My Instagram feed hangs out right over there to the right of these posts, and if you pay any attention to it then you know what I was up to last Saturday and you understand why this week has me feeling like the poop emoji.
It's been a rough one.
I've spent the last few months in a serious funk about things, and it feels good to rail against injustice on Facebook and gripe to my like-minded friends, but it doesn't actually accomplish anything and in the end I just continue to feel terrible. But you know what feels good? Action. It felt great to donate money to worthy causes that need it and it felt AMAZING to take part in something so huge and positive last weekend. So I'm gonna roll with that. I'm going to try to be about the positive changes I can make and positive actions I can take (I made a rhyme!), to try to make this all suck just a little less.
And it's trivial in comparison, and it's not going to change the world, but you know what? Feeding people (and myself!) counts as positive action, too. And if it looks like this, all the better. Colorful food makes me so happy. It brightens my mood every time I sit down to a plate filled with a rainbow of brightly hued veggies. And if they come all arrayed around a slab of salty feta that's been drizzled in olive oil and honey and sprinkled with za'atar (a flavor combo I'm fond of) and freaking ROASTED in the oven, then all the better, right? I feel better just looking at these photos.
This roasted feta dip situation would be perfect for fun wine time with friends or even a perfect snack for viewing the Super Bowl, and you know the Patriots are going and Lady Gaga is performing so it's definitely worth making yummy, celebratory food for.
Roasted Feta with Za'atar and Assorted Crudites
Adapted from Sara Dickerman
- 8 oz greek feta
- 2 tbs extra virgin olive oil
- 1 tbs honey
- maldon salt
- assorted raw veggies (I used rainbow carrots, easter egg radishes, endive, and celery)
- pita wedges
- Heat oven to 400 degrees. Pat feta dry and place in a parchment lined baking dish. Drizzle with the olive oil and roast for 8-10 minutes, until soft but springy and not melted.
- Remove from the oven and turn on the broiler. Heat the honey in the microwave for about 10 seconds, until thinned out. Brush the feta with the honey, then return to the oven and broil until browned and bubbling on top.
- Sprinkle with za'atar as desired and a little maldon salt (not too much, the feta is already salty). Serve with assorted raw veggies and pita wedges.