Stuffed olives

In news of the cute, part of my behind-the-scenes conscripted kitchen staff consisted of my friend's two children, ages 3 and 10. The kids spent about an hour carefully de-pimentoing olives so they could then be stuffed with cheese. Neither my friend nor her children are in the SCA.

In case anyone else ever needs the knowledge, stainless steel crochet hooks work awesome to pull the icky little red bits out.

Due to someone at Cub mis-stocking their cheese aisle and my not looking at every label as I pulled them off the same shelf, we have two different types of stuffed olives. 200 of the olives have been stuffed with gorgonzola/cream cheese, 200 with bleu cheese/cream cheese. The containers were all in the same stack, and the labels are the same, so I didn't find out until after I purchased them. There's enough excess stuffing to do another two batches of olives, so I probably will. Or else I will find something else to stuff the remaining goo in.

Someone emailed me with a concern about salt, because most of the items on the recipe page have salt listed. There will be no-salt items available. I stole a page from the WWII rationing guide and will have meatless, wheatless, sweetless, and saltless items available. Some of the pastry crust will be bland for this reason. However, salt is available on the dayboard, so people can add to their taste.

There will also be live rosemary plants on the table with which people can season their food. I would ask, please, that people leave the new growth at the tips of the branches alone - I will have a card to that effect near the plants. These are my plants, not something purchased with the feast budget, and they've apparently decided that now is a wonderful time to send out new shoots. They'll be coming home with me after the feast.

Thanks!