Along with the herbs shown there are spices also, Southwestern kind, careful not to go overboard and blow the thing out with strong chile powders, mustard, habanero and ancho used exceedingly sparingly.
Yes, CB9, you are exactly right. I had olives in a jar that were plump without a pit inside but they tasted like crap. These are from the olive bar, they are wrinkly and they have pits in them, the toothpick skirts by the pit, but they are are a lot better than olives in jars. After all that, they really should taste good. The belly is cream cheese.
Hi,
ReplyDeleteI love your food blog! You're very talented! Also, love your humor.
Side note, how do you make your olive penguins? I assume that is carrot for feet/beak. Is the carrot raw or cooked? Is that a pimento scarf?
Inquiring minds . . .
Yes, CB9, you are exactly right. I had olives in a jar that were plump without a pit inside but they tasted like crap. These are from the olive bar, they are wrinkly and they have pits in them, the toothpick skirts by the pit, but they are are a lot better than olives in jars. After all that, they really should taste good. The belly is cream cheese.
ReplyDeleteCarrots raw, I think.