::hoards the olives to share with Connie and Laura::
Xander, don't speak Latin in front of the books!
Giles ,'Lies My Parents Told Me'
Delurking 1: Because we don't always check our e-mail.
SailAweigh - Nov 03, 2014 4:51:59 am PST #2498 of 3094
Nana korobi, ya oki. (Fall down seven times, stand up eight.) ~Yuzuru Hanyu/Japanese proverb
juliana - Nov 03, 2014 4:52:46 am PST #2499 of 3094
I’d be lying if I didn’t say that I miss them all tonight…
::brings olive tapenade to share with the olive-lovers. delicious, delicious tapenade....::
brenda m - Nov 03, 2014 4:59:07 am PST #2500 of 3094
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
I have a very important question, the answer to which may shake up my entire world view.
Is the tapenade made from black olives or not? Because TJ's has a green olive tapenade, and if that is the case, my whole perspective on the muffaletta is upended. Not definitionally, of course - no tapenade = no muffaletta. But whether I will ever eat one or not hangs in the balance.
Laura - Nov 03, 2014 5:52:27 am PST #2501 of 3094
Our wings are not tired.
My vegetarian muffaletta is just bread and olive tapenade then. I'm down with green or black. (giggling at all the evil side glances)
Calli - Nov 03, 2014 5:54:10 am PST #2502 of 3094
I must obey the inscrutable exhortations of my soul—Calvin and Hobbs
delicious, delicious tapenade
Mmmmmmmm.
-t - Nov 03, 2014 5:57:22 am PST #2503 of 3094
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
In my experience, the olive salad is made of green olives. I'm not gonna say it has to be, though.
brenda m - Nov 03, 2014 6:02:38 am PST #2504 of 3094
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
Well, that changes everything. I just assumed they were that scourge upon the earth, the black olive.
Zenkitty - Nov 03, 2014 6:27:55 am PST #2505 of 3094
Every now and then, I think I might actually be a little odd.
I am a fan of both black olives and green olives. I didn't know until recently that green olives are just unripe black olives. I thought they were a different variety.
Beverly - Nov 03, 2014 11:13:30 am PST #2506 of 3094
Days shrink and grow cold, sunlight through leaves is my song. Winter is long.
I don't think there's a variety or a preparation of olive that I don't like--black, green, stuffed, pits in or out, Spanish, kalamata, etc. Well, olive loaf, no (sorry, Andi). But even if you can't abide olives, there's olive oil, in all its weights and variances. If you can't stand the taste, it's marvelous in cosmetics for those of us who can't do chemicals and ordinary softeners like lanolin, glycerin, and, um, stuff. Not to mention, I don't think there's a more gorgeously figured wood than olive wood. I would kill for one of the olive wood salad bowls I saw one summer at a shop in Napa. Or, you know, even the salad spoons.
-t - Nov 03, 2014 11:29:01 am PST #2507 of 3094
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
Olive wood is beautiful. I have done olive oil tastings and that is good times (for those of us that like olives, anyway). I am more pleased to be living in olive country than almond country (yes, almond-stuffed olives are very much a thing here).
'*Makes note to look for spoons for Beverly