I had not planned on making a green olive tapenade. But when it came to deciding what else to add to my vegan feast this seemed like a good choice. I had green olives in the pantry from a FOMO box, and I always have capers and anchovies in my fridge.
Even though I did not come into the office every day during December and the first week of January, I still had work to do. Mostly this entailed checking emails, and processing orders when necessary. Thankfully it was not a daily chore as my customers were either closed, or had planned well. The only task I set myself and stuck to where computer work came in, was writing a blog post every single day. Even on the days I did not feel well. My first aim was to get back to being a month ahead in my posting. And as I write this I can say I achieved that. Now I am moving along so that I am 6 weeks ahead. That way our overseas travels will not influence my posting.
I also decided to not spend more time than that on my computer, and so I wrote long lists of things to do when I got back to work. On Monday the 7th of January I emptied my bag of the pages of things to attend to, the books I had read during the break and all the other work related paraphernalia. For 2 days my desk looked like a bomb had landed. And somehow the papers seemed to have made babies and the pile got worse, not better. But within 2 days I had managed to make neater piles and cleared all the important stuff. The plan is that I will carry on with a post a day, even on the weekends if I can manage it! How often do you post a blog and do you schedule yours in advance?
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Green Olive Tapenade
- 10 capers
- 20 green olives depipped
- 1 garlic clove
- 1 stalk fresh rosemary leaves picked
- Salt and freshly ground black pepper to season
- 30 mls olive oil
- Place all of the ingredients into a blender and pulse until finely chopped
- Adjust the seasoning and serve