We needed the freezer space, and it finally had thawed out, so into the crock pot it went. Still probably needs another hour or so.

I don't really care for chicken in it and shrimp is too expensive since company is not involved. Not sure it is appropriate but garlic cheese bread along with it.

When you use poblanos do you roast and peel them. I love Chile Rellenos but when I roast the poblanos and then let them steam for a bit to peel the skin off, the walls seem to be to thin and just break up. Maybe it is the supermarket peppers but I have not had good luck in growing them.

I've been wanting to tell about the way I do these peppers that makes them so delicious.

I just wash them, halve them, and scrape the seeds out. Then I brush both sides with olive oil and roast them at a high heat in my oven. I also sprinkle a little salt on them. Heat is 450 at convection setting.

When the skins blister, I take them out. Most of the skin comes off, but not all. OK by me. I'm not a perfectionist. Then I stuff them and cover with melted cheese.

They are so much better than the traditional parboiled way.


Cher

the insides. I'll try cleaning the insides out before roasting, but not sure that won't split the peppers. Maybe a t shaped slit. The skin comes off okay when I roast them but when I try to get inside they are too soft and with the thin skin they always have major tears when i'm carefully trying to remove the insides leading to some really bad language. I have made them in the past and it seems the flesh was much thicker.

Sliced tomato. A brownie for dessert.

PEAS, PEAS, AND MORE PEAS!!!!

We're having field peas, red potatoes with scallions, avocado and tomato salad, leftover sauteed cabbage.

And guess what??? We've got another pile of peas on the table just waiting to be shelled. I think we are growing out of our immediate family and might have to start branching out to complete strangers!

A bit hotter than poblanos, but still very tasty.

New to the southwest I was really excited about the hatch pepper hype. They are really tasty but I found them very mild. On the other hand I made tamales tonight using a pork filling stewed with poblanos and other tasty bits. The poblanos added a nice spice that surprised me. Maybe it's the soil

Layered spuds, whole tomatoes, onions and cod - baked in the oven. I drizzle mine with a garlic-basil olive oil.

Talk about going back in time, I remember eating this before I could talk. (Ma's family is from northern Italy, but Pop's family is from the Azores. So, we had this - a lot.)

today was the first of three days working a booth at the highlands festival up in estes park and i am bushed. it's what the husband suggested i pick up when i called him on the way home and it was good enough for me. i got the banzai burger - pineapple, tomato, cheddar and teriyaki sauce - and fries. picked up a case of sunshine wheat, too.

over pulled pork. I used fresh peaches and hot pepper jelly in the sauce. So good I'm going to make more peach sauce tomorrow!

I also made slaw with Asian cabbage and used chipotle dressing. Sweet potato fries.


Cher