Weekends' Updates

Points on Kitchen-Counter Counterpoint

Since she is unfortunately allergic to posting on this blog, I will attempt to describe Tracy's recent-hit cupcakes from last weekend's 5th Annual 3rd of July Party. The dainty darlings were fairy-charming, as if perfectly designed by that mythical figure to tempt you with perfected confections until your teeth fall out one by one, and she whisks them away to her lair, leaving you with sugary dreams and perhaps a half-dollar. The cupcakes were golden, a combination (if I remember correctly) of cake mix, corn muffin mix, and banana, which actually formed a democratic union of flavor. The beauties were pink strawberry frosting blushed across their tops, and a bulbous blueberry reigned in roly-poly kingship at the very center.

Mealy?!

Not at all, in fact. The stuffed peppers, that is. This dish has the potential to satisfy moms' desire for familial vegetable intake as well as kids' requirement of potato-based sustenance. Skip the chips, let fly the fries, toss the tots -- these taters are tasty and almost luminous with their own seemingly-industrial-but-really-beneficial veneer of neon yellow. But let's begin and the beginning. Core some bell peppers, or slice in half and remove stem, veins, and seeds. Dunk in boiling water for about 5 minutes, then drain. Boil potatoes until just tender. Saute onion, garlic, and many spices -- tumeric gives the yellow glow, we also use cumin, coriander, a decent amount of salt, a little cloves and cinnamon -- for about ten minutes. Then add the potatoes and some raisins. Stuff this mess into the peppers, and bake.

Is this too exotic for your average Pils home-baker? Aren't we all searching for more outlets for the mysterious spices that stock the racks and rotators and wedding-gift-packs that end up huddling forlorn, scootching their way ever backward in the cupboard? Throw them all in here. Fennel seed. Cardamom. Why not a bit of paprika? Will this humble vessel of pepper and potato serve as transport for new cuisine into standard kitchens, and across borders for those hands that add them to the pan?