I am currently listening to a song that is repeating the lyrics "that girl ain't got no panties on" by Milkman. Not sure how to take that, but I do fancy Milkman's mash-ups. There are more recognizable songs than Girl Talk and it's the absolute perfect background music to a party.
Anyway, a dust has been settling on our capanna and I am here, swiffer in hand, to clean it off. The amore isn't cold so there's no need for this ultra hip diary of sorts to continue its recess. No pressure, just stories and musings of any sort.
For instance. Try this new recipe. A take on my mother's more elaborate 'stuffed peppers.'
1 Serving:
1 bell pepper (red and orange make it prettier)
1 cup cooked rice (type is your choice)
Your favorite tomato sauce
Shredded cheddar cheese
Preheat the oven to 350 degrees. Cut the top of the pepper off and scoop out all the seeds inside. In a separate bowl combine the rice and as much tomato sauce as you like (a few tablespoons is really only necessary). Spoon a bit of the rice mixture into the pepper, top that layer with cheese, continue process until the pepper is full. Now add more cheese on the top layer of rice, on the top of the pepper. Place on an cookie sheet or ovenproof plate and put into the oven for 35minutes. Check pepper after 35minutes by placing a knife it to see if it's hot, if it's not then cook longer in increments of 15minutes until hot to your liking. Just keep watch so that the top layer of cheese doesn't burn.
- Ground beef and other veggies can be added to the rice mixture to make it more hearty
- This simple process can also be done with tomatoes instead of peppers, just make sure you buy big enough tomatoes and scoop out all their insides
~ That was tonight's dinner. Not too shabby for having limited cooking utensils and funds...
Anyway, a dust has been settling on our capanna and I am here, swiffer in hand, to clean it off. The amore isn't cold so there's no need for this ultra hip diary of sorts to continue its recess. No pressure, just stories and musings of any sort.
For instance. Try this new recipe. A take on my mother's more elaborate 'stuffed peppers.'
1 Serving:
1 bell pepper (red and orange make it prettier)
1 cup cooked rice (type is your choice)
Your favorite tomato sauce
Shredded cheddar cheese
Preheat the oven to 350 degrees. Cut the top of the pepper off and scoop out all the seeds inside. In a separate bowl combine the rice and as much tomato sauce as you like (a few tablespoons is really only necessary). Spoon a bit of the rice mixture into the pepper, top that layer with cheese, continue process until the pepper is full. Now add more cheese on the top layer of rice, on the top of the pepper. Place on an cookie sheet or ovenproof plate and put into the oven for 35minutes. Check pepper after 35minutes by placing a knife it to see if it's hot, if it's not then cook longer in increments of 15minutes until hot to your liking. Just keep watch so that the top layer of cheese doesn't burn.
- Ground beef and other veggies can be added to the rice mixture to make it more hearty
- This simple process can also be done with tomatoes instead of peppers, just make sure you buy big enough tomatoes and scoop out all their insides
~ That was tonight's dinner. Not too shabby for having limited cooking utensils and funds...
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