The squash and tomatoes and everything else have all but fried in the 100+ degree heat, but the peppers seem to love it.
What to do? I know there's this--a long-time favorite of mine. But frankly, my backside can't afford that kind of points damage. And do you think trying to recreate that masterpiece with lowfat cream cheese and turkey bacon would fly? Yeah, me neither.
So, any suggestions? I've got jalapeños out the enchilada and I need to do something with them, ¡pronto!
2 comments:
I freeze peppers when I have extra, just as they are. Then I just cut them up, taking the seeds out, as I need them. They keep forever.
Since I have nothing resembling a garden, I'm living vicariously through you. (Can I give you mad props for the food styling on this pic? Damn!) Keep the recipes coming, lady!
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