Almond-Stuffed Olives

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                            FOOD FUNNY
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Thanks yet again to Rosemary Zwick of Cape Town, South Africa for today's food funny:

A farmer and his recently hired hand were eating an early breakfast of
biscuits and gravy, scrambled eggs, bacon and coffee that the farmer's
wife had prepared for them. Thinking of all the work they had to get
done that day, the farmer told the hired man he might as well go ahead
and eat his lunch too. The hired man didn't say a word, but filled his
plate a second time and proceeded to eat.

After awhile the farmer said, "We've got so much work to do today, you
might as well eat your dinner now too." Again, the hired man didn't
respond but refilled his plate a third time and continued to eat.

Finally, after eating his third plate of food, the hired man pushed back
his chair and began to take off his shoes. "What are you doing?" the farmer asked.

The hired man replied, "I don't work after dinner."

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                            TODAY'S RECIPE
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Olives and nuts are two common features of the Mediterranean diet, and
both are noteworthy for their high fat content. However, the fats found
in both nuts and olives are low in saturated ("bad") fats and high in
monounsaturated ("good") fats. This recipe from Spain is a "tapa" that
can be found in many of Madrid's bars.

Almond-Stuffed Olives

24 whole almonds
24 large, pitted, Mediterranean style green olives

Shell the almonds and drop them into boiling water for 2 or 3 seconds.
Drain and remove the brown covering by rubbing between two dish towels,
or by peeling with your fingers. For crisp almonds, stuff each olive
with a whole almond and serve immediately. For soft almonds, stuff the
olives as above, and return the olives to the jar with the olive juice.
Marinate at least 24 hours.
Makes 24 stuffed olives.
Received on Sun Jun 6 23:49:18 2010