[Sca-cooks] cooking holiday choke that Muse!

[Olwen the Odd]

>>>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

I peel and dice jicama and peel, seed and dice cucumber, mix together then 
add a little cilantro, salt and vinegar.
Olwen

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