Olive Crostini

1. Dice olives and mushrooms

2. Add to mustard-laden sourdough

3. Top with feta cheese

4. Toast!

And here we have the last of the wonderfully salty crostinis -- would make a perfect appetizer.

Martinis and Eggs

I love a good olive-laden gin martini, and order them nearly every time we eat out. Tonight, though, I bought some extra-dry vermouth, which means I can make my own. A dangerous thought, to be sure! But tonight I made a mini one; perhaps 1/3 the volume of a bar serving. It was oh-so cute.

And after unsuccessfully attempting to coerce Bean's elderly Father to take us to dinner, we whipped up a delightfully refreshing meal of rice, broccoli and asparagus, topped with an over-easy egg expertly cooked by Bean. I added mushrooms and kimchi. Mmmm.

Why was this so delicious?!

Simon was perhaps too excited about the building possibilities:

Couscous is Wonderful (A Rediscovery)

Sick of taking tuna wraps to school with me for lunch, I rummaged through the forgotten nethers of my food supply drawer and found a container of couscous my mother had given me. I always thought couscous was a rice relative, but realized today that it was in fact simply tiny bits of pasta. Because of this, it takes five freaking minutes to prepare; you boil water, dump in the bits and immediately remove from heat, let sit for a few minutes, and you have a meal!

This wrap had:

couscous

broccoli

feta cheese

chopped green olives

salt

It was hard to eat because there was no cohesiveness (mayonnaise or mustard would have probably worked), but it was tasty just the same.