Love and Olive Oil - Eat to Live. Cook to Love.

Clips & Quips: Cats, Kittens, and Cat-shaped Pastries

Sometimes I want to talk about things OTHER than food (I know, shocker!) I figured I’d give myself an outlet to do so in what I’m calling Clips & Quips. This won’t be a regular feature, maybe something I throw up here and there every few weeks, but in it I’ll share my random thoughts...

Chocolate Chip Banana Bread Blondies

Yes, I put these in the breakfast category. So sue me. Technically these snack-worthy bars fall somewhere between a traditional blondie and a loaf of banana bread. We’ll just say that before 11am they lean towards the banana bread side of the spectrum, a perfectly suitable breakfast in my opinion. But after lunch they’re equally...

European Adventure Part V: Barcelona Eats

Barcelona: land of fresh seafood, churros, horchata and ham. Where modern mingles with traditional cuisine and the result is truly delicious. We ate our way through the city like our lives depended on it. I’ve done my best to highlight our favorites, so be sure to click through and read the entire post. I’ve also...

Tart Cherry Fondant Creams

(This is a sponsored post in partnership with the Cherry Marketing Institute) I’ve been dreaming of these candies. Ever since I got back from Victoria with two of Rogers’ famous Victoria creams, promptly devouring them and wishing I had bought more. Without plans to return to Victoria in the near future, I set out to...

European Adventure Part IV: Barcelona, Spain

After 5 days in Paris we made our way via high-speed train along the Mediterranean and through the Pyrenees into Spain. We could have flown, but the 6 1/2 hour train ride allowed us to see the countryside transform before our eyes, the voice over the train loudpseaker slowly transitioning from French to Spanish and...

Blueberry Caprese Salad

Because we have blueberries coming out of our ears right now. Because we’ve pretty much been eating caprese non-stop since the first tomatoes showed up at the market, and the blueberries seemed like a logical addition (I mean, we’ve done a peach caprese before, and if that worked so well, why not other fruit too?)...