It’s Sunday morning, which means what I really want to do is make pancakes. I grew up making the classic ‘Joy of Cooking‘ recipe, which will always be one of my favorites. They’re delicious, fluffy, and have never failed me. Then a few years ago, when I started having all these food issues and suddenly couldn’t eat eggs much anymore, I started looking for egg-free pancakes. I found this recipe from foodhero.org after a prolonged Pinterest binge, and if anything they’re even fluffier than ‘Joy of Cooking’ ones. Both recipes are perfect smothered in butter and drenched (or dipped, if you’re more like me) in maple syrup. And I do mean maple syrup, there is no substitute for the real thing here.

Obviously, I definitely shouldn’t be eating a stack of pancakes every weekend, as enjoyable as that would be. I also can occasionally eat eggs, so for those days when I can’t resist the pancake craving but want to feel a little healthier about it, this recipe is a great go-to. Like any weekday morning, because they’re also super quick to make. And I can top them with all the fresh fruit I want, if I want to feel just a little better about my (far too frequent) gluttony.

These pancakes are gluten free, sugar free, dairy free, low carb, and high protein. I’m not really one to follow any particular diet, although I do need to be better about paying attention to what I eat (I mean, don’t we all?), so it does help me feel less guilty about my occasional pancake indulgences to know that these are a healthier alternative that still taste great and can be topped with whatever I’d like. And now I’m going to end this post on the very short side, so I can go enjoy my sunny Sunday before the next snow storm we’re supposed to get this week!

*Ingredient quality matters! Just like I always use real maple syrup, I never buy imitation vanilla extract but always the real thing. It’s more expensive, and really good vanilla is even more expensive, but it’s so worth it for better flavor. If it’s possible to buy delicious products that also give back, count me in. I really like Madécasse Vanilla Extract, which is a direct trade company started by two former Peace Corps volunteers in Madegascar, who continue to provide help to the small communities they’ve become involved with through this process.

Is everyone else as confused by the weather lately as I am? The last two days, Boston reached about 70. In February. And now today we’re only maybe hitting 40, and there’s light snow-ish-ness. I’m definitely not complaining about the mini heat wave, but it’s weird to have such crazy fluctuations. The grey weather, though, makes me happy to stay inside all day (since it’s my day off today, anyway), not actually get out of sweatpants, and instead slowly cook my way through a few projects for the day. While listening to Otis Redding, because honestly that just makes any day better. I spent the morning reading, made a individual portion dutch baby smothered in fruit, a bit of lemon juice, and some maple syrup for breakfast, and then made Gimme Some Oven’s Homemade Red Enchilada Sauce in preparation for making this stuffed pepper recipe to share with you all. I was totally planning on just buying it, but a: the grocery store was out yesterday when I stopped in for it, and b: this way I could leave out the garlic that I oh so sadly can’t eat anymore (if you do make her recipe, and unlike me actually can eat garlic, please please do add it!). Win-win in the end, I think.

Anyway, this is one of my go to recipes any time of year.  Cozy enough for winter, but still light enough for summer. And somehow, I never posted this last summer, when I was making it allll the time. Especially later in the summer, when our poblano plants went crazy and we had so many amazing, crisp poblano peppers that held up so well to being baked. They stay crunchier than bell peppers, and have such a great delicate flavor to them that goes so well with the filling. They are more difficult to stuff, just because of the shape of them, and harder to top with melt cheese, but if you treat them sort of like enchiladas and just smother the whole pan of peppers, it works out juuust fine!

I don’t know if I’ve ever made exactly the same version of these more than once. The basic ingredients are always more or less the same: ground turkey, black beans, corn, either jalapeño or chopped green chiles (Hatch, from the can, because they’re tasty and so easy and I’m lazy), sometimes either chopped tomatillos or tomatoes, spices, and a bit of liquid of some sort. I love them with enchilada sauce, but they’re also great with just lime juice and maybe a bit of chicken stock. I always use chili powder, lots of cumin, oregano, maybe a bit of dried coriander, and salt and pepper. Obviously more or less of the spices, depending on whether or not I’m using enchilada sauce as well. But I taste a million times, to make sure I’m satisfied. Isn’t that the key anyway, and honestly one of the best parts of being the one cooking? Sometimes I seriously wonder how anything actually makes it to plates, considering how many times I ‘check’ on it. Trust me, this filling alone is so tasty you won’t want to wait for the bell peppers to cook!

Don’t you love when something just works? You try something new with no real expectations, and you end up with something fantastic? That’s what these chocolate oat banana muffins were for me. I needed to use up the leftover bananas and wanted to do something a little different than my usual go-to of Joy of Cooking’s banana bread. I wanted to use oats because it feels more like a healthy breakfast treat. It may not be true, but I can pretend, right? I also wanted to make them chocolate, since I’ve been seeing chocolate banana bread everywhere and just had to make some myself. But not chocolate chip chocolate, I mean good cocoa powder chocolate. Unsweetened, dark, delicious.

As always, I found a recipe to use as a starting point. In this case, it was a chocolate oat banana bread from Jenna at A Savory Feast (the link to her recipe is here). So simple (which by now you should know is right up my alley), and looked so tasty. I added some almond meal because I wanted the extra flavor, used brown sugar because it added depth and a molasses quality, and some lemon zest and cardamom because they’re some of my favorites, and a: banana bread requires lemon and b: chocolate and oats both are made better with a hint of cardamom. They’re even quick enough that I can (technically) make them in the morning before work. Seriously, like 10 minutes of work, then into the oven for 20-25 minutes, and that’s it.

I’ve made these twice now, because the first batch was ridiculously good but I wanted to see if I could make a healthier version. The first round, my coworkers (AKA my usual taste testers) thought they were delicious, super light, and somehow felt simultaneously rich and healthy. Round two: also delicious, less sweet, and even more like a good breakfast choice. Kind of like Sunday brunch vs. week day morning. I honestly can’t say which I prefer, because both are so good, which means both versions are below. And bonus (for some people): they just happen to be gluten free (and the richer version is dairy free, too).

I said in an earlier post that I might be really bad at consistency. Clearly, I’ve been true to my word. I’m often most consistent at BEING inconsistent. Sorry!

It’s been two months since I last posted anything, and I apologize for that. I could give all sorts of excuses about being overwhelmed with work (it was the holidays, my day job is in retail, it gets stressful/exhausting for a couple months there), feeling like I didn’t have enough time, etc. Mostly, to be honest, while I really did feel drained and like I didn’t have time, the biggest thing is that I wasn’t feeling at all inspired. It’s the holidays, and this is a food blog. It really should have been a big time for me to be even more productive, but I really just didn’t feel like I had it in me for the last couple months. I can only promise that I will try to be better about that in the future!

On that note, how is January half over already?! Boston has had some crazy weather these last couple weeks, just like most of the rest of the country. I don’t know about anyone else, but a 90 degree swing between hot and cold is a little disorienting. The upside, as much as I do love the look of an actually white winter, is that the sidewalks are far easier to negotiate without the snowbanks. It’s mostly been cold, or at least cold enough, that I still crave those delicious and cozy winter foods like beef stew, a hearty curry, or a creamy pasta.

To be fair, I want pasta all the time. Well, carbs in general. Pasta, potatoes (I’m mostly Irish, how could I not love potatoes), and bread. Alllll the bread. If I could live on fresh bread and still feel good, I absolutely would. It’s my biggest guilty pleasure (remember the episode of Friends where Monica wants to live in a house of cheese? I’d want a house of bread. Except I’d just eat the whole house, and then I’d be homeless, so it would need to be a magically self-rebuilding house.) Add some cheese (and/or butter), and I’m a very happy girl. The only thing I’d be missing is lemon. So this pasta, which is pretty much a go-to for me, satisfies the carb cravings, and the cheese cravings, can be as lemony as I want, and is seriously adaptable. I love to add peas, sautéed mushrooms, and handfuls of fresh arugula, but it would be fab with really any veggies you might want. Tomatoes would be delicious, and make the whole dish feel lighter and brighter. Change the herbs and add other cheeses (or change the parmesan for another hard but melty one) to better fit your veggies and tastes, or to make it more complex. If you know me (or really my food) at all, you know I love simple but delicious, and this definitely fits the bill. One of the best parts of this dish: it’s cheap, oh so satisfying, and most of the ingredients are always in my pantry or fridge anyway.

I had honestly never thought to use egg as a binder to make creamy pasta until I found Alex Delany’s ‘Sad Boy Pasta’. Now, like I said, this is my go-to. I also freely admit that I sometimes mess up, and don’t leave the pasta wet enough/add the egg too quickly without stirring or having something else in the pot, and I end up with something sort of maybe kind of like slightly scrambled eggs stirred into the pasta and cheese. It’s still delicious, it just looks funky.

One thing I’ve realized making this (many many times) is that while you don’t want to drain the pasta to the point where it’s more or less dry, you also don’t want to leave water in the pot. The sauce won’t be creamy so much as watery if you do. The butter is also optional, but I find that it helps with the creaminess. Honestly, there’s nothing not to love about this dish. You can change it to be exactly what you want, and it will pretty much always be there for you. What could be better?

Does anyone else feel like the last couple months have just flown by?? I can’t believe it’s already Thanksgiving, I swear I meant to post a new recipe well before now! Somehow the last 6 weeks or so have just gone by in the blink of an eye, and October seems to have gone by without a trace. I think I have three posts somewhat started, all of which will eventually show up. Hopefully sooner than later, too. And I promise they’ll be delicious: carrot ginger soup, cauliflower chickpea curry, and mustard rosemary chicken. For now, though, I’ll start with this one: homemade pizza, with my (really my dad’s) cheat to have it rise quickly.

Quick side note about the title of this one…I fall asleep on the couch while we’re watching tv all the time. When the bf and I started dating, I would often wake up mid sentence (or full on conversation), so I was convinced I was awake for the whole thing but only actually became aware of it halfway through. He was always so confused, and used to get so frustrated with me because he didn’t realize I was asleep. And then he found out I actually talk in my sleep sometimes. I sat up in the middle of the night, and said ‘pizza, pizza, I’m hungry!’ before tossing myself back down and sleeping quietly again. So now, it’s one of those inside jokes that we say to each other regularly, and it makes us giggle every time.

Anyway. Back to the food. This is the pizza I grew up eating. It’s Gemelli Pizza Margherita from Maggie Glezer’s ‘Artisan Baking Across America‘. Almost every week, we got to enjoy this fabulously crusty dough, with deliciously puffy crusts, topped with all kinds of goodness. This is not your thin crust, crunchy style pizza. I love that too, don’t get me wrong, but when I make it from scratch, this is what I want. As I got older, I became the pizza girl, and it was often my task to make the dough for dinner.

When I can, I actually follow the recipe, which calls for 6 hours of rest time. That said, I’m lazy and don’t plan ahead all that well, which means I usually don’t end up with the option of waiting 6 hours for dough to rise if I want to eat dinner at a rational hour. So instead, this is my hack, as learned from dad. And I promise you it’s delicious!

The original is delicious, and I’ll note the differences below. But to be honest, why am I going to take 6 hours to make something that I can have delicious in 2? And yes, it’s lazy and impatient of me, but really it’s mostly that I’m rarely on top of things enough to have planned ahead. Or I’m trying to make dinner after getting home for the day, and at that point 6 hours is far too long to wait!

Now in terms of toppings, everyone has their own preferences. My dad always made a super tasty tomato sauce full of garlic, spices, etc. My version, though, is very simple. I like to use crushed tomatoes (a canned version works just fine!), and then top that  with herbs, salt, and pepper before adding the cheese and other toppings.

*The original recipe calls for only 1/4t of yeast, and 5-6 hours of rise. If it’s a weekend and I think of it in time, I will make it that way, but like I said, I’m not usually that on top of things to make dough that far in advance!

Someone tried to break into our apartment two nights ago. To be honest, I don’t know how they’d actually have gotten through the window they were trying to open, considering it was only cracked and there’s a stove, island, and tons of stuff on the window sill all in the way, but it’s still scary. Thank god the bf is a night owl, and he was still awake. He was watching tv with headphones on, heard a noise, and when he went to check it out there was a guy standing right at our kitchen window trying to open the screen. If he hadn’t been awake, or hadn’t been home, I would have woken up with a stranger in the apartment. When the bf asked he was doing, the guy told him he was just ‘hanging out’ and proceeded to get defensive and start swearing at the bf when he told him to go away. I’m sorry, but you don’t have any right to get pissed off when you’re told NOT TO BREAK IN TO MY HOUSE! So we had the cops come by at 2am, they took a statement because from 2 feet away the bf clearly had a pretty good look at the guy, and now they’re going to be doing some extra patrolling behind our building for the next few nights.

I don’t think he’s going to be back any time soon, but I hate that now I don’t feel safe having the windows open even while I’m home. At least not at the moment. I always sleep with them open, but won’t be doing that for a while. This is when I really wish we had a pet. I just might ask our friend in the building if I can borrow theirs! This is the first time this has happened in the 8 or so years the bf has lived in this apartment, so in general it’s a very safe place, and I’m angry that someone had to go ruin that sense of security for me. According to the cops, there’s a rise in this every year around now, because it’s when all the students come back and new people move into the area. This guy wasn’t a student, but being in a college town with typical leases starting September 1, it’s a lot of new people moving in all at roughly the same time. Plus, I wouldn’t be surprised if the new people (some of whom may not be used to being in the city or who forget that we’re actually still in the city even as far from downtown as we are) combined with it being end of summer/early fall meaning lots of open windows is just too inviting a combination fore some people. Still. Screw you for making me nervous in my own home.

Anyway. Being a bit freaked out led me to be wanting comforting things. Like food. Who doesn’t want comfort food? Plus it’s fall. Even if it’s been sunny and high 80s (or higher) with 95% humidity in New England at the end of September, it’s still now fall. I may not be a pumpkin spice girl, but I still crave fall flavors once the seasons change and it (in theory) starts getting cooler. I have yogurt with granola almost every morning, and my go-to is Bola granola. It’s delicious, light, and doesn’t have much extra stuff to it. It’s just straightforward real ingredients, plus it’s made in the Berkshires in western Mass, and how can I not love a local, woman run company that makes me yummy things to eat? But that being said, I’ve been waiting for the cooler weather to make this granola recipe inspired by my aunt. She came for Christmas a few years ago, and being as food oriented as all of us Millers are, she brought us each a fabulous chocolate ganache sauce and homemade granola. It was the best chocolate sauce I’ve ever had, and I still drool about the granola when I think about it. So, even though it’s been so hot and humid recently that our sheets literally feel like they never made it into the dryer before being put on the bed, I made a batch of it yesterday to satisfy all my fall comfort cravings. It may not be magical enough to immediately restore my sense of security, but I will gladly eat through the whole batch to test it’s potential power.

My aunt’s recipe is more of an outline, with suggestions of a couple measurements and that’s it. She makes it enough that she can eyeball the proportions, so when we coaxed the recipe out of her bit was just a rough idea. It’s how I cook too, as taught by my dad. It takes me longer to make any of the recipes I post because I’m actually measuring as I go just to  make sure I have numbers to write down! Take that to mean that while I’m going to list measurements, feel free to adjust or change as you want. This is just the way that I like it, and it’s pretty damn delicious, but I will admit it’s not the only way.

My boyfriend and his friends have had a fantasy football league going for at least 10 years now, in some form or another. It’s always the Saturday after the first Thursday game, and the weekend is essentially sacred. I mean seriously, try to even remotely ask any of them to do something else that weekend and they will laugh in your face for asking such a ridiculous question. Not being a football fan, I don’t really get it, but it’s also the only time of year they see a few of the guys. The last few years, we’ve gone as a group up to Rockport or Gloucester, rented a house for the weekend, and enjoyed getting the time out of Boston.The draft itself is just Saturday, but since they don’t give time limits to picks, it can take all day. Literally, last year it took  over 12 hours. I think they ended around 3 am, I went to bed way before that. As we’ve all gotten a bit older, and there’s now a 2.5 year old in the mix for one of them, the girls have more or less dropped out, and this year we’ve even been banned. The guys are going to Vermont for the weekend, and none of them can even remotely wait for a boys weekend. It’s going to be a mess, with a ton of meat, and I’m more than happy to leave them to it!

The point of all that is to say that when the bf got home Wednesday night (which was my day off), he took over the kitchen to make Korean short ribs and Thai honey-lime wings to take to their draft weekend, which started Thursday. Since I can’t exactly make dinner while he’s cooking (our kitchen is super tiny), I decided to make one of my favorite cold summer dishes from growing up: peanut sesame noodles. Dad used to make it all the time, and while I’ve helped with it at home, I’ve never actually made it on my own before today.

I didn’t completely follow Dad’s recipe, mostly because I didn’t feel like cooking chicken today and the precooked ones at Whole Foods are pretty delicious already. It’s grey and wet outside, I’m happy to feed into my laziness this afternoon. Obviously this is great when you cook the chicken yourself, too, but today I’m all about enjoying my lazy side. I also used togarashi and black pepper, which work very well, but I was also being lazy again, because really I just didn’t feel like buying white pepper or chili oil. My spice shelf is running out of space, and I already had the other two on hand. My general philosophy on food, though, is that there’s almost no recipe that can’t handle substitutions. To quote one of my dad’s favorite lines, “they’re more like guidelines, anyway”.

This won’t be a long post, I’m just too excited by how adorable these are! I keep coming across homemade gummy bears online, and finally decided to try them myself. When I told the bf I wanted to try them, he said there must be fun alternatives to bears in terms of molds, and I found the cutest dinosaur shaped one on Amazon (you can find it here). And it comes with a dropper to make it easier to fill in all the little dinos.

One recipe I found said to slowly sprinkle the gelatin powder into the heated liquid a bit at a time to ensure it blends in smoothly. Most others said to mix the powder with liquid first, and then add that mixture to the heated part. I did sort of a combination, but honestly I mostly did the latter, because I felt too lazy and excited to take the time to do the former. Of course, considering I didn’t initially add enough liquid, I actually made more work for myself because it made this thick mass that was like drying rubber cement, that I could barely get out from inside the whisk. I basically had to cut it out and slowly add more liquid to it until I could smooth out most of the lumps. I would suggest NOT making the same obvious mistake, and next time I won’t either! This flavor of these can of course be easily adapted, just change the type of liquid to whatever flavors you might want to try.

I might (just maybe) be making a second batch tonight, this time coffee flavored, with a bit of vanilla. Mmmm mmm!

One thing I know very well about myself…I’m usually very lazy, and have trouble finishing things. I swear, most of my knitting projects (because I knit too, as well as sew) sit unfinished and still on the needles for years before they might just maybe get finished. Honestly, it’s something I get ridiculously frustrated with myself over, and while I wish I could change….surprise surprise, I’m too lazy to make the effort most of the time! And on that note, I’m going to just put out a blanket apology right now for the occasional long gaps between posts. I can pretty much promise they’ll happen every once in a while, but I can also promise that I will try to make to make sure they don’t happen too often.

This recipe was a bit of an experiment, and one done with high hopes of it turning out delicious. Thankfully I was so so right….it’s fantastic. I was inspired by two recipes: ‘Cardamom Poached Apricots’ from The Broken Bread, and ‘Fresh Peach Sorbet’ from Making Thyme for Health. I hadn’t thought about making any sort for frozen treat like this without having an ice cream maker, so when I stumbled on Sarah’s recipe at for a no-churn version using almond coconut milk, I thought it a great time to test it out. My boss at work had given me a bunch of fresh peaches that she’d picked with her kids, so it was really the perfect summer treat to use them up. I recently made Kristan’s poached apricots, which were amazing, so the idea of adding cardamom to the peaches seemed like it would be a great flavor combination: a bit of sweet, a bit of spice, and add a bit of lemon zest to brighten everything brilliantly.

About a week ago, I decided to make a sage simple syrup, because I have a very rapidly growing sage plant in my garden and I don’t want to let it go to waste! It’s such an easy thing to make, and somehow something I’d never done before. Of course, I made an extra large batch and now have a mason jar full in my freezer, as well as they one in the fridge. When I decided to make the peach sorbet, and realized I wanted to use cardamom in it, I figured what better than to also make a cardamom simple syrup? A wonderfully delicate flavor in an uncomplicated recipe, what could be better?

I love recipes that use minimal ingredients for incredible flavor, and this sorbet is one of those: fresh peaches (frozen first, preferably done day of, but store bought would work in a pinch), coconut milk, lemon zest, and the cardamom syrup. The syrup can be made even a few days ahead of time, but if you decide to make it the same day as the sorbet, be sure you give yourself at least an hour and half so that the cardamom can steep long enough in the sugar water and then cool to room temperature. While you might be able to make this using ground cardamom, it most likely won’t strain well and you’ll have the grains in the syrup. Definitely use pods instead (the ones I use are from Swad), and crush them with the side of a knife like you would garlic. You only need a few tablespoons for the sorbet, but I can promise that the syrup is so wonderful that you’ll be more than glad to have the rest of it ready in your fridge. It’s fantastic in coffee, by the way, especially iced coffee.

I started this whole thing saying that I was going to share family recipes, and so far the only one I’ve posted was the very first entry. Time to change that with this lemon olive pasta. This has always been one of my favorite dinners, and it’s so good as leftovers too. Of course, that means not overeating and finishing off everything I’ve made for dinner, and I’m not so good at that when dinner is something this delicious. I’m working on it. I just kind of like food. Just a little bit.

Moving on from my gluttony. I love garlic. Until a couple years ago, almost everything I cooked had at least some garlic and onion to it. Sadly, a few month before I turned 28, my body decided it to say ‘haha, you’re almost 30!’ and won’t let me eat (or even drink) lots of the things I always loved. Like asparagus, and eggs, and beer, and most red wine. And especially garlic and onions. My body really doesn’t like garlic and onions anymore. At this point it’s been a few years, I’m now so used to it that my tongue is starting to revolt against them too, and my poor boyfriend whose body was just starting to think that just maybe garlic and onions were okay has now gone back to not being able to eat them at all either. Basically, eating in our house is a constant struggle to find the line between who can eat what without feeling awful, and how much of those things we are willing to suffer for anyway in the name of deliciousness. I have found, though, that I can handle small amounts of chives and the green parts of scallions, so I can still enjoy some of the flavor without feeling horrible afterwards.

The upside of this is I can eat the chives he really wanted to grow in our garden. Yay! And have I mentioned our garden? Because I’m loving having it! Living in an apartment building in the city, garden space isn’t exactly easy to find. Luckily for us, there’s a community garden about a 3 minute walk from our building, and we got a space for this year. It’s one of my favorite investments, worth every penny we put into it, and we are both loving having something to do that’s outside, productive, and doesn’t involve us spending our days off spending a ton of money because we can’t think of anything better to do than go for long walks around the city and inevitably stop at 1-2 different places for food and a quick drink. Don’t get me wrong, I actually love walking around Boston and stopping into whatever restaurant we happen to be near or feel like getting to, but it doesn’t really help me save money. Getting to actually eat the things that we’re growing, too, makes them just that much better, and it’s so satisfying to know that we grew them ourselves, and that there were no harsh chemicals or anything involved (it’s an organic only garden).

This is the first time either of us has really had a garden before so we’re learning as we go, but I have to say I’m pretty impressed with us for being novices. If only we can figure out how to actually stop the squirrels and chipmunks from getting to all our cucumbers and tomatoes! They also seem to love our cilantro. Not the parsley, for some reason, or the basil. Really just the cilantro. Sadly, though, all the cucumbers that were there just a few days ago have now been devoured by the tricky little guys, and without building some sort of net roof I think that’s just the way it’s going to be. Luckily, they really aren’t getting to the parsley, basil, sage, rosemary and chives, so we get to enjoy them ourselves. It makes me so happy 🙂

This pasta, when we made it growing up, always used a clove or two (or three) of garlic, so please please please add it if you like it! It was incredible with the chives instead, but that was initially done because I needed a substitute. Plus, why would I not add fresh herbs that I picked just a few minutes before I made dinner? That would just be silly. I said in my initial post that part of the inspiration for the name ‘Lemon & Biscuits’ was my lifelong love of everything lemon, and this dish is definitely case and point. You can always adjust the lemon to suit your preferences, adding more or less juice and zest, tasting a bit as you go. I could have easily added even more lemon and still been super happy, but this had such a good balance of flavors that I didn’t want to push it. I also could have cooked more pasta and had just a bit less of the lemon and olive sauce coating everything, but that ‘s another thing that can be trial and error when you make it yourself. For me, this was the perfect amount of sauce for about 4 servings.

You can make the lemon and olive sauce a bit before you’re actually ready to make dinner. Honestly it’s better if you do, the flavors meld together if you give them an hour or two to soak each other up. If you don’t have time for that, though, it will still be super tasty. A bit of fresh parsley and cheese on top makes it perfect. The boyfriend went with parmesan, but I had picked up a sheep’s milk feta at Whole Foods and oh my god. It was nutty, buttery, creamy, soft but still firm enough, and just amazing. Not as salty as I tend to think of when I think of feta. Pretty sure I won’t be buying any other kind for quite a while, unless I’m adding it to watermelon or something where the saltiness of a classic cow’s milk feta would be a better contrast. In this case, the sheep’s milk version was the perfect pairing with the lemon and olives.