I’m a bit reticent to post recipes on this blog–for various reasons both political and mundane. But one of the first principles of this path, the path of the Graceful Woman, is the cozy home–whether it’s serving your students Yogi Tea after class, or welcoming guests into your home, serving people food is one of the most healing, nourishing things we can do for one another. And as you know, the holidays mean lots of entertaining.
I recently went home for Thanksgiving and spent most of my days cooking–vegetarian no less–for my Texan relatives. Here’s a quick way to prepare canned or jarred olives to make them seem a bit more special than just dumping them into a pretty bowl.
Using a vegetable peeler, slice a garlic clove, or two, into paper-thin pieces. Using that same peeler, prepare long strips of lemon zest. Over medium heat, saute 2 Tablespoons of olive oil with the lemon zest and olives until the zest begins to release some of its oils and fragrance. Add the garlic and saute a a bit longer. (Careful, with the garlic this thin it will burn even faster than usual). Serve with other appetizers or toss in a salad for a little something special–even if you don’t have a gourmet grocer down the street.
