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Wednesday, December 29, 2010


Picked up my weekly milk from my 'farmer' friend and made a batch of chevre last night. Decided to also use the recently acquired TEMECULA OLIVE OIL that I have been saving for noncooking kitchen creations. The taste is so buttery and divine, why heat it up and risk ruining this wonderful stuff. Packed the jar with little chevre buttons, fresh rosemary from right outside my door and sun dried tomatoes, pouring the olive oil over all as I worked my way up the jar. Can't wait to sample it! Next time I am going to try an Oregon grown and made olive oil! Who would have thunk it, Oregon? OREGON OLIVE OIL is going to be my next olive oil.

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