Last night I made a dinner inspired by a trip up Westchester to Muscoot Farm, where I fell in love with some chickens wearing feathered disco pants:
End-of-Summer PepperEgg Delight
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow onion, minced
2 eggs (kisses, chickens!)
1/2 cup cooked rice with mild curry seasoning
Saute peppers and onion in 2 tablespoons olive oil. Clear the center of the pan and fry each egg, scrambling gently. Turn rice and peppers into egg as it scrambles. Season with salt and pepper to taste.
Then I made this for desert:
1 very ripe banana
1 ripe peach
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 cup oats
Cut and mash banana and peach in a bowl. Saute butter and sugar; add fruits. Season with cinnamon. Toss in oats. Stir until hot and oats begin to thicken.
I ate it on top of a small scoop of cinnamon ice cream. Yum!
