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Pastimes : Let's Talk About Our Feelings!!! -- Ignore unavailable to you. Want to Upgrade?

To: E who wrote (31721)	2/25/1999 10:16:00 AM
From: Rick Julian	Respond to of 108807

For guests, I usually have prosciutto with cantelope and honeydew, but I find myself consistently reaching for the former--I think it's got a higher saltiness to sweetness ratio. The "dew" combo is a little more subtle. My favorite cookbook for the last couple of years has been Marcella Hazan's "The Classic Italian Cookbook." She really is a Gastronomic Goddess. Too bad she and her husband (an oenophile) have discontinued offering the "cooking vacations" they once hosted in their home in Venice--I had always wanted to do that.