WOW HAS IT BEEN THIS LONG!!

Hello Boys and Girl, I guess I lost track or lost my mind or have just been soo busy that I have not updated all of you. Well here goes... Ive been working on new packaging and a new name for my "soontobefamousolives' OUTRAGEOUS OLIVES Hmmm, what do you think? I like it because they are outrageous, dah and the definition is "to exceed the bounds of what is right and proper!" Oh yah, thats what Im talking about. Over the top for sure. We are talking about flavor of course. Amazing, outstanding, delicious, bursting with OUTRAGEOUS OLIVE flavor. Let me know what you think about the name. Im also working on the packaging for my new accounts. Yes you heard it here first. We are opening up the wholesale division of the company and will be selling into retail stores such as liquor stores, dellis, produce markets and groceries. Quantum Leaps here. Buying lots of olives and lots of other stuff to make the olives OUTRAGEOUS!!!! OK you get the picture. All suggestions and comments graciously accepted. Dont be shy otah. Ciao

CHOP IT, MIX IT, EAT IT

Hey boys and girls, sorry so long no write but family in town and its been one meal after another. So now what do I do. Start cooking of course! Im in development. My new luncheon menu that is. Im working on the next most amazingly scrumptious sandwich ever. Im not kidding. Ive got plenty of classics but now its time for over the top, reach for the fence, delicious with a twist. Flavors that blend well and are tasty but make you say"HMMM, what is that" Memorable and leave you wanting more. Just one more bite. Yum. Im testing out a few ideas this week. Do you have any suggestions? Unique is the key. Interesting on steroids. You know what Im talking about. All suggestions welcomed. I will test out your idea and let you know how it works. Menu will be out soon. keep posted. Later, back to the kitchen.

HSN Audition Yeepie

Yesterday was my audition for HSN (home shopping network) for an on air chef. I got to make something and explain the recipe. I made Bruchetta 3 ways. First was a tapenade spread on crostini and topped with parsley. Tapenade is an olive, garlic, capers and olive oil paste which can be used for many things. I mixed it with sour cream and made it into Bruschetta #1. Next I made a pesto spread with my take on pesto which has Italian parsley and lemon in addition to basil, Parmesan cheese, garlic, pine nuts and evoo. Pesto is not just for pasta any more. I mixed in sour cream and topped it with chopped olives for Bruschetta #2. #3 was my take on the familar tomato bruschetta topping. I chopped tomato, onion, garlic, parsley and mixed it with evoo, Italian seasoning (my own blend of oregano, thyme, basil, rosemary and more) and the special ingredient.... chopped olives, S&P to taste, Yummie. This topping can be used on pasta for a fresh and delicious sauce. Try it!! I also had a plate of my "soon to be famous" Sicilian Garlic Olives. The crew loved everything so I hope I was able to influence their decision by getting them in the stomach. Watch out Wolfgang!! :)

LETS DO THIS

Hi all, I want to let you know I am now the Brand Ambassador for ZYR Russian Vodka. I will be doing tastings and events throughout the Tampabay area introducing this amazing Vodka. I love Vodka and have always enjoyed premium vodka. ZYR beats them all. Its smoother and easier to enjoy. I will be Zyrifying (pronounced zeer) the west coast of Florida. ZYR is unique. It is made from wheat and rye in small batches and has no sugar or flavors added. Zyr received 100 points from the Wine Enthusiast and is the Triple Crown Winner!! Zyr has to be tasted to be believed. I hope you will attend one of my tastings soon. How about some Sicilian Garlic Olives with your ZYR. A perfect combination. Next event in Tampa is The Gourmet Festival at the Hyatt Regency, downtown Tampa, August 6th. Go to The Centre for Women website to purchase tickets. Hope to see you there.