A simple recipe for taking a break from packing to refuel and procrastinate:
Take one Socca...
...and slather it with Kalamata Olive Tapenade.
Eat until full, then heat up the rest for breakfast the following morning.
Take one Socca...
...and slather it with Kalamata Olive Tapenade.
Eat until full, then heat up the rest for breakfast the following morning.
I HAVE to make this! It sounds so delicious!
ReplyDeleteGuess what I'll be making soon! And I even have a jar of pitted kalamata olives in the fridge... ;) Good luck with the packing. Still sorry we didn't get to meet before you left for across the country...
ReplyDelete-sea
visit my gluten free blog
http://www.bookofyum.com/blog/
This is a must....as leery as I am about my cooking skills, I was salivating at the pictures!
ReplyDeleteFabulous!
Howsit going? Packing? moving? Driving? You in NY yet?? LOL :D This looks really yummy....
ReplyDeleteThis comment has been removed by the author.
ReplyDeletesorry, messed up my last comment.
ReplyDeletehappy moving!!!! have a safe trip. and welcome to the east coast. lots of love! can't wait to see you.
Sea: So sorry we didn't get to meet up, but maybe next time I'm out there visiting we can have lunch.
ReplyDeleteKbabe: I'm here! The move went smoothly.
Gili: I'm looking forward to it, too.
We made this last night. It was great. I will, for sure, make again!
ReplyDeleteI have made this recipe lots of times. My (GF now, formerly not) family LOVES it, from the 5 yr old on up. I substitute Bob's Red Mill GF APF (though other bean mix flour would be great) to lighten up the flavor. Also, thinly sliced leeks are a fantastic sub for the onions. stephanie, GF doc
ReplyDelete