blasted broccoli

Hold onto your belt! I sort of fibbed when I mentioned that I'd ordered another cookbook; The Best American Recipes. I didn't order 1 I ordered 5. What was I thinking? I now know not to order anything at midnight, wait until the next day, you may be saner. They were cheap; $1.99-$7.00 but with shipping from 3 different used bookstores it was $35.00 worth of waistline madness. I can justify it only if I try ALOT of recipes in the next little while; and if I stick to the salads and chicken recipes.
I was surprised to find our all-time favorite recipe in the issue 2001-2002; 'blasted broccoli' we have that about 2 times a week and I'd forgotten where I'd gotten the recipe. We all love broccoli fixed this way. I've adapted the recipe over the years and simply do this;

BLASTED BROCCOLI
preheat oven to broil, move rack to highest position
put broccoli florets on cookie sheet
broil until the tips are brown, almost 10 minutes
Serve
the boys add salt
I add salt and balsamic vinegar
Roger adds 'no salt', pepper and balsamic vinegar

the original has you salt it and olive oil it before cooking.

Yesterday I made a 'pepper salad' actually I would call it a side dish, but they called it a salad.

Pepper Salad
cut a pepper in half (I used red, yellow and gold bell peppers)
clean it out, add a couple of slices of garlic, a wedge of tomato, diced anchovies, some olive oil, tiny pat of butter, salt and pepper. bake at 350 for 30 minutes.
Very easy, very good.
And yes I put the anchovies in, I actually had some leftover from another recipe and that's why I decided to try this one; to make my refrigerator an anchovy-free zone once again.