Speaking of bell peppers, this morning I fried up a red bell pepper with some broccoli in olive oil and a dribble of water, then tossed it in butter with a little chili powder and oyster sauce. In the other skillet were sliced thin chicken breasts that had been marinating in soy, ginger, garlic, and chili since last Friday afternoon...I'm looking forward to lunch. Do we know for sure that EW's peppers were green?
Cap'n Jimmy <flyboy@xxxxxxxxx> wrote:
At 11:36 -0600 2/7/06, Don Roberts wrote:
>Mustard and pineapple? What cookbook contains that concoction?
>Don
this one.....
http://vegweb.com/
Jim
Baja Oregon
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