Last Sunday was father’s day, Mike and Laurel came over which was all I really wanted. I can’t explain how proud of him I am he has done well just want it to take off for him so to speak he has so much to offer and does. Laurel brightens any situation she is always so up and being a foodie puts her in a special place in my heart.  Since I got what I wanted and Mikie was not going to be around for Lyn’s birthday on the 29^th I thought why not take advantage of this gathering and throw a surprise birthday party. Laurel, Mike and I thought about it and a new Nespresso maker that Lyn had been hinting about for years is what we decided on. Sunday morning I snuck out at 6:30 AM to pick up the Boston Cream Pie, her favorite, (I don’t bake) that I ordered from Ray & Dick’s Bakery. Then I thought to Facebook message a bunch of family and friends to have them text her Happy Surprise Birthday at 2 PM.  It was success and for someone who normally does not get a lot of texts she was delighted. I love this woman and was happy to see her big fat smile for the text and the espresso maker. So enough of the mushiness.  I cooked Missi’s Dill Chicken with Tomato-Dill Relish and ribs for Father’s day. The ribs I cheated bought pre-cook and wrapped in tinfoil with sauce and baked at 175 for hours and finished on the grill. Being a good father I cooked enough so that leftovers could be taken home which left me with this week of leftover meals. The ribs, I eat fatty meats very limited these days, I dove into on Monday only looking up to wipe my face when they were all gone. Lyn bought some macaroni salad for Sunday which I made a meal of the leftover and diced Dill chicken breast, the Blue Grass Coleslaw also from WholeFoods was added to my regular work lunch salad with chicken and 18 year old balsamic vinegar. That brought me to last night everything gone what to do. We had bought some ground bison and I had frozen two leftover patties so I defrosted them and add a few things to make a Stuffed red bell pepper.

Ingredients

• 1 red bell pepper slice in half length wise
• 1 carrot grated and minced
• ½ shallot minced
• A few cherry tomatoes chopped fine

• ¼ lb. ground bison

• Hoisin sauce
• Salt and pepper to taste –  I used very little
• Red pepper flakes
• Grated cheese – whatever you have on hand – I had parmesan

How:

Sauté the shallot and oils in a little butter and olive oil until shallots are slightly transparent

Add ground beef and a pinch of hot pepper flakes and cook until brown

Add tomatoes and about 1 tbs. Hoisin sauce

Stir to mix

Stuff the pepper halves and top with cheese

Roast in 350 oven for about 10-15 minutes until cheese melts

Then I ate! Was pretty good for a from the gut meal!