STUFFED PEPPERS: I think I mentioned them the other day. I was surprised today to see Cook with a recipe book open — well, not a book: the bound volume of Gourmet magazine for the year 1969. How we miss the old Gourmet, with its literate writing, innocent enthusiasm, and now-quaint advertisements… one day I'll catalog our collection, which runs back to…
(Gets up, walks to the bookcase, bends down to check the spines…)
…1949 at least. (It was a wonderful day when we found, in a junk shop in Los Alamos, five or six bound volumes, even though each was missing three summer months, which had to be made up through visits to second-hand magazine stores in Los Angeles, Berkeley, and Portland. But I digress.)
The peppers are ordinary Bell peppers, though these, being local, are delicious in their way. I much prefer the yellow and red ones to the green, which always taste too vegetative and grassy.
The stuffing involves tuna, bread crumbs, olives, garlic, and olive oil. I could check this out easily enough, but let's leave a little to the reader.
Green salad, of course; strawberries and ice cream for dessert.