Capsicums are back in season and C, who gets gleanings from local farmers, had some beauties on Saturday. My original plan was to make harissa (which I stiil shall), but it's been so long since we had roasted pepper pasta or anything for that matter, that I roasted the lot.
The weather is also roastingly hot, and will be getting hotter between now and the weekend, which is threatening to be way over 40°C. I am not looking forward to kitchen Friday or the market, so am planning and prepping so that I don't have to be sweating over a hot gas stove. I have other maeal plans for some of those babies.
But last night
Some of those sweet peppers and their juice went with the pasta. I also made a basil pesto. I plan to make some some to sell at Saturday's market. The basil is flourishing and needs a haircut.
Again, I made the pasta with a duck egg. The Husband asked whether I had made more than usual.
Nope. That was the only difference in the pasta ingredients - the larger than usual egg.
Served, of course, with the usual salad of garden loot.
Oh, and watch this space for more about C's wares and which will be on kitchen Friday's agenda.
Until next time, be well
The Sandbag House
McGregor, South Africa
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Original artwork: @artywink