On Thu, 06 Nov 2014 17:26:50 -0500, Dave Smith
> wrote:

>On 2014-11-06 5:18 PM, koko wrote:
>>
>> Salad for lunch. Romaine and butter leaf lettuce with cauliflower,
>> celery, spring onion, cheese, pepitas, pistachios, craisins, fennel
>> and avocado; dressed with my homemade balsamic vinaigrette. On the
>> plate are halkidiki olives, oil cured olives, pickled beets and
>> rice/almond flour crackers.
>> I think this will hold me until dinner.
>
>
>I am not much of a lettuce salad fan, but throw in some avocado and it
>becomes more interesting. I don't think I have ever had halkidiki
>olives, but since I started to appreciate olives there have not been
>many that did not come in a can or a jar than have not impressed me.
>The rice crackers I could live without.

Dave, the halkidiki olives are cured in a salt brine. The flesh is
firmer and meatier than other olives I've had.
They are fast becoming my favorite olive.
Here's some info on them
http://epochproducts.com/blog/what-a...kidiki-olives/

rice crackers, they don't tear my stomach up, so that's pretty
much what I eat.

koko

--

Food is our common ground, a universal experience
James Beard