Citrus and Herb Marinated Olives
I know, I have been neglecting the blog. It isn't that I am not cooking. We do have to eat. It isn't because I don't have new recipes to share. I have quite a few drafts that are collecting dust. Sometimes I feel as though I am writing to myself!
I am not trying to become a world famous cookbook author. I am not trying to see who can get the most followers. I am not interested in creating the most fattening dessert in the world. (But there are days when I would like to taste it!) I am not interested in making movies. I don't view everybody else as competition. I am just a gal who likes to try new recipes, cook and share.
I must also admit that I have been sharing less as I have become intrigued with making quilt tops. I have been participating in two weekly projects, one is Pat Sloan's Solstice Challenge. (182 days to complete a quilt - winter solstice to summer solstice) Each week we are presented with a new block to add to the quilt top. This is the first time that I have worked on a quilt top that is asymmetrical and the first time I have worked blind. By blind I mean I have had no idea how the layout would come together so I have struggled with color selections and spacing. We are on week 21 and I have learned a lot! I like to think that I am getting better as I go...and since I only have to please me, I have! Here are a few of my favorite squares.
I did find some time to have guests for dinner. These delicious Citrus and Herb Marinated Olives helped to start the evening. The olives are marinated in a combination of citrus and herbs. They are really habit forming.
1 cup mixed olives (with pits) (I used a container of mixed olives from Trader Joe's, drained)
1 Tbsp extra virgin olive oil
1 tsp sherry vinegar
1 1/2 tsp thinly sliced lemon zest, rough chop
1 1/2 tsp thinly sliced orange zest, rough chop
1 Tbsp fresh squeezed orange juice
1 tsp fresh thyme leaves
1 sprig rosemary, (about 3 inches) leaves striped, quick rough chop
1/4 tsp red pepper flakes
Stir together all of the ingredients in a small bowl. Allow the olives to sit at room temperature for at least an hour before serving. Place the olives in a serving dish and enjoy!
PRINTABLE RECIPE
I am sharing at Full Plate Thursday hosted by Miz Helen's Country Cottage.
I am not trying to become a world famous cookbook author. I am not trying to see who can get the most followers. I am not interested in creating the most fattening dessert in the world. (But there are days when I would like to taste it!) I am not interested in making movies. I don't view everybody else as competition. I am just a gal who likes to try new recipes, cook and share.
I must also admit that I have been sharing less as I have become intrigued with making quilt tops. I have been participating in two weekly projects, one is Pat Sloan's Solstice Challenge. (182 days to complete a quilt - winter solstice to summer solstice) Each week we are presented with a new block to add to the quilt top. This is the first time that I have worked on a quilt top that is asymmetrical and the first time I have worked blind. By blind I mean I have had no idea how the layout would come together so I have struggled with color selections and spacing. We are on week 21 and I have learned a lot! I like to think that I am getting better as I go...and since I only have to please me, I have! Here are a few of my favorite squares.
I did find some time to have guests for dinner. These delicious Citrus and Herb Marinated Olives helped to start the evening. The olives are marinated in a combination of citrus and herbs. They are really habit forming.
Citrus and Herb Marinated Olives
adapted from The Yellow Table
1 cup mixed olives (with pits) (I used a container of mixed olives from Trader Joe's, drained)
1 Tbsp extra virgin olive oil
1 tsp sherry vinegar
1 1/2 tsp thinly sliced lemon zest, rough chop
1 1/2 tsp thinly sliced orange zest, rough chop
1 Tbsp fresh squeezed orange juice
1 tsp fresh thyme leaves
1 sprig rosemary, (about 3 inches) leaves striped, quick rough chop
1/4 tsp red pepper flakes
Stir together all of the ingredients in a small bowl. Allow the olives to sit at room temperature for at least an hour before serving. Place the olives in a serving dish and enjoy!
PRINTABLE RECIPE
I am sharing at Full Plate Thursday hosted by Miz Helen's Country Cottage.
Totally get where you are coming from. We are still eating, too! ha ha Love the quilt tops. I know that is fun and challenging. But, I especially love your olives. I must try!!
ReplyDeleteKathy, My wife would just love that bowl of olives! Take Care, Big Daddy Dave
ReplyDeleteI really like olives and know I would enjoy your version.
ReplyDeleteI love olives and new taste. This is a great new recipe for me to try thanks so much for sharing
ReplyDeletecome see us at http://shopannies.blogspot.com
Your Marinated Olives look delicious! Hope you are having a fantastic week and thanks so much for sharing with us at Full Plate Thursday. We will look forward to seeing you again real soon!
ReplyDeleteMiz Helen