Some photos from our "pot luck" at Gail's house - thanks very much for hosting, Gail!!

Thanks for the pictures, Betty.

And by request, Joanne's Tapenade recipe: (pictured above, coincidently)

Olive and Dried Cherry Tapenade

• 2/3 c. dried cherries - soak in 1 c. boiling water, then drain well
• 1 c. pitted kalamata olives
• 1/3 c. olive oil
• 2 tbsp balsamic 
• 2 minced garlic cloves
• 1/4 c. pinenuts
• 1/4 c. chopped basil

Pulse it all in a food processor until fine, but not pureed. Keep in fridge in jar for up to 2 weeks. Serve at room temperature with sliced baguette and brie or however you like.