New Year's Day, Snow, Bowling, Present.

I was busy watching a movie and then a fascinating programme about the earth and all the changes caused by both nature and man. Then of course it was midnight so we had to watch the ball drop in New York City as well as in Buffalo. I drank my bubbly and Matt had his beer. I answered a few blog comments and went to bed, so didn't do my blog for this morning. When I got up, everywhere was good and white again and it is still snowing pretty hard. Not planning to go anywhere today so that's OK by us.

We went bowling as usual yesterday afternoon and my scores were appalling. I didn't achieve 100 in any one of the three games. Never bowled that badly. My excuse was the pain in my hip. Next week I will have to seek some medical help I'm thinking.

One thing, when we got the mail, my earrings which I had ordered as my Christmas present from Matt (I know, complicated) arrived. They are really pretty. I will try and post a picture of them soon.

Enjoy your day and your New Year.

I thought these looked delicious. I have no doubt that many of you will say no to anchovies, well you can choose pimento stuffed instead.  Aioli is delicious  too.   

FRIED OLIVES WITH AIOLI

A bowl of olives is bar food 101. And since Julep, Alba Huerta’s gorgeous Houston bar, is a next-level kind of place, it makes sense they take things a few steps further.

Plump green Manzanilla olives are stuffed with anchovy fillets, pebbled with bread crumbs and then fried

until golden brown. Swiped through some garlicky aioli they’re every bit as irresistible as the bar’s namesake cocktail.

Makes 4 servings

• 1 Egg yolk
• ⅔ cup Grapeseed oil (or a blend of canola and mild olive oil)
• ½ teaspoon Kosher salt
• 1 clove Garlic
• ½ teaspoon Red wine vinegar
• 2 tablespoons All-purpose flour
• 1 Egg, beaten well
• ½ cup Panko bread crumbs
• 30 Anchovy‐stuffed Manzanilla olives (one 350g can, drained)
• Canola or peanut oil, for frying

Make the aioli: Set a medium bowl on a kitchen towel (this will prevent the bowl from moving as you whisk). Put the egg yolk in the bowl and whisk to break up. Pour the oil into a measuring cup. Whisking continuously, add the oil, drop by drop at first, until the mixture begins to thicken noticeably. Take care to add the oil very slowly at first to prevent the mixture from separating. When the mixture begins tothicken, add the remaining oil in a thin, steady stream, whisking constantly. If the mixture gets too thick to easily whisk, add a teaspoon (or more) of warm water to smooth out the consistency. In a mortar and pestle, combine the salt and garlic and crush to a paste. Stir the garlic paste into the mayonnaise, then add the vinegar and stir to combine.  The aioli will keep, refrigerated, for up to three days.

Put the flour in one bowl, the beaten egg in a second and the breadcrumbs in a third. Working in batches, dip the olives in the flour, turning to coat, then shake off any excess flour and transfer to the bowl containing the beaten egg. Roll the olives in the egg until coated, letting any excess egg drip off, then transfer to the bowl containing the bread crumbs and roll to coat. Put on a plate and repeat with remaining olives.

Heat a 2-inch depth of oil until it registers 350 degrees on a deep-frying thermometer and set a paper towel‐lined plate nearby. When the oil is hot, add half of the olives and fry until golden brown, about 2 minutes. Remove from the oil with a spider or slotted spoon and transfer to the paper towel‐lined plate to drain. Repeat with the remaining olives, letting the oil return to temperature between batches.

Serve warm, accompanied by the aioli.

Have a great day