Fork and Cork Weekend and Olive Tapenade

My annual Women's Wine Weekend (notice, there is no H in wine) was this past weekend. I didn't know if I could go. I knew that I COULD go - I didn't know if I would be able to handle going. But I went. And this year the 16 year old kidadult came along.

My friend Michele's farm offers many things a young man can occupy his time with.
He went target shooting with a bow and arrow.
He drove a tractor.
He went out deer hunting with Andy and Andy (Michele's husband and son).
He took a lot of good hearted ribbing from nine women.
And he got to spend time with Jenna.

Jenna is six months younger than Zach. They have known each other all their lives.

I decided that they should get married one day.

Don't they make a cute couple? I think arranged marriages are making a comeback.

Here a few pictures of the other "players" of the weekend:

Got Apples?

Michele told me this turkey is a pet. I named him Thanksgiving

Duck anyone?

The Fork and Cork was fun. There were about 60 local wineries and restaurants in a big pavilion. All of the food was paired with a local wine. MMMM... the cheese, the bread, the wine! There was even homemade wine ice cream. 

I did pretty good until I realized that all the women, either in the morning, or the evening would call home to chat with their husbands for a few minutes. Last year I did the same thing. This year I turned my cell phone off. I had no one to call. It's the little things.

Olives are a great accompaniment to wine and cheese. Here's a simple, earthy, olive tapinade. Serve it with some rustic bread and a hearty red or big, oaky Chardonnay.

Olive Tapenade

1 cup Nicoise or Kalamata olives, pitted

1 cup small green olives

1/4 cup sun-dried tomatoes

1 tablespoon capers

2 cloves garlic

1 anchovy fillet

1 tablespoon fresh basil, chopped

1/2 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1/4 cup extra virgin olive oil

Combine all the ingredients except the olive oil in a food processor. Using on/off pulse button, process until coarsely chopped and blended. Stir in the olive oil or process in one quick whirl. 

Serve on lightly toasted baguette slices with a smear of goat cheese or simply top a rustic type cracker and eat. The tapenade will keep for a week tightly covered in your refrigerator.