Lately, I am *obsessed* with kalamata (calamata?) olives. I'm all about the briny, but I think part of it is that olives are a "normal" food that's easy to snack on and that I can actually swallow without any band problems. Those kinds of foods are few and far between for me these days.
My dinner from Saturday night:
That's brie with fig spread and olives. Oh, and a sip or two of pinot noir.
(I cannot tell a lie: I went back for more cheese, so this wasn't my entire dinner.)
Also, last night I made the best scallop recipe ever. I love, love, love the Barefoot Contessa, her recipes aren't super simple but they turn out perfectly every single time I make them. Last night I made scallops provencal; soooooo good. A little heavy on the butter maybe but for a once-in-a-while meal they're awesome.
That's all I got for now.
PS Is my blog depressing? You guys all have these cheery, bright blog designs and mine is black black black. I'd like to think it's because I'm so sophisticated but I think we all know it's really because I'm lazy. Should I redesign for spring? Please weigh in (heh).
yummm that dinner looks delish! and after my bad shrimp incident i'm scared to try scallops but i might have to :-)
ReplyDeleteregarding your background, i like the black but it might be fun to shake things up!
Brie is my down fall too! We went out for dinner Saturday night and one of the appetizers was fried brie (can it get any worse) and warm rasberry jam... I only had one piece!!! I love Barefoot Contessa (have a few of her books and I love when she is waiting for GEOFFRY to return so she can plan a lovely meal)... Love her kitchen design too..
ReplyDeleteOlives .. I can take them or leave them.. DH loves them so I alway roll them over to him ..
I kind of like black (my closet is 90% black) but you know what girlfriend ... I think you can mix it up for the spring and get some real color going (look at me telling you that when mine is maroon and grey) can you say old fart!!
Ha ha..
It's nice to find a good new food.... I like the black, by the way
ReplyDeleteI really like olives in dirty martinis. YUM!
ReplyDeleteI think a little Spring color would be fun.
Mmm...that looks yummy. And your sip or 2 of pinot looks a lot like my sip or 2!
ReplyDeleteAbout the redesign of your blog...the white on black is a little hard on the eyes, since you asked. Not depressing though.
Looks yummy. I've never had brie or fig and I don't know what calamata olives are. Are they just black olives with a fancy name? I love seeing all the new foods on here. It makes me realize I've lived a sheltered life! haha - I've never had scallops either.
ReplyDeleteSee..you don't want to ask blog design advice from me...I'm so not sophisticated! LMAO!!
It's not depressing...but something lighter with darker text might be a nice change for spring/summer.
Love the dinner, yum-o...I love goat cheese with fig preserves...ahh so good. I need you to be a guest blogger on the recipe blog, I think we have very similar taste in food. I know you have time for it, not that you have anything else to do right? I know you would smack me if I was there but I'm kidding.
ReplyDeleteI think changing up the blog sounds like a good idea, change is good!
I love me some olives!!!! First place I head to at Whole Foods is the olive bar! (to sample and to buy of course!) one of my favorite places to take people when they come to visit is an Olive Mill located about an hour away from here! I've been so many times I could probably do their little schpiel! AND Brie is my weakness too... I make a mean Baked Brie with Raspberry preserves.... It's my go-to app for parties!
ReplyDeleteI like your page but I'm no creative cat so I have no advice!!
Your dinner looks amazing! I was at a pampered Chef party and the host made a melted bree with pear sauce it was AMAZING!! I find I crave things now that I haven't before surgery but they are all healthy things so thats good!!
ReplyDeleteI tried to change my blog and tried to get a cool blog layout but it was to complicated :)I spy your new bag which is super cute! And the scallop recipe looks amazing!!
I adore scallops and was really afraid the somewhat chewy texture would make them off limits after the band...they say shellfish doesn't always work well. I'm hoping they're wrong and you might be proof that they are.
ReplyDeleteI love Ina too...a really classy lady in my book.
Mmmm, brie. I have a thing about olives. Always have. :)
ReplyDeleteI love Ina too. I'm going to have to try the scallop recipe.
ReplyDeleteI don't find your blog layout depressing, but I say give some colour a whirl.
I love the fig and brie on the mini whole wheat crackers at Whole Foods. Deeeeeelish!
ReplyDeleteAs Gus Portokalos would say, the Kalamata Olive is named from the region in Greece where they are grown, Kalamata.
We Greeks sure are original, eh? ;o)
mmmmm cheese! what would we do in a world without cheese.. it's just not worth thinking about, i'll never give it up!
ReplyDeletethat pic really makes me want a big bit of brie!!
Olives are the best...although I know they are the good"fat" I still try to limit the amount I eat...mmmmm olives
ReplyDelete