Ah, Spring Break!
It is finally here.
Hallelujahs all around!
To celebrate the start of Spring Break, I finally decided to actually “cook” dinner. I texted The Hubs and said wedge salads and whiskey smashes (more about these later) were on the menu.
I really didn’t know where I was going with “The Wedge” until . . . → Read More: Chorizo Wedge Salad with Ascolana Olives
A thrown together dish for when three pizzas were not enough. Check out this creation with dried tomatoes, garlic confit, herbed olives, and fresh mushrooms. . . . → Read More: Gourmet Veggie Pizza
The holidays were kind of a blur this year. We spent time with family and friends for almost a solid two weeks. No worries, though, it was a wonderful time. (Mostly. There was the typical drama that we were soon laughing over. Nothing major.)
We traveled to the Denver area on the 21st to . . . → Read More: Festive Quinoa Salad
This month’s Food ‘n Flix feature is “A Good Year.” Please check out this recipe to make your own marinated olives. . . . → Read More: Herbed Olives and “A Good Year”
Or “Bulgar Carrot Salad,” if you will. But since this is my “Delicatessen” Food ‘n Flix post, you might see why I went with “cracked.” 🙂 . . . → Read More: Carrot and Cracked Wheat Salad
A delicious appetizer for this month’s Secret Recipe Club. . . . → Read More: Sun Dried Tomato and Olive Cheese Spread
This year’s theme: OCD Revisited Recipes. . . . → Read More: Herbed Olive Spelt Foccacia
We have a couple of restaurants we frequent in Tulsa. One is The Tavern on Brady (that I have posted about a lot—see end of post for more details). The other is Edward Delk’s.
We love the hummus and olives at Delk’s.
We relish the burger, deviled eggs, olives and most specials that are on . . . → Read More: Herbed Olives
This “Memoir of Food, Family, Love, Loss and Greece” is the current pick for foodie inspiration from Cook the Books Club. Check out my Greek inspired pizza. OPA! . . . → Read More: CTB Post for “Harlot’s Sauce”: Greek Pizza, Anyone?