Not really accomplishing as much as I should…but that’s Spring for ya! What HAS been happening around these parts…
enjoying a lovely Mother’s Day
opening day movie watch of Angels & Demons (two thumbs up)
clucking over a dear friend who had a mild heart attack and subsequently a stent inserted
crocheting kitsch for friends coming to visit from Arizona
and the rose that ate Chicago for me
watching the rain gauge fill up (Friday we had 4.5” in a very short amount of time and lots of local flash flooding)
cooking up a storm (my yummy Rainbow Stuffed Peppers for one thing)
catching up on the Kansas City Star BOM Block 5
and picnicking and geocaching in our favorite state park, Watkins Mill.
Whew, how’s that for a run-on sentence??? And from a former teacher at that!
Edited to add the recipe for the stuffed peppers as requested by a commenter:
Rainbow Stuffed Peppers
Wash 4 large bell peppers--red, orange, yellow, green or a combo of any.
Cut off tops and clean out stems and seeds. Parboil the pepper shells in
boiling water for 3 to 5 minutes. Place on a towel to drain. Cook 3/4 cup
instant rice according to package directions. Saute 1 med. chopped yellow
onion in olive oil till soft. Prepare the stufﬁng mix: 1 pound lean ground
beef, the cooked rice, the sauteed onions, 1 clove chopped garlic (or 1 t
jarred minced), 1 T chopped fresh parsley (or 1 t. dried), 1 T chopped fresh
basil (or 1 t dried), 1/4 cup freshly grated Parmigiano Reggiano cheese, 1 t
Kosher salt, dab of freshly ground black pepper. Mix gently by hand.
Sprinkle insides of the pepper shells with salt and pepper, then stuff them
with the ground beef mixture. In an oven baking dish pour a small amount
of either tomato sauce or jarred marinara sauce. I love to use Bertolliʼs
Italian sausage garlic romano sauce but whatever tomato-based sauce is in
your pantry will do! Set the ﬁlled peppers in the dish and cover with more
sauce. Cover with aluminum foil and bake in a 375 degree oven for about
an hour till ground beef is thoroughly cooked. Serve a little warmed sauce
on the side. Add a loaf of warm Ciabatta bread and a salad and youʼre
good to go!