FFwD - Tuna-Packed Piquillo Peppers

I'm tired everyone. I've been up so long that I can't even calculate how long I've been up.  Yes I'm that tired. But I'm happy.  I'm content.  And I'm stimulated. I have so much to process. I have to sit alone with things and let my experiences percolate. Tonight I met Dorie and 'The Original Dorista', her husband, Michael. I also met several of the Doristas I've been cooking with in this fun and challenging project, French Fridays with Dorie. The evening was such a pleasure!

I'll have more to say as the @IFBC progresses and I get some sleep. It just seemed kind of sacrilegious to not get my post up for this particular French Friday when I am with Dorie and so many of the Doristas. 

I wish I could have found the Piquillo  peppers but I didn't and I ended up using red peppers that were just bell peppers in water. Still, this was good.  I recently bought olive oil infused with Tuscan herbs and I used that for the olive oil to add flavor since I didn't have the piquillos that Dorie says are slightly smoky and sweet. Heating them intensifies all the flavors and with a nice baguette made an easy and delicious light supper. 

I can't figure out how to put in links on my iPad. I think I'm just too tired to think about it! You all know where to go to find all the  French Fridays with Dorie posts.