I worked for a published cookbook author in June 2000. We talked and got
along well. At the end of the job, she gave me a "tip." It was a copy of
both of her cookbooks, signed to me. So very nice of her.

Here's one that I tried and just found in my files. It's a good one.

-------------
Spring Vegetable Sauce

- 2 large, ripe tomatoes, seeded and chopped
- 1 small zucchini, chopped
- 1/2 small cucumber, peeled, seeded and chopped
- 1/2 large green bell pepper, seeded and chopped
- 1/2 large red bell pepper, seeded and chopped
- 1 bunch scallions (white and light green parts only), sliced
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme
- 3 tablespoons fresh lime juice
- 1/3 cup olive oil (or more if desired)
- salt and freshly ground black pepper to taste

*Note: I also added 1 tablespoon chopped fresh basil

Mix all ingredients in large bowl...chill overnight to allow flavors to
blend. Return to room temperature before serving over hot pasta.

Recipe from: “The Complete Book of Sauces” by Sallie Y. Williams
(copyright 1990)
-------------------------------------------------------------------

On 8/17/2016 6:37 AM, Gary wrote:
> I worked for a published cookbook author in June 2000. We talked and got
> along well. At the end of the job, she gave me a "tip." It was a copy of
> both of her cookbooks, signed to me. So very nice of her.
>
> Here's one that I tried and just found in my files. It's a good one.
>
> -------------
> Spring Vegetable Sauce
>
> - 2 large, ripe tomatoes, seeded and chopped
> - 1 small zucchini, chopped
> - 1/2 small cucumber, peeled, seeded and chopped
> - 1/2 large green bell pepper, seeded and chopped
> - 1/2 large red bell pepper, seeded and chopped
> - 1 bunch scallions (white and light green parts only), sliced
> - 2 cloves garlic, minced
> - 1 teaspoon chopped fresh thyme
> - 3 tablespoons fresh lime juice
> - 1/3 cup olive oil (or more if desired)
> - salt and freshly ground black pepper to taste
>
> *Note: I also added 1 tablespoon chopped fresh basil
>
> Mix all ingredients in large bowl...chill overnight to allow flavors to
> blend. Return to room temperature before serving over hot pasta.
>
> Recipe from: “The Complete Book of Sauces” by Sallie Y. Williams
> (copyright 1990)
> -------------------------------------------------------------------
>
Last week, I made one of the dishes that is ideal at this time of the
year with all the fresh produce: Ratatouille. Using small
aubergines/eggplants, I don't bother with the pre-salting.
BTW, it's pronounced "rata-twee" not "rata-tooee"

On Wed, 17 Aug 2016 08:37:32 -0400, Gary > wrote:

>I worked for a published cookbook author in June 2000. We talked and got
>along well. At the end of the job, she gave me a "tip." It was a copy of
>both of her cookbooks, signed to me. So very nice of her.
>
>Here's one that I tried and just found in my files. It's a good one.
>
>-------------
>Spring Vegetable Sauce
>
>- 2 large, ripe tomatoes, seeded and chopped
>- 1 small zucchini, chopped
>- 1/2 small cucumber, peeled, seeded and chopped
>- 1/2 large green bell pepper, seeded and chopped
>- 1/2 large red bell pepper, seeded and chopped
>- 1 bunch scallions (white and light green parts only), sliced
>- 2 cloves garlic, minced
>- 1 teaspoon chopped fresh thyme
>- 3 tablespoons fresh lime juice
>- 1/3 cup olive oil (or more if desired)
>- salt and freshly ground black pepper to taste
>
>*Note: I also added 1 tablespoon chopped fresh basil
>
>Mix all ingredients in large bowl...chill overnight to allow flavors to
>blend. Return to room temperature before serving over hot pasta.
>
> Recipe from: “The Complete Book of Sauces” by Sallie Y. Williams
>(copyright 1990)
>--

I see no purpose for the cuke and small cukes have no seeds... zuke
ditto. For serving over hot pasta I'd heat that mess and it
definitely needs some grated cheese too.

On 2016-08-17 9:09 PM, Bruce wrote:
> In article >,

>> He is, shows you how much Madame Snot knows!
>
> Although it's possible that when English speaking Canadians are also
> able to speak French, they do so with a Québec accent? Just trying here.
>


LOL thinking about the nephew I visited last week in Gatineau Quebec.
Despite living and working in a bilingual area he speaks very little
French. When we speaks with French Canadians he immediately takes on a
French Canadian accent.

On 08/18/2016 09:43 AM, wrote:
(snip)
Years
> ago I once stepped in at a store to help out a woman from Quebec who
> couldn't make the clerk understand her - when she was finished she
> said to me that I spoke terrible French so I turned to her and said
> that I spoke pure Parisian French rather than some Canadian Patois -
> phew you want mad, she was just stomping. It's interesting that the
> Acadians speak far better French than Quebeckers.

lolol! Good one!
>