Every so often, I need some Me Time. It's just a couple of hours to do as I like (go for a massage, watch Sex in the City re-runs, or read a book.) Since the arrival of my little guy last November, I have had little to no Me Time. Don't get me wrong, motherhood is a joy and our little guy is just great. But sometimes, a girl needs to relax.
This weekend, I got my wish. A spa day with my girlfriends while my husband took over as the primary caregiver. An afternoon of pampering and relaxation is what I needed. After hours of kneading, buffing, and steaming, I felt reborn.
The only way to end the day was with a vodka martini with fat green olives.
Even if you don't like martinis, these marinated olives are out of this world. Large and meaty, these olives pack quite a punch spiked with heaps of chili flakes and lots of lemon. Serve them as part as a tapas or antipasto platter, or toss in a Greek salad.
However, these olives do require a little pre-planning... to fully enjoy these beauties, they need to rest in the back of your fridge for at least a week for the flavour to develop.
Oh, and the best moment of my Me Time was when I returned home. My son was clean and fed and the two men in my life were all smiles.
Marinated Olives
1 lb large green olives in brine (pitted or unpitted)
1 lemon
2 tbsp chili flakes (or to taste)
1. Strain olives from brine and place in a large bowl.
2. Using a vegetable peeler, peel long swaths of lemon zest. Place on top of olives. Slice lemon in half, cross-wise, and juice. Add juice to olives. Toss well.
3. In a clean jar, fill with olive mixture.
4. Top up with remaining brine until full.
5. Place in fridge and allow olives to marinate for at least 1 week for optimal flavour.
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