Three Things

1. To keep an avocado green after you cut it, take the skin from the part that you cut off and place it on top of the exposed avocado. Place in an air tight bag, making sure all exposed avocado parts are covered, and suck as much air out as you can. Seal the bag and stick it in the fridge. No more nasty, brown avocados!

2. I made extra delicious Fourth of July brownies. These have extra cocoa powder & brown sugar in them, a bit of Kahlua, and the easiest red, white & blue frosting ever (milk, powdered sugar, vanilla extract). Can't wait to try and show Joe! ... Update. Between the time I started this blog and am now finishing it, I have eaten a brownie and I swear it is the best dang gluten free brownie I have ever eaten. OMG.

3. I made a stuffed pepper for dinner tonight. Leftover rice, black beans, corn, red pepper chunks, and the secret ingredient... roasted red pepper & tomato soup! Pack your rice and stuff into the pepper and pour just a bit of soup inside, making sure it gets all the way to the bottom. Sprinkle on some Parmesan cheese and pop in the oven at some level for an amount of time until it's hot. I did like 375 I think, for 15 minutes. The juices were dripping down and burning on the bottom of the stove (I had it in a dish, but it was resting against the side) so I took it out. It wasn't quite hot enough inside. But... it was delicious! Except that my orange pepper wasn't very good, wish it had been organic!



Ps. I have a ton of leftover of rice, beans and peppers, with a little lime juice and cilantro it could be a fantastic little dip for tortilla chips!

I'm also going to be making red, white & blue pudding shots! Stay tuned for a how-to and recipe! What festive foods are you making this weekend?