Silvar Beitel wrote:
> IMO, of course. Just sharing.
>
> Mushroom "Ravioli" with Gorgonzola Sauce.
[snip]

> Warm Salad Nicoise
> Had half a large can of crushed tomatoes and a half bunch of basil to
> use up, so: Base: Cooked sliced red potatoes and green beans,
> layered with fresh basil leaves. Sauce: the crushed tomatoes cooked
> in a bit of olive oil, with a couple of crushed anchovies and some
> capers mixed in. The whole thing topped with anchovy filets, sliced
> hard-boiled eggs, ripe olives and a can of good tuna.

This is an interesting idea--and never would have occurred to me,
>
> Pan-Fried Marinated White Fish with Tomato, Peppers[snip]
> Moussaka, per Claudia Roden, _New Book of Middle Eastern Cooking_,
> with some spicing hints from Jeff Smith's _Three Ancient Cuisines_.
> I'm not a bit fan of eggplant, but this stuff is great!

Soooo, what exactly did you do?
>
> Algerian Chicken
[snip]
>
> Green Beans and Eggs
[snip]
> --
> Silvar Beitel