Abercrombie & Feast

Andy started his new job last week.  I was so excited for him… it’s great fun to take on a new challenge, to meet new people and to learn new skills on the job.  So far his  job is going really well, so HURRAH!

I was also excited for me.  I’m not working yet (I’m looking… but nothing great yet), so I’m around the flat most of the day.  I’ve been very busy unpacking our things, finding things we need for the flat and getting our stuff organised.  It’s been fun!  And the best part of my day is… lunch time!

When I’m on my own all day I can have whatever I want for lunch.  More often than not I make a little salad with beans or warm up some lentil soup.  But last week I was feeling adventurous and I decided to cook something for myself.  I opened the fridge to see what I might rustle up and there, on the door of the world’s smallest fridge, was 1/2 a red bell pepper*.  It was shiny and red and practically purred… “Stuff me!” 

Well, who can argue with that?  I had some tomatoes, some coriander, some leftover rice and some feta cheese kicking around the fridge as well so I threw them all together with  1/2 a chopped onion and a clove of garlic.  A drizzle of olive oil, a shower of sea salt, a crack of black pepper and a dance in the oven later and I had the perfect lunch for one. 

Stuffed pepper for one
(Bell peppers vary a great deal in size so adapt these measurements to fill the pepper you have)

1/2 bell pepper- any colour
1/2 onion, finely chopped
1 clove garlic, finely chopped
2 medium or 8 small tomatoes finely chopped
1/4 cup cooked rice
1 large handful coriander (cilantro), chopped
2 tbs feta cheese, chopped
1 tsp olive oil
Salt and pepper to taste

Preheat the oven to about 250F or 120C (or gas mark 5 if you’re me and getting used to a new, crazy gas cooker.)  Line a small baking dish with tin foil and set aside.

Mix onion, garlic, tomatoes, rice, coriander and feta together.  Place this mix into your bell pepper.  Make sure you really fill the pepper, as the mix will shrink a bit as it cooks. 

Drizzle the olive oil over the pepper and add salt and pepper to taste. 

Place the pepper in the baking dish and wrap the foil around the pepper to form a little package.  Place the baking dish in the oven.  Cook for 20 mins or until the pepper is soft.  Allow to cool for a few minutes before enjoying on the couch, perhaps whilst watching day-time cooking shows? 

*Now that we’re in the UK I can say bell peppers, instead of capsicum.  I do try hard to use the right terms for the country I’m in.  This means that eggplant and zucchini are both about to change.*

It has taken me a while to get used to cold weather in June.  Growing up, June meant summer holidays, swimming pools and corn on the cob.  Moving to Australia meant adjusting my expectations of June.  Instead we’ve had grey skies, fleece blankets and hot chocolate for the last few weeks.

However, winter in Australia isn’t really winter.  I’ve lived in Syracuse, NY.  THAT is winter.  And days like today make Australia’s version of winter seem tame, even a bit lame.  Observe, our mid-winter lunch today:

That’s a dozen oysters and some really good fries.  Andy had a beer.  I had some sparkling wine.

We were at the Cruising Yacht Club of Australia, in Rushcutters Bay (which also happens to be where Andy proposed- in the park, not in the club.)  The sun was out, there was literally not a cloud in the sky and it was warm enough to wear short sleeves.  It was beautiful.  I love this country.