Wednesday, March 29, 2006


thanks to this recipe and our nascent plans for a trip to andalucia, i have a new object of cooking desire - a tagine. no WAY do i need one of these, nor do we have room for one. but so gorgeous.

so, speaking of yum: say you have a thousand-gram block of feta, plus two avocados, a bagful of parsley and a bunch of roma tomatoes your mom gave you because she was going to arizona for five days and they wouldn't let her bring alien produce into the state, and you're in charge of the appetizer at your next potluck. the obvious next step is to make avocado feta salsa, as adapted from

in a bowl, gently stir together 3-4 chopped plum tomatoes, 2 peeled, pitted and chopped avocados, 1/4-1/2 c. finely chopped red onion, and 2 cloves minced garlic.

mix in 2 tbsp. snipped fresh parsley and 1 tbsp. dried oregano.

gently stir in 1-2 tbsp. red wine vinegar.

stir in 4 oz. crumbled feta. add sea salt and fresh cracked pepper to taste.

cover, and chill for 2 to 6 hours.

serve with pita, sliced and baked at 350 degrees until toasty.

as a relation of mine once wrote, "wala!"

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