On Mon 15 Aug 2005 04:55:23a, Dee Randall wrote in rec.food.cooking:

> 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.

I guess I'm lucky when it comes to canteloupe, as some of the best melons
in the country are grown here in AZ and are available at our farmer's
markets. They taste the way I remember canteloupe tasting when I was a
kid...sweet, mellow, and slightly musky.

On the other hand, I can't pick a good honeydew melon to save my life.
What's the secret? I've always heard that a good one should have a nice
creamy color skin. When I pick those, they're still not very sweet and the
the texture is too hard.

> 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

Uh, never heard it. :-)



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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