In article >,
Bob > wrote:
>Charlotte asked:
>
>>>There's not really much to tell: I follow the focaccia recipe in _Baking
>>>With Julia_, but add some seeded olives, some olive paste (made by seeding
>>>olives and either squashing them in a mortar or whirring them in a
>>>mini-chopper), some walnut pieces, and I substitute walnut oil for a third
>>>of the olive oil. I use whatever black olives appeal to me at the time.
>>
>> Are the olives incorporated in the dough, or spread on top?
>
>The olives are incorporated, but since the bread isn't all that thick,
>they're not ALL inside the dough; some of them inevitably stick out.

Thanks.

>
>> I'm thinking my own menu may be:
>>
>> artichoke dip
>> shrimp cocktail

or devilled eggs!

>> baked salmon (fishitarian guests, otherwise I would have my dad's
>> butterflied marinated leg of lamb)
>> scalloped potatoes or rice
>> roast asparagus
>>
>> something springy for dessert (if I can find a good recipe for an almond
>> bundt cake, I'm there, with something involving strawberries or rhubarb on
>> the side)
>
>Sounds excellent! I ought to uninvite my guests and come over there!

I'll be out of town Friday and Saturday most of the day so I will be
scrambling. I will at least have enough time to go grocery shopping on
Friday morning.

I may farm out the dessert course.

That would make it easy enough to slap together after I get home from
church on Sunday, even if I ended up helping out in some way with the main
service (I'm attending Vigil at oh-dark-thirty).

Charlotte

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