Over the last couple of months since I finished school I’m been trying to spend more time with my daughter.  I’ve also picked up a new hobby.  The new hobby is cooking.  A couple of weeks ago I tried the Mexican dish “chiles rellenos” known as stuffed peppers.  You take a chile poblano that looks like a smaller skinnier version of a green bell pepper and broil it for about 15 minutes.  When the skin blackens some, you wrap them in wet paper towels or throw them in a plastic bag for another 15 minutes.  The skin should loose enough for you to peel it under cold water.  This part gave me trouble because peeling the pepper makes it prone to ripe apart easily.  Once peeled, you stuff the pepper with anything you want.  It could be stuffed with meat. My mom always made it with cheese, so I tried to do the cheese version.  For the outer coating, you beat some egg whites.  Once they are fluffy you mix in the egg yolk.  You dust the pepper with some flour and deep it in the egg mixture.  Afterwards, you put it in a frying pan with hot oil.  I am not sure where I went wrong but my egg coating kept falling off.  One of the peppers also split opened, and the cheese fell out.  In the end they tasted just like I remembered even if they didn’t quite look like it.