"Margaret Suran" > wrote in message
...
>
>
> sf wrote:
>> On Sun, 14 Aug 2005 19:04:28 -0400, Margaret Suran wrote:
>>
>>
>>>
>>>
>>> Wayne Boatwright wrote:
>>> > If I thought it would arrive in presentable and edible condition,
>>> >>> Margaret, I would bake you one and send it. Alas, IMHO, Pineapple
>>> >>> Upside Down Cake is best eaten while still a bit warm, or at least
>>> >>> on
>>> >>> the same day it's baked, and the topping would likely not remain
>>> >>> intact. I fear what you would receive might be a gooey mess.
>>> >>>
>>> >>>
>>>
>>> Thank you, Wayne. Don't be sorry for me. Everybody is so kind, but I
>>> am not much for sweets. Crispy crunchy French baguette with a nice
>>> cheese is my dessert of choice. Hugs, Margaret
>>
>>
>> What? No grapes or pear?
>
> My favorite fruits with Italian Fontina or Brie are ripe figs, ripe pears
> and at this time of year, ripe, juicy peaches.
> Sadly, the fruits here look more and more beautiful and have less and less
> taste. MS

I'm in luck -- for the first time ever, I have Italian Fontina, ripe figs
and ripe pears!
All are good, but I know what you mean about them not tasting like they
used to.
I still can remember what canteloupe 'used to' taste like. I have one now
that I've eaten half of it, and I would've eaten all of it by now otherwise.
On the other hand, I've grown to appreciate honey-dew more.

Have you ever heard this - my mother used to say this to me sometimes in the
early morning while dressing me --
"Canteloupes for breakfast
Honey in a bun
Put your shoes and stockin's on
and Run, Run, Run"
Dee Dee