GASTRONOMIC ADVENTURES(Learning How to Cook My Own Meals) One of my favorite dishes in long ago days had been Stuffed Bell Peppers and since I didn't have no stuffed bell peppers in several years I thought it was about time that I fixed me some of them! So I got me some hamburger and mixed it up with a bunch of stuff like an aig, oatmeal, rice, pepper, salt, sliced jalapeno peppers and a good helping of tomato ketchup. Then I cut the top off the bell peppers, took time off to apply a band-aid to my thumb what done got in the way of my sharp knife. When I had cleaned up all the blood and made sure it wasn't mixed up with the ketchup, I got all that stuff out of the inside of the bell peppers and boiled them suckers for about five minutes.
 When I started to stuff the bell peppers I found out right soon that if they have been boiled for five minutes, you will get blisters on your fingers when you pick them up. Took two more band-aids to fix that problem! The dang recipe said cook in oven at 350 for 1 hour and fifteen minutes...OR until done! Well, I asked myself, "wonder how long is 'until done.'" I decided that well, if they ain't done in 1 hour and 15 minutes I will just eat them anyhow. Ole Jake was getting real excited smelling all that cooking so I gave him a little sample. Do you know what, that dawg loved it! I watched him carefully for a while to make sure he was OK and he just kept begging for more! So then Rosie decided she wanted some too. Gave her a sample and she just turned up her nose and walked away! So Jake and I ate both them stuffed peppers. After that delicious meal Jake went and laid down in his chair and I got on my sofa for a nice nap.
 It wasn't long before my stomach began to talk to me so I got up and took a dose of Bicarbonate of Soda. (I keep a good supply of that as antidote to my cooking.) Tried to give Jake some too, but he said no thanks. Rosie just sat there and laughed at both of us. I think from now on I will stick to my diet of cheese and crackers and maybe a chicken pot pie ever once in a while for variety.  The Chef |