Saturday, September 8, 2012

A fruitful Saturday.

Started the day by making an olive cream cheese spread, inspired by one I had at Bagels by the Sea some time ago. So simple! Chopped up a dozen or so pimento stuffed green olives, and mixed with about 3 ounces whipped cream cheese and 3 ounces regular cream cheese. (I like to mix for the texture.) Toast a cheddar poppy seed bagel from Jazzy Bagels in Portland, and (if your blood pressure can handle it) a little finish of sea salt from Jacobsen Salt Company -- from the Oregon Coast.


The day has been a mad rush of this and that, cleaning and organizing and decluttering, catching up on tasks and todos after a week of visiting.

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