Hi Mike,

 MP> >  SD> That's one thing I miss on my burgers: a nice slice of
 MP> freshly-cut red >  SD> onion!

 MP> > I can go either way with onion, sometimes I'll take it, other times
 MP> > leave it off.

 MP> I love onions but have learned it is best to lay off of them the later
 MP> in the day it gets.  After lunch, they get left off.

I've not had any problems with them except for getting the occaisional
super strong one. Just ould rather not have them on a burger all the
time.


 MP> Unfortunately, tomatoes and tomato sauce have joined that club.  Maybe
 MP> I need to start eating supper for breakfast and breakfast for supper.
 MP> :D

That would work if you liked to do a lot of cooking in the morning. I
keep my breakfast basic, less likely to mess it up when I'm half asleep.
OTOH, I like to do most of my cooking around mid day. If I can, I'll
start supper prep right after lunch, if not, then mid afternoon.

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

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


... One of these days, I'll quit procrastinating.

--- PPoint 3.01