Tonight is one of those nights for grazing, rather than dinner, with a glass of red wine firmly in hand. These olives will go nicely with the cheeses, pâté, and spreads we’ve got on hand. Usually as the grey and wet of November takes hold, I’m wanting to make stews and soups, but this week, I want to keep it simple. My kitchen urges are all about sweets, lately, anyway. I’m rifling through my cookbooks for Cookie Swap ideas, even though I have to wait a couple of weeks before the baking can begin. Perhaps I’ll need a few test runs – there are some recipes in my copy of the Gourmet Cookie Book that might warrant experimentation.
I hope all our American Doristas are having a lovely long weekend. As for me, the weekend’s going to begin as soon as the wine has breathed a little longer.
You can find many other blogged descriptions of this week’s FFWD recipe here: Herbed Olives