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My brain is completely empty today, but thankfully I remembered about these yummy olives. I made them a couple of weeks ago to serve with aperitifs when some dear friends came to dinner. I served them alongside slices of pain levain, from Della Fattoria, some amazing Sicilian salami with orange and anise from Fatted Calf and a vibrant bottle of chilly vinho verde . They were a huge hit and the leftover seasoned olive oil is perfect for dipping those slices of pain levain.
Remember when you were a kid and you wanted to go to the moon? Or don a silver space suit and go searching for green aliens? Yeah, I’m a space nerd, always have been. I remember watching space launches and landings in school and pouring obsessively over an issue of National Geographic that featured the first photos from the Hubble Telescope. It actually makes me sad that our space program is in such a terrible state at the moment.
I’m a little late in posting this, but better late than never I guess. The latest issue of Mutineer Magazine is in stores right now and is spectacular. In this issue my column is on cocktail bites inspired by the flavors of Louisiana which include; Cajun Spiced Pecans that are highly addictive, a decadent Crawfish Mousse in Wonton Cups, the Scotch Egg inspired Cajun Quail Eggs covered in Louisiana pork boudin and the insanely delicious Gumbo Empanadas. It was a fun column to develop and luckily turned out incredibly tasty. Also, I should tell those of you who are interested that this week Mutineer is offering a pretty sizable discount on one and two year subscriptions. http://www.mutineermagazine.com/subscribe/ I’ll have a new post for you on Friday!! Cheers, Erin |
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