Eastside Road, August 18, 2010—LINDSEY SAYS the stuffed pepper recipe came from Gourmet, not Sunset. And she knows what she's talking about, because she looked it up just yesterday: it was in an issue from 1969. And she elaborates on the ingredients: the bread crumbs — cubes, really — are soaked in a little broth, and into them go parsley, capers, chopped olives (green by preference), crushed garlic, a little olive oil, and the tuna. And it was as delicious tonight as last night, though I must say I prefer chard to zucchini. Green salad, of course — storebought mâche, lettuces from the garden.
Cheap Pinot grigio