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Looking for life lessons

Posted 7/31/2018 2:13pm by Shiloh Avery.


Summer produce rainbow (I didn't take a picture of the air hose--it just wasn't as pretty)

The Kawasaki Mule has been misbehaving recently.  We hemmed and hawed and wrung our hands and googled.  It’s the throttle body!  It’s dirty gas!  It’s the fuel injectors.  By now, its gas tank is probably more additives than gas.  Still the problem persisted. 

Yesterday, I had a couple of minutes and actually looked at the engine compartment.  Right there before my eyes was a very obviously cracked air hose.  I stuck my finger over the crack and lo and behold, the engine began to idle normally.  I had simply not thought about actually looking at the engine.

I’ve been looking for a life lesson in that ever since. “Don’t forget to look in front of you”?  “Just put your finger over the hole and everything will be better”?

Perhaps the life lesson is just as obvious if you just look before you just start adding stuff to make you feel better.

It's pepper season y'all!  My favorite food.  So this week's recipe of the week is a perennial favorite around here (easy and SO delicious it could be called dessert but we get to call it a vegetable)


·         6 Large Sweet Peppers (I Used 2 Yellow, 4 Red)

·         1/3 Cup Extra Virgin Olive oil 

·         2 Garlic Cloves, Peeled & Minced

·         1/3 Cup Balsamic Vinegar

·         Salt & Pepper

·         1/3 Cup Fresh Chopped Parsley


1.      Wash and dry the peppers, then remove the seeds, stems, and membranes.

2.      Cut the peppers into 1 inch strips.

3.      Heat the oil in a large heavy bottomed skillet and add the peppers, stirring well to coat in the oil.

4.      Cook the peppers over medium heat until they begin to soften and brown, stirring often, about 10 minutes.

5.      Add the garlic and cook another minute or two until fragrant.

6.      Add the balsamic vinegar, season with salt and pepper and mix well. 7.      Cook another 3 to 4 minutes until the peppers have absorbed all of the vinegar.

7.      Toss with the fresh chopped parsley and place on a platter to serve.


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