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Green peppers made lovely

January 25, 2012

 This evening Poppy and I went to see “Girl with the Dragon Tattoo” at the Barn Cinema in Dartington. Nice cinema – no adverts and within walking distance of home. The film, though, was not a patch on the Swedish version. Not grim or edgy enough and too slick, sanitised and James Bond-ish (though that could’ve been because Daniel Craig was in it). It’s always a little disconcerting when you hear other members of the audience gasp in shock because a cat has been dismembered, and yet there’s not a murmur when a person’s being brutalised. Odd.

Nice evening with my daughter nevertheless.

Came home starving and ate left over (and cold) tofu with green pepper stir fry which I’d prepared earlier – though the beloved cooked the tofu (it had been cut and coated in gram flour(chick pea/garbanzo bean flour) and just needed frying until golden brown then adding to the vegetable mix).

Green peppers are an unlovely vegetable in comparison to their red or orange couterparts. They can be bitter and I always feel that they are a bit miserable because if they’d been left in the warm a bit longer they would have mellowed into ripe sweetness. But in the presence of other vegetables, such as courgettes(which aren’t really in season here, but were reasonably priced in Annies fruit and veg shop and I was tempted) peas, onion, mushroom, thinly sliced carrot,  a smattering of grated fresh ginger root, a crushed garlic clove, a sprinkling of sugar and some shoyu (soy)sauce, they come into their own.  We ate the food cold and it was still delicious – imagine what it would have been like if we’d been bothered to warm it up!

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