During the summer, I try to visit with my grandparents at least every couple of weeks. They don’t live too far from me – just about an hour drive – so it’s not uncommon for the kids and I to wake up in the morning and jump in the car for a spontaneous trip over to surprise them and spend the day. Our visit usually includes lunch, some wine, a dance session with my grandma and a little garden tour with my grandpa. Good times.
The older I get, the more and more I cherish this time with them.
I always leave from their house with goodies of every kind…bags of breaded chicken cutlets or meatballs for my freezer, loaves of fresh baked bread and of course with this time of year comes lots of garden goodies like tomatoes and peppers.
Peppers (of all kinds) are up there as some of my favorite summer veggies. Just last year I came across this recipe for Sweet and Sour Bell Peppers in a beautiful cookbook that my sweet friend Bridgett sent to me and I absolutely fell in love with it. I have cooked up this recipe time after time, using whatever peppers I have on hand…usually ones like the bunch of beautiful cubanelles my grandpa sent me home with just last week.
These peppers are always a treat and would make a great side dish or appetizer this summer – or if you’re like me, they are perfect for dinner over crusty bread smothered in pesto with a nice chilled glass of red wine.
Now that’s my kind of eatin’.