Saturday, May 3, 2014
Awards Season and Stuffed Peppers (for those left behind)
LUCY BURDETTE: You guys have probably noticed that the blog is a little slow this week. That's because it's a big week in the mystery business. The Mystery Writers of America awards were given out on Wednesday and Thursday, and the Malice Domestic Agatha awards will be given out tonight at the banquet. We are really proud to have four Jungle Red Writers nominated this year--Hallie for the Mary Higgins Clark Award for THERE WAS AN OLD WOMAN, Hank and Julia for the best traditional novel (THE WRONG GIRL and THROUGH THE EVIL DAYS), and Rhys for best historical novel for HEIRS AND GRACES. Isn't that an amazing line-up? I won't even list all the friends of Jungle Red that are also nominated, but it's an amazing collection of books and writers.
I went into New York for a really quick overnight to celebrate Hallie's nomination. She didn't win (that honor went to Jenny Milchman), but as Hank pointed out, Hallie's book was ONE of FIVE books in the entire mystery universe short-listed, including (ahem) titles from most of the rest of the Reds! Congratulations Hallie!
Now we have to wait with bitten nails to hear the results of the Agatha voting. It feels a little melancholy to be sitting home waiting, doesn't it? So for the rest of us, I thought we deserved comfort food tonight--in the guise of my favorite stuffed peppers.
1 12 oz roll sausage
1 medium onion, chopped
1 jar Classico spicy red pepper pasta sauce (or your choice)
1/2 cup uncooked brown rice
1/2 cup water
1 tsp Worcestershire sauce
1 cup shredded cheddar cheese
4-6 uncooked green peppers
Saute the sausage until brown, then drain on paper towels.
Saute the chopped onions in the same pan. Return the meat to the pan once the onions are soft. Add the uncooked rice, the water, the Worcestershire sauce, and half the jarred sauce. Simmer, covered, until the rice is cooked. This might take a half hour, depending on your rice--and you might need to add a little water along the way. Then stir in the cheese.
While the meat mixture is simmering, cut the peppers in half lengthwise. Cut out the stems and seeds and membranes. Pour the remaining half of the sauce into a greased baking dish, and set the peppers into the pan. When the meat mixture is ready, stuff it into the peppers, cover with foil, and bake 30 minutes at 350 until peppers are soft and sauce is bubbling.
Good luck ladies--you are all winners in our book! But winners, losers, or those left behind, here's my new recipe for orange almond sponge cake--it soothes and celebrates equally well:).