Wow, it has been a long time since I’ve been on my blog…and a long time since I’ve been in the kitchen. Since you last heard from me on How To: Simplify, I’ve been to all sorts of places and events. My days have been filled with work, blogging events, conferences, weddings, lakes, boats, family, and friends…all the makings of a wonderful summer so far. I hope that all of you have enjoyed the summer and stayed cool throughout this insane heat!
Right after my last blog post, I traveled to Park City, Utah and found myself staying at one of the most beautiful resorts, The Cayons, where the evo Conference was held. This was a conference that blended workshops, networking, parties, and the wind-in-your-hair relaxation that can only be found by spending summertime in the mountains. As the Speaker Manager for the conference, my days were filled with…you guessed it…managing all of the fabulous speakers who shared so much knowledge and expertise throughout the entire weekend. After attending a few of the workshops and interactive photography classes presented by amazing photographers, I left the mountains feeling incredibly inspired.
After emptying the contents of my suitcase into the washer and dryer, I quickly packed it up again, loaded the luggage and dogs into the car, and drove up to Michigan in anticipation of a beautiful wedding. Last summer, my best friend since 9th grade asked me to be her Matron of Honor…and what an honor that was. We have such an unforgettable history together and I cannot imagine my life without her laugh, smile, and insane memories. I couldn’t wait to stand by her side and watch her marry the man who makes her so incredibly happy. The wedding was a dream come true for both the bride and the groom and I feel so honored to have been a part of their special day.
After arriving back to D.C. just a few short days ago, I find myself in the middle of a few loads of laundry as I get my luggage ready to be packed in the car for yet another trip. I’m heading to Pennsylvania tomorrow for the Big Summer Potluck round two. Last year, I attended my very first blogging event, Big Summer Potluck. Ever since I entered the food blogging world a little over two years ago, I’ve been so amazed by the entire blogging community, especially the foodies.
At the Big Summer Potluck last year, I was able to meet and hug so many of my friends in the food community. The event was the perfect way to ease myself into blogging events as I got to mix and mingle with so many of the people I grew to love through food, photography, and writing.
Even though the Big Summer Potluck this year has grown in size, I know that the event will be an incredible success thanks to the hostesses, Three Many Cooks and Ivory Hut, as well as the sponsors and attendees…oh, and I can’t forget my awesome roomie, Jen from My Kitchen Addiction! Pinch me now!
I’m counting down the hours until I get to reunite with some of my favorite people in the foodie world as we chat and learn about what we love: food, photography, and writing. In anticipation of the event, I decided to prepare a lunch today much like the lunch all of us bloggers enjoyed during the Big Summer Potluck last year. Last year I was welcomed to the world of meatless muffalettas…and now I welcome you to it too. You are going to love this sammy. Trust me on this one.
- 2 medium garlic cloves
- 1/4 cup capers
- 1 cup drained ripe black olives
- 1 cup drained pimento-stuffed salad olives
- 2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 1/2 cup extra-virgin olive oil
- 1/2 cup finely chopped celery hearts
- 1 Ciabatta roll, cut into four portions and split
- 4 thin slices of mozzarella, provolone, and pepper jack
- 1/2 red onion, thinly sliced
- 1 drained can (14 ounces) quartered artichoke hearts, halved
- 3/4 cup sun-dried tomatoes packed in oil, halved
- Mince garlic in a food processor. Add capers; pulse to chop. Add olives, vinegar, and oregano; pulse to chop.
- Pour olive mixture into a medium bowl. Add olive oil and celery to olive mixture and stir to combine.
- Prepare sandwiches: Spread 2 tablespoons of the olive mixture on the cut side of the bread. Divide cheese evenly and layer on top of olive mixture. Arrange the onion, artichoke hearts, and sun-dried tomatoes on sandwich. Top with the other half of the bread and serve.
What is your favorite type of meatless sandwich?