As my cyber friend and fellow (is there a female version of fellow?) Canadian blogger commented yesterday-“You had me at feta”.  I am feta crazy and was so impressed when I went to a cocktail party of a dear friend of mine who now resides in BC:  Her munchie table was laden with huge white bowls of single items-snaps peas in one, succulent olives in another and the piece de resistence, an enormous platter of columns of feta.  Please check out the amazing blog from yesterday’s commenter.  She is listed on my blog role as “More than Burnt Toast” but if you go there, please come back and visit me again every so often…..

Yesterday I came upon this recipe that I have not yet had a chance to make but has me salivating so I am sharing with you in case you do not have all of your long weekend groceries purchased.

In a large bowl mix 1.25 lb. of lean ground turkey thighs with 1/4 c bread crumbs, 1/2 c of kalamata olives, pitted & chopped, 1 t lemon zest, 1 T lemon juice, 1 egg, s&p.  Shape the meat mixture into 4 equal balls.  Insert your thumb into the centre of each meatball to create a pocket.  Put 2 oz. of feta in the centre of each and close meat around cheese.  Flatten balls into 4 patties.  Grill 5-7  mins. each side over medium heat, or until internal temp reaches 175 degrees F.  Serve with Greek pita, tzatziki sauce, tomatoes and cucumbers.  Used by permission: Granny’s Poultry

Kath’s quote: Darcy: I realize that when I met you at the turkey curry buffet, I was unforgiveably rude, and wearing a reindeer jumper.”  -Bridget Jones Diary

My Mom is in her late eighties.  She is a breast and lung cancer survivor.  She has outlived every member of her immediate family and my Daddy by thirteen years.  She loved to cook for her family and still loves to watch the Food Network even though her meals now revolve around poached eggs and ordering in. 

More than anything my Mom loves to eat but she loves to eat and tell stories and listen to stories at the same time.  It is because of this that we three sisters have honoured her with an elaborate dinner party to celebrate her birthday over the last number of years. Here are some courses from her dinner in 2009: 

 Her actual birthday is in January but because it is often difficult for her friends to get together in the middle of winter, we usually wait until spring. 

This year many of her friends are too infirm to attend so we are changing things up a bit.  We are having her best friend from across the street and a couple who once lived two doors down.  In addition to my brothers, their wives and the two husbands of the three sisters.  We’re serving a selection of small plates -stay tuned for what the three sisters are cooking up.

Kath’s Quote: I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people’s tales and old jokes sound fresh  and crisp and enchanting.”-Mark Twain

I have posted about my friend Laura before.  She is a very adventurous cook and whenever there is a special event to host, she uses it as an opportunity to try new dishes.  She put together an amazing Easter dinner and sent me all of her recipes but I have been so busy since then, I have not had a chance to look at them until just now.  Check out this amazing salad recipe:

Pea Salad with Radishes and Feta Cheese
2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh dill

4 cups fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
3 cups fresh pea tendrils, coarsely chopped, or pea sprouts* (optional)

*Available at natural foods stores and Asian markets.

Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.

Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.

Kath’s quote: “I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.”-Madame Benoit

Some people predict that they are going to have a good day but how their hair looks in the morning.  I know that I am going to have a good day when I have both a lunch appointment and a supper date.  Don’t get me wrong-I love to cook, but what I like the most is to eat!

This week, I met a new friend at The Dandelion Eatery.  I feel healthy just walking into this place!  As I waited for my friend I saw lunches being delivered to the next table and decided “I want what he’s having” which turned out to be their Baked Ravioli.  I added meat ragu to the dish and was pleased with my choice.  The “meat” tasted like ground turkey or chicken and it was both light and packed with flavour.  My friend had a chicken wrap which she seemed pleased with.

 That evening I returned to the same corner and met a gang of female friends at Confusion Corner Bar and Grill.  Once everybody departed for other obligations, I sat with a wonderful glass of Shiraz (Red Knot) and got caught up with an equally wonderful old friend.  When I realised that the time was past to share supper at home with my husband, I ordered their Chicken Pesto Pizza –one of my favourite versions because it includes artichokes.   We each had a couple of pieces, I took the leftovers home and my husband and I shared it for lunch.  Two nutritious and scrumptious meals for two people is sure great value at $16.50

Kath’s quote: “Laughter is brightest where food is best.”-Irish Proverb

Sister # 3: “While the traditional regional cuisine on Isla Mujeres is amazing, there is also a huge variety of fare available because people from around the world have discovered this little Island and now call it home.

March 2010

Olivia’s Israeli owner/operators offer a nice variety of good Mediterranean food including moussaka and kebab.” 

Added by Kathryne: We were so excited to try Olivia’s in March 2008, that we accepted a table right in front of the restaurant’s open kitchen.  The result was that we were engulfed by the smoke from the open fire.  This did not dampen our appreciation of their well made mojitos or carefully prepared food.  We tried their spanakopita, moussaka and Moroccan fish on couscous.

Moroccan Fish

In February 2009 we were fortunate to make a reservation for the best table in the house.  There is a beautiful, large square table at the rear of the restaurant which is under a thatched canopy where enjoyed another  lovely dinner .

Sisters 1-3 Under the Palapa

On my next visit, I intend to try their Shawarma.  This was one of my favourite meals when I travelled to Israel a decade ago.  I still recall the glistening juices as the meat portion was shaved off of the rotating spit.  We had stopped at a roadside diner outside of Jerusalem.  Their version was served with crunchy veggies and a variety of sauces-the memory of the taste is still very vivid.

Kath’s Quote: “Don’t take a butcher’s advice on how to cook meat.   If he knew, he’d be a chef.” -Andy Rooney