Thursday, May 24, 2012

To Market, To Market.

[stoudt's  french baguette]
[new! rosemary and sea salt biscut (YUM!) | blueberry turnover for dad's birthday | lavender cookie for melanie linder]
[i couldn't resist some stoudt's cheese - to go with the rosemary and sea salt]
[from the amish dairy, on sale, 90 cents, duh.]
This is how we do on Thursdays at Fields and French Hens. Melanie suggests the following tasty dipping sauce to pair with your baguette for the holiday weekend:
{pine nuts, 1/2 cup calamata olives, pitted and chopped, 2 tablespoons rosemary, 1 clove minced garlic, 1 1/2 tablespoon olive oil. Put all ingredients in a food processor and combine. I'm going to dip mine, but feel free to bake yours. Set oven at 400, cut bread in half, sprinkle with mixture, cover with foil and bake for 20 minutes or so. Enjoy!}

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