I was impressed with it. Great writing.
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Thats closest, but its not a pie, its a tart. No sharing!
And the centre is more runny and usually made with maple syrup.
And just to add confusion, sometimes they come with pecans. 
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Iâm making an olive spread for crackers and bread. Help me with one more flavor or spice. So far, itâs:
Black olives
Toasted pecans
Olive oil
aaaaannnnnnnd⊠I need one more flavor⊠throw something out, please.
lemon zest? something bright and fruity but not necessarily sweet?
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the spread made with cream cheese? instead of an additional flavour you could use a cheese made of sheep or goat milk for a different and new taste
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something citrus sounds good.
Could look to tapenade recipes for inspiration. Basil / garlic / capers?
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I like @renkeâs suggestion about cheese. The zingy flavor of feta or chevre, depending texture, would be nice. A high note to balance out the low notes in olives and pecans.
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You guyssssszzzz!!! Awesome. You are right on the money with what I ended up doing!!!
I wanted to get away from tapenade, because the toasted pecans had a very sweet, buttery scent. They were left over from Thanksgiving prep. My wife needed to toast pecans for her stuffing but she forgot they were in the oven and they got a little too toasty for the stuffing. She was about to throw them out, and I said wait, let me have those, and you can do another batch. When they were cooled, they were definitely too roasted for the stuffing, which then needed to crisp on top, and the first batch of pecans would have out and out burned. Anyways, my windfall, because two weeks later, I see the toasty pecans and the olives in the pantry and think⊠hrm⊠yeah⊠pecan olive spread!
So, it ended up being:
a big bag of sliced olives, just shy of 1kg
About 2 cups of chopped, toasted pecans
Zest and juice of one medium sized lemon
Penzeyâs French Four Spice (white pepper, nutmeg, ginger and cloves.)
Generous amounts of good green olive oil
And, the coup de grace⊠about three tablespoons of honey!
I went sweet. The stuff isnât sweet, by any means. The amount of honey I put in is barely noticeable, but takes the edges off the olives and any residual bitterness from the overtoasted pecans. It balances the lemon, and lets the sweet spices (ginger, cloves and nutmeg) come out of the spice blend.
We have a winner!!!
I liked the cheese suggestions, too. I ate the stuff with some cheese, and it was good that way. I tried it with mustard⊠not so good. Itâs good on its own, doesnât need anything else. No salt, because olives are salty. Ground up coarsely in a food processor:
Looks like shit, tastes like heaven!
##HEAVEN-O!
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roasted red bell peppers and garlic?
white truffel oil and parsley?
gummy bears and marshmallows?
(oopsâŠtoo late 
)
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All of those.
Also roasted cumin. @awjt - make another batch!
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âŠthe exact opposite of real heaven! 
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I will, as soon as we chew through two pounds of olives!! Egad what have I done!?
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Roasted red pepper.
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Oh, yeahâŠpomegranate seeds!
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Good thing you made enough to share. Youâve got our addresses, right?
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Howâs your blood pressure? (I should talk, Iâm sipping ponzu)
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my quick go to meal lately has been steak and greens. iâve been sticking to mostly a paleo/keto diet for health reasons, at least until xmas eve, then all bets are off for a few days.
last night i realized that the grill was out of gas so I opted to pan blacken the steak. i usually grill my steaks so it was a fun change of pace. I smeared it with a thick rub of the same paste/spices I use to make kimchi, and blacken both sides leaving the middle on the rare side of medium rare. Then I cooked some yu choi in the same pan and deglazed the pan to flavor the yu choi, adding extra garlic and some toasted sesame oil. Topped that with pan seared bell pepper and mushrooms. It was divine and so quick and easy.
korean style kimchi blackened steak, with yu choi, bell peppers, and mushrooms.
(note: sorry my cell phone camera sucks! also i wasnât plating for photogenic effect, this was just slap it on the plate and dig in grub)
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Order of pretentiousness in the name of the food when it comes to snacks with friends and family:
- Finger food
- Cheese and crackers
- Appetizers
- Charcuterie
- Tapas
- Canapé
- Amuse Bouche
(This applies to the west coast of the US)
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Isnât sugar pie basically a pecan pie without the pecans? And assuming you made it with corn syrup and not molasses (as only a heathen would).
Okay, I just put a pound cake in the oven. I only had 13oz of butter, so I kinda subbed in 3oz of coconut (not in recipe). I also added 1/4 tsp of baking soda (not in recipe), salt (which the recipe didnât call for), and creamed the sugar/butter/flour like I do with cupcakes and muffins (not in recipe).
I also used buttermilk.
Why am I so goddamned nervous?
Edit
In my defense I only ever use unsalted butter. Which Betty C. didnât specify.
Edit
In my defense, a true Oklahoma pound cake would likely have had slightly soured milk. So I am telling myself buttermilk is more authentic.
Edit
Goddamnit, never go researching the origins of a cake after youâve put it in the oven.
Which leads to:
Which is utter bs. A pound and a sponge are only related by flour and eggs. Wikipedia, I am disappointed in you.
On a different note, the pound cake is going into a trifle for tomorrow 
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