Saturday I hit the Farmer's Market as usual. Small haul... just onions, garlic, nectarines, corn, a variety of summer squashes, strawberries and cherries. I ran into a lovely blog reader at the market. As my Mum and I were leaving I heard "Are you Eggface?" I said, "Yes" I thought afterward if someone heard that initial exchange they would be wondering what in the world an "Eggface" was. Too funny. Anyway... Shannyn, it was great meeting you!
I spent most of the rest of Saturday getting even sweatier cleaning the garage. I'm in a purging mode. I've been taking a cabinet and section at a time and going through them wondering why in the world I have some of the things I have. Finally went through the box of wires and manuals for electrical items that are long gone. I'm determined to get organized. What has been helping me is this new thing I've been doing... in the corner of the garage I keep a large cardboard box and when I find something in the house or garage that needs to be donated I put it in the box. I used to say things like "Oh yeah that needs to be donated next time I go" and then it wouldn't move on from there. Now I take the item and it goes in the donate box. When the box is full I take it right away to the local thrift and place another empty box in the corner. It really helps.
Sunday I had a migraine. I ran some errands in the morning but by afternoon I was curled up in ball on the couch. Blah. Probably the heat. I felt a bit better by the evening and managed to make a few items for a "tidbit party" that we enjoyed outside under the electric stars. I even broke out my new cheese board. A birthday gift to myself. Good news I hear we are gonna have a reprieve and will be out of the triple digits for awhile. Hooray! I can cook again.
Shelly's Roasted Garlic Cheese Stuffed Mini Peppers14 Mini Sweet Peppers
1 head Roasted Garlic
1 Yellow Onion, diced
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 Egg, beaten
3/4 cup Ricotta Cheese
1 Tablespoon Fresh Basil, chopped
2 Tablespoons Parmesan, grated
Roast a head of garlic. This is how I do it. Set aside to cool. Wash, half & de-seed mini peppers. Place in a lightly oiled (Pam works great) Pyrex casserole dish. Sprinkle with kosher salt and bake for 10 minutes at 350. Carefully empty any water that has accumulated in the peppers and set aside.
Saute onion till golden. Add seasonings and cook 1 minute. Let cool. Combine all remaining ingredients (expect Parmesan) with cooled onions and the contents of the roasted garlic head. Spoon mixture into a Quart Ziploc baggie. Seal and snip off bag end to form a piping bag. 
Pipe cheese mixture into par-cooked mini peppers. Sprinkle with Parmesan. Bake at 350 for an additional 20 minutes or until lightly golden. 
These can be made in advance and reheated in the oven or toaster oven right before serving. Leftovers are great for breakfast the next morning with an egg.The other items pictured at our tidbit party were marinated mushrooms, kalamata and Sicilian olives, Greek beans and a little salad I made by combining roasted red peppers (jarred) with just picked cherry tomatoes from the garden, fresh mozzarella, salt, pepper, basil, oregano, and a drizzle of balsamic vinegar.
Dear Mother Nature,
I'm done with summer. Bring on the Snuggies.
Kthxbye.
