If it is broken fix it

As winter break approaches Fire & Water Restaurant Group prepares to open a new store UMelt, based on a concept we are proud to produce. Every sandwich was obsessed over. We have moved the chairs more times then I can count. We worked with a world renowned chef who cooked under Bobby Flay.  We listened and we learned. 

While we finish the final touches and prefect the menu, we will also muster the courage, to erase the menu at the Burger Shack and restructure the company. Not because the business is failing but because we can cook. We want our customers to experience this. So we pledge to  "make" the food we serve. When Burger Shack reopens the menu will highlight our ability to cook. The dressings will be homemade, the burgers will be hand packed and hand seasoned. Our sauces will be made with love and attention to detail.  We will also retrain our staff to cut down on wait time and remain true to our quick service concept.

There comes a moment in everyones life and every business that we must take stock of what works and what does not. From there it takes courage to fix what is broken. Because fear is a prison. 

Do we push to get open?? 

Push, drive, on to the next thing. Ben and I have always set goals pushed and pushed to achieve them, then one way or another met the goal set, high fived, filed the paperwork and moved on to the next. As I have grown older I want to slow this process down, look around and make sure that the push is worth the price. 

Umelt is the project I refer to, and the question is do we push to get open or do we wait, refine, and open when we are good and ready. I am reminded of my pregency with Eli, when I hit that last month, and all I wanted was him out!!! Out Out Out!!!  What sticks in my brain about those few shorts weeks is what a nurse told me: "yes you may want him out but he is not done cooking so let him stay in there you will never think about these few weeks again when you are holding a breatiful healhty little boy. But if you push for him to get out you will think about it for the rest of your life if he is born with a problem. The same can be said for business. We are pushing for revenue after opening our financial veins to this project and bleeding money. But we must wait these few weeks to deliver a healthy business  one that provides you with a maccorini pulled pork grilled cheese! 

Now that is worth waiting for!

Truth Justice and The American Way

The American Way is the belief that you can do anything you want as long as you want it enough, right? Or is it based on how much time you have? Or what you do with your time? And justice, the world is not full of justice.

Lately I have wondered what is my time worth and how does one measure self-worth in the framework of time? Over the last eight weeks I have given myself to an idea or a thought that played out in a six minute battle. I could have only done this if my family gave me time and others took time from their life and families for the same idea. Since I have been "out" and have given time towards business, family and others parts of my life, I have wondered what is my time worth. I don't collect a traditional paycheck and most of the things I do for the business are things that you can't clock in and out for. This is the same for my business partners. So if you can't clock in a out then and receive direct pay for what you do then you need to ask yourself what drives you and more importantly what do you want to do? Or spend your time doing. Because time is limited. 

This morning while thinking about my approaching 34th birthday, it occurred to me this will be my 9th birthday without my mother. Being that these nine years have gone in a blink of an eye I don't plan to waste any of my time. I have a desire to make whatever I am doing epic. Why do it if it is not epic, it seems like such a waste of time. I don't have a bucket list or anything to check off because real true death is horrible and sad and involves no list.

The point of this blog is that while seeking self-worth and measurement of what your time is worth I think it can only truly be measured by what you are doing with your time and what you produce. And in the end did you do something epic?

And as we head to the opening of UMELT, which will be an epic grilled cheese store, I love my job and I love my time.

Down the rabbit hole

For the last 5 weeks I feel like a little white rabbit has been calling me Maryann and threatening me with the power of a over bearing power hunger queen whom I am doomed to meet. Yes this may have something to do with the Muay Thai fight training I have been undergoing for the past five weeks and the reality that I will be stepping in the ring for the ultimate physical and mental test besides childbirth. But in truth it is more then just intense physical activity. It is the commitment to a mission and the clarity it has brought me in all aspects of my life that drives me to make this post. 

A constant through this training has been "then you do it" it reminds me of a truth Ben and I lived under for the last 12 years as small business owners. We have dedicated ourselves to a mission, a concept, an idea, a dream, a wish, we have written it down, set deadlines and seen each of these dreams through to the ring if you let me keep the metaphor going. Knowing full well in each of these ventures we have chosen the path with risk and hard work. 

And now I look toward my favorite business mission, the one started by Wildwood. To provided our customers with the best service and food we are capable of. It has become so very clear over the last couple of weeks that our core team has gown stronger and more capable and that makes me proud and ready to head into our launch party ready to rock. Here is the menu of what we will be serving and sampling at our launch party. Come, have a 'wild' time, and be a part of our mission. 

 Launch party epic menu

California B.L.T.-cheddar crisp w/ garden tomato jam, Blackbird Farm bacon, avocado aioli, & micro greens

 Son’s Steak N’ Potato-Potato crisp w/ Son’s Whiskey marinated Blackbird steak, blue cheese crumble, red onion marmalade, balsamic glaze & chives

Mini pork tacos pickled red onion & cabbage w/ goat cheese

Grilled Sweetberry Farm peach with ricotta, honey lemon dressing, & mint

Grilled Veggie Toast w/ arugula Pesto, red onion marmalade, goat cheese & basil oil

Fried Matunuck oyster with crème fraiche and apples

Mini local fish tacos w/ West coast slaw

Wild Grilled Cheese Triangles-Melted Gruyere, sliced Sweet Berry Farm apples, caramelized onions & truffle oil

Sons of Liberty carmel and ice cream

Blackbird Pork Chops

Chef Jonathan's take on Blackbirds Pork Chops

Pan-Seared Maple-Brined Pork Chop from Blackbird Farm with Sauteed Swiss Chard from Red Horse Farm & Rosemary Roasted Peaches from Narrow Lane Orchard

Maple Brine for Pork Chops:

will brine up to 6 chops

6 cups cold water

2/3 cup kosher salt

1/2 cup maple syrup

2 tablespoons black peppercorns

Mix all the ingredients together in a pot and bring to a boil.

Once at a boil, turn off the heat and stir the brine to ensure that the salt & maple syrup have dissolved

Allow the brine to cool, then put the brine in a container large enough for the chops to be added and still covered by the brine

Add the chops

Cover and refrigerate for up to 12 hours

To cook the chops:

Remove the pork chops from the brine and pat dry (do not rinse)

Preheat the oven to 425 degrees

Heat 1 tablespoon olive oil (not extra virgin) in a large, ovenproof skillet over medium-high heat

Cook the chops until browned, about 3 minutes per side

Transfer the skillet to the oven and bake the chops until they are firm to the touch, and an instant read meat thermometer inserted through the side and into the center of one reads 145 degrees, 8-15 minutes

Remove the chops from the oven and allow to rest for 5 minutes

Serve and await the compliments of your friends & family at your amazing Chef-ness!!!

blackbird farm

"But he isn't wearing anything at all" -The Emperor's New Clothes

Naked truth through the eyes of a child 

For the last month I have seen the world through the eyes of a child. A paradigm shift in all aspects of my life has occurred. I invite those who don't believe people, marriages, and friendships can evolve and grow to have the experiences and conversations I have had over the last month. 

Over the last couple of weeks Wildwood has been challenged as a company. My family as well as myself have also found challenge and opportunity coupled with huge amounts of joy. Some of these we have accepted with open arms, some needed a return to our value system followed by truthful conversations. And some (personal challenges) still need a large bucket of bravery. ( I am now accepting donations) 

One of these awaking experiences I have had, was yesterday while touring Blackbird Farm. The Wildwood Team, piled into the car and headed to Smithfield RI. A quote from their promotional material: "Our goal at Blackbird Farm is to produce beef with consistently juicy, tender, flavorful meat" 

Blackbird allowed us to tour their farm without reservation. There were no closed doors, curtains or secret spaces. Just open farm land kissed by the sun and feed by the rain. I know about hormones and antibiotics and the role they play in modern cattle raising, I also have some very strong views about the use of such chemicals on our food community, but what really struck me is the simple fact that they won't allow the use of injestable insecticides to keep the flies off the cows. This attention to detail and loyalty to a value system will change the way I eat meat. I would rather pay a higher price for meat then to pay a price latter with my health.  

I encourage you to tour a farm and find out where food comes from, I promise you it is not grown in the isles of your grocery store.

Check our Blackbird on the web:

http://blackbirdfarmri.com/

The Way Home

The way home

The boys I spent the past week on Cape Cod. As the sun set on Old Silver Beach in Falmouth, we made our way from the beach loaded in our car with newly salted skin and the delicious faint smell of sunblock. As we traverse the Falmouth back roads, we lazily follow a rusted Volvo my eyes focuses on a faded bumped sticker "I am not telling you it will be easy I am telling you it will be worth it" The sides are peeling and the color faded but it seems to sum all things. And by things I mean all things.

Along these roads rests two farm stand spots that my family has made stops at each day we have left the beach. First being Tom CORN a farm stand that has rested along 28 since 1978. The boys love the peaches here and devour them as we make our way to the next stop. The sweet smell of flowery fruit covered their lips and the juice runs down their swim shirt. By the time they hit the pit, we have made it to the Tomato Lady, who sells flowers and herbs, but her prize product are tomatoes red as blood. It amazes me the difference in taste in a locally grown freshly picked tomato vs. a store bought. I know this can be said for all produce but for some reason a tomato seems the most pronounced. Eli and Brody each pick one, which they eat like apples for the rest of the drive and as the salty Cape wind kisses their cheeks.

This is a wonderful summer day.

Recipe for locally grown tomatoes

Bread Salad

Ingredients

1 French Baguette

1 Tablespoon Unsalted Butter

15 Local Cherry Tomatoes

15 Small Balls of Mozzarella

4 Tablespoons of Balsamic Vinegar

8 Tablespoons good Olive Oil

8 Leaves Basil

Salt and pepper

3 cloves garlic unpeeled

1 Teaspoon Dijon mustard

Bread:

Cut the bread into bite size pieces- heat a skillet and melt the butter add the bread and salt and pepper to taste, remove from heat when the bread has turned a golden brown.

Dressing:

Preheat oven to 350 place unpeeled garlic cloves on baking sheet roast for 30 minutes. Remove from heat allow to cool squeeze out roasted garlic and mash in small bowl mix with mustard olive and oil and balsamic vinegar

Tomatoes and Mozz:

Cut the tomatoes and mozzarella into bite size pieces

Add the basil

Dress the salad and add bread before you serve. 

Freedom...

It has been a rocky week for the Wood family, with much noise created from my minor illness and a couple of trips to Rhode Island’s finest emergency rooms. I do say this knowing full well that I live a charmed life and a rough week is a minor hiccup. While I always try to stay present in this reality, especially when Brody would like to start his day at 3 am.  I also try to be aware of how fragile life is it can be forever changed in a breath.  

When my mother passed she left me a letter the last line of the letter, and what I believe to be the most profound, states simply “Life is hard and choices are difficult but I wish you joy all your life.” My mother was never one to sugar coat anything. My mother was in fact the one that informed me there is no Santa Claus at the age of 6, keeping her reasons for doing so to herself. She was of course right about both, there is no fat jolly man living in the North Pole and  life can be hard and choices are difficult. 

Choices are hard. 

Today, on this Fourth of July as our country celebrated independence day and in essence freedom, the Wood’s ventured to Bristol, RI. We spent time with family and celebrated Maggie’s (Ben’s first cousin) visit home from Afghanistan. Maggie is a Black Hawk Pilot in the Medic division. 

Choices are hard. 

Maggie is a brave, humble, beautiful young woman. While on leave and home she enjoys the freedoms denied to her while fighting for ours. 

This forth of July week enjoy your freedom and thank a soldier. 

Walk through the grass in your bare feet for Maggie.

Backroads 

Backroads, unsafe, narrow backroads giving way to stone walls and deep drops offs that shaped the earth long before pavement. Ashfield, MA, my home town is full of them. I grew up on a dirt road that would promise to wash out every Spring making it impassable, forcing us to park at the end on the "highway"  (A term I use loosely to describe any road at home with two lanes) and walk the mile to our log cabin. 

There is one of these elusive back roads that have been spared from road expansion or highway transformation from South Kingstown to North Kingstown that contains all the aspects of a perfect "backroad." It is full of danger, any sane driver is warranted in their concern of hitting the stone wall that incloses the narrow road. 

I am not a danger seeker or an adrenaline junkie (anymore) I choose to take this back road, even knowing that it will always certainly make me late to my appointment, because of a series of hills. 

Hills that make you step on the gas just enough to make your car pop over the top and drive your stomach through the floor. That first love, first kiss feeling, when your body leaves your brain and is instantly alive. This is the reason I take this back road that I am unable to name. 

The earth can move and speak to your body if your choose to let it. Spring speaks to me in this way it awakens me to food that can be made from the earth during this time.

Last week I had the pleasure of attending a class at Johnson and Wales. The class was centered on farm to table cooking. A good drop to remind me that the closer we cook to the earth the more awake we will feel.

Please try this recipe that inspired me last night: 

Marinated Mushroom Salad 

1 Ib Crimini mushrooms cleaned and sliced- brush clean, do not use water for they will get mushy

1 Ib Shiitake mushrooms sliced 

1 lb Hen of the Woods, sliced 

1 lb Enoki Mushrooms 

1/4 Cup Champagne vinegar 

1 Lemon juiced 

5 Tsp Honey 

2 Tsp Oregano minced 

2 Tsp Rosemary 

1 T Thyme 

3 T olive oil 

1. Place all mushrooms in large bowl toss with salt and pepper 

2. Transfer mushrooms to a sheet tray line lined with parchment paper, and place in 350 degree oven. Roast until golden brown color is achieved. 

3. In small sauce pot add remaining ingredients and bring mixture to simmer for 5 min 

4. Combine roasted mushrooms and hot marinade in pan allow to cool in refrigerator. 

We topped our herb chicken burgers with this mushroom salad last night and it was delicious!

Brody was born two years ago this Friday June 8th, I feel blessed to have this little being in my life. He is funny and daring and relaxed. All the things I struggle to achieve. As I plan my week I stumbled across his birthday and realized I have had not made any serious plans for his special day, but then again he is two so realize every day could be his birthday. This year I plan to fall back on a old classic: strawberry picking at Sweet Berry Farm in Middletown. Sweet Berry sits atop a hill over looking Second Beach. Its grounds promote a tranquil mindset. 

My boys love Sweet Berry. When I just had one child, my Eli we would go once a week and pick berries, flowers, peaches or just go for the ice cream. I find peace here I am not sure if it is the open air or the ocean view but no doubt it is an amazing place to spend a couple of hours, Sweet Berry embodies the wonders of Rhode Island. Rhode Islanders use beach front property as farm land, how truly amazing is that! 

A recipe for this early summer adventure- 

Fresh picked strawberry ice cream 

1 1/2 Pint fresh picked strawberries 

3/4 Cups clover honey 

1/2 Cups heavy cream 

Wash and husk strawberries, place clean strawberries in a large bowl mash with a large potato masher, when they all strawberries are broken into pieces and no whole strawberries remain pour honey over the strawberries cover and refrigerate for one hour. Add in the rest of the ingredients transfer mixture into a ice cream maker and follow the manufactures instructions. 

Serve with chocolate chips and this will make any birthday special.

Happy birthday Brody, my little wild one!

Women, dreams, goals and scraps of paper

Spring Pea Shoot Salad with Meyer Lemon Dressing, Pickled Radish from our garden, Blue Cheese, and Honey Comb

Blog this week 

Women, dreams, goals and scraps of paper 

I have pounds of paper, I write my best ideas on them. My thoughts, my wishes, things I think I should invent; starts to poems or short stores. I then carry these pieces of paper around with me, generally on my person in my pockets, I love anything with a pocket. I am sucker for little black dress with a pocket. I have plans for these pieces of paper. Projects they will become, stories they will fill the pages of, poems that will change the world. But then, it happens; the dishwasher leaks or Brody my baby falls off his bike, or someone wants something to eat and these papers get shoved into a New Yorker I plan to read from last August. My inspiration on paper then dies a slow death. 

Last night I had the true pleasure of seeing a friend set fire to her scrap of paper. Stephanie Addition owner of Up-Dikes Newtown coffee shop in North Kingstown had a dream; literally a dream. Not the Martin Luther King type, but the REM sleep type, Stephanie wanted to use the coffee that she was already trading into a skincare line that would change how women care for their skin and bodies.  

Here is what makes Stephanie truly amazing: she woke from this dream, wrote down her idea on one of these scarps of paper and then never let it die. I am sure her dishwasher leaked and her children needed feeding. But while she tended to these life issues she still sparked fire to her paper and set her dream free by setting real goals, contacting the right people and creating. Last night I had the pleasure of trying this product as we catered her launch party.  The result: nothing feels better then rubbing creative, inspiring women's thoughts into your skin.
Thank you Stephanie, for your dreams put to paper, you have brought us JavaWorx
https://www.facebook.com/The.Java.Effect

Mother's Day 

What I would give for one more hour with my mother, just sixty minutes. In truth I would give these tiny little minutes to my boys for they never had the pleasure of meeting my mother. But if I was to be selfless I would take these moments for myself and return to her kitchen on a dirt road in Ashfield. My mother would read to me as I cooked. The literature always changed from articles from the New Yorker to Anne Sexton or fairly tales. I love to be read too, and have a horrible habit of downloading books weekly secretly seeking her voice. As she read I would cook, dinner, baking, soups and stews in never really mattered I just loved moving while she read. I pass along a favorite recipe for this mother's day. Asian inspired greens. The trick to cooking greens is to never really cook them at all it is heat the dressing turn off the heat and wilt the greens in the warm dressing. 

Recipe: 

In season greens

Right now include Bok Choy, Broccoli Rabe, Chard, Cilantro, Spinach 

Dressing 

1/2 Teaspoon finey chopped ginger 

2 Teaspoons green onions, finely diced green and white 

3 teaspoon cilintro 

3 Teaspoon soy sauce 

4 tablesppons olive oil 

1 Teapoons sesame oil 

Juice of one lime 

Heat oil add lime soy sauce, add green onions ginger saute for 2 mintues turn off heat add greens and cilantro untill wilted but not brown. Serve! 

lemonade

Spring, I love every aspect of it. I love the way the frozen ground melts giving off a steamy earthy smell as the worms stir the soil and let the buds of daffodils and tulips rise and present their colors. Spring reminds me of my mother the soft smell of her rose scented skin and how she loved an early Spring party with her closet friends that ended star gazing by the fire. Spring makes me happy and makes me want to entertain outside. I adore the following ideas to elevate any spring summer party. 

Homemade lemonade, the tart crisp taste goes with any back yard BBQ and is always a crowd pleaser. Spring brings the birth of strawberries so why not add it to your lemonade. You can also pick your own fresh Rhode Island strawberries starting in June at Sweet Berry Farm in Middletown, one of my favorite places on earth.

Homemade Lemonade 

Ingredients: 

1 1/2 Cups fresh lemon juice 

1 Cup superfine sugar 

3 Quarts warm water 

Juice lemons add the super fine sugar whisk until well blended.  Add to the warm water slowly while stirring so that ingredients are fully incorporated chill 

Add to this lemonade strawberry mash

Strawberry Mash  

3 Pints fresh strawberries husked and washed 

1 1/12 Cups superfine sugar 

1 Cup water 

Blend all the ingredients in the blender until it forms and puree add to lemonade 

For extra treats: 

Freeze strawberries in ice trays with water to add to guests glasses 

For an adult party make your lemonade electric by adding a cup of Gray Goose vodka 

Edible Flowers 

Edible Flowers will elevate any salad or cheese plate. They add vibrant color and tangy flavor much like the flavor of a spring radish. They can be found at Whole Foods or your local farmers market. 

Herb Compound Butter- YUM 

Butter is one of my favorite things in the world and we don’t use it enough. Let go of the fear of butter I say. I fear food that comes out of a plastic package that can be left on a shelf for years. Or better yet fear powdered meals ,in the words of a good friend, I enjoy chewing!  

Compound butter can be added atop grilled steak, salmon or veggies for extra favor and richness. 

The compound butter I love for spring and summer is a Meyer lemon chive butter 

Ingredients: 

1 Stick un-salted butter at room temperature   

3 Tablespoons fresh chives finely diced 

3 Tablespoons Meyer lemon juice 

Salt and pepper to taste 

MIx all the ingredients together in a bowl salt and pepper to taste, transfer mixture to parchment paper form into long strip. Roll strip into a log refrigerate until ready to use. Slice the butter and lay atop hot grilled veggies steak or salmon. 

Happy entertaining! 

A new cookbook- 

A new cookbook, oh the smell the pictures, hours of entrainment all wrapped in a wonderful white cover. Of course I am talking about The French Laundry Cookbook. Ben bought me the cookbook last week as an inspiration, and it worked; it stirred my blood and made my heart race. 

I started cooking right away! Beet powder, how could you go wrong with beet powder. Spring is here, and with its arrival comes salads of spring vegetables and pea shoots oh the wonders of golden beet dust covering my latest salad creation. 

I just gave myself goose bumps. 

Disclaimer:  I may have started a small fire in my microwave while dehydrating the beats, at which point my son Eli “the rational one”  proclaimed, “mom please don’t do that again.” No Eli that is just it, we must go to the store right now, and buy more beets and try again!  We must try and try and try! A small fire is not enough to stop us from making beautiful, soulful food. 

I am a poet in truth, but I keep trying to be other things, I have tried teacher, coach, line cook, realtor, 1950’s house wife. But here is the rub of being a poet, no one will pay for your son’s karate by writing a sonnet or put money in their 529 plan, no matter how many times I publish. What I am left with is choices and changes, the world will allow you to do any thing you wish if you are willing to put pen to paper so to speak. The same love I have for words I have for food, I am not referring to the food that you shove in your mouth because you are hungry I am referring to the food that speaks to you from the ground. I find poetry in food, cook books, farmers markets gardens and honey comb. It speaks to me. I carry cook books around with me, I read them over and over again, I dog ears pages, I re-write recipes, I cook for hours to create one single bite. I love this sexy little company and want to turn it into a company that promises that every bite will taste like the earth, wind, rain and sun 

Slaying Dragons

Change. Seems to be such a dirty word in our society today. I  don’t mean slight change like, Monday I am going to change the way I eat. I mean soul searching, soul wrecking possible weather changing true life change. The change that strips you to the bone and then forces you to rebuild yourself blood cell by blood cell.  

Blame on the other hand seems to be a tried and trusted way of behaving and being for Americans. I heard it reflected in my children's voices when the crash comes from the other room followed by “ I didn’t’ do it.” We as American's and especially small business owners have to move in the direction of change from blame. This morning I had the true pleasure of experiencing a publication that is trafficking in true change. Rhode Island Small Business Journal along with the North Kingstown Chamber hosted a breakfast discussion at Up-Dikes Newtown in North Kingstown. Gill Lantini gave the presentation launching this publication. The publication offers its readers valuable information that targets issues small business owners are facing in Rhode Island and delivers the information in an interactive and accessible way.

Yes the economy crashed and yes we are as Americans in a recession; but as a business owner for the last 12 years I have experienced all sorts of ups and downs. Here is what I have found to be reality in business in 2012. No one is going to walk into your cave with a dead dragon and pay you to take it off their hands. The 2012 business owner has to  go out and kill their own dragon and drag it home.  Here is where the innovation comes in: share that dragon with your business friends and they share theirs with you.  In return, we all eat. Rhode Island Small Business Journal helps along small business while they hunt dragons.

Jessica Wood

Wildwood Catering

Inspire to be Wild!

Food should taste like food

How does one make a salad dressing without a lemon? This I wonder. The simple balance of citrus and a nice olive oil with a bit of sea salt and pepper is enough to really change simple greens into a wonderful salad or a bright addition to any protein. The truth is that many restaurants have forgotten the simple things about cooking and turn to finding flavor in a can or bottle. 

Last week while making a simple green salad to add to a egg frittata, I found myself with out a dressing, instead of running home to retrieve the dressing that I had prepared the day before and left sitting on my counter.  I opted for recreating a dressing. I had all the major components for the dressing with the exception of a lemon. 

Wildwood’s commercial kitchen is located in a food emporium. The names of the others restaurants in this said emporium will remain absence here to protect the innocence, but there are some major companies within sight all of which serve salad items. I made my way through all of them begging for a lemon. Not one store had a fresh lemon to offer. I was crestfallen not only for the loss of this beautiful dressing I was making but for the fact that not one store uses fresh citrus in their salad dressings! I finally found the lemon at Dunkin for they use lemon wedges for their ice tea. This experience has brought me to the strong conclusion that food should taste like food and food should taste like the earth the wind the rain and the sun! In the sprint of the lemon and the wonders of spring I offer you this Basil lemon oil dressing: 

Ingredients: 

I clove garlic 

10 leaves basil 

Juice of one lemon 

1 tsp Dijon mustard 

1 tsp sugar 

virgin olive oil to taste 

Sea salt to taste 

Fresh black pepper to taste 

Combine peeled garlic, basil leaves, lemon juice, sugar and mustard in food processor, blend until forms a paste. Gradually add the oil till it becomes the desired consistency. Add salt and pepper to taste 

Drizzle over a simple greens and enjoy