Eastside Road, August 17, 2010—
I DON'T REALLY KNOW what goes into them — obviously bread crumbs, capers, and tuna: but I'm sure there's something else too. I know they've been a staple in our household for forty years at least. Perhaps it's one of those recipes clipped from a newspaper, or from Sunset, which we've taken for many many years.
In any case the result is delicious. Lindsey parboils the bell peppers, whose interiors have been gutted of membranes and seeds, and then stuffs them with the tuna-breadcrumb mixture, and bakes them in the oven. Tonight we had them with chard from the garden, so the usual green salad is not on the menu. Dessert is: Straus vanilla ice cream with mulberries from the tree.
Cheap Pinot grigio
No comments:
Post a Comment