Subject: Bird of Paradise Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Jul 01 2003 - 08:33:25 EDT
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FOOD FUNNY
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Thanks to reader Elizabeth S. for this late-breaking news:
Scientists Study Why Bread Falls On Buttered Side
Last month, scientists at Orowheat Labs began investigating why a
piece of bread always falls on its buttered side. "We were wondering
if it's the same reason cats land on their feet," said Isaac
Fig-Newton, author of The Unbearable Lightness of Ants.
The study involved 100 pieces of bread - whole wheat and white - and
100 cats of various temperaments, from limp to surly. Assistants
dropped each cat and each piece of bread from a two-story building on
24th Street. Scientists observed how each fell to the ground.
"Both the cats and the bread twisted around in midair so that the cats
landed on their feet and the bread on the buttered side. We surmise
it may have something to do with gravity. But further tests are
warranted," said Fig-Newton. He added that the next stage of the
research would involve buttered cats.
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TODAY'S RECIPE
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Here is more of a presentation suggestion than an actual recipe. Fill
the "Bird of Paradise" with your favorite fruit salad, or with a
savory chicken or tuna salad. Regardless of what you fill it with, it
will make a festive dish at your Fourth of July dinner table.
Bird of Paradise Salad
1 ripe pineapple
About 2 cups (500 ml) of your favorite fruit,
chicken, or tuna salad
2 whole cloves (optional)
Cut the pineapple into two pieces lengthwise, slightly off center so
as to leave the green leaves at the top intact. Using a sharp knife,
cut out the pineapple flesh and core. If desired, retain a piece of
the flesh large enough to carve a piece in the shape of the neck and
head of a bird and attach it to the pineapple shell at the end
opposite the leaves with a couple of toothpicks. Eyes may be
fashioned by pressing whole cloves into the pineapple. Chop the
remaining flesh of the pineapple, discarding the tough inner core, and
add it to your salad filling. Mound the filling in the hollowed out
pineapple shell and serve chilled. Serves 4 to 6.
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