Sunday dinner, October 19

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Saturday we were in Chicago for the christening of Arthur's twin niece, Stacy and nephew, William. It was at a large Greek Orthodox church in Glenview followed by a reception at country club in Wilmette. The club was right on the lake and we had a lovely view from the windows.

I went out to dinner with Tracy and Kenny to a good sushi restaurant on Saturday night.

Sunday we met Paul, Jenny, Jake and Roberta for brunch at Rose's Wheat Free Bakery & Cafe in Evanston. Jake doesn't tolerate glueten or casein well, so this is a great choice because he can have almost anything on the menu. I had a very tasty vegetable quiche and fried potatoes with good coffee. http://www.rosesbakery.com/cafe.html

By Sunday evening we were back home. I made:

Roasted Sausages, Peppers, Potatoes, and Onions
(adapted from Recipezaar.com)

1 lb potato, cut into 1 inch chunks
1 green bell pepper, cored,seeded,and cut into 1 inch pieces
1 red bell pepper, cored,seeded,and cut into 1 inch pieces
1 medium onion, cut into 1 inch chunks
2 tablespoons olive oil
salt and pepper
1 lb Italian pork sausage, cut into chunks

Preheat oven to 425.
Spread the vegetables in a single layer in a large shallow roasting pans; do not crowd them or they will not brown.
Drizzle with the oil and sprinkle with salt and pepper to taste.
Stir well.
Roast the vegetables, stirring once or twice, for 15 minutes.
Place the sausages on top of the vegetables.
Bake for 15 to 30 minutes, or until the sausages and vegetables are cooked through.

My batch only took another 15 minutes.

You can use whatever color peppers you have. The amounts are also not important. I had a small fennel which I sliced and roasted along with the other vegetables.

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