What a busy fun Monday holiday! We were busy yesterday buying ourselves some kayaks. We’ve always wanted kayaks since the ol canoe is just getting too heavy to carry and load onto the jeep. We bought some “beginner” kayaks since we really have no idea what we are doing lol. It was a job and a half just to figure out how to properly secure them to our jeep! We finally got them on there and I believe they are pretty safe and wont come flying of when we are driving up north this coming Wednesday.
Today we decided to take them out on a “test” sail, the maiden voyage if you please. Philip got the hang of it pretty fast but I seemed to spin around in circle most of the time. I’m sure I’ll grasp it sooner than later. It just takes practice. We found a nice quiet spot to launch them in Hamilton right on the very most west side of Lake Ontario called Princess Point. We ended up both getting blisters from the paddles so decided to buy some protective gloves.
After some practice kayaking in the sun we decided to come home and have a nice snack, olive tapenade with toasted rosemary pitas fit the bill. I used two different kinds of olives, green and black I like any kind of olive but you can use any variety.
- 1 cup green stuffed manzanilla olives
- 1 cup pitted black olives
- 1 tablespoon capers
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 2 teaspoon fresh thyme
- 2 garlic cloves
- 3 wholewheat pitas
- 1 garlic clove peeled
- Olive oil
- 1 tablespoon chopped fresh rosemary
- Place all ingredients in a food processor and pulse. The olive tapenade should be chopped finely but not so that it goes to a paste.
- Prepare pitas. Preheat oven 350F.
- Brush pitas with olive oil. Rub garlic on the one side of pita. Sprinkle with chopped fresh rosemary. Slice into 8 triangles.
- Bake in oven for approximately 10 minutes or until crispy.