Sunday 18 April
It was so nice to get back to Findlay Market, where the nice people had some big ol' poblanos they said they knew we would like. And we did. They got roasted and peeled, and the next night we stuffed them with a combination of goat cheese, boring IGA provolone, and sun-dried tomatoes. We were out of cornmeal for breading, so we baked them in the oven - unwisely, it turns out, as the melting cheese mixture was able to run out of the peppers much more easily that way.
Served the pepper-and-cheese puddles along with fresh ground-up tomatillo salsa, made with lime juice and the first tender spring leaves of cilantro - our favorite garden weed.
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