Wednesday, February 23, 2011


Making veggies or meat a well-moistened treat

* I actually don't use olive oil that much. But maybe I should. When my housemate Dan sautees the peppers and onions for our Sunday scrambled eggs in olive oil before he adds the eggs, the taste is definitely better.
* What is it about olives that leads them to produce oil? In contrast, you never hear about "tomato oil" or "broccoli oil" or "strawberry oil."
* Posting this simple miracle makes me think about going to a fancy Italian restaurant, where they serve that fancy bread that you can dip into that fancy oil.
* Thanks to Claire for suggesting the idea for this simple miracle.

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