Season with 1/2 teaspoon of the pepper and set aside.

You eat it with a teaspoon, and it's plenty for two people.

But when you stand looking at it with a teaspoon in your hand and somebody says, "Dig!"

Season to taste with salt and a teaspoon of pepper.

Season with 1/4 teaspoon of the salt and pepper to taste.

Season with 3 teaspoons of the salt and pepper to taste.

While waiting, whisk the egg white with 2 teaspoons water.

Bring the water to a boil with a teaspoon of salt in a large saucepan.

Season lamb with half a teaspoon of salt per pound.

Top the cheese with 1/8 teaspoon of the roasted pepper.