Anyway, I have a whole bunch of organic peppers sitting around waiting to be used, because we actually don’t really like peppers that much, but they come from the CSA; I thought I’d use them all up at once in some peperonata; but none of the recipes seem the same as my host signora’s (originally Veronese). Is your Biba recipe pretty good to eat plain, rather than on bruschetta?

i was never, ever a balogna lovin’ kid. would not have ever described myself in terms like “i sure like some large-diameter sausage with large chunks of fat throughout” (um, this might sound more dirty than i mean it to).

but now, now that i have quit an accidental office job that made me cry, and work in a gourmet wine/cheese/samwich/etc. shop…i can’t eat enough mortadella!

i tell people that have never heard of it that it’s like if balogna graduated from college and backpacked around europe for a year.

um, the rest of your post sounded tasty, also.