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August 11, 2006

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And very good additions at that. The umami/salt component of the cheese must work very nicely with the sweet watermelon and sweet-tart balsamic reduction.

having been of the lucky "parents" to be part of this meal- I can say there was nothing "little" about it... he failed to mention we all (including Lenn), had just put in about 6 hours redoing a room in their new home!! I should have known better than to think we would order pizza!! Thanks again SIL- I hope you share the rest of the meal with your readers!!
love, MIL

Wow. Now this is an amuse .. . . . . Wow. Wish the restaurants in the Finger Lakes area did as well -- I am missing little bits like this.

TY so much for sharing this! :D

I am just learning the art of Amuse-Bouche and i have been very excited about making these for friends and family.

Is there anyway you would be so kind and email me the recipe in detail? I would be very very greatful.

Cheers and ty in advance!

Francesco :)

oh by the way my email address is:

F_Pisicoli@Hotmail.com

Tnx again! :D

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