Text 20181, 74 rader
Skriven 2014-12-03 22:37:35 av Ruth Haffly (1:396/45.28)
  Kommentar till text 20027 av NANCY BACKUS (1:123/140)
Ärende: olives  was: Beans
==========================
Hi Nancy,

 NB> (certain  NB>> ingredients needing using NOW, or wanting to use a
 NB> particular
 NB>  NB>> ingredient for some reason)... but I don't really end up doing
 NB> new  NB>> recipes just for the sake of trying them out.  Basics is
 NB> more normal  NB>> around here. :)

 RH> I do a lot of basics but every so often, something looks so good that
 RH> I want to try it. Some are keepers, some hit the paper recycle bag.

 NB> Sometimes a recipe will give me ideas for putting into something I'd
 NB> already be cooking... but I rarely actually try out new recipes for
 NB> the sake of trying them...  I use the cookbooks as reference books, to
 NB> get
 NB> ideas for reasonable proportions of things, and then do my own thing
 NB> anyway...  ;)

I like to try something new every now and then, quite often they end up
being keepers. Every so often one turns out to be a dud but I can
usually tell by reading it, about how it will taste. That lets me weed
out a lot of potential duds right off.

 NB>  RH>> I bought balsamic vinegar, Lundberg rice blend and kalamata
 NB>  RH>> olives on  "wonder what Steve will think of......"  whims, and
 NB>  RH>> he likes all of them so they are staples now.
 NB>  NB>> I just clipped a BJ's coupon for a large jar of kalamata
 NB> olives.. I  NB>> suspect I'll be the one eating the majority of them,
 NB> so not likely to  NB>> become a staple here, but I thought it might be
 NB> a nice change of pace  NB>> to have them available at home for a
 NB> while..  ;)

 RH> They are good--not like the standard black olive but a much better
 RH> taste. Toss some on pizza, in salad, with any sort of (psuedo or
 RH> otherwise) Greek/Mediterranian dish, and if nothing else, just plain.
 RH> Add to a gyro, pasta salad, any way you want. Spaghetti squash with a
 RH> bit of balsamic vinegar, olive oil, parm or romano cheese and sliced
 RH> kalamatas is another way we like them.

 NB> I'll likely eat them plain... they might go well with the specialty
 NB> pizzas I make every so often, too... might find their way into a
 NB> casserole-y dish or two as well...  Found out that Richard isn't
 NB> particularly keen on any kind of olives, so I can't go too wild with
 NB> them...   ;)  I've not done taco-y things for quite a while, but
 NB> sliced black olives were a given part of them, and he's ok with
 NB> that... ;)

They add a different taste than regular black olives, may not be quite
what you want in a taco-y thing. Give them a try plain, see how you like
them before adding them to any dish you usually use black olives in.

 NB>  NB>> When it came to sewing etc, I was more of a dabbler, in a wide
 NB> range  NB>> of areas... haven't done much for years, now... might get
 NB> back to it  NB>> some day...  and might not... ;)

 RH> I know, I've tried various things, keep thinking I may go back to them
 RH> but haven't, really. Not enough hours in the day. (G)

 NB> Something like that...  :)

I need a day stretcher! With it getting dark earlier, the day seems to
be done long before anything much gets done. But, I'm staying up later
to get my Fido done.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... History repeats itself because nobody listens ...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)