A few weeks ago, I laid out the ingredients to make these marinated olives, set up my tripod and recorded the entire process with my trusty little DSLR camera. Then I uploaded the footage to my computer and went on my merry way. A few days later, I tried to upload more footage - footage I needed THAT week - but there was no storage left on the computer, because - newsflash! - videos take up tons of space. So rather than doing the smart thing: plugging in my external hard drive and transferring files over, I went on a deleting rampage, zapping up old files and footage no longer needed and emptying the trashcan with reckless abandon.
You might have an idea where this story is going.
This week, I sat down to edit my olive video and all of the footage was nowhere to be found. NOWHERE. And I looked everywhere. It was obvious what had happened. How could I be so stupid? So careless! After thoroughly beating myself up, I was ready to scrap the whole thing and move on to something else. But then I thought about how deliciously tangy and flavorful these olives are; how they're the perfect little nibble to serve with cocktails, and how guests always gobble them up. I thought about how meyer lemons are just coming back into season and how they're begging to be zested and squeezed into recipes. I pictured how lovely they'd look amongst the spread of hors d'oeuvres on your holiday table, and how appreciative the hostess will be when you walk through the door with a batch of these adorned with a bow.
I thought about how much I'd be depriving you by not posting the recipe, and I don't ever want to do that. So I very carefully cleared more space on the computer, bought more olives and got back into the kitchen to recreate the video. I hope you enjoy watching it as much as I enjoyed making it (both times).Print