Prince William was interviewed about fatherhood which was shown on Good Morning America this morning, Apparently he says “George is a bit of a rascal". If you would like to see the video it’s HERE.
I got lots of responses about my horseradish complaint yesterday. I now have to go hunting around for horseradish root. Doesn’t look much does it, but I have been advised to handle it with gloves and to take care when I chop it or grate it as it can cause one’s eyes to water for a long time. I want my eyes to water, but only when I use it with beef. I checked online and it can be frozen for short periods both grated and steeped in vinegar or in its raw state.
As a break from the intense books I have been reading, I decided on something lighter for a while. I am reading Wicked By Any Other Name by Linda Wisdom. It’s a light frolic about witches, wizards and other magickal creatures. Got a love interest in it too. I am enjoying it so far. It is about a couple of witches who live in a small town which was once a mining village and have done their part to ensure that no developers take over the town. Now one of them, Anastasia, is being sued by a human for ruining her love life. The townspeople are aware the pair are witches of course. The plaintiff has hired a wizard lawyer, yes a wizard, Trev, who’s a lawyer, to prosecute her complaint and guess who both have hearts spinning above their heads? In non human law, defendant and opposing lawyer can have dinner together.
I like grilled peppers and so when I saw this salad in WebMD I thought, this is for me.
Grilled Pepper SaladWebMD Recipe from EatingWell.com
Toss a colourful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.
4 bell peppers, (mixed colors), halved, seeded and stemmed
1/4 cup halved and pitted oil-cured black olives
1/4 cup rinsed and chopped oil-packed sun-dried tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon salt
- Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.