As a food blogger I’m always on the lookout for new ideas and inspiration for recipes. I find inspiration in the weirdest places and the weirdest times too… running at 6 am dodging dog poop on the trail reminds me that I should really make some brownie pudding… I told you, weird places, weird times.

A less weird place that I find inspiration is on pinterest. We’ve all openly admitted our Pinterest addictions by now… right?!?! Just last night I soaked my feet in Epsom salt because I saw a pin that said it would help heal dry, cracked, NASTY feet that runners are prone too. Well, my feet are still looking less than ‘sandal ready.’ However, I think it’s gonna take more than 1 soak to help these mangy lookin’ things.

I really love seeing all the recipes my friends and other bloggers are pinning because it gives me a little glimpse into their life; what they’re dreaming of eating, what they actual eat, or what they think they should be eating. (Ya, I psychoanalyze you based on your pins. And I’m willing to bet you do the same to me. There, we’re even) Well, when my friends and I get together we inevitably end up talking about all the pins we’ve come across. Whether it’s food, crafts, clothing, pictures of naked women breastfeeding while doing a headstand (that’s just awkward!), etc… So we decided we should have a ‘pinterest party.’

Pinterest Party Rules:
1. Make a recipe you found on pinterest.
2. Wear an outfit inspired by one you found on pinterest.

There are so many recipe possibilities. Seriously, TOO many. My brain hurt trying to fathom just picking 1 recipe for the party. But in the end, all that kept coming back to my mind was bread. More specifically, bread with olives and walnuts. I couldn’t kick the idea, so I rolled with it. Bread needs accouterments though; jam, spreads and toppings. I found a sun dried tomato jam, and it went wonderfully with the bread!

The bread and the jam alone are good, but when you sandwich a layer of creamy goat cheese in between them, WOW, it’s like a party in my mouth! A piiiiinterest party, in my mouth. Lame. That was really reeeeally lame of me. If you don’t like goat cheese, try any other cheese you DO like. But more importantly, if you don’t like goat cheese. what’s WRONG with you?!?!

You should organize a pinterest party with your friends too. It’s a fun excuse to try new foods and have some girl time. Um, or guy time… Jon just created a pinterest account and is pleased as punch with himself and all of his cool pins. So, pinterest parties, just throw one, and invite everyone!

Onto the recipes… The tomato jam is easy, so just follow the recipe below. But yeast breads scare people, and they shouldn’t. If you’ve never worked with yeast, or are scared to, this is a great bread to start with. The steps are easy and fairly forgiving:

1. Mix all the ingredients in a bowl.
2. Let the dough rise for 12 hours.
3. Punch down the puffy dough and divide it into 2 pieces.
4. Sprinkle (generously) some flour and cornmeal onto 2 kitchen towels, one for each loaf.

5. Shape each piece into a haphazard log-ish shape and lay on the floured towel.

6. Loosely cover the loaf and let it sit for an hour, until it about doubles in size.

7. Preheat the oven with the pizza stone IN the oven.
8. Sprinkle cornmeal onto the hot pizza stone, then slide, flop, plop the risen loaves onto the stone (or cookie sheet).
9. Bake for about 30 minutes.
10. Remove from oven, cool for about 30 minutes. Slice. Serve. Enjoy.

No Knead Olive Walnut Bread

Yield: 2 loaves of bread

Ingredients

  • 3 cups all purpose flour
  • 3 cups whole wheat flour
  • 3 cups water (lukewarm from the tap is fine)
  • 1 packet (2 tsp) instant yeast
  • 2 tsp salt
  • 1 can (15 oz) black olives (drained and chopped)
  • 1 cup walnuts, chopped
  • *Cornmeal and extra flour

Instructions

1. Mix all the ingredients in a large bowl with a wooden spoon.

2. Cover bowl with a towel and let the dough rise for 12 hours.

3. Punch down the puffy dough and divide it into 2 pieces.

4. Sprinkle (generously) some flour and cornmeal onto 2 kitchen towels, one for each loaf.

5. Shape each piece into a haphazard log-ish shape and lay on the floured towel.

6. Loosely cover the loaf and let it sit for an hour, until it about doubles in size.

7. Preheat the oven to 500 degrees (as hot as you can get it!) with the pizza stone IN the oven.

8. Sprinkle cornmeal onto the hot pizza stone, then slide (more like flop) the risen loaves onto the stone (or cookie sheet).

9. Bake for about 30 – 40 minutes (‘knock’ on the loaf and if it’s firm and sounds hollow, it’s done).

10. Remove from oven, cool for about 30 minutes. Slice. Serve. Enjoy.

Bake bread the day of serving for best results. Store leftovers in an airtight container up to 3 days.

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Recipe adapted from Macheesmo

Sun Dried Tomato Jam

Ingredients

  • 8 oz jar sun-dried tomatoes packed in oil, drained and chopped (save the oil)
  • 1 tbsp sun dried tomato oil
  • 1/2 onion (about 1 cup) thinly sliced (I used a white onion)
  • 2 clove garlic, minced
  • 1 tbsp brown sugar
  • 1/4 cup red wine vinegar
  • 1 1/2 cup chicken broth
  • 1 tsp dried thyme leaves
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • *Add more salt and pepper to taste

Instructions

Place a saucepan over medium heat.

Add the 1 tbsp sun dried tomato oil and the onions. Sauté until the onions are soft and beginning to brown, about 5 to 7 minutes. Add the minced garlic, sun dried tomatoes and dried thyme. Cook for another couple minutes.

Add the brown sugar, vinegar, chicken broth, salt, and pepper. Bring to a boil then lower the heat, cover and simmer for about 30 minutes. Stir occasionally.

Remove the lid, stir, and continue simmering until most of the liquid is gone (reduced) and the mixture is the consistency of jam. This will take about 5-10 extra minutes. Turn up the heat to speed it along if you want to.

Remove from the heat and cool. Scoop into a serving bowl and serve. Or cover and put in the fridge until later.

It is good served warm, room temperature or cold.

Can be stored in the fridge for up to 1 week.

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Recipe Adapted from Confessions of a Foodie Bride