Blogs Posts on "Olives"

Ropa Vieja (Shredded Beef) by The Creative Pot on Nov 4, 2009Mojito's, sunshine and sexy latin dancing. At least, that's what I think about when I hear the word "Cuban". Havana nights and such. It makes me want to shake my hair and shimmy my hips. Put on some music and I'll be there, cha-cha-ing away. Ropa Vi...

Day 304 October 31 2009 food day 31 Veggie Burrito from The Great Dane & Halloween by Allie Oop's Photo Blog on Nov 1, 2009For Halloween I dressed up like a cow, which I had made at 5:00pm tonight. I sewed spots on to sweatpants and a sweatshirt and made ears. I’m really proud of the ears! they were pretty great. I went to dinner with my friend E, she was a constr...

Fusilli with Green Velvet sauce by The Creative Pot on Oct 26, 2009Do you detect the recurring theme here? Quick and easy meals invariably call for pasta at casa del Creative Pot and it seems that peas are a regular partner in crime. The reason for this is simple - peas are one of the only frozen veggies I have avai...

Pissalidière by The Creative Pot on Oct 23, 2009Don't you just love that background? It's a print that I fell in love with on my visit to Hermanus on Tuesday and I was lucky enough that my mom bought it as a gift for me. Have I got the best mom or what? Okay you have to agree with me, 'cause...

Tapenade by The Hungry Mouse on Oct 8, 2009Tapenade is seriously savory, salty business. Think of it as a kind of pate made with black olives—with some anchovies, capers, and olive oil thrown in for good measure. Some recipes for this Provencal spread include lemon juice. Some are a extra p...

Beef Olives by feedingfiveforfifty on Oct 5, 2009This weekend was Kelly's birthday; she just turned 10. How many mums before me have looked around and instead of seeing their wee child, they see instead a tall, beautiful, capable person stand in front of them and ask themselves "when did this hap...

NYC Chefs coming to DC by Dining in DC on Sep 23, 2009Everyone talks about how great the New York City dining scene is … but if NYC is so great, why do so many NY chefs come to DC to open restaurants? Perhaps we are the boutique dining scene. DC must offer something unique … I’d like t...

Sauce aux câpres et aux olives by Un dejeuner de soleil on Sep 17, 2009Versione italiana più giùCe n'est même pas vraiment une recette, mais cela fait partie de la "philosophie pesto", c'est à dire comment préparer une crème à froid en 5 minutes chrono, pour assaisonner les pâtes par exemple. Dans la cuisine ita...

Spaghetti 'a la Espanola' by The Creative Pot on Sep 9, 2009Participating in Blazing Hot Wok's Regional Recipes - Spain has got me thinking about the flavours of Spain - sweet bellpeppers, juicy tomatoes, tangy olives. And so, with that in mind, I threw a couple of ingredients together and came up with this p...