Hi Mike,

 MP> > Tomatoes don't bother me which is good as I do a lot with them. Next
 MP> > week I'm planning to do a spice Moroccan chicken meal (clipped that
 MP> > recipe some years ago, has become a favorite) that calls for
 MP> tomatoes as > well as garbanzoes, onions, lemon and spices like cumin,
 MP> cinnamon and > coriander. I serve it over whole wheat couscous,
 MP> usually doubling the > recipe so I can put extras in the freezer for
 MP> quick meals.

 MP> One thing about recipes from the Southern Mediterranean across to
 MP> India is that they know how to mix things together to get a real good
 MP> flavor.

Very much so! On the first cruise Steve and I took (with his siblings
and spouses) we boarded the ship in time for lunch. One of the entrees
offered was a braised Mediterranian short rib; we both ordered and
enjoyed it. That was the meal when all the men ordered apple pie for
dessert, all the women ordered the chocolate cake. Both were good, as
were all of the other meals we had on that trip. I understood that the
menus were rotated on a 2 week basis so we never saw the short ribs
again. That cruise was on a Celebrity Cruise line; the other 2 we've
taken have been with Princess Cruise (The Love Boat) line.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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