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To: Poet who wrote (2852)2/13/2000 11:17:00 AM
From: Jill  Read Replies (1) | Respond to of 8096
 
You two make me so hungry! But, sweetie, never compete with an Italian who learned the secrets of cooking at his mother's knee--even if you are the best cook in Connecticut.

Well ironically I decided to make a huge salad today, haven't done that since the summer. Raw spinach, green leaf, flat parsley, yellow peppers, tomatoes, olives, carrots, onions, radish, Canadian cheddar, cucumbers, lemon juice from organic Meyer lemons (sweet lemons), and olive oil. I even bought caviar (the big orange kind). I have eaten about 3/4 of this huge bowl of salad and now I am going to go exercise, after a bit of chocolate.



To: Poet who wrote (2852)2/13/2000 4:39:00 PM
From: edamo  Read Replies (1) | Respond to of 8096
 
poet..ot ot ot "cheese and stuff"

locatelli is a very sharp hard cheese, much bitier then a parmigiano...in fact so sharp, it can take the skin off your lips....i use it to absorb the runny egg, that the french so dearly desire in an omelette....

jdsu sept interesting because of the large premium which can be cut in half quickly with a flat to upward stock performance


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