Decisions, decisions, decisions.
Sometimes it’s just so hard to choose between two perfectly wonderful gift ideas. I’ve been ordering olive oil kitchen accessories from Cruets.com to give as gifts. For that little bit extra pizzazz, I’m pairing each cruet with a special extra virgin olive oil. Terrific idea, isn’t it?
So if I’ve got this wonderful idea, why am I stuck on what to get Mom?
I mean I found a wonderful grape cluster cruet for my Aunt Dinah. Of course I’m giving her a flash of garlic-infused olive oil with it. If you’ve heard me talk about Aunt Dinah, you know she’s a certified garlic fanatic. She’ll love the glass grape cluster container hanging within the blown glass dome.
I picked an egg-shaped glass cruet for my chef buddy Jack. I’m also giving one of those to my cousin who collects all kinds of egg art. She’s got faux Fabergé eggs; ceramic, marble eggs, and Cloisonné eggs; and hand-carved wooden eggs too. So the egg-shaped container within the glass pitcher will tickle her.
So what’s the problem? It’s my Mom. I thought I’d get her a set of cut glass cruets for oil and vinegar. Now I don’t know whether to get those or a set of drizzle cruets. She’s really into drizzling EVOO over just about anything. Hot broccoli gets a drizzle. Ravioli gets a drizzle. Crusty Italian bread? You bet. You name it, and if it’s on a serving plate, she’ll drizzle.
She’s transitioned from butter to extra virgin olive oil with a vengeance. Not that I’m complaining. Eating at her table has always been a delight. Now it’s that plus an adventure. Last Sunday for brunch, she fried eggs in EVOO and sprinkled them with fresh chopped basil, rosemary, and oregano. Oh, were they good, and I’m not particularly an egg person!
Why am I making this harder than it needs to be? This decision is easy. Drizzle cruets for Mom. Just to really blow her away, I’ll get a set of imported cut glass cruets “created by European cut glass craftsmen,” according to the description on Cruets.com.
Oh, and a nice French extra virgin olive oil to go with them. That light, buttery oil is perfect for egg dishes.
Just thinking about brunch last Sunday, and those delicious eggs, makes my stomach growl. I’m thinking I might have to break out the sauté pan. Some eggs fixed that way sound perfect for a quick dinner.
Have you tried frying eggs in olive oil?
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