blood and guts

the last time i roasted red peppers, i was a stressed bunny who put the grilled peppers in a brown paper bag (to sweat the skins of), picked up the bag to carry the peppers to the bowl and screamed in frustration as the wet bottom of the bag gave out and the peppers went splat on the floor. (we ate them anyway - shhhh).

i didn't take the time to see how awesomely awesome it felt to peel the skins off the peppers after they have slow roasted for more than an hour. after months of dough-less cooking, it felt good to get my hands in my food again. 

it also looked really cool. 

i made smitten kitchen's chickpea salad. i wanted to add feta (it had gone bad) and some halved grape tomatoes (they were fine). i didn't have any lemons, but needed some acid, so i added balsamic vinegar, which may have changed the taste a little.  i took her suggestion and boxed the salad up for lunches this week. in the morning, i'll add some spinach to the top and voila! i should sell them in back bay for $7.

before the surgery
they came apart "like buttah!"
i love this picture.