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Hiromi Nakai

Thank you for sharing this, Lynn! I find it quite difficult what to serve for apéros.
The standard cherry tomatoes, olives and nuts are so boring. But I don't want to be spending hours in the kitchen either.
I will share this to friends! Enjoy the summer in your new town!

Jane Williamson

Champagne, surely Cremant!
I am glad you are settling in so well.

Anne Daigle

The tapenade reminds me of caponata--Italian eggplant relish, but easier-no cooking.

Ellen van Thiel

I just finished my lunch and as you know I’m not the cook in the house but this post not only made me hungry but made me want to start creating some of these delicious sounding goodies.

Colleen Taylor

What a fabulous assortment of apéros Lynn. I'm not surprised you found François so quickly. I wish I was your neighbor Lynn. I'm going to email you hopefully today with some exciting & wonderful news of a recent project of ours. Maria Shriver's blog looks wonderful, can't wait to read but I don't see a subscribe area. Karen McCann's blog is a keeper as well.

Thank you for all the little treasures in this post.


Lynn,this is all so luscious!Yum!THANK YOU!
Wonderful ideas I haven't even thought of,and wow!What perfect timing for me
as we are hosting a dinatoire next week to celebrate puppy Elley's first birthday!(were has the time gone?)
Really enjoy hearing about your new lifestyle in Beaune!
Needless to say,you are off to a stellar start!
PS So glad you enjoyed Maria Shriver's blog!

Suzanne Hurst

MMM. The tuna empanadas sound delicious! I didn't realize you had moved. I must have missed something. Best wishes!

Mary Anne MacMorran

Thank you so much for sharing this recipe. It seems that I always have tidbits of these ingredients in my fridge, and now I know how to make the best use of them. I can't wait to try it out!

Linda Farrar

Pleased you’ve settled so well into Beaune life, but I knew you would. Love the apero ideas. Need to up my game now! Hope to catch up again soon.

Suzanne Dunaway

Great aperos ideas, especially the vegetable tapenade.

Here's my gazpacho recipe for serving little glass or cups of same:

Cook two large beets in salted water. Chop beets, sprinkle with lemon and salt and use for lunches.
Use the beet water for the base of the gazpacho.
Whiz up in the top of a food processor: 4 ripe tomatoes, 2 garlic cloves, 1 sweet onion, 1 large cucumber, peeled, a large handful of cilantro, a few basil leaves, the juice of a lemon, a pinch of hot pepper flakes, a teaspoon of good wine vinegar, a handful of grilled almonds, all of the beet water, 4 tablespoons extra virgin olive oil, 2 sprigs of fresh mint, leaves only, salt and pepper to taste. Chill well. I don't use red or yellow peppers as they tend to stay with one.....
You might use all yellow tomatoes to make a really beautiful orange gazpacho.

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