Weekend Warrior Syndrome, Muffulettas and Horses in History for Feb 9, 2022 by State Line Tack

Feb 9, 2022

In the Daily Dose Health Report Dr. Wendy talks about how to avoid weekend warrior syndrome and not regret it Monday.  Pat Raia, of What Italians Really Eat, brings us a Super Bowl recipe of muffuletta sandwiches and Glenn does Horses in History on how the Budweiser Clydesdales got started.  Listen in…

07:30 – Daily Whinnies and Zeus Story

16:10 – Pat Raia

32:46 – Horse Health Dr. Wendy

42:30 – Horses in History

HORSES IN THE MORNING Episode 2868 – Show Notes and Links:


Recipe for Super Bowl Parties –  Muffuletta Sandwiches

Barry’s recipe for olive spread for muffuletta sandwiches – obviously in quantity

1 – 28 oz jar of small green olives stuffed with pimentos

1 – 16 oz. jar of mild giardiniera in oil

1 – 16 oz. jar of kalamata olives

5 cloves of garlic

5 medium-sized sport peppers

1/4 teaspoon Italian seasoning

3/4 cup olive oil

Drain green olives, place in a deep pan such as a Durch Oven and crush olives with your fingers

Do the same with Kalamata olives and add to the pan

Add cold water to the pan to cover the olives, set aside for about an hour and then drain and return to the pan

Chop garlic and sport peppers and add to the pan

Add 1/4 teaspoon of Italian seasoning and mix well

Add 3/4 cup of olive oil and 16 oz. jar of mild giardiniera in oil to the pan

Mix well

Place the mixture in a closed container – a large jar with a lid is best – and store in the refrigerator for 2 -3 days before use.

The longer ingredients are allowed to mingle in the jar inside the fridge, the better the taste.

This spread may be used on everything from Muffuletta to everyday cold cut sandwiches.

Just drizzle olive salad on bread slices before adding cold cuts.

For Muffuletta, add olive salad to taste between layers of beef, ham, turkey and cheese.

Vegetarian version features layers of eggplant, roasted peppers, zucchini or whatever you choose.