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Dec. 21st, 2008 05:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wordplayI am willing to admit the possibility that if it weren't for the little olivada and chevre crostini we make every year for Solstice, I wouldn't go through the hassle of observing it. It's just such a busy time, but omg these are soooo gooood. *gobbles them down*
Seriously, I'm just putting directions here for the severely cooking impaired b/c these are SO EASY.
Olivada: put some pitted kalamata olives (these days I just use the cheap ones: jarred, imported - I've used fancier ones, but seriously - the cheap ones are fine), a little garlic, and some evoo in a food processor and blend the hell out of it. Oh look, you made olivada!
Chevre: slice the little logs into round-like things. I've tossed it in the freezer for a few minutes before doing this, but I usually forget, and it's fine if it's crumbly.
Cut a baguette into rounds. Brush one side with olive oil and slide it under the broiler for a little bit until they're toasty. Pull them back out and flip them. Spread with olivada and then top with chevre. Back under the broiler until things are looking good and melty and warm, and there you go! Dark as night with a bright white little star. Yay solstice!
Also, I like my children's bounding energy much more when I am not sweeping shattered glass off the floor and I really do wish they could just, like, not RANDOMLY JUMP UP AND DOWN AND SHAKE THE HOUSE so very much.
Also, it's been confirmed that I like people more in the abstract than in the concrete - the teeming hordes have driven me nuts all day and sometimes it's better just to not leave the house. I'm great with individuals, even OK with groups, but crowds just set my teeth on edge.
This message brought to you by all my goddamned seasonal cheer. I am trying not to grumble, but it's been a day. Also, my tummy is freaking out and hating me and it's worrying me, just a little.
Now I'm going to go watch "Elf" with my family and enjoy all the bayberry candles I lit all over the place. Happy Solstice! ♥
Seriously, I'm just putting directions here for the severely cooking impaired b/c these are SO EASY.
Olivada: put some pitted kalamata olives (these days I just use the cheap ones: jarred, imported - I've used fancier ones, but seriously - the cheap ones are fine), a little garlic, and some evoo in a food processor and blend the hell out of it. Oh look, you made olivada!
Chevre: slice the little logs into round-like things. I've tossed it in the freezer for a few minutes before doing this, but I usually forget, and it's fine if it's crumbly.
Cut a baguette into rounds. Brush one side with olive oil and slide it under the broiler for a little bit until they're toasty. Pull them back out and flip them. Spread with olivada and then top with chevre. Back under the broiler until things are looking good and melty and warm, and there you go! Dark as night with a bright white little star. Yay solstice!
Also, I like my children's bounding energy much more when I am not sweeping shattered glass off the floor and I really do wish they could just, like, not RANDOMLY JUMP UP AND DOWN AND SHAKE THE HOUSE so very much.
Also, it's been confirmed that I like people more in the abstract than in the concrete - the teeming hordes have driven me nuts all day and sometimes it's better just to not leave the house. I'm great with individuals, even OK with groups, but crowds just set my teeth on edge.
This message brought to you by all my goddamned seasonal cheer. I am trying not to grumble, but it's been a day. Also, my tummy is freaking out and hating me and it's worrying me, just a little.
Now I'm going to go watch "Elf" with my family and enjoy all the bayberry candles I lit all over the place. Happy Solstice! ♥