stuff ’em, Danno

Tonight’s going to be lamb stuffed peppers.  Meijer’s had a nice sale on those colorful out-of-season Mexican imports so I said what the hell.  Kathy swoons whenever I say stuffed peppers will be on the menu, but I sometimes forget how good they can be.  I haven’t come up with a new way to stuff Capsicum annuum for a while, but from the frenzied times when I first discovered this dish, I’ve accumulated quite a few recipes, which I share with you below.  When my high school English teacher Mrs. Pharriss told me her man John enjoyed stuffed peppers, I had an envelope full of 3X5 cards off to her pronto.  When I “discovered” a few more off they were to Palo Alto.  She had to tell me to stop, but I think John enjoyed the peppers.

Our dish for tonight actually has much more exotic name – “Kooshi mahshi”, which my Google translate takes from Arabic as “stuffed hay”. I’ll assure the dish is tastier than that.  We are blessed to live a couple blocks from a Syrian bakery, which provides us with their so tasty, exotic foods at a whim.  This one is up to their standards.  We must thank our friends the farmers.  We thank our good friends, former colleague research superstar Michelle and husband farmer Mark for letting us bring home one of their ungulates every year and slowly reduce it from our freezer.  Mark and Michelle are just the coolest modern farm couple, so you’ve got to see them

Tonight’s dish is lamb based and very tasty,  See below.  Wouldn’t you want to tie into that?. The Syrians, being Muslims, would eschew alcohol, but then, this dish goes well with a nice Syrah.  Perhaps that’s a cultural appropriation.   I’d await for the DEI office to come down on me’, but so far they’ve left the emeriti alone.

Here is what tonight dish looked like

and here’s the recipe

so, there are many more to try

Here’s an early on I just wanted to use some of my pork

beef and gorgonzola is a good taste treat, so let’s mix it up!

It’s always worth he fuss for Italian. Note this one gives you 2 sides to your 3X5 card, Well worth the fuss.

Who doesn’t love meatloaf? Let’s stuff that into peppers.

Pork again, with more fuss. Still muy tasty.

Should your hunter friends bring you some wild meat, heres something you can do with it.

here’s one based on the Mexican corn snack

So that’s it for now. I was just flipping through my recipe binders and saw “jambalaya stuffed peppers”. Gotta try that one next.


Published by rike52

I retired from the Rheumatology division of Michigan Medicine end of June '19 after 36 years there. Upon hitting Ann Arbor for the second time (I went to school here) it took me almost 8 months to meet Kathy, 17 months to buy her a house (on Harbal, where we still live), and 37 months to marry her. Kids never came, but we've been blessed with a crowd of colleagues, friends, neighbors and family that continues to grow. Lots of them are going to show up in this log eventually. Stay tuned.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: