Julie Bove wrote:
>
> Janet wrote:
> > Cut it in half. Cut each half into 3 or 4 wedges. Take each wedge
> > and slice out the seedy part with the knife. Now run the knife
> > between the skin and the flesh and discard the skin. Either serve the
> > wedges whole or cut them crossways into strips.
>
> That is what I did but it is sooo messy!

LOL! Julie has netted us all once again. She posts a
question/problem...she gets many solutions...and she argues with them all!
I can't wait to see what she says about my "get a personal chef" solution.


Gary