Saturday, April 29, 2006


Use 6/8 softball size peppers.
Peel and seed the peppers.
Slice 6 cloves garlic.
1/4 tsp. red pepper flakes
1/3 cup olive oil
salt to taste, (I don't spare the salt).
Saute garlic until it starts to color.
Julienne peppers, add to oil with red pepper flakes on med/high heat for 4/5 minutes, keep turning.
Add salt and more pepper to taste
Reduce heat to low and simmer for another4/5 minutes.
Usually I toast country Italian bread, liberally rub it with a garlic clove then brush olive oil on the bread.

These peppers are great with risotto, pasta, eggs, salad or right out of the bowl.

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Friday, April 21, 2006


Wednesday was Tracy's birthday.

Here we are people watching and having our photo taken at a street fair.
Tracy used this photo as a book mark for a book she gave me about rev. moon.
His being in the news again this week reminded me how much we hated him and wished him ill, I still do for both of us.

I heard on NPR that he owns/controls most of the fish used for sushi eaten in the usa.


I'd love to stay and chat but I gotta get ready for Real Time so I can hear New Rules before blogzie does.

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