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Tranquil Thoughts|http://alisonanddon.wordpress.com/

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Just as I woke up this  morning, I picked a glance outside and shuddered at the sole thought to this image below

Snow fall on Brooklyn

then  when I open the emails, I got :

“What’s the difference between these two blogs?”- Add Variety with Post formats, please compare by clicking on the link below, you’ll be nicely surprise!

http://dailypost.wordpress.com/

Then  when I saw both the blogs, Adventure in wonderland, instantly I re-blogged it,  sometimes inspiration strikes before you read more, as flurries, and thoughts last only a time as a fleeting wisp.

As It occurs  here in New York, “On these high-latitudes…. ” more often, that it snow  on each other day, so as the Presidents’ days weekend heading up, O My sweet Valentine, we only had to curl up, with a book to read, some wine to indulge and look as these following Blog Photos, thanks to:

http://alisonanddon.wordpress.com/

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Peppers Stuffed With Merguez — Recipe – NYTimes.com

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Recipe

Pairings: Peppers Stuffed With Merguez

Bill Durgin for The New York Times

By FLORENCE FABRICANT
Published: September 26, 2011

The Pinot noir from New Zealand has fewer acidity, sweetness, spice, mint and some funk at our palates. With this dish we are throwing those very same elements back at the wine.

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Red bell peppers filled with merguez, a musky, spicy, lamb sausage, are baked. A mix of mint, sweet currants, dusky cumin and pine nuts ramps up the seasoning. The peppers are finished with a yogurt sauce.

The wines will not know where to turn, and they will be fairly matched.

The peppers are fine served hot or at room temperature, though straight out of the oven they should rest about five minutes first. If your peppers are small, the recipe will give you enough filling for about nine, and you will have a platter that’s suitable for an autumn buffet.

The Recipe: 

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