savoring the end of summer

The sound of crickets and cooler nights remind me

that summer is winding down.

There is so much to pack into each day now--things

that must be done and things we want to do before

the warm weather ends...

* visiting the county fair

*a trip taken to the lake and some hiking

*tomatoes to be canned

*peppers & green beans to pick & freeze

*hopefully more bike rides & a camping trip

*more s'mores and hobo pies by the campfire

*buy some local peaches

*make homemade salsa

*etc.

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Tonight we're eating Salami & Provolone Stuffed Banana Peppers with Three-Cheese Sauce

on a baguette:

1. Roll a slice of genoa salami with a slice of provolone cheese--make up as many of these salami/cheese rolls as you have peppers.  {These can be frozen to make stuffing the peppers easier.}
2. Slice off the top of peppers and remove seeds.
3. Stuff a salami/cheese roll into each pepper.
4. Spray baking pan with oil.
5. Place stuffed peppers on pan and bake at 350 degrees F. for 45 to 60 minutes.

Meanwhile make up the:

Three-Cheese Sauce

1/2 cup heavy cream or half & half

2 tbsp butter

2 tbsp grated parmesan or romano cheese

2 tbsp shredded provolone

2 tbsp shredded mozzarella

Simmer cream & butter until melted.  Stir in cheeses.  Reduce heat to low; stir just until the cheese is melted. 

Serve peppers on Italian bread with sauce drizzled over them. 

**If you like spicy, these are also delicious made with a hot pepper such as a  Hungarian.