Coming home to the garden, I found a lot of small green peppers that probably won’t grow much more or ripen so late in the year. I picked some thinking of pickling them (something that worked well last year) but in the end decided to cook them for about 5 minutes or so in olive oil with a little chopped garlic.
The peppers went well with the tortilla Lo Jardinièr made for lunch. The indulgent part was the blue cheese sauce our daughter told us she’d had with tortilla in Sevilla once. Mixing blue cheese (here, our local bleu des causses) with crème fraiche doesn’t seem very Mediterranean, but who cares when it tastes as good as this!