Roses from my sweetie
Cheery red mittens
Pattern: Basic Mittens from Knitting for Peace
Yarn: Rowan Kid Classic
Needles: Brittany birch US 6 DPNs
Madison, where we're going for a mini-break next weekend
Red Pepper Relish
(slightly adapted from Jeanne Lemlin's Main-Course Vegetarian Pleasures)
1 T. olive oil
2 medium onions, finely diced
2 red bell peppers, finely diced
1 tsp. sugar
2 tsp. balsamic vinegar (I use a high-quality balsamic vinegar purchased at the Central Market in Florence, Italy)
freshly ground black pepper
1. Heat the oil in a large, non-stick skillet (preferably one with a lid) over med-high heat. Add onions and saute until tender and beginning to brown, about 10 min.
2. Stir in the red peppers and cook 10 more min., stirring often. Mix in the sugar, vinegar, salt, and pepper. Reduce heat to med., cover the pan, and cook until the mixture is very soft and the juices are somewhat caramelized, about 20 more min. Stir occasionally.
I serve this relish with goat cheese on warm French bread.