On the last day in Phoenix over Thanksgiving, we went to the Queen Creek Olive Mill.  The brief tour of the facility was interesting, but if you visit be absolutely sure to eat there.  Plus also, I highly recommend the bacon olive oil.  I have been using it to make my scrambled eggs in the morning, and it is absolutely amazing!

On Today’s Date in the Past:

• Erik Renssen Gallery, Amsterdam
• One Thing, Three Ways:  Cattails