Ed had an idea to stuff endive leaves with stuff, and I thought it was a good idea, so took pictures as we did it. The filling was a mixture of ground pork, roasted red peppers, onions, and garlic, with a little salt and pepper. We put those onto the scoopy part of an endive leaf, and placed them artfully around a pile of rice. The rice got cooked with a spoonful of yellow curry paste, which made it quite tasty.
While the endives were pretty and all, the pork mixture really just tasted best when eaten with the rice. At least we tried it both ways!
To roast the red peppers, cut your pepper into strips, and place skin side up, on a baking sheet. Broil for 5-10 minutes, until the skin is all blackened and bubbled. Take out the peppers, let them cool, and then peel off the skin with your fingers.
On an aside, Ed put the weather station thingy that had been sitting collecting dust for a few years outside, finally, and in the process extracted a sweet icicle. Luckily, the tip fell off before he could attack me with it.
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