In case you were wondering about those roasty-toasty little red peppers in the pic, with their lovely gloss and their straight-from-the-food-magazine grill marks, I thought I’d give you a quick taste of how they got that way.
Next week, as I mentioned yesterday, I’ll follow up with the full story.
I’ll walk you through my “assembly line” setup, and show you how I’ll turn 12 pounds of these autumn treasures into a winter’s worth of freezer bounty.
Were you wondering about the “secret appetizer” I said I’d bring to Thanksgiving dinner, weather permitting? Well, tomorrow we’ll have “time and tide” to thank, plus some warmish fall temps, for a Thanksgiving-Eve beach adventure.
The forecast is good, and it looks like a go. At the afternoon low tide, some friends and I will be braving the mighty Pacific, in search of… mussels! Full story, and recipe, after we emerge triumphant – and return with our hard-won catch…
Until then, my friends,
Cheers and happy tastings,
You can also email me at Rosina@DrinkWineWithDinner.com with comments or questions. I look forward to hearing from you!
Cheers once again,