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Kristen, of Dine and Dish had the interesting and very good idea of having newborn bloggers adopted by one of us
old farts very slightly more experienced folk.
I was absolutely thrilled when my adoptee said she was willing to do dishes. We may be on to something here. (Ahem)
Anyway, (drum roll please): Attention Foodie Bloggers!
Allow me to introduce Michelle, the author of culinography, real life foodie adventures
Michelle has only been blogging since October but, trust me, she got the hang of this right off. Her recipes are scrumptious, her photos are drool-worthy and, brave soul that she is, she even joined the Daring Bakers! Please head on over and say 'Hi'. Tell her Katie sent you…. (Maybe she'll share some of that decadent-looking baked penne)
As long as I'm on the stage: I few weeks ago I received an email from Teresita, of Cooking in Buenos Aires. (I'd rather like to do that, actually…. cook in Buenos Aires) She asked if I would mention her site, her cooking classes and her yummy Empanadas. She is familiar with the indigenous cuisines of Latin America and incorporates that into her cooking. Teresita, consider your self mentioned! (Anybody want to go to Argentina with me for a week or ten?)
After all of that cranberry bread; and the chocolates; and the cookies; and the foie gras; and the smoked salmon; (excuse me a minute…. sigh….. okay) the mind said that something healthy should be in order.
Unfortunately, the soul wanted more comfort food.
Well, we all know what the road to hell is paved with, now don't we?
Comfort food it is!
It has to be possible to make healthy comfort food! In my humble opinion, this classifies. It's warm, full of flavor, low in fat and chock-a-block with vegetables.
Plus it has something near and dear to my palate: olives.
No one ever talks about the health benefits of olives. Olive oil, yes; but not olives.
So that is my mission for this Weekend Herb Blogging, hosted by Vani, of Batasari: to extol the virtues of olives.
When added to any dish, olives add another level of flavor and can make the ordinary extraordinary. But are they healthy?
I went to the World's Healthiest Food site and, yes, they are good for us! (whew!)
Not as good as Brussels Sprouts, perhaps, but, hey, we can't live on Brussels Sprouts alone!
They are high in vitamin E (better than taking those little brown gel-caps), iron, copper and fiber; and "are concentrated in monounsaturated fats". So there! Pass me the olives, please!. You can find 2 years worth of herb and vegetable recipes in the WHB archives at her place.