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cooking by ingredient and morrocan olives

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Home Cooking

cooking by ingredient and morrocan olives

zorgclyde | Dec 9, 2006 11:42 PM

This is really 2 posts in 1:

1) I got a container of morrocan olives. They're good but too salty to eat with just bread or directly on salad. What can I do with it?

2) What are your sources for inspiration when you just have seemingly random ingredients in the fridge. For example, right now I have pecans, olives, and bok choy. What is your source for ideas (beside chowhound of course)?

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