Had to reblog this wonderful recipe with antioxidant-filled peppers and sumptuous Salmon. Thanks to Karista.
My youngest gal told me this morning that I talk about food all the time. Really?
This, after my subtle launch into why we don’t consume sugary chocolate cupcakes on an empty morning tummy. (can you see her eyes rolling?) I know, I know, once in a while we just have to have a sweet for breakfast. I promise, I’m not a complete food ogre.
I am a bit obsessed with good food however, and totally in love with mini peppers. I could eat them by the bucket full. We picked up these divine little peppers at the Port Townsend Farmer’s Market. And of course I had to snap a few pictures to share.
These little peppers are perfect for salads, snacking or stuffed as an appetizer. But I like them best roasted.
After roasting the first batch, I think I ate half the peppers off the baking sheet. Well…
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