[Sca-cooks] My "Roman Meal" display at A and S

Kathleen A Roberts karobert at unm.edu
Tue Nov 24 07:21:03 PST 2009

On Mon, 23 Nov 2009 22:26:16 -0800 (PST)
  H Westerlund-Davis <yaini0625 at yahoo.com> wrote:
> Was that cantelope with fish sauce as part of a 
>dressing? What a wild combination. I would think it would 
>have to be a mild form of a fish sauce. Does it explain 
>why fish? I immediatly thought of salt and 
>sweet combination.

like putting salt on your melon, it brought out the 
sweetness.  yes, in a dressing that also had pennyroyal in 
it which made it minty-savory.  and some wine and reduced 
grape juice along with the fish sauce.

i thought it might seem a bit odd, but it was well liked.

"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
Kathleen Roberts
Coordinator, Student Admissions
University of New Mexico
Albuquerque, NM
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