Take sweet peppers, red ones are fine, orange acceptable.
Hold skins to direct heat – driftwood flame or naked gas.
Turn as they blister. Don’t do your own skin at the same time.
Allow them to blacken. Cool slightly then peel.
Some say it’s easier if you seal them hot in clingfilm.
Walnut oil stimulates memory.
Crushed garlic releases ripening.
The peppers linger for a full day.
You can sauté shallots with seeded chilli,
to add to the marinade.
These will contribute further remembrance.
– from Mackerel & Creamola by Ian Stephen, found at concrete wardrobe.