Gentle Reader: Remember the other night’s grilling of roasted peppers? I popped them all in a zip-top bag so they would release their skins. Then I peeled, seeded, and froze them in individual bags.
Voila! Roasted peppers at the ready. Today was the day for a lunchtime sandwich treat on a toasted French baguette and a little chiffonade of basil. Such simple pleasures.