WE HAD THE CHILE again tonight, better as is its custom for the additional day of flavor-steeping. (And better for being consumed while watching a particularly interesting game, this time with a favorable outcome.)
Afterward, as contorni — the Italian custom of serving vegetables as a side dish — two beautiful peppers I couldn't resist at yesterday's farm market, a red one and a yellow. I roasted them a bit, peeled them a bit, split and seeded them, and sautéed them in olive oil, along with sliced onion — cipollini I'd found at the local organic-grocery store. Local cipollini are hard to find, and these weren't the best, but they were good.
Green salad, of course.