
shanghai-schroeder.blogspot.com
Caking in ShanghaiSonntag, 30. Juni 2013. Last week, it came to me. Black olive tapanade. I love the stuff as a dip or on top of bruschetta. As the temperature has been slowly climbing, I also thought, some olives would go well with all the mezes we have been eating. So out came the olives, my food processor and a couple of other ingredients, and we have been eating a lot of this really healthy stuff in the last 2 weeks. I took a jar of it along to a friend's house and it took her all of 5 days to finish it. Now take a kn...
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