Kirstin: That moment when you are cooking from a recipe and it says to add the peppers which are already roasted, peeled and seeded. And you have just peppers, not prepared and the garlic and tomatoes are already sizzling in the pan. THAT MOMENT. But I managed to pull it back, quickly roasting peppers, skinning and chopping them up even if I don’t think I’ve roasted a pepper since the 90s. But that’s another story. And I am so glad I went ahead with them because they added a richness to the sauce which worked perfectly with the sea bass.
A cookbook a month 