Two weeks ago  I shared several different olive recipes using Lindsay Olives.  I hope that you liked them as much as I did.  When I sat down to write this post I remembered something I had written a long time ago that I titled A Train and a Tale of Olives.  It’s hard to imagine now but only a few years ago a regular ‘ole black olive was the only kind I was going to try.  Now olives are a staple in my kitchen.  Some of my very favorite are Lindsay Naturals because they have the great flavor of olives but are not nearly as salty as many of  the Mediterranean/Middle Eastern olives.   In case you missed my week of olive posts here’s a recap;

I also created a Pinterest board for all kinds of olive recipes of mine as well as other friends.  If you have a favorite olive recipe to add please leave me a link in the comments!  Not sure what Pinterest is – consider it a virtual catalog.  Users pin items they like to boards to have a visual bookmarking system of favorite things.  Be careful – it can become addicting!

For tomorrow’s meal plan;

Suhoor: Make a big batch of your favorite muffins.  Keep some in the refrigerator and freeze the rest.  To do this, line them up on a baking sheet and flash freeze for 30-45 minutes.  Then toss into a ziploc.  Defrost when ready to use. I think cheese slices are great to eat with muffins.  If you’re looking for a little bit more a boiled egg will round out this meal.

Iftar:  I am not a fan of eating hot soups when the temperature outside is above 60F.  Today how about a cool Gazpacho from Simply Bites for iftar.  Serve it with some crusty bread and the famous Spanish tapas dish of Camerones de Ajo (shrimp with garlic).

Dinner: Put together some Adobo Buttermilk Chicken from Mango & Tomato with Roast Potatoes for dinner.  Seriously satisfying.

Come back tomorrow for a new giveaway!  You’ve got until midnight tonight to get your name in the running for the Kusmi tea!  


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