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

[Kathleen A Roberts]

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.

cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
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Kathleen Roberts
Coordinator, Student Admissions
University of New Mexico
Albuquerque, NM
505-277-8900
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