Stuffed Red Peppers – Rocoto Relleno

Shared by:  Lyle at GringoWasi B&B

When newcomers grocery shop for the first time in Peru, they nearly always mistake the fiery hot rocoto pepper for a regular red bell pepper.

It’s been nearly a month since we found ourselves in Zion Canyon National Park.  Scary how fast time moves us forward, isn’t it?

Lyle’s Words:  Picarones is a Peruvian dessert that originated in the colonial period, and its principal ingredients are squash and sweet potato. It is served in a doughnut form and covered with syrup, usually made from chancaca (solidified molasses).

I met Christine (via online) a little over a year ago, she is a B&B colleague.  She posts, on Facebook and her blog, the most beautiful photos of views from her garden and when you see them, you can’t help but wish yourself there.  She also tells many great tales of their cat, Spud. I invited Christine to share her lovely farm with all of us and I am fairly certain that once you’ve read the following, you’ll add Cornwall to your “must see” list!

I’ve got another home-style recipe of goodness for you, First Farm Inn’s Angel Biscuits and Gravy.

I have never been to Kentucky, but when I think of the area, I always imagine rolling green hills and horses!

I googled the phrase, “How cold is it in Paris in the winter” and I am baffled by the number of different opinions out there.  But before we get to the answer, how did we get along before we could use the word, Google, as a verb?  Remember encyclopedias?

Hey Everyone ~  Meet Ellen.  She is an expat living in Antalya, Turkey.  Ellen has a passion for music, travel, life abroad and food, oh… and she has a passion for writing.  You can follow her blog at:  http://www.elleninturkey.com/  Lucky for us, Ellen has shared a traditional lamb dish, Ali Nazik.

Over the past couple of years we have not been able to travel as often (or as far) as we would have liked; sometimes life’s moments take precedence.

Ireland, is very much on our “must see” list.  I don’t know when we’ll get there, but we will.  One of the things I love about owning a Bed & Breakfast Inn is the connection between Innkeepers world wide.  It is a vast community and I’ve never come across an Innkeeper who wasn’t willing to lend a hand, answer a question or in this case offer a specialty of the house recipe. 

One of the things we noticed almost immediately at Bryce Canyon National Park was the small trees growing on top of some of the hoodoos and we were pretty amazed by that.  How did the trees seemingly grow out of stone?