Chilled Red Pepper and Yogurt Soup

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roast a few red bell peppers in the oven or char the 

skin on a burner. remove all of the skin. briefly saute a

few cloves of garlic in olive oil. when nicely browned, 

add the peppers and cook for a minute. add enough hot

chicken stock to cover by an inch. lower heat and reduce

until liquid is about half. allow to cool to room temperature.

puree in a food processor, adding goat's yogurt until you

reach desired consistency. chill for 1 hour. season with salt 

and white pepper and garnish with olive oil and smoked paprika.

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Gooseberry Eau de Vie

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in a jar that has been cleaned more thoroughly than an operating

room, combine one pint of fresh (and rinsed) gooseberries and 

enough eau de vie to cover. screw on the lid tightly and place in

a cool, dark place for at the very least one month. give it a gentle

shake every few days. strain and serve as a digestif perhaps.

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