Olive Salad
Adapted from 2001 Country Living Magazine

5 cloves garlic (6-8 cloves)
1 small onion
1/2 green bell pepper
1/2 red bell pepper
3 stalks celery
3/4 pound mushrooms
20 ounces pimento stuffed olives (5 cups) drained

1 cups vegetable oil
1 cups vinegar
1 Tablespoon ground black pepper
1 Tablespoon lemon pepper
1 Tablespoon garlic powder
1 Tablespoon onion salt
1 Tablespoon sugar

1. In a saucepan, combine oil, vinegar, pepper, lemon pepper, garlic powder, onion powder and sugar over medium high heat. Bring to a boil. Remove from heat and cool.

2. Chop the vegetables in batches in a food processor. First the garlic, onion and peppers. Then the celery. Next coarsely chop the mushrooms, then the olives. Stir all vegetables together in a large bowl.

3. Add the oil mixture to the vegetables and stir well.

4. Store in pint jars in refrigerator up to 1 month.

Muffuletta Sandwich
Adapted from 2001 Country Living Magazine

1 10 inch round Italian bread loaf
2 cups Olive Salad
1/4 lb Italian Salami, thinly sliced
1/4 lb Capicollo, thinnly sliced
1/4 lb Ham, thinly sliced
1/4 lb provolone, thinly sliced

Cut the bread loaf in half horizontally. Scoop out the insides, leaving bread around the edges, discard. Spread 1 cup of Olive Salad on bottom half. Place layers of ham, salami, cappicollo and provolone over Olive Salad. Place 1 more cup of Olive Salad over meat, cover with the top of the loaf. Wrap tightly in plastic wrap. Place a weight over the top of the sandwich and refrigerate overnight. Cut into 4-6 wedges.

 I love the winter – I love the looks on my kids faces when they wake up to the yard covered in snow. I love the cozy feeling inside our home.  I love snow angels, icicles, 4×4′s, hot chocolate and warm wool knitted scarves.  

That being said, I cannot wait until spring! 

This spring I’d love to add window boxes to our home.   Here are some beautiful ones that I’ve found for inspiration!