Nancy Young wrote:

> DJS0302 wrote:
>
>>I remember reading an article in the food section of the newspaper that
>>described various uses for black pepper. One of the ideas was to sprinkle it
>>on strawberries. YUCK!

Actually, freshly ground black pepper works with good berries. Grind
fine so the perfume is released and the two scents together are
wonderful. Don't usually think of pepper as fruity, but in concert
with the berries, it's a full, fat smell that promises the sweetness
of the fruit with the small shock of fire in the background.

> I know!!! They forgot the balsamic vinegar!!

Last night The Teenage Kid (just turned 13, doncha know) and I played
in the kitchen with a flat of fresh figs (24 of 'em for 6 bucks at
Costco) and the million-dollar balsamic. Trimmed the stems off two for
each of us and stood them upright. Cut through top to bottom into
quarters. Dripped that splendidly syrupy balsamic on the figs with an
eyedropper; 4 drops to each quarter. Kid went back for another one.

Zowie.

Also bought a box of strawberries redolent with that scent guaranteed
to cause the saliva to flow. Sweet and full-flavored. Tonight. With
the balsamic.

After the loin steaks I cut a few days ago and salted lightly to draw
out moisture to simulate aging. When I sear them tonight, they'll be
med-rare and they'll have that dark, satisfying flavor of good beef.
Spaghetti squash with butter and sea salt. Romano beans quickly boiled
and dressed with red wine vinegar and olive oil, S&P; grape tomatoes
tossed with them at the last minute.

Dinner's around 7.

Pastorio