I have to admit I am a little uninspired these days when it comes to cooking and writing. I am sort of missing the umph, I am distracted. There are things on my mind.
It is hard to write about the superficial, the mundane when my very close friend was readmitted to the hospital on Monday for his second bone marrow transplant. His wife, also a dear friend, is a blogger. She has the gift of expressing the ups and downs of battling leukemia as the mother of two young children with such simplicity, honesty and irony that she leaves me at a loss for words.
My thoughts the past weeks have also constantly been fleeting across the ocean to Monet, a fellow food blogger that I do not know personally. We are not really friends, we have only ever exchanged a few words, but I cannot stop thinking of her, her family and their loss. She writes beautifully and her words have deeply touched my heart and soul.
My words ring empty when I read what these amazing women have to say. What may be therapeutic to them, their writing, is a lesson to all of us. They teach us strength, compassion and an intense love for life, a true eye opener to those of us caught up in the minutiae of our daily routine. As Moomser puts it, life is simply what is is, so we have to live every moment fully and create memories that will help us through hardship. And while doing this, Monet reminds us to bestow kindness on the strangers we will encounter today, because they could be walking down a dark road. If you see someone falter, don't honk at them, don't be aggressive. Try to be a little more patient, because you don't know what they are experiencing inside.
So today, I will step aside, and let them do the talking.
Below, the simplest of vegetables with an unexpected, complex filling.
This is not a typically Mediterranean recipe, or at least not that I know of. I called it Mediterranean because each and every ingredient used is so typically representative of this area. In every bite you will taste the saltiness from the anchovies, the creaminess of the feta perfectly balancing out the acidity and fruitiness of the sundried tomatoes and capers.
I admit I used a short cut when I made these. A while back I had bought this Sicilian paste that I didn't want to use on crostini or with pasta as suggested. It is 100% natural and thus easy to make at home in a food processor or blender. I am not giving amounts as they depend on your personal taste and on how many peppers you will be using.
sweet green peppers
anchovies (if you are vegetarian, you can substitute with black olives)
(toasted pine nuts/almonds)
(toasted pine nuts/almonds)
Wash and clean the peppers, Blend together the dried tomatoes, capers, anchovies, olive oil, a drop of vinegar, some chili peppers and the feta cheese. I think the next time I make these toasted pine nuts or almonds would be a good addition too. Stuff the peppers and place them in a baking dish, drizzle with olive oil, salt and pepper and roast in a preheated oven at about 450° F (220°C) for approximately 30-40 minutes, or until the peppers look cooked through and start getting dark around the edges.