I *heart* olive oil.

I don't know what staple of my kitchen I love more than olive oil. Extra virgin olive oil to be exact. (Please don't call it EVOO in my presence, that's just weird. Thank you.)

So I was delighted when the good folks at Crisco contacted me and asked if I'd like to receive a basket of their goodies. (Well, technically, a basket of stuff that I use every day to make goodies, but that's not important right now.)



This festively adorned basket arrived on my doorstep yesterday. How much fun is this?

I popped over to the Crisco site and found they had some recipes that totally make me happy. Including a video from their chef, Sylvia Melendez-Klinger making a Lime Tortilla Crusted Snapper with Cilantro Sauce that looks out-of-this-world.

(I sort of fantasized for a bit about video-taping myself cooking something and talking at the same time, but then I remembered that I was me, and I am usually in kind of a zen-like zone when I am cooking which makes speaking impossible because I have to stay so focused, but that's not important right now, either.)

Meanwhile, back to my fabulous Crisco basket....

Basket 3 

4 different kinds of oil. An embroidered Crisco apron. A sweet spatula, coupons, and recipes (in English and Spanish). 

Can it get any better than this?


My friends at Crisco have generously offered to send one of you (MBFCF readers) the same basket of cooking goodies. (I know. Shut up.)

Please just answer this question in the comment section:

 Do you know when to use different varieties of oil when cooking/baking? In what ways do you tend to use different flavors of oils such as olive, canola, vegetable, peanut and corn?

There are no right or wrong answers, they just want to know. Leave a comment and I will pick a winner on Monday, February 8th, 2010 at 10 am Pacific.

I have to go now....

I'm going to go put on my new Crisco apron and fry up some tostones. ;-)