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red pepper dip is like jazz

February 10, 2010

. . . according to Super Girl.  You have the basic pattern, but it’s different every time.  Our red pepper dip includes two red peppers, quartered, grilled and skinned; half a block of feta cheese; one clove of garlic; olive oil added little bit by little bit until you have the consistency you want. Particularly nice eaten with flat bread and houmous.  The Creative Crafter and I had this for lunch on Monday too.

It’s been really nice using the garlic we brought home from France this summer.  A little reminder of the holiday in the kitchen every day, I think of the sunny day at the market in Arromanches.  The cloves have been fat and flavoursome, but sadly they’re now coming to an end, even though I bought a generous plait of them. We’ll just have to go back and get some more.

I really enjoyed looking out of the window and seeing the snowflakes swirling down, even though most of it hasn’t stayed.

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