Health knowledge made personal
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Introduction to the story of how I got my first catering job This year, the day before the event Honey asked me to go to the store and get some cheese. Actually he said 'can you put together a cheese tray? You know, like the ones you and L'erin make?' I like this. L'erin will like this too. My response of course was yes but I couldn't leave it there. The story of how I got my first catering job I asked my sweet Honey if there would be more than just cheese to eat (mostly because I remember being famished when I went last) and he said no. Then I, in my true-to-form party planning frenzy mode informed him that he 'just couldn't' serve wine and not have any food. Just couldn't. I made it quite clear that it was just not good hosting to feed people wine and not have some bites to go with it; like my parsley pesto bruschetta and this recipe (yes, it's coming!) the kalamata basil tapenade. He seemed to see my point because at this juncture in our conversation, This is the story of how I got my first catering job. I do realize that I am the only one calling it a catering job. I also realize that it probably can't be called a catering job if my husband was the 'client', I totally didn't get paid and it Silver Lining The cool thing is that I actually do have a catering job this weekend! Ok. That might be a little over reaching. Similar situation: my BFF EFF EFF ! is getting married tomorrow and she asked me to make my parsley pesto bruschetta for the vegan appetizer option. Also no money involved in this delicious transaction... and I don't want any. I do it for the lurve. I'm stoked. Man, my bruschetta sure knows how to rock a party. It's more popular than I am! Don't laugh. It The bruschetta is super delicious and needed an equally delicious partner in crime. Queue the Kalamata Basil Tapenade. Salty from the kalamata olives, sweet from the basil, tang from the garlic all wrapped up in a pretty looking dish, permeating delicious garlic and paired perfectly with english cucumber. Yes please. Yield: about 2 cups Need: About 1 1/2 cups pitted kalamatta olives, no juice 1/2 cup blanched shaved almonds 1/2 packed cup fresh basil leaves 1 medium garlic clove, smashed or roughly chopped Fresh cracked pepper Few basil leaves for garnish 1 or 2 English cucumbers, sliced Crackers (opt.) Do: In a food processor, combine olives and almonds and pulse to chop/combine. Once you have a chunky paste, add the garlic, basil leaves and pepper. Pulse until everything is chopped up and you have a fairly fine paste. Note: you don't want to liquify it, just make sure it is all chopped up and fairly smooth. That's it! Yeah. It's really easy. Serve: Put dip into a bowl and garnish with some additional fresh basil leaves. Serve with sliced english cucumber and/or some lovely crackers. This is super simple but packs a really surprising flavor. Serve it as a simple appetizer before dinner or spread it on a sandwich and surprise the eater with the delicious-ness. Enjoy!  Kalamata Olive
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