Boiled Potatoes with Caviar

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             FOOD FUNNY
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Here's one I haven't heard before, courtesy of Rosemary Zwick:

My boyfriend, Tim, a mechanic, does work for the Air Force Academy. One
day a guard asked, "Mind if our new guard dog practices sniffing your truck?"

Tim obliged and the dog went to work. Almost immediately, it latched
onto a scent and jumped into the truck bed sniffing furiously. Tim
became nervous. There were no drugs or weapons. What could the dog be
after? A few minutes later the guard approached Tim.

"Sorry," he said sheepishly, "our dog ate your lunch."

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             TODAY'S RECIPE
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I don't believe I have ever eaten a potato I didn't like. Add a little
sour cream and caviar, and this appetizer will get my attention every
time. Please don't feel obligated to use expensive caviar unless you
want to. The inexpensive whitefish and lumpfish varieties will still put
this dish in a league of its own.

Boiled Potatoes with Caviar

Small red or new potatoes, 2 to 4 per person
Salt and freshly ground pepper to taste
Sour cream
Caviar
Chopped fresh chives

Choose the smallest, most blemish-free potatoes you can. Boil until
tender in enough salted water to cover. Drain and allow to cool. Cut
each potato in half and place the cut side down on a tray or serving
platter. Using the point of a paring knife or a melon baller, scoop out
a small depression in the tops of the potato halves. Season with salt
and pepper, being careful not to over salt because the caviar is salty.
Spoon a small amount of sour cream into the depression and top with a
small amount of caviar. Finish with the chopped chives.
Received on Tue Aug 12 19:00:57 2008