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But Seriously, Rock Spring

Sat, 09/12/2009 - 08:08 — Bryan Lambert

What in the everloving plaid FUCK am I supposed to do with five more red bell peppers? One of which, I feel compelled to point out, is appoximately 1/4 the size OF MY HEAD. I'd need to build a bonfire to roast it. Or I could drill three holes in it and go bowling.

I need to finagle a camera and get a picture of this thing. It's monstrous. And there are four more regular-sized ones next to it. And three more largish ones in the fridge. It's just ridiculous.

UPDATE: Finagled!

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Just eat those bad boys raw!

Sun, 09/13/2009 - 21:09 — Sharon (not verified)

Just eat those bad boys raw! No need to do a thing to them at all.

How about pepper butter?

Mon, 09/14/2009 - 12:00 — Colleen (not verified)

Peppers (pureed), mustard, vinegar, brown sugar, flour, all cooked down and sealed in canning jars. Great spread for sandwiches, on brats, etc. Yum!

Actually...

Mon, 09/14/2009 - 12:13 — Bryan Lambert

I have a line on a Hungarian red pepper and tomato sauce recipe that I can probably make and freeze in quantities. So we'll see how this works out over the next couple of days.
 

skewers!

Mon, 09/14/2009 - 21:41 — jonskerr

Chop it up into two-centimeter squares, chop up some cubes of various tasty meats, it doesn't matter what, create onion pieces of roughly the same size, then skewer 'em! Drizzle on a little olive oil and lay 'em flat in a skillet. Yums! Char and burny bits, fun to reheat off the skewer in a wok, lovely. Oh, and mix in some pieces of jalapeno too.

Stuffed peppers

Tue, 09/15/2009 - 09:27 — Liz minus password at work (not verified)

But exciting instead of blah. Like, with crumbled-up black bean burgers and seasoned rice and cheddar cheese and vegetables and, you know, just a whole Tex-Mex feee-esta. Or you could use meat and not invite me over, OR you could put meat in some and black bean burgers in one for me - the possibilities are multiple.

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