This thread really needs a bump!

Earlier this afternoon I made a triple batch of my tapenade by my wife's request: Calamata olives, sun dried tomatoes, flat leaf parsley, tomato paste, balsamic vinegar, thyme, garlic, and my secret ingredient: pistachio nuts. Throw in a Cuissinart and push the button. So good. A fresh baguette is also in the house.

Tonight I am making our favorite peasant food: rapini with sausage and penne pasta. Just a squeeze of anchovy paste sweetens the dish. Lots of garlic and olive oil in this and a bit of white wine to deglaze after sautéing the garlic. If things are a bit too dry when sautéing I add a splash of chicken broth. It is very yummy. I grill the sweet Italian sausage on the grill.