It's Muffaletta Time!

Please Pass The Olive Salad...


I've been screwing around working my way back through my giant stack of recipes--original and printed from the Internet--which currently occupy two FOUR INCH thick three ring binders in my office.

One binder is sort of organized by both style and/or meat base, and the other is punched and bound but is wildly out of order still.

I actually want to double or triple cross reference the recipes by the categories of country of national origin i.e. Moroccan or German or Greek, then by food style like Soup or Salad or Appetizer or Main Course or Desert, and finally by the basic ingredients i.e. chicken or Beef or Pork or Seafood, etc.

There's a really good cookbook buried in there I was going to call "The Redneck Gourmet" and I actually got positive feedback from a publisher in Chattanooga about Six years ago...but they said I needed to do some more editing and add some killer professional photos of my food in order for them to consider publishing at their expense.

Of course with my crazy life and wild eyed lack of focus the project fell on the back burner and the website has basically been ignored since then and other than gaining about 25 pounds cooking for myself and Pat and the Turbo Pup the cookbook has been relegated to "the back burner" so to speak.

Every now and again I get all crazy and have a "do you remember when I made blaa blaa blaa __________ (insert any one of the dozens of dishes I've mastered here)" and this past week it's been the Italian/New Orleans classic deli sandwich Muffaletta.

Needless to say I started wanting one for dinner tonight but didn't get home in time to put everything together, so now in between fiddling around testing some new PLC software I'm making up a giant batch of Olive Salad to marinade overnight so we can have Muffaletta for dinner Sunday Night.

I hear my olive salad calling...Regards Y'All...