What-Nots Make Everything Good (including this little giveaway).

I think the world would be a better place if what-nots were an official afternoon snack.

When my friend Susie and I get together, things happen. A quiet afternoon chat transforms into change the world moments, brand-new, never-been-done-before ideas, and how-awesome-would-that-be plans. While she is a great person to let me share what’s on my heart and to inspire me to dream big God dreams, I think the secret ingredient in our creativity is what’s on the table as we talk and laugh and scribble. It’s the what-nots. OK, it could be that we share a birthday (September 27th), so we’re a little like kin. But really, it’s the what-nots.

So, what’s a what-not? Well, the beauty of the answer is that they are whatever you’d like them to be. What-nots are fun, creative little treats. Start with simple crostini (make them yourself in less than 10 minutes), and top it with whatever you like. Go sweet or savory or a combination of the two. Let that what-not make a statement about your beautiful imagination. And always arrange them artfully on a plate – it’s also part of the beauty of a what-not.

Here are a few of my favorite crostini toppers:

Port Salut cheese spread with fig preserves (Loveless Cafe has the absolute best, and since it’s also National Biscuit Month is only seems right that I should celebrate my favorite biscuit restaurant), and topped with a thin slice of Granny Smith apple

A great mild goat cheese and a dollop of incredible Cherry Butter (you can buy it at Rustlin’ Robs)

A shard of Parmesan and fresh tomato chutney

Thinly sliced poached chicken breast topped with baby spinach and a little tarragon mayonnaise

And my list keeps growing. So, what brand-new, never-been-done-before ideas are in your head, just waiting to be shared? Invite a friend – and some what-nots – to the table. And just see what happens. In fact, since September is a celebration month for me, I think I’ll give some gifts away. I’ve never done this before – but what-nots inspire. So in the comment section, share your idea for a great what-not. I’ll share a couple of jars of my super-special fig preserves and cherry butter. 

Food is discovery; finding an untried spice or cuisine is for me like uncovering a new element. Food is evolution; how we interpret it remains ever fluid. Food is humanitarian: sharing it bridges cultures, making friends of strangers pleasantly surprised to learn how much common ground they ultimately share.” ~Anthony Beal

Simple Crostini (makes about 20 crostini per baguette)

1 thin French Baguette (from the bakery section at your store)

Olive Oil

Sea salt

Italian Herbs or Herbes des Provence (optional)

Using a serrated blade, cut baguette into 1″ slices and place on a cookie sheet. Drizzle each slice with olive oil and sprinkle with salt. If you’d like some great flavor (for toppings like bruschetta), top with a spice.  Bake at 350 for about 15 minutes, or until bread is crispy. Serve with great what-not toppings, or crumble and serve on a yummy salad.

 

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About Ronne Rock

Ronne Rock’s heart finds its strongest beat where beauty and pain collide – because hope always finds us in the shattered places. There’s more than 30 years of marketing and communications experience in her bones, and she finds great joy in sharing leadership wisdom as a regular contributor to Orange Leaders and QARA. But more often than not these days, she's with the vulnerable in difficult places around the world, gathering stories that change stories. Find Ronne's words in "For You, Love" the prayer journal that invites you to respond, and in Everbloom, a collection of stories from the Redbud Writers Guild. She is currently writing, "Building Eden: Principles of a Grace-Filled Leadership that Restores and Redeems." 

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Comments

3 thoughts on “What-Nots Make Everything Good (including this little giveaway).”

  1. My favorite what-not/ crostini topper: baked brie topped with a bit of Fischer & Wieser roasted raspberry-chipotle sauce. (-:

  2. I love roasted garlic and toasted pinenuts. Or pan-seared tomatoes and caramelized onions with herbes des provence and fleur de sel de guérande.

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