the covered side dish that finishes cooking itself on the way over there

hy-vee has pints of tiny, orange and yellow sweet

peppers on sale for 1.98.
i cut up half of them and tossed with a diced yellow tomato, and then doused this mix with a poppyseed vinaigrette and let sit,

while steaming up kashi in the rice cooker. the vinaigrette began the tenderizing of the already mellow peppers and tomato, and their flavors blended into the dressing. as soon as the kashi was done, i threw the whole grains-- still steaming-- in with the marination, covered it, and headed out the door.