Sunday 30 August
We got some splendid red and green
poblanos from the Farmers' Market yesterday, and roasted them up to stuff
today. The stuffing was a combo of goat
cheese, queso fresco, and a grating of swiss to hold them together.
The last of our watermelon was cut
up for a delicious watermelon salsa, or rather, a pico de gallo with watermelon
and mint (plus cilantro) instead of tomato.
All it needed was a sparkle of salt at the end.
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