Penne Peperonata

Oh, dear. Only one more day here at the beach, and a good chunk of that will be spent packing. Needless to say I'm feeling a little, shall we say depressed, this evening.


I love being here. Running on the beach every morning (no pain at all, because the sand is such a good running surface), floating on the bay (okay, this was more like crashing into shore for another Blue Caribbean)
while drinking rum drinks*,


eating platters of fried shrimp,


without any reservation about the calories and fat grams which each crispy little morsel contains...


But most, I love the feeling of being here. Waves crashing just outside the door, peace and tranquility, the sense of being almost totally isolated from the rest of the world-- these are what I adore most about our beach vacations. For hours on end, all we hear are the waves and the sea birds screeching. That's it. How can I possibly leave, knowing that it will be 50 long weeks until we can return????


Pity Jack. He has to deal with me while I am in this mood!!! :D


Food. A way to get my mind off of our impending departure.


I am working on the pile o' tomatoes and other produce and it looks as though we will certainly be returning home with some of it but I probably have managed to use 2/3 of what I initially brought here.


A few years ago, I posted a recipe for peperonata, which I used at the time on pizza. This week, it was a sauce on cooked penne pasta. Copious amounts of peppers and tomatoes are required, and also onions, seasoned simply with salt and pepper and red wine vinegar. Sprinkled with parm-reg, it is delicious and very simple.





That's all for this vacation, next time I post will be from the farm, probably next week sometime.

The weather will certainly be cooler, there will be no sounds of waves crashing or sea-birds calling, but I will be home. Sweet, home.


*Additional Bonus Recipe*

BLUE CARIBBEAN
as shown above

1 ounce rum
1 ounce blue curacao
1 ounce cream of coconut
2 ounces pineapple juice

Shake with ice; strain. Makes one drink.

Note: we used Cruzan's Coconut Rum Cream