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Tigress by Ellen Tsagaris
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Ellen Tsagaris' The Bathory Chronicles; Vol. I Defiled is My Name
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First Thanksgiving Dinner
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Saturday, August 3, 2013

Holiday Stuff and Green Olive Salad; It's never too Early to Plan!

Thanks to the over 1300 folks who have visited us. I will have some quick holiday recipes and ideas to post, soon. My easieast tip is using prunings from holly and evergreens to decorate simple packages wrapped in brown paper saved from packing materials and grocery bags. They are tied with twine, raffia, or recycled ribbon, and are very Victorian and woodsy in origin.

I made a great olive salad last night from what we had on hand; one can black olives, half a bottle green, stuffed olives, one TBSP. olive oil, one TBSP. olive juice from the green olives, about 1/4th chopped onion, a dash of paprika or pepper, a dash of cilantro, a dash of lime juice. Drizzle with oregano and chives. I also added cut up grape tomatoes and cucumber, but carrots, black beans, or other, similar vegetables would be good. Mix all and chill. Serve cold. If you chop everything into tinier peices, you can have a tapenade.

Enjoy, and more later.

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