When grilling, I like really good sirloin steak. I use three peppers: green, white, and black in a coarse grind. I press the pepper into the steak and just grill.

A big hit was strawberries with black pepper.

A 16-ounce prime rib has four times the fat of one sirloin steak.

We wanted to grind it out. I wanted to throw the ball more, but when you are ahead by three touchdowns you don't want to do that too much, ... What I was really impressed with was to give our seniors a break on defense, we had a couple of sophomores come in and the beat went on. One (touchdown) squirted out the back door but as far as I am concerned we pitched a shutout. It was pretty good.

When pepper is ground, it oxidizes and loses its oils. It has no pungency. If you buy ground pepper always look for the sell-by date.

If you scrape away all the white and black paint, you'd see tons and tons of emerald green.