There's a hint of tobasco in there already, just enough to give it a little zing. Plus some (as we fondly refer to it around here) "What's-It-Shit" sauce. A friend always used to call in "Winchester" sauce. And mustard, mayo, a little salt. Paprika on top, I suppose you could use cayenne (sp?) if you wanted to jolt the diners at your table. Or offer Thai sauce. . .

I think the respite has done the trick, and it's time to load up the pickup truck and trundle on into spring. I'll be looking for a summer doldrums event, when we can kick back with the ceiling fans and a shady room and enjoy the fruits of our gardens in nice salads and other dishes. Unless, of course, any of us enter from the southern hemisphere door, and shake off snow as they step into our humid environs.