Classic-fit cotton poplin shirt in Snowy Stewart tartan: J.Crew
Skirt: Not recent
Girls' knot headband: J.Crew
Heels: Jimmy Choo Romy
Earrings: C/O Ettika
Bag: Louis Vuitton Alma PM
Bangles: Kendra Scott
Lipstick: MAC Viva Glam Rihanna
HUBS:
Bowery wrinkle-free stretch cotton shirt with button-down collar: J.Crew
White V-neck undershirt: J.Crew
Jeans: GAP
Derby cap: gift from my dad
Shoes: Sabah
MARINATED OLIVES
- garlic
- orange or lemons (I used a naval orange)
- fresh rosemary
- fresh thyme
- bay leaf
- & olive oil
- Olives (you can use black and green or even Kalmata olives)
- optional red pepper flakes or (I used) ghost pepper
- You will need an 16 oz or 8 oz Mason jar or any other airtight container with 16-ounce capacity.
- Add in the ingredients: Add in some olives, then layer them with the fresh herbs, garlic &oranges, add in a little orange peel zest. Repeat until you reach the top of your jar.
- Pour in some olive oil, until all of the olives are submerged.
- Marinate: Seal the container & set it in the refrigerator to marinate for at least 48 hours, or up to 1 week, before enjoying.
- These last up to 2 weeks in the fridge. When you go to serve them you can heat the olives up in a sauté pan.
For the marinated feta:
- 12 oz. (375 g) block of feta cheese, drained
- 2 fresh rosemary sprigs
- 3 thin lemon slices
- 1 Tbs. fresh lemon juice squeezed from the lemons
- 3 teaspoons of dried red pepper flakes
- 1 bay leaf
- 1 1/2 cups (12 fl. oz./375 ml) extra-virgin olive oil, or as needed
- Freshly ground pepper
Directions:
To make the marinated feta, cut the feta into 2-inch (5-cm) cubes and place in a large glass jar with a lid. Add the rosemary sprigs, lemon slices, lemon juice, chiles and bay leaf to the jar. Pour the olive oil into the jar until it just covers the feta. Add a few grinds of pepper. Cover the jar and refrigerate at least 12 hours and up to 2 weeks.
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