After the Filoli house in the south of San Francisco, we headed to the half moon bay to have a lobster brioche roll and coleslaw at ‘Sam’s chowder house’, insanely good with the amount of 3 or 4 whole lobsters in my sandwich and a coleslaw to die for.

And we finished the afternoon in a pumpkin field as Halloween is coming and it’s supposed to be big in SF.

Filoli House :

Half moon bay

 

Back home, not very hungry for once I just went for thoses peppers stuffed with ricotta, ham and sage.

 
Red peppers stuffed with ricotta cheese, serves 4 

Ingredients :

• 4 red pepper, washed cut in half, seeds removed
• 200g of ham
• 400g of ricotta cheese
• 10 leaves of sage
• Salt and pepper

Method :

In a blender, mix the ham with the ricotta and sage, add salt and pepper. Put the stuffing in peppers and put in the oven at 200°/Gas mark 6 for around 45 min (till the peppers are soft).