I was jonesing to make a new recipe recently, and it had to include olives (don’t ask me why, it just did, ok?). So I hunted around, considering tapenades, pestos, hummus’ and other delights, when it came to me – why not combine them all into one mega nutritious dip?

This dip has beans, good fats, and packs a punch in the flavor department. I took it to my mother’s birthday party recently where it received rave reviews — even from those who don’t normally like hummus or olives. We ate it with tortilla chips, but it could easily be eaten with cut up veggies as well.

This dip can also double as a sandwich spread or can be mixed together with pasta.

Since it contains garlic – a great source for antioxidants – it’s a perfect entry for ARF/5-A-Day Tuesdays over at Sweetnicks. Check out her site for a round up Tuesday night.

1 can (16 oz.) garbanzo beans, rinsed
3 tbsp toasted sesame seeds
3 tbsp lemon juice
5 cloves garlic
2 tbsp chopped fresh basil leaves
1/2 cup grated romano cheese
1 cup fresh parsley
1/2 tsp cayenne powder
1/4 cup fat free buttermilk
1 cup olives, chopped

Combine all ingredients except olives in the bowl of a food processor. Process until smooth.

Stir in olives (don’t process).

Serve with cut up vegetables or tortilla chips.

I discovered something tonight.

See, I was craving something sweet but okay for you. I decided to test out a corn bread recipe I located on Cooking Light this afternoon. I’ve had corn bread before and it’s always been kind of sweet and definitely moist. That is what I was expecting.

Come to find out the sweet corn breads I am used to are a Northern thing. In the South, corn bread (real corn bread, as opposed to what we eat here) is not sweet. At all. Ever.

So anyway, I made this corn bread and was surprised when it wasn’t sweet. It didn’t hit the spot at all, though it was a good recipe – it’s just not for me.

And what I discovered was that I don’t really like corn bread after all.

There goes that Thanksgiving menu item.

Ok. So yes. I am a native New Yorker (however living outside of New York, but still close by). And yes, I had never been to The Container Store . . . until today. Oh. My. God. I am such a container junkie (and no, I actually didn’t buy anything due to an unreasonably long line).

Here are some items of interest though that I located and plan to purchase later:

• Salad Blaster Bowl - This AWESOME bowl lets you transport your salad and dressing in the same container without having them mixed (which everyone knows causes wilting). When you are ready, you push in a button on the lid and the dressing falls onto the salad. How cool is that?
• Snack and Dip - Ok. I wasn’t convinced when I saw this, but the more I’ve considered it, the cooler I think it is. Honestly, I do take a lot of dips and dippers to work, and this handy container lets you compactly transport them together. YAY!
• Sandwich Plus Lunch Container - I don’t take many sandwiches to work, but this is such a nifty container with to parts – one for the sandwich and a second with divided portions to store whatever else you bring like (mmmm) pickles, fruit and veggies. Take a look. It’s very cool

Suddenly it hit me this morning on the way to work . . . Thanksgiving is coming! Soon! Really, really soon!

Normally, I have my menu all finalized by now. Granted, after having cooked Thanksgiving dinner for the past few years, there are some staples that will automatically make the cut. My maple glazed turkey is a standby. Roasted butternut squash is another. And of course mashed potatoes and green beans. But it’s the other dishes that I have fun with.

I had great success with a cranberry chutney two years ago, but made regular cranberry sauce last year. Which to go with this year?

And appetizers. Last year, I went simple – cheeses, veggies, salsa and chips. The year before it was more complex – bruschetta, homemade bread and other delectable dishes. What to do this year?

For dessert, I frequent a wonderful bakery in Shelton, Conn., called Oronoque Farms. Hopefully I will make it there for two of their delicious pies before the big day.

My goals for this dinner? I want to make 90% of the meal ahead of time – one to two days in advance, preferably. Obviously the turkey and mashed potatoes must be made the day of, but everything else can be made in advance. I want to enjoy eating and catch a football game or three.

What are you planning for Thanksgiving?

Who knew one year ago that Cucina Bella would be anything more than my random kitchen musings of diets gone well and gone wrong, of cooking techniques I tried with varying levels of success, and of recipes I’ve tried or created?

Who knew one year ago that anyone other than my friends and family would be reading Cucina Bella?

Who knew one year ago that I would discover the joys of photographing my food, in that almost obsessive way that we food writers seem to be seduced into?

Who knew one year ago that in the course of my writing, I would come into contact with other food bloggers whose unique and interesting perspectives would sent me into all sorts of food writing directions including editing two other food websites?

Who knew one year ago that I would find my cooking style adapting to a fresher and more sustainable approach?

Well, not me.

There is nothing like a good cup of tea. Not too sweet, flavored just right, just smooth and warm sip after sip. It’s a calming moment in a hard day, or a warming interlude on a chilly morning.

I like my tea brewed from loose leaves with a little honey, no milk or cream. After letting the tea seep for at least 10 minutes, I let it sit and cool to a lukewarm temperature. Just the scent is relaxing for me.

How do you take your tea?

I was at Trader Joe’s not too long ago and decided to pick up their Brownie Truffle Baking Mix. I know. Boxed. I don’t do boxed, right?

Well generally no, since boxed mixes tend to have more ingredients than I am comfortable feeding my family. Nonetheless, I decided to have an exception since I had heard many a customer rave about them (and rant when they were out of the mix). And with a glance at the ingredients I saw that it didn’t have any of the ingredients I really avoid – partially hydrogenated oils and high fructose corn syrup, for instance. So, despite being boxed, they did meet my standards.

Oh. My. God. Am I ever glad I gave them a chance. These brownies were moist and sweet, but not so sweet they leave your mouth aching. Yummmm. I cut them into small squares which was perfect for occasional snacking – easy to grab and go.

So do I recommend this mix? Oh yea! The major brands really pale in comparison . . . maybe pale isn’t a strong enough word. No, they dwarf, faint, wake up, pale, and pass out again in comparison.

Just my two cents.