"Sweet Summer Peppers 1" © 2012 Flora R. Powell. All rights reserved.
I never used to like bell peppers when I first came to Canada in the late nineties. In Malaysia where I am from, the hot red chilli pepper was more commonly enjoyed on a daily basis - almost every meal would include freshly cut, thinly slivered chilli peppers immersed in kicap (mushroom soy sauce) and limau kasturi (key lime) juice. This was our universal dipping sauce, imparting a pleasurably fiery, tangy kick to practically every vegetable, meat or seafood dish.
Acquiring a taste for capsicum or sweet peppers was a slow process. I couldn't understand the attraction; the smell of green peppers that lingered in the elevators after the pizza delivery guy had exited often made me want to gag yet it is now the very scent that induces my mouth to water and long for a piece of that Italian pie! Isn't it funny how the sense of taste can be re-educated, even when you think you're set in your culinary ways? After I had grown to love green peppers on pizza, I graduated to liking them in chicken cacciatore, then red peppers in creamy dips and pasta sauces. It took a while before I could bring myself to enjoy these vegetables raw but now they are an almost daily staple at our dining table, especially in the summer, when it gets so hot in our little apartment that I can barely stand to turn on the stove to cook anything. Crisp, crunchy, sweet and juicy, they're also a great snack for little three year-olds who've been told that they're delicious candy. If only every pleasure in life could be so virtuous! (Psst...don't out me to my daughter, ok?) :-D
Blog post © 2012 Flora R. Powell. All rights reserved.