Julie Bove wrote:
> For me there is never too much black pepper.

For some reason, too much in some soups can sometimes be too much
but for other things, there is never too much black pepper.
Potatoes are a good example. Whenever I have mashed potatoes,
baked or microwaved potatoes or even french fried potatoes, I
literally frost them with black pepper.

Jill posted a dinner pic the other day (steak, lima beans and
mashed potatoes). The meal looked good, btw Jill...especially
that steak. However, that scanty little twist of a pepper mill
on the mashed potatoes would be a joke for me. I would have
frosted the hell out of those potatoes (with black pepper)