Ooh, commenting on my own post to call out more buttery/daffodil yellow spring thing that is bringing joy right now: Mango Lassis. I'm sipping one right now while I write. Let me know if you all want my easy go-to recipe. (I make them 1 x a week for my kids).
Sarah, you always put together the most beautiful food moments! I went through a serious phase once of eating chunks of feta on sourdough topped with walnuts and a drizzle of honey every day. You've inspired me to revisit it!!
Awww! I love both of those! My obsession with daffodils started many years ago. There was a woman in SoCal who planted daffodil bulbs in her yard every year for 30-ish years. It was so beautiful it became popular for people to stop by and walk through her yard, lol. A friend and I went to see it and wow it was a glorious acre or two of every kind of daffodil. When asked, the lady said it all started with a handful of bulbs and she just kept adding as the years went by. She mentioned that Rome wasn’t built in a day and neither was her garden. That has stuck with me a long time!
oh, that's so inspiring! Our neighbors across the street who are a couple in their 70s have hundreds of daffodils in their backyard and they said the same thing. Every year they would plant about 10 to 20 more bulbs and they've lived in this house for 50 years! It's absolutely glorious for one week every spring!
Dear Sarah, I respect and enjoy your work and I appreciate this dish as well as its flavors; it sounds lovely. What I find disappointing is the lack of acknowledgement of the fact that Feta is a Greek cheese. There's no Bulgarian and French feta, they are not even allowed to be called that because Feta is a Greek product with PDO (Protected Designation of Origin) in the European Union. Feta is not just a white cheese, it has a whole history and tradition behind it, from the way it is produced, to the kind of milk used - it is made with a combination of sheep and goat's milk, from animal breeds native to Greece. A primal version of Feta is in Homer's Odyssey, dating back to the 8th century BC, and the name Feta was established in Greece in the 17th century. There are no versions of Feta from other countries. Other countries produce a different product.
Thank you for the education, Magdalini! This was a careless oversight. I know a bit about PDO and DOC from my time living in France and working with Slow Food. I don't always have this space to get into the history and origin of every food in a newsletter letter like this one (which today has a lot of little bits), but I'm happy to know where to send people now for a deep dive on authentic Greek cooking and ingredients.
Both when I lived and traveled in France, and when I traveled in Bulgaria, I had domestic cheeses labeled "feta" that were incredibly delicious, but as you suggest I suppose they weren't technically Feta, but similar style Sheep's milk cheese (for those that are following along but confused about PDC and DOC origins, this is like how Prosecco cannot be called champagne, even though it is a sparkling wine, since Champagne is technically only from the Champagne region in France. A DOC or PDO designation can be used for produce wine and cheese across the European Union).
For the purposes of this article, I'm not going to alter it because American grocers label Feta as either Greek, French or Bulgarian, though most of what Americans can get (and particularly packed) is Greek Feta. I suppose they should be calling it Sheep's Milk Feta-Style Cheese when it's from France or Bulgaria, but I haven't seen it labeled that way yet.
Your newsletters are always so full of inspiration and joy! I love feta, too! and it is one of the only cheeses I can eat when I'm able to find it lactose-free. It is such a treat!
Oh I love that!! It's worth having around, it will keep all week (about 4 days thanks to the vinegar and oil). Bring it to room temp or re-warm leftovers slightly so you can drizzle it over your protein.
For some reason, it's a spring thing for me. I start craving raisins and capers together on everything, with that sour punch! I forgot to mention: it's incredible on melty grilled eggplant!
Ooh, commenting on my own post to call out more buttery/daffodil yellow spring thing that is bringing joy right now: Mango Lassis. I'm sipping one right now while I write. Let me know if you all want my easy go-to recipe. (I make them 1 x a week for my kids).
I would be interested in a mango lassis recipe. Thank you.
You got it, Wendy! Here you go:
My Mango Lassi*
1 large can (28 oz) Alfonso Mango puree
1 can (15 1/2 oz) full fat high quality canned coconut milk
2/3 cup full fat or low fat plain yogurt
2 cups/scoops ice
Blend until frothy. Makes about 4 cups! Serve cold.
* this may or may not be traditional, but this is how I male it. I am always going for ease and deliciousness!
Thank you so much for taking the time to write out your recipe for mango lassis. I appreciate it.
Sarah, you always put together the most beautiful food moments! I went through a serious phase once of eating chunks of feta on sourdough topped with walnuts and a drizzle of honey every day. You've inspired me to revisit it!!
oh, what a good reminder, Polina!! toasted walnuts, would be such a great addition to this Feta! And thank you for your beautiful kind words. 🤍
Yes to everything: agrodolce, feta, and all things yellow! 💛
daffodils are up and we're planting sunflowers this week!
Awww! I love both of those! My obsession with daffodils started many years ago. There was a woman in SoCal who planted daffodil bulbs in her yard every year for 30-ish years. It was so beautiful it became popular for people to stop by and walk through her yard, lol. A friend and I went to see it and wow it was a glorious acre or two of every kind of daffodil. When asked, the lady said it all started with a handful of bulbs and she just kept adding as the years went by. She mentioned that Rome wasn’t built in a day and neither was her garden. That has stuck with me a long time!
oh, that's so inspiring! Our neighbors across the street who are a couple in their 70s have hundreds of daffodils in their backyard and they said the same thing. Every year they would plant about 10 to 20 more bulbs and they've lived in this house for 50 years! It's absolutely glorious for one week every spring!
That’s so cool! 💛
Thank you for all of the ideas to dress up feta.
My pleasure, Denise. Thank you for being here!
Dear Sarah, I respect and enjoy your work and I appreciate this dish as well as its flavors; it sounds lovely. What I find disappointing is the lack of acknowledgement of the fact that Feta is a Greek cheese. There's no Bulgarian and French feta, they are not even allowed to be called that because Feta is a Greek product with PDO (Protected Designation of Origin) in the European Union. Feta is not just a white cheese, it has a whole history and tradition behind it, from the way it is produced, to the kind of milk used - it is made with a combination of sheep and goat's milk, from animal breeds native to Greece. A primal version of Feta is in Homer's Odyssey, dating back to the 8th century BC, and the name Feta was established in Greece in the 17th century. There are no versions of Feta from other countries. Other countries produce a different product.
Thank you for the education, Magdalini! This was a careless oversight. I know a bit about PDO and DOC from my time living in France and working with Slow Food. I don't always have this space to get into the history and origin of every food in a newsletter letter like this one (which today has a lot of little bits), but I'm happy to know where to send people now for a deep dive on authentic Greek cooking and ingredients.
Both when I lived and traveled in France, and when I traveled in Bulgaria, I had domestic cheeses labeled "feta" that were incredibly delicious, but as you suggest I suppose they weren't technically Feta, but similar style Sheep's milk cheese (for those that are following along but confused about PDC and DOC origins, this is like how Prosecco cannot be called champagne, even though it is a sparkling wine, since Champagne is technically only from the Champagne region in France. A DOC or PDO designation can be used for produce wine and cheese across the European Union).
For the purposes of this article, I'm not going to alter it because American grocers label Feta as either Greek, French or Bulgarian, though most of what Americans can get (and particularly packed) is Greek Feta. I suppose they should be calling it Sheep's Milk Feta-Style Cheese when it's from France or Bulgaria, but I haven't seen it labeled that way yet.
Thank you very much, Sarah!
Your newsletters are always so full of inspiration and joy! I love feta, too! and it is one of the only cheeses I can eat when I'm able to find it lactose-free. It is such a treat!
thank you so much, Giulia! It always means so much coming from you. 🤍
Didn’t finish my comment— and how do I store the leftover?
put it in a sealed jar or airtight container and keep in the fridge for four days.
How long does agrodolce last? My husband is away for dinner tonight but I’m thinking I can’t wait until he’s home. Make it tonight and enjoy by myself
Oh I love that!! It's worth having around, it will keep all week (about 4 days thanks to the vinegar and oil). Bring it to room temp or re-warm leftovers slightly so you can drizzle it over your protein.
Love this, Sarah. Such great ideas and I am so ready for spring vegetables. Also, I LOVE agrodolce everything. Trying yours!
Thank you, Colu! I bet this would be amazing on braised fennel, too! I'm having a real fennel moment again.
Oh yes indeed. I am always having a fennel moment, but you probably know that already! 😂
Time to bring yellow back and great reminder about feta, such an easy thing to add to add and so much flavor!
Right!? Bright (cobalt) blue has been my color the last decade but yellow is starting to call me in strongly again!
Why do I always forget about agrodolce?! I’ll be making this version asap!
For some reason, it's a spring thing for me. I start craving raisins and capers together on everything, with that sour punch! I forgot to mention: it's incredible on melty grilled eggplant!