[1]
I keep a jar of garlic-stuffed olives readily accessible on a shelf in my refrigerator. Before stowing them in the fridge, I empty out the liquid and replace it with vermouth. And whenever I want a martini, I toss a few vermouth-soaked olives in the bottom of a glass (which has been kept in the freezer) and pour chilled vodka over them. Starting Friday, October 10, you’ll be able to check out my guest post [2] on Eating Rules. Andrew Wilder, who created the site, asked me to take his “October Unprocessed Pledge” and we had a series of negotiations about it. The one thing I told him I couldn’t give up were these olives. He assured me that would be ok.
Illustration by Design crush [1]