The Joy of Feta

"The body is the soul's house. Shouldn't we

therefore take care of our house so that it

doesn't fall into ruin?"

- Philo

I woke to 16 degree temperatures today. Burr...

Did you ever notice that the lower the temperature drops the brighter the sun shines?  Crazy, isn't it?

Therefore, in keeping with a little promise to myself and a little goal that I set and a little--I mean big--race that I've signed up for, I donned my long-johns and mittens and hit the snowy, icy streets.

I only wish that I would have had my camera.  The reflection of the sun off the crystallized water created the most magical scene.  

During one particular part of my run I passed an old cemetery, full of crooked tombstones and crumbling statues.  The brilliant sapphire sky created the perfect backdrop, while the snow and ice provided a glittering and sparkling ground cover.  The angle of Mr. Golden's rays provided the perfect balance of shimmer, creating a blanket of diamonds and pearls over the long lost souls.  Thank you, Mother Nature, for picking up  where us mortal beings fall short.

***

I have a question for ya.  

Is it wrong and/or strange to think about food during my run?  I mean, after the beautiful scene in the cemetery, the aesthetics took a major dive.  

Tomorrow, you see, the students have the day off.  The teachers, sadly, do not.  Since the day will be full of meetings and planning and finishing up grades, we're having a little potluck lunch and I spent the better part of my run thinking about what to make and take.

And... Taa- Da... I chose Greek Hummus Dip.

Oh my goodness is it delicious and healthy and full of nutrients, vitamins and protein.

1 container of classic hummus

1 red pepper, chopped finely

1 cucumber, chopped finely

a bunch of Kalamata olives, chopped

a bunch of chopped, fresh dill

a bunch of feta cheese

Directions:  Spread hummus on bottom of pan to create the first layer.  Pile on the rest of the ingredients, saving the feta and dill for last.  Serve with warm pitas or corn chips.

And then, as if I wasn't way over my feta quota for the weekend, I made this lovely pizza.

(Thank you, sweet Kim, for the recipe!)

As you make your shopping list, please add this:  a jar of  Roasted Garlic Onion Jam from Stonewall Kitchen.

Although the name sounds strange and may cause a few wrinkled noses or furrowed brows, don't, my friends, be fooled.  This stuff is amazing.  I mean, it is absolutely, positively amazing.

Take a few spoonfuls and spread it over a pizza crust (or do like me and use a whole wheat flat bread).

Sprinkle a bunch of feta (or blue cheese) over the top and then bake for 10 minutes or so in a 450 degree oven.

Plan on being alone when you make this.  That way, you can eat the entire thing and avoid that whole sharing concept. (wink)