Good morning everyone-

I literally just flew in to John Wayne Airport, picked up the fur kids and came home.  I’ve got a business story to write up and another “Best of” to start work on.  I also have a meeting with an editor and my fridge is quite bare.  

Later, it’s back to the airport to pick up our son and daughter-in-law, they booked a different flight.  

We were all walking around a mall after a very good breakfast at Chompy’s.  This is the deli that Adam Richman went to and tried the “deli slider challenge“.

He lost.

I was virtuous-they have a low fat/low cal “fitness bootcamp” section and I stayed with that.

At the mall, they had a shop devoted to gourmet olive oil and balsamic vinegars.  Yum!

Our daughter and I had a blast inhaling the aroma’s of such things as:  balsamic with blood orange, ginger pear, dark chocolate, raspberries, strawberries and a host of other savory additions!  

Same with the various levels of EVOO-show like wines.  

We did try some.  At the end, our son bought me an “outrageous salad” gift pack!  Our daughter-in-law suggested I have them for dinner and use all three in the meal.

Absolutely! What’s a gift if you can’t share the fun of getting it?

My gift pack has first press EVOO with tuscan herbs.  We did try it with some roasted potatoes that the employees just made.

The pack also had some 18 year old balsamic and one with ginger pear. That is going to make one great vinagraitte for a spinach salad.

I might use the 18 year old vinegar with whatever berries look good and serve it over some angel food cake.

This week, let’s talk about how to use the “same old, same old” in different ways.

Back to my stories and unpacking!