Re: Miriam's Garden by Miriam Rubin: I am a 63-year-old gentleman who likes to cook once in a while, when my wife lets me, and I enjoy your columns.

Just a comment on your hot pepper article ["The peppers are hot, but the frost is coming," Oct. 15]. I make Hot Banana Peppers with Asiago Cheese as appetizers before Steelers games.

I simply slit them lengthwise, clean out the spine and most seeds, and place them on a cookie sheet lightly coated with olive oil. I sprinkle a little olive oil over the peppers, then fill each half with the grated asiago. I place the sheet under the broiler and watch closely so they don't burn, maybe 5 to 8 minutes, depending on the stove.

Serve with good Italian or French bread to help take some of the heat.

What I wanted to tell you was I use a melon baller to scrape the rib and seeds out quickly.

I bought a box of gloves like they use in operating rooms to handle the peppers, and just discard them when done.

JOHN LEWIS
Baldwin

I have really enjoyed reading your column these past months. I am envious of your garden. Where I live we would have to build Fort Knox to keep out the deer and rabbits, plus my yard is almost all shade. The closest I get is boxes of basil on my porch.

ANDREA LEHMAN
Fox Chapel

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