I roasted and skinned my first poblano pepper last night (bought at Farm Fresh Produce in Moss Landing), over the gas stove. It went into a bowl of chili. Aside from the horrifying peeling and scraping of the blackened outer skin of the pepper, all went well.

Tonight’s project is to cook a “real” taco, or the closest possible equivalent. Cheese is not involved. I probably wouldn’t even be saying and doing this if I did not live where I live.

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