P.C. wrote:
I cut an 'inverted cone' shape in the top, around the stem (with a small paring knife). Then I whittle from there until I get to the seeds. Then I peel the rind back with my fingers, all the way around, until almost half way down. Then I score the bottom with a 1 1/2 inch cross. THEN, with my thumbs back to back in the cone.....I break it in half and then half again.
[FONT color=#bf005f]Wow, your'e such a sensuous eater![/FONT]