Day 21

I was all prepared to make individual chocolate souffles

for my sweetie on Valentine's Day

and then at the very last moment, neighbors invited us to dinner.

The souffles we made last night to his delight,

but I think they need a bit of tweaking

before being blog worthy.

So here is another favorite, a colorful and yummy antipasto.

PEPPERS WITH ANCHOVIES

4 anchovy fillets, rinsed and chopped fine

3 bell peppers, any color (I like red and yellow)

1 tablespoon finely chopped fresh oregano

1 clove of garlic, finely minced or thinly sliced

1 tablespoon of capers, drained and chopped

Half the peppers, remove ribs and seeds and roast 20 minutes at 400 degrees.

Cut each pepper into strips.

Place on serving platter.

Sprinkle with anchovies, oregano, garlic, capers, salt and pepper and olive oil.

Let sit up to 2 hours to blend flavors before serving.