grape tomatoes
> tossed with them at the last minute.
>
> Dinner's around 7.
>
> Pastorio
>
Driving directions from NY please? (there will be two of us) ;-D

--
Steve

Love may be blind but marriage is a real eye-opener.

Steve Calvin wrote:

> Steve Calvin wrote:
>
>> zxcvbob wrote:
>>
>>> Nancy Young wrote:
>>>
>>>> DJS0302 wrote:
>>>>
>>>>
>>>>> I remember reading an article in the food section of the newspaper
>>>>> that
>>>>> described various uses for black pepper. One of the ideas was to
>>>>> sprinkle it
>>>>> on strawberries. YUCK!
>>>>
>>>>
>>>>
>>>>
>>>>
>>>> I know!!! They forgot the balsamic vinegar!!
>>>>
>>>> nancy
>>>
>>>
>>>
>>>
>>> Basalmic vinegar is so expensive! It's like $3 or 4 for a quart
>>> bottle. So can you substitute apple cider vinegar?
>>>
>>> Bob
>>
>>
>
>
> Oh, and as to your question about substituting apple cider vinegar...
> I'd personally say definitely not.
>
>


It was a joke. On a couple of levels. And not particularly funny. ;-)

Bob

Steve Calvin wrote:

> Steve Calvin wrote:
>
>> zxcvbob wrote:
>>
>>> Nancy Young wrote:
>>>
>>>> DJS0302 wrote:
>>>>
>>>>
>>>>> I remember reading an article in the food section of the newspaper
>>>>> that
>>>>> described various uses for black pepper. One of the ideas was to
>>>>> sprinkle it
>>>>> on strawberries. YUCK!
>>>>
>>>>
>>>>
>>>>
>>>>
>>>> I know!!! They forgot the balsamic vinegar!!
>>>>
>>>> nancy
>>>
>>>
>>>
>>>
>>> Basalmic vinegar is so expensive! It's like $3 or 4 for a quart
>>> bottle. So can you substitute apple cider vinegar?
>>>
>>> Bob
>>
>>
>
>
> Oh, and as to your question about substituting apple cider vinegar...
> I'd personally say definitely not.
>
>


It was a joke. On a couple of levels. And not particularly funny. ;-)

Bob

zxcvbob wrote:


>
>
> It was a joke. On a couple of levels. And not particularly funny. ;-)
>
> Bob

Sorry. <blush> I thought (and was surprised) that you were serious.
--
Steve

Love may be blind but marriage is a real eye-opener.

zxcvbob wrote:


>
>
> It was a joke. On a couple of levels. And not particularly funny. ;-)
>
> Bob

Sorry. <blush> I thought (and was surprised) that you were serious.
--
Steve

Love may be blind but marriage is a real eye-opener.

zxcvbob wrote:
>
> Nancy Young wrote:

> > I know!!! They forgot the balsamic vinegar!!

> Basalmic vinegar is so expensive! It's like $3 or 4 for a quart bottle.
> So can you substitute apple cider vinegar?

I can't answer your question, and certainly don't run out and get
balsamic on my say so, maybe you'll hate it and I'll feel really
bad about that.

Truth is, you only use the teensiest amount, not like half a bottle
or anything.

nancy

zxcvbob wrote:
>
> Nancy Young wrote:

> > I know!!! They forgot the balsamic vinegar!!

> Basalmic vinegar is so expensive! It's like $3 or 4 for a quart bottle.
> So can you substitute apple cider vinegar?

I can't answer your question, and certainly don't run out and get
balsamic on my say so, maybe you'll hate it and I'll feel really
bad about that.

Truth is, you only use the teensiest amount, not like half a bottle
or anything.

nancy

zxcvbob wrote:
>
> Nancy Young wrote:

> > I know!!! They forgot the balsamic vinegar!!

> Basalmic vinegar is so expensive! It's like $3 or 4 for a quart bottle.
> So can you substitute apple cider vinegar?

I can't answer your question, and certainly don't run out and get
balsamic on my say so, maybe you'll hate it and I'll feel really
bad about that.

Truth is, you only use the teensiest amount, not like half a bottle
or anything.

nancy

>OK, I used to sprinkle a little salt on watermelon, and put a pinch of
>sugar on tomatoes,

Once you start addling perfectly good fruit with seasonings, you've lost any
license to hoot at such practices' inevitable extensions.

>OK, I used to sprinkle a little salt on watermelon, and put a pinch of
>sugar on tomatoes,

Once you start addling perfectly good fruit with seasonings, you've lost any
license to hoot at such practices' inevitable extensions.

Barb wrote:

> My friend, The Widow Geraldine, puts salt AND pepper on her cantaloupe.
>
> OK, I used to sprinkle a little salt on watermelon, and put a pinch of
> sugar on tomatoes, but PEPPER?
>
> There oughtta be a law!

I tried salt and pepper on watermelon earlier this summer, and thought it
was quite good. (Then I made a watermelon salsa to put on top of Dungeness
crab tostadas. That was good, too.)

I've got a cantaloupe sitting on my counter right now; maybe I'll try The
Widow Geraldine's treatment with it.

Bob

Barb wrote:

> My friend, The Widow Geraldine, puts salt AND pepper on her cantaloupe.
>
> OK, I used to sprinkle a little salt on watermelon, and put a pinch of
> sugar on tomatoes, but PEPPER?
>
> There oughtta be a law!

I tried salt and pepper on watermelon earlier this summer, and thought it
was quite good. (Then I made a watermelon salsa to put on top of Dungeness
crab tostadas. That was good, too.)

I've got a cantaloupe sitting on my counter right now; maybe I'll try The
Widow Geraldine's treatment with it.

Bob

>Nancy Young writes:
>
>DJS0302 wrote:
>
>> I remember reading an article in the food section of the newspaper that
>> described various uses for black pepper. One of the ideas was to sprinkle
>>it on strawberries. YUCK!
>
>I know!!! They forgot the balsamic vinegar!!

Fresh ground black pepper happens to be very good on strawberries, excellent on
many fuits, obviously tomatoes, but it's wonderful on orange segments, ripe
pears. and on all melons.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Nancy Young writes:
>
>DJS0302 wrote:
>
>> I remember reading an article in the food section of the newspaper that
>> described various uses for black pepper. One of the ideas was to sprinkle
>>it on strawberries. YUCK!
>
>I know!!! They forgot the balsamic vinegar!!

Fresh ground black pepper happens to be very good on strawberries, excellent on
many fuits, obviously tomatoes, but it's wonderful on orange segments, ripe
pears. and on all melons.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Fri, 03 Sep 2004 13:47:07 -0500, Melba's Jammin'
> wrote:

>My friend, The Widow Geraldine, puts salt AND pepper on her cantaloupe.

I don't care for salt or pepper on fruit, but on the rare occasion
that I have both cantaloupe and red-eye gravy, the gravy is delicious
drizzled very sparingly on the cantaloupe.

Tara