Yesterday, I attended a local food blogger event at the Pearl District Whole Foods Market in Portland. This fun gathering included a wine tasting and tapas competition. Each blogger brought their own unique tapas dish to share, and the dishes that received the most votes from attendees would take home some fun foodie prizes. I had already planned to be in Portland this weekend because I was throwing my sister-in-law’s bachelorette party on Friday night, so when I heard that this event was taking place on Saturday afternoon, I just had to go since I am crazy like to make the most of my trips. Marlynn of Urban Bliss Life said, “You look way too rested for having been at a bachelorette party last night!” I told her that I just wear good makeup.
Going to a foodie event should have been intimidating, especially since I’ve never made a true tapas dish before. But my goal was merely to make a nice dish and enjoy myself, so I wasn’t worried about it being perfect or winning a blue ribbon as long as it tasted good. After some Googling, I decided to make Aceitunas a la Sevillana, since it was a fairly traditional tapas dish that is meant to be served at room temperature. This was important, because I knew that if I had to travel with something that had to be served hot or cold it would be a mess. I paired the olives with a loaf of my homemade bread:
It was so fun meeting new bloggers, connecting with some “Face-to-face” for the first time, and even discovering some unexpected connections. I was chatting with Rachel of Tossing The Script, who said, “So you’re from Seaside – do you know (Name of one of my dear friends)?” I said, oh my gosh, I do! It turns out that Rachel knows my friend because she went to school in France with her. (This is the same friend who was waiting for her flight when I made my sugar-free fail!) I visited this friend twice while she was living in Poitiers, so Rachel and I realized that we must have met briefly all those years ago. Is this a small world, or what?!
- 16 oz jar of green olives
- 2-4 anchovy fillets
- 4 TBSP. white balsamic vinegar
- 4 cloves of garlic
- 2 bay leaves
- 1 tsp. rosemary leaves
- 1 1/2 tsp. oregano leaves
- 1 1/2 thyme leaves
- 2 tsp. crushed red pepper
- 1/2 tsp. cumin
- Adapted from this Spanish Marinated Olive Tapas recipe on GumboPages.com
- Strain the olives over a bowl, reserving the water; place the olives back into the jar. Peel the garlic and add to the jar along with the anchovies, seasonings, and vinegar. Pour reserved water back into the jar until filled, screw on the lid, and shake the jar. Place on a counter to marinate for about 4 days, then store in the fridge for at least 3 days. Serve at room temperature.
- 3 cups all-purpose flour
- 1 1/2 tsp. salt
- 1 TBSP. butter
- 10 1/2 fluid ounces water
- 2 tsp. yeast
- Adapted from a recipe in the Panasonic Bread Bakery recipes manual
- Add all ingredients to breadmaker & select BAKE RAPID mode.
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