Sweet Peppers from My Sweet Hubby. . .

A tribute to my wonderful husband.  Being downsized after almost twenty-four years with the same company will affect everyone differently and for some it might be a big blow to their ego.   He was devastated that day but he has been determined to get back to work as soon as possible.  All of his buddies were telling him to take a few months and relax go on vacation and things like that.  I know some that did just that, they enjoyed their severance to the very end before they began looking for other employment.   That would not do for my husband, he began contacting friends for advice and their contacts to get him started to find a new job.   He has not stopped looking either, he has had several interviews both phone and face to face since this adventure began.   Through all of this he has stayed up beat and positive and he has been a huge help around the house.  The hubbs is not one that can sit still, he reminds me a lot of my Dad in that respect.  He has been doing my grocery shopping for me, yes that is a little scary but he has actually kept our grocery bill down.  There are plenty of men out there that would not dare volunteer to do grocery shopping but not mine.  The hubbs has been a huge help around the house since his displacement.  He has also been cooking more too, that part I am also enjoying.  The hubbs is a great cook.   He has made salsa at least four times this season and his salsa is the best.   Our peppers are really starting to come in now and last night he fixed this amazing pepper dish for our dinner.  He found this recipe online at Italian Food Forever I am going to share this recipe because it was so good.  I fixed some couscous to serve it over.

Fried Sweet Peppers with Balsamic Vinegar

6 large sweet peppers  (we used red, green, and orange)
1/3 cup olive oil
2 garlic cloves (we pressed ours)
1/3 cup balsamic vinegar
1/3 cup fresh parsley (we did not have any so we skipped this part)

Wash and dry your peppers remove your seeds, stems, and membranes
Cut peppers into 1 inch strips

Heat your oil in a large heavy bottomed skillet and add the peppers, stirring well to coat in the oil.  Cook the peppers over medium heat until they begin to soften and brown.   About 10 minutes.
Add the garlic and cook another minute or tow until fragrant.
Add the balsamic vinegar, season with salt and pepper and mix well.
Cook another three to four minutes until the peppers have absorbed all of the vinegar.  Toss with parsley and serve.
We served ours over couscous and it was wonderful.  I see this in my future since our peppers are really coming in now.