Stuffed

Some people think of stuffed peppers as heavy winter fare, but I think of them as excellent late summer food. Peppers are cheap at farmer's markets in late August and early September: I bought five for a buck last week. I stuffed them with my usual lamb and rice filling. After simmering in tomato sauce, made of excellent local tomatoes, for an hour, the peppers were ready. The peppers are the latest in my series of stuffed summer vegetables. So far I've stuffed: zucchini, round zucchini, eggplant and tomatoes.

Unfortunately, cooking and blogging will be sparser until December because I've started grad school. Working full-time and going to school part-time will take up most of your time and take away your desire to cook, as I've discovered in the last month. How can I justify messing around in the kitchen all afternoon when I have a 12-page paper to write and a mountain of reading to get through?

That said, I'm going to keep cooking and blogging when I can. And, reader, I know you are curious about what vegetables I will stuff next. Oh, yes, you are. Stay tuned...