Linguini with Shrimp and Olive Tapenade

I was over at my neighbor Angela’s house for dinner a few weeks ago and one of the dinner guests brought over some olive tapenade crostini as a starter.  It was so tasty that I went out and got a jar for myself.  I know I could have made it at home but I was lazy (what else is new?).  So instead of making a crostini out of it, I threw it into my dinner.  This pasta dish really has a ton of flavors.  You can easily leave out the shrimp to make it vegetarian friendly.  Leftovers are awesome the next day for lunch! If you’re a fan of olives, you’ll love this.  Enjoy your week.

Guest Post: Calvados “Martini”

Chris came home early from work today and the first thing he did to kick off Christmas Eve was to make this lovely cocktail for us –yay Chris! 🙂 If you like a strong cocktail, like a Martini with a hint of apple, you’ll love this one.  Cheers!

So with the holiday season upon us, I wanted to make a drink that was sophisticated yet fun.  Anne brought home some Calvados and I decided to try adding it into a vodka “martini”.  The result? Just as one would expect, it tastes like a vodka martini with an apple finish.  Eat the apple garnish to draw out even more apple flavor.

Note: I’m a martini purist and normally only reserve the word for the drink comprised of gin and vermouth.  But ’tis the season to have fun, right?