Poot 'n' Peppers

Monday 22 March
When you make a load of red gravy, you make a load of red gravy.
And when you (Barbara) have to attend a boring, ah, vital, meeting over lunch and they forget to bring anything but crudites (the spellchecker wants to change this to crudités, but they were definitely crudites), you bring home some pretty peppers. All of which went into in a puttanesca, reminiscent of the only time Barbara can remember Brian cooking (in Rome, molti anni fà, and dam' good, too, or so she says). Sautéed the peppers in a bit of anchovy oil. Then tuna, more anchovies, capers, and at the end, because the whores defy convention, even a bit of grated asiago. The Whorer, the whorer!