little_tippler

I have to credit my mom for this one. Here in Portugal we also cure/flavour olives.

This is simple but delicious.

Buy a large jar of green olives, still with pits.

Open the jar and place the contents in a bowl, including the brine.

Place a layer of the olives back in the jar.

Sprinkle liberally with cumin seeds, finely minced garlic, and piri-piri sauce (if that's not available, you can add some whole bird's eye chilli).

Repeat layers until the jar is full.

When you're done, pour the brine back into the jar.

Close and store in fridge.

Easy and yummy.

__________________
Whether we write or speak or do but look
We are ever unapparent. What we are
Cannot be transfused into word or book.
Our soul from us is infinitely far.
However much we give our thoughts the will
To be our soul and gesture it abroad,
Our hearts are incommunicable still.
In what we show ourselves we are ignored.
The abyss from soul to soul cannot be bridged
By any skill of thought or trick of seeming.
Unto our very selves we are abridged
When we would utter to our thought our being.
We are our dreams of ourselves, souls by gleams,
And each to each other dreams of others' dreams.

Fernando Pessoa, 1918