A Bite Here, A Lick There

It starts with an olive.

I use two fingers to hook a pale green Castelvetrano from its briny pool out of the jar in my fridge and pop it in my mouth. It is 5 o’clock, and I have a half-hour to prep dinner. My three boys are momentarily subdued by screens and the weight of the day hits me. It is time to unwind.

The olive is salty and toothsome and immediately takes the edge off while I get to…