Home Cooking

We had a lovely dinner last night. I went to the farmer's market at 6 yesterday morning so I could get some blackeyed peas, bell peppers, and tomatoes before going to school. Using organic beef and fresh rice from a local ricer, I made stuffed bell peppers from my mother's recipe. I made the rolls using wheat flour (certified organic, of course) and eggs and fresh churned butter from a local farmer. My children helped prepare the bell peppers to be stuffed, kneaded the bread, and shelled the peas.

Just kidding. The bell peppers were Stouffer's, the blackeyed peas were Trappey's, and the rolls were Sister Schubert's. The whole meal took twenty minutes to make, from the freezer to the table. And Owen and Jack were so fussy they had to have applesauce because they couldn't possibly wait that long to eat.