It has been 6 months since my last post. Six months!
I cannot believe how fast time is passing.
I have cooked along with the group on and off behind the scenes these past months.
However I have come undone in the sharing department 🙂
I’m not sure what happened… I think it all started when the kids made fun of my habit to avoid phone and computer updates. I succumbed to kid pressure and updated my phone but then it no longer wanted to get along with my computer. I have 6 months of photos that need downloading. The kids think my problem is with the Cloud but I don’t understand it. It reminds of me being in Chemistry classes and the teacher talking about molecules and… stuff. I can’t see it, so I just don’t get it.
I have missed being part of my cooking groups! I love that it means I cook things I might never get to, like this onion tart or Pissaladiere!
My photos are not the best but I found a way to get them up on my blog so I am happy for now!
I loved the contrast of the sweet onions with the salty olives. I used Kalamata olives, but we take our olives seriously in this house and I have a particular store I go to that I know sells the best Kalamata olives so I stuck with what I knew.
What really surprised me is how much the kids enjoyed this tart. And not one complaint about the anchovies!
I’m a bit rusty when it comes to posting online and I’m trying to not get distracted by an episode of Longmire on Netflix that my husband has playing in the background! But gee I’m glad to be back and cooking with the Cook The Book Fridays group! I can’t wait to have a read and see what everyone else thought of this recipe.
December 17, 2016 at 3:54 am
Welcome back to cooking and blogging. Your Kalamata olives look fantastic; mine kinda shriveled. Your tart looks outstanding.
December 17, 2016 at 11:11 am
It’s nice to have you back! This recipe was a delicious one to come back with. My daughter liked the tart too, but I did pick the anchovies off her portion (I didn’t want to push my luck!).
December 17, 2016 at 11:32 am
It’s nice to see you back blogging again. This was an interesting recipe, wasn’t sure of the reaction from hubby, bur he raved over it,
so I guess it’s a winner.
December 17, 2016 at 11:21 pm
Yay! Welcome back! Your tart looks lovely!
December 18, 2016 at 12:33 pm
I updated my iPhone because a friend told me I HAD to update for security purpose. Apple usually just updates my major software needs automatically. Well, I updated and my phone crashed. The reason Apple hadn’t updated mine automatically was it was an update for a newer and more powerful phone. So several hundred dollars later, I have a new phone. #$%@& I feel all your pain regarding phones and computers and the Cloud. Still, your Pissaladiére looks delicious and I am glad your tech support time enjoyed it. . Welcome back. Happy Holidays.
December 18, 2016 at 1:18 pm
Hi Sanya! I’m always excited to see your posts. Your tart looks delicious. I love kalamata olives. I used a Spanish variety that were a little smaller, but I prefer the taste of Kalamata, so I’ll do that next time.
December 21, 2016 at 1:39 pm
On the subject of hand phones and the internet, I thought that I had uploaded my post earlier and commented on a couple of postings… but found that it came to nothing. Seems that things need to be updated and synchronized etc.
Your tart looks a million dollars, lovely colors! And welcome back!
December 22, 2016 at 2:46 am
Lovely tart! And delicious too! Welcome back!
January 10, 2017 at 4:19 pm
So nice to see you back blogging with us! Phone updates and computer updates are a pain, especially as devices get toward the end of their life cycle. Your tart looks wonderful and it’s great that it was a hit for the kids, too.