THINLY SLICED – Marilyn Armstrong


Yellow peppers

That’s about as Julienne as anything gets in this house. Actually, Julienne is almost always a preview to dicing, but I love the way it looks, all neatly stacked in a pile on the cutting board.

I use red, green, orange, and yellow peppers in a wide range of dishes. Not surprisingly, I’ve gotten good at cutting them. I’m also really fast. That’s probably why I tend to slice off my fingertips, too.

Oh well. It’s my sacrifice to the gods of cooking!

Author: Marilyn Armstrong

Writer, photography, blogger. Previously, technical writer. I am retired and delighted to be so. May I live long and write frequently.

10 thoughts on “THINLY SLICED – Marilyn Armstrong”

    1. That’s about as thin as I can cut stuff without bleeding heavily. These days, because I have those fake heart valves, I have to be a lot more careful about hacking off parts of my body. An infection is a serious issue for people with replacement valves. I used to cut myself ALL the time. I bet a police squad could find bits of my blood EVERYWHERE.

      Liked by 1 person

  1. I LOVE red peppers the most, then green, leaving the yellow and orange for tacos and roll-ups. I can’t get enough. I put them in salads, (green ones in ground beef patties) omelettes, you name it, I simply LOVE them and julienne are the best! woot look so pretty. I use them on platters with veggie dip. They are usually the first finger food to go! Have you tried the long thin ones? We just got them at the supermarket, they are as sweet as eating an apple. I’m in heaven I can tell you!


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