Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 02:25:35 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Dayna says "You said you liked true food funnies-this one is
also a "Kids Say the Darndest Things" funny."
When my son was 4, my husband was driving along when my son spotted a
hamburger establishment that is well loved by children all over. He
begged us to stop, and my husband told him "it is not pertinent to
your salvation that we stop there today."
Without missing a beat my son replied "no, but it's pertinent to my
starvation!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
The chayote was a food staple for the ancient Aztecs and Mayas, as it
still is today in Mexico. Also known as mirliton and christophene (my
family calls it susu from our South America days), it is a green,
pear-shaped fruit with a thin, furrowed skin. Although it can be
eaten raw, I prefer it cooked, when it becomes the most succulent
vegetable imaginable.
Ensalada de Chayote (Chayote Salad)
3 to 4 chayotes, peeled and seeded, cut
into 1 inch (2 cm) pieces
1/2 tsp (2 ml) Dijon-style mustard
2 Tbs (30 ml) lime or lemon juice
6 Tbs (90 ml) olive oil
Salt and freshly ground pepper to taste
2 tomatoes, cut into eighths
1 onion, finely chopped
12 to 18 ripe olives
Lettuce leaves for garnish
Boil the chayote in enough salted water to cover for 20 minutes, until
tender. Drain and chill. In a large bowl combine the mustard, lime
juice, oil, salt, and pepper and whisk until emulsified. Add the
chilled chayote, tomatoes, onion, and olives and toss to thoroughly
coat the vegetables. Serve on a bed of lettuce. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Sun Oct 03 1999 - 09:00:01 EDT