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Posts Tagged ‘Peppers’

They looked so temptingly delicious; green and orange and red and ready! I couldn’t help myself, standing at the farm stand, looking at them. 

We had just finished the stuffed peppers; a meal and then leftovers. The second act of leftovers was even better than the first act. I felt like clapping, but, really, who claps for her own cooking?

I bought more peppers. They have been so firm and flavorful this year; I simply can’t resist them. Five, big bell peppers and a bag of the smaller, snack-sized ones, which are really quite delicious and make great snacks, followed me home. A few of the bell peppers went into a stir-fry, the rest were exiled to the refrigerator as they were beginning to soften. There they languished – until yesterday afternoon. A half-dozen or so of small, new potatoes, with dirt still hanging on, were sitting on the counter, along with some sweet onions and a bunch of freshly picked oregano from the herb pot on the deck.

I love cooking, following recipes, reading food blogs, magazines and books, but, I’ve been cooking for so long now that I often find myself just making meals up from what I know, what I’ve read, and what I like. Do you do this too?

I turned the oven on, washed and cut the potatoes, leaving the skins on, and threw them in a pot of water. While they rumbled around in the pot,  my afternoon cup of tea sat brewing. I sliced the peppers into strips, tossed some olive oil and seasonings on them and put them in a large, glass baking pan. I took the teabag out, dripped some local honey into the cup, sliced one of the onions, then quartered two Italian sausage links, which followed the drained and parboiled potatoes into the pan. Lid on, pot in oven, and teacup in hand, I settled down for a late afternoon read.

Our evening’s meal slowly roasted, the flavors melding together; a peasant’s meal that turned into a candle lit feast!

When Janice commented, on my recent stuffed pepper post that she and her mother would clean and freeze a bushel’s worth of peppers, slicing some, dicing others and leaving some whole, for the long winter ahead, I imagined the scene with a smile. I think I will buy some more peppers and do the same, and promise I will stop writing about peppers.

Do you freeze or can your summer’s bounty?

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Savoring

Nowhere near a peck. Definitely not pickled. The peppers languished in a large, red, hand-crafted bowl upon the kitchen counter. In shades of green and a blush of red, their caps askew, they waited. A few of the peppers were cut to savor, raw and earthy, while a familiar scent followed me past the bowl, to the sink, toward the stove, foreshadowing the aromas of a meal yet to come – stuffed peppers.

Finally, ingredients lined up in no particular order. Stuffed peppers here are a family recipe handed down and down and down again.

I could smell the meal was done before I checked the pan. Opening the oven door, the stuffed peppers came out and a loaf of French bread went in to warm. I stood a moment as I ached for my sister; to call her, or for her to call me, with the tempting tease in the greeting; “I’m making stuffed peppers“, on the tip of my tongue, silenced now, but, remembered in the doing and done so often now in time.

Ah, the meal – it was sublime. Steam rose as the foil atop the pan was slowly peeled off. The bubbling of the juices were a song of culinary praise. We gave thanks for our many blessings, then sighed as the warmed bread soaked the juices and the meaty stuffing spilled out onto our plates. The verdict was in and we were sentenced to stuffing ourselves.

 Life is good.

 

 

 

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