[Sca-cooks] cooking holiday choke that Muse!

[Susan Fox-Davis]

>
>
>> Margali commented about her taste sensitivity:
>>
>>> Everything, to varying degrees. i can take parsley, but am seriously
>>> averse to dill-anything, i eat celery despite the burn because i like
>>> the wet crunch and detest parsnips.
>>
How about jicama?  That gives a good 'wet crunch' but belongs to a 
completely different genus.  I put tiny jicama dice into egg salad for a 
sneaky surprise;  you can't see it and don't expect the texture.  Hehehe!

Selene Colfox