So I totally forgot to take a picture of this guy! Oh well, you non-existent reader will just have to trust that the cake didn’t turn out looking like a pile of holiday poo.
Having too many peppers is a constant problem and I do have way too many, all the time. I have about 20 bell peppers on my last plant that will be ready soon and about 10 that are ready now. To get rid of some, I decided to make stuffed peppers–but not the boring italian tomato paste kind. Here’s how it went:
Drying your own herbs seems like a pain in the ass, but it’s not? I figure, if you go through the trouble of growing something, then you might as well use it.
For a while now I’ve been seeing kitchens all over blogs and home improvement shows with no cabinets and a few sparse shelves. Or, people have removed their cabinet doors to “lighten up” the space. These kitchens are usually all white, or white with subway tiles and gray cabinets, and they look beautiful. Sometimes there are cute pictures sitting right on the counter, or there is a rustic farm scale sitting somewhere, or a sculpture, but, forgive me, these kitchens rarely look functional.
A lot of my time in grad school has been spent cooking with cheap or free ingredients, (by free, I mean things I have grown. This is not some kind of crusty, back-of-Whole-Foods situation, though if that is your thing, crust on) and one of the cheapest things to make is a big pot of chili.
I love foods that are fresh tasting but that you can eat them like they are slop out of a bowl. This salad combines both of those things in a fairly high protein way.
We’re in the middle of a mild cool front right now and the hubs is coming home for the weekend, so I thought it would be the perfect time to cook something a little heavy that I wouldn’t normally make for myself: chipotle brisket.