As befits the last day of August, we had a late summer thunderstorm this evening with heavy rain and a few short breaks in the electricity supply. Dusk fell at least an hour before it should do at this time of year and, just in case the power went off for longer, we had candles lit for supper.
Stuffed peppers: We’d picked two of the biggest, longest Corno di Toro peppers we’ve ever grown and Lo Jardinièr wanted to do something special with them, so he stuffed them with pork sausage meat, chopped sweet onion and garlic, breadcrumbs, thyme and ground piment d’Espelette (paprika). He baked them in the oven at 180 C in a little olive oil for 40 minutes covered and then a further 40 minutes uncovered (smaller peppers would take a shorter time). They were delicious, and there are two small ones left to eat cold tomorrow.