I bought some large blue cheese stuffed green olives from the deli case at the little market I go to. Can I put them in a jar of olive brine to keep them fresh as we ate the last of those olives yesterday?

When making your spaghetti with meat sauce do you plate the pasta then ladle the sauce on top of it or do you dump the pasta in the sauce in the sauce pan and stir it up there?

Years ago I was at a party at a neighbor's house, have since moved, and they served a hors d' ouevre that consisted of crumbled up fried pork sausage on dollar ryes with cheese melted on top? Does that sound faniliar to anyone? It tasted very much like pizza. I'm wondering what kind of cheese that would have been? Any help?

The idea is to get more flavor into pan fried potatoes.
I boil 5 or 6 new or some people call them red potatoes for 10 minutes or so. Slice them into 1/8 in. slices, cut up 6 slices of bacon into 1/4 to 1/2 in. size bits and fry till bits are crispy, remove bits, put in potatoes to fry in bacon greese. When potatoes show some color, add slices of a med. to large onion then fry till potatoes golden brown. Salt and pepper and serve.

They are fine that way, but isn't there something I could add to make the dish more flavorable without getting too exotic? I've tried bell pepper slices as wll as garlic and that doesn't quite do it

........if so, what and how often? I've heard they have cleaned it up a bit, any truth in that and to what degree?