A Not So Hot Time In The Old Town Tonight Is A Good Thing (Mostly)

home grown 

Those peppers I’m growing on the sunny window are starting to ripen nicely as you can see above and below. I tried one of the smaller ones earlier this week to see if it was hot and it wasn’t at all, which means I can go about the short work of thinking up what to do with a few of the larger ones. That one in the pic above is about medium-sized, by the way. I think I’ll keep it simple for a few of the bigger peppers. Slice the tops off, remove the seeds and stuff them with chopped mushrooms, a bit of garlic and maybe some fresh tomato sauce and herbes de provence, pop a bit of mozzarella cheese on top of that before replacing the top and baking them for about ten minutes or so.

not so hots
 

In other boring (but actually important) news, I got wind of some m-a-j-o-r changes coming to the area. As in all 38 businesses across the street and all the way around the entire square block needing to vacate by the end of the month (!!!) because the new landlord wants to tear everything down and replace it with one huge mega-building. Yikes. Although many of the shops are old, a handful of tenants seem to have been bought out last year (aha… that’s why the Chinese restaurant that’s been there for about 40 or so years shut so abruptly!). It’s certainly awful for the record shop that’s been here for 60 years, the wonderful family-run bakery around the corner and that T-shirt printer that’s been in the same spot since the late 70’s. Feh. It seems that time and greed marches onward and on top of the “little” people once again.

I’m going to shoot a few remembrance photos this week and maybe do a quick post on what’s leaving the area as the new owners seem to not even want to help get these people any sort of assistance in finding new locations. So much for small businesses getting a break in this big town. Boo.

When The Going Gets Tough, The Tough Stuff Stuff.

stuffed cabbage round two 002 (Large)
 

“My hobby is stuffing things. You know, taxidermy. And I guess I’d just rather stuff birds because I hate the look of beasts when they’re stuffed…”

(You Know Who as You Know Who from You Know What, You Know When)

stuffing thingsOkay, so it’s not perfectly rolled golabki at all (and YES, I added a bit to a lot more pureed tomato before popping both dishes in the oven). But that what I do when my brain is boiling over at stupid stuff others do. I cook something to relax or pretend I’m cooking my problem to relax or something. Nope, I’m not going to eat all that stuffed cabbage. Some will go to mother dear and I’ll probably freeze the rest. Given that it’s only the second time I’m making this dish (using bits of a few online recipes just to mix things up) I think it’ll turn out as well as the first time or even better. Results will appear in about an hour and a half or so. Maybe I’ll put up a second post… but don’t bet on it. I have a few fish to fry before the evening is over (and I’m not talking about actual fish).

Um, anyone else want to come over for dinner? Sixteen pieces of stuffed cabbage can serve about four more hungry folks and I put some potato slices in both dishes just because I had two spuds left and they do go well with cabbage…

stuffed cabbage round two 003 (Large)