For those who were interested, the tutorial on how we made the range hood in our kitchen is now live on HGTV.com HERE.  This was one of my favorite projects, because it made a huge difference in making the kitchen look custom and higher end. Speaking of my kitchen, I have an exciting photo shoot coming up, so I’ve been keeping an eye out for cool kitchen things.  I actually already have a pretty ridiculous collection of serving pieces, linen, dishes, etc., but the stylist asked if I could change out the preserved boxwood topiaries for some herbs.  I’ve always wanted rosemary topiaries, so it was a good occasion to get them.   Don’t get too used to seeing them, though.  I’m sure I’ll kill them in no time and I’ll be back to preserved boxwoods, which have gained my affection due to the fact that they won’t die. I’ll

 I decided today to share one of my favorite recipes of late…polenta & veggie stuffed red peppers.  And they are around 275 calories for an entire pepper! Now, I’ve never been a huge fan of peppers…until I overlooked the price tag and bought red, orange and yellow peppers.  Oh my.  They are sweet and delicious cooked or raw.  So, the idea of stuffed peppers never appealed to me until I explored the world of rainbow peppers.  I found a few different recipes, tweaked things to my tastes and this is what I came up with… Start out by cutting four large red peppers in half… …remove the ribs… …and rinse out the seeds… Place all of the halves in a lightly greased baking pan. Preheat the oven to 425.  Chop up two zucchinis and one yellow squash and one small sweet onion.  (I usually add asparagus, too, but we were out.)