Monday, September 5, 2016

Stuffed peppers

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Eastside Road, September 2, 2016—

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.

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Cheap Nero d'Avola

RESTAURANTS VISITED, with information and rating:  2016   2015

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