My Everyday Life week 22- Here’s what this past week looked like:
End of a baseball season! We had our team dinner this week. They had a putting green at the house that hosted!
I did meal prep on a Monday! Memorial Day 🙂
This week, I shared a recipe for Marinated Red Peppers! They’re a good addition to the meal prep arsenal.
I’ve been having them on toasted bagels.
Saturday 06/27
12;30-2:30 PM PST on Zoom!
Let’s get you back on track for the second half of the year. Check in with me!
If you’re a paid subscriber to The Handwriting Club, there’s a special discount code waiting for you in the subscriber chat.
I’d love to spend this time with you, and if you’re not able to make it live, I’ll be recording the workshop so you can watch it at your leisure afterward.
For many years, Marinated Roasted Peppers were part of my regular rotation. A vegetarian stint in college helped pave the way. Peppers and hummus were the base of a lot of veggie sandwiches, and I always had a jar in the fridge. Then, when I was pregnant with Cooper in my late twenties, even the thought of their texture made me queasy and they quietly disappeared from my kitchen.
Red peppers eventually found their way back into our meal rotation, but mostly in raw form because that’s the only way Cooper would eat them, He still doesn’t like cooked peppers. Go figure.
I got to thinking about Italian Pressed Sandwiches last week and how they’re a perfect picnic food. If you ask me, marinated roasted peppers are the secret ingredient that takes them over the top.
Perhaps by showing you how easy they are to make, we’ll both have a jar of red peppers in our fridge this week, too.
Look at how nicely that jar fits in my meal prep rotation!
