I am loving my new kitchen – it’s so beyond amazing to have a kitchen with more than 2 square feet of counter space. Today’s dish is definitely one of those that requires a fair bit of space, and probably why I made them all of once in our old place. Now however I have the space so that I can really do fajitas right! When it comes to picking the vegetables for this dish I let the market do the picking for me.
I’m sending this recipe over to two link-ups: the always awesome Simple and In Season and /52weeksofcooking for their caramelization challenge. While the vegetables might vary the peppers and onion will always be there and they really benefit from the layered cooking time.
I also started my new job this past Monday and so far it’s fantastic. I’m literally working for my dream company, and my mom has the written evidence to support this from when I was in grade school. While plenty of kids want to grow up to work in medicine I was very specific in where I wanted to work – and as of this past Monday I’m there! One of the extra perks – we have our own Farmer’s Market on campus every week 🙂 Plus I can volunteer to work there and save 10% on all products – needless to say for a vegetarian that is about as good as it gets!