Holy Fucking Shit!

I just rescued a red pepper from the verge of Fungal Fuzziness, and broiled it according the the directions in The New Best Recipe, and it's *fucking* *killer*! Very sweet and fruity, firm but slippery, with smoky undertones and perfectly complimented by the garlic cloves I roasted along with it. I previously was fairly "eh" to most non-stuffed peppers, but this is definitely a major new Food Find.

In less positive food news, I thought I'd found an In to the No More Ice Cream Problem (I've got immune reactions to whey and cane sugar, among other things.) I had some Nadamoo, a non-dairy ice-cream imitator at
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Braised Dandelion recipe

Dandelions are going crazy here in Austin, and they make a very good forage food. Dandelions have very deep tap roots, and pull up a lot of minerals from deep in the soil. They are a very early plant in succession, growing where the soil has been seriously damaged. When gathering them around a neighborhood, it's a good idea to be aware of possible lawn chemicals, dog pee, etc. They also taste better and are more nutritious before the flowers form, when the energy is still in the leaves and not the flowers.
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