Since the day we got married, I have adopted the constant mispronunciation of a Greek last name. Usually, everyone throws in a hard ‘A’, but there’s a hidden ‘W’ that you didn’t know about.
I had an excuse to write this post when Ron’s dad sent us the most AH-mazing gift from our family’s olive grove – ice-pressed olive oil from Kalamata, Greece. RALLIS Olive Oil. I felt like I was holding a piece of my husband’s history when I opened the package of two bottles, and a collection of olive oil soaps.
So of course, I was on to making a charcuterie plate, which is not what it used to be in my kitchen. I’m French, and now allergic to cheese. (I know, tragic.) I’m not only allergic to cow’s milk and goat’s milk, I’m allergic to casein – the protein that makes cheese. Triple whammy. My grandmother still doesn’t quite understand, and looks at me funny when I tell her I’ll pass on the brie. Cheese might as well be in our veins, along with the croissants (also allergic).
Here is my charcuterie – sans dairy and gluten. I love salami and prosciutto, those are always on the board, and this time I added soppressata. The hummus is Boar’s Head’s garlic, gluten free version. The chips that Ron thought were pork rinds, are lentil chips. I finish it off with olives and rosé and I’m ready to serve.
Links to this amazing marble cutting board (only $15!) and these black and white salt and pepper holders below!
Cheers to coming to the table on Sunday night.