At 02:56 PM Sunday 12/3/2006, Julia Thompson wrote:
Ronn!Blankenship wrote:
At 01:12 PM Sunday 12/3/2006, Julia Thompson wrote:
Ronn!Blankenship wrote:
At 12:32 PM Saturday 12/2/2006, Julia Thompson wrote:
Ronn!Blankenship wrote:
At 06:33 PM Friday 12/1/2006, PAT MATHEWS wrote:
Ah, but I like the carrots. And bell peppers if available.
I cut out the core with the seeds and then eat them whole. Or
maybe cut vertically into three or four sections for easier handling.
Those are good. I like the red ones best. (I've gotten to where
I don't buy green bell peppers unless the recipe specifically
calls for them. We're grilling with the red ones instead of green
ones, as well.)
Whereas I prefer the green ones.
I will keep that in mind. If we're ever grilling for you, I'll make
sure to get a couple of green ones. :) And your skewers will be
the ones with green peppers.
Julia
Actually, my preference for green bell peppers is pretty much limited
to raw ones. When grilled any color (found in nature among those
ripe enough and fresh enough to eat*, that is) or combination thereof
is more than acceptable . . . , and appreciated . . .
_____
*Yes, I Realize That Others Can Be As Literal About Interpreting
Obvious Statements As I Frequently Am Maru
-- Ronn! :)
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