Hello everyone.  I'm sorry about the lack of posts last Thursday and Friday.  On Thursday, we were told that my trusty 2006 suv was on its last legs. It has so many problems that the estimate was a conservative $7000!  The mechanic told us that it wasn't worth fixing so we had to make a decision:  have it fixed anyway and take our chances or buy a new car.  After much debate, research and number crunching, we chose the exciting option of buying a new car.  I was busy last Thursday and Friday comparing 6 different models and narrowing them down to the Hyundai Santa Fe 2.4 Luxury.  We're ordering it later today and I can't wait.  James got his Fiat 2 years ago and I've been driving my car for 7 years.  It will be exciting to have the new car in our family.

5 years ago, I would have never considered buying a Hyundai.  To me, it seemed like a really cheap car.  Was I wrong. The one I'm getting got an 8.2/10 rating, including a 9/10 for safety.  It's also got so many luxurious features like all leather seats, heated front and back seats, heated steering wheel, panoramic sunroom, rear camera and parking assist, infotainment system with bluetooth and Sirius and much more. And guess what?  It's cheaper than the equivalent Ford Escape and the VW Tiguan.


But now for the food.  I often make roasted peppers which I absolutely love.  Peppers are sweet raw but they become even sweeter when you roast them.  You can serve them with mozzarella, feta, halloumi or a soft goat's cheese and top with any kind of herb.  You can also add capers and anchovies which really offset the sweetness of the peppers.  You decide.


Roasted Peppers with Buffalo Milk Mozzarella and Basil

Recipe Type




Mrs. Dalrymple

Prep time:

5 mins

Cook time:

45 mins

Total time:

50 mins



A non-recipe recipe that you can customize to your taste.


  • 4 sweet peppers (any colour but green)
  • 1 ball of buffalo milk mozzarella
  • Fresh basil leaves
  • Olive oil
  • Balsamic vinegar
  • Salt + pepper to taste


  1. Preheat oven to 425˚F.
  2. Place washed and dried peppers, whole, on cookie sheet and pop in the oven. Set your timer for 10 minutes. After 10 minutes is up, turn your peppers a quarter turn and set the timer for another 10 minutes. Do this until the peppers are soft and charred, anywhere from 45-60 minutes.
  3. Gently remove the peppers from the cookie sheet and place them in a bowl that will hold all of them.
  4. Cover the bowl tightly with cling film/plastic wrap. Let steam for about 20 minutes.
  5. Uncover the peppers, and working one at a time, place them on a cutting board and gently peel off the skin. Once they are clean, slice them in half and scrape out any seeds or membrane.
  6. Slice into strips and place on a serving plate.
  7. Tear a ball of buffalo milk mozzarella coarsely with your hands and place on top.
  8. Add basil leaves - either whole or cut into a chiffonade.
  9. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
  10. Serve at room temperature with crusty bread to mop up any juices.