And small sweet peppers from mexico. I saw them on a canadian cooking show. Grease em up a little and roast them, not totally burnt like the big ones? They are awesome. Not as seedy either.

--- I should write a cookbook - are these great directions or what?

Wiki, do you know anything about biotin? I'm thinking of taking it. I googled it.

--- omg ravioli. Only if you can plan on never digesting them. They're like the roach motel ad - they check in but they never check out.