greek bread salad

I go to Bible study on Thursdays.

Well, not last Thursday.

Or today, for that matter, but generally speaking I do go to Bible study on most Thursdays.


(These photos have absolutely nothing to do with this post. In the editing process, I realized I ended up rambling quite a bit, and large chunks of rambling text without pictures to distract you from the rambling nature of the text makes me uncomfortable. Hence, we now have distractionary pretty pictures from my archives for your viewing pleasure.)

I've been to a lot of Bible studies in my day, but this one is far and away my favorite. Ever.

Why is it my favorite you ask? Three reasons.

A Bible Study Trifecta, of sorts.


First off, there is the study itself. It's been a great one. Really, really good.

Part two is...the people.

As I said, the study itself is wonderful, but the interaction between the participants and what I've learned from each of them is truly the highlight of the study for me.


What started out many months ago as a very diverse group of ladies, some of whom were perfect strangers, has ended up as one of the closest knit groups I have ever been a part of. Each and every lady there now permanently owns a pretty large chunk of my heart.

I love these ladies.

Part two of the trifecta actually has its own two parts.
A. The aforementioned lovely ladies.
B. One of my very favorite short and smushy people on the planet, Baby Tyler.


Baby Tyler is not a little baby anymore, he's a Big Baby. Immediately after his very first photo shoot last summer, I invited myself to become his honorary Auntie Teresa. I didn't really even ask his mom or grandma if that was okay with them, I just used the assumed sale approach and so far it seems to be working.

If it's not working, mom and grandma are too nice to tell me so.

I've been a shameless baby hog during every single study, and as such I got to enjoy one of my very favorite pastimes ever.....giving a sleepy baby his pre-nap bottle.

Baby Tyler and his mama Jess aren't going to be able to come on Thursdays anymore, and they will be missed in a very big way. It just won't be the same without them. My lap will be empty, the seat next to me on the couch will be empty, and no one will be trying to rip my Bible study book to shreds.

At least I don't think anyone else will try to shred my book. A couple of these ladies do look like they've got a little wild side hiding under the surface, so I guess we'll just have to wait and see.

In an attempt to fill the hole left by Tyler and Jessica's absence, I will now move on to the third Bible Study Trifecta factor.

The food.

Oh, the food.

When we started meeting way back when, I'm pretty sure the food was supposed to be on the snacky side. But, very quickly it evolved into full on lunch, and not just typical lunch....fabulous lunch.

The last time we met up, it was my friend Delia's (Tyler's grandma) turn to wow us with her culinary skills. She did not disappoint. Among other delicious things, Delia made a Greek pita bread salad, and I found myself going back for seconds, thirds and fourths.

Delia shared the recipe, so I made a batch the next week and proceeded to eat the entire thing in two days.

I made another batch yesterday, and this time I had the good sense to take some pictures before it vaporized before my very eyes.

This is one of the few recipes without cream cheese that I've deemed worthy to share on this blog. It is delicious, and when you go to the store to buy the ingredients, make sure you buy enough to make more than one batch because I guarantee you'll be making this more than once.


Greek Bread Salad

1/4 cup chopped jarred pepperoncini, plus 1-1/2 tablespoons pepperoncini brine
1-1/2 tablespoons red wine vinegar
1 teaspoon dried oregano - I didn't have any oregano
1/2 tsp Dijon mustard
6 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved - I used Campari tomatoes from Costco
1 (16-ounce) can chickpeas, drained and rinsed
cucumber, peeled and sliced. I didn't peel mine. Lazy.
1 cup crumbled feta cheese
3/4 cup sliced kalamata olives - I think Delia used black olives and it was equally delicious
1/2 small red onion, halved and sliced thin - I left this out

2 (10-inch) pita breads, (not pockets), torn into 1-inch pieces
1 garlic clove, minced - I left this out
1/3 cup chopped fresh parsley - I left this out, too
Salt and pepper

Heat oven to 400 degrees. Combine pepperoncini brine, vinegar, 1/2 teaspoon oregano, and mustard in medium bowl. Slowly whisk 5 tablespoons oil into vinegar mixture. Add tomatoes, chickpeas, cucumber, feta, olives, onion, and pepperoncini and toss to combine. Let sit 30 minutes.

Meanwhile, toss pita, remaining oil, garlic, and remaining oregano in medium bowl.
Bake pita on rimmed baking sheet until golden brown, about 10 minutes, stirring halfway through baking.
*The second time around I baked my pita at 350 and stirred them every four minutes. They got away from me the first time:(
I also cut up all six pitas in the package and just tossed them in olive oil and sprinkled them with Kosher salt. Why toast two pitas at a time when you know you're going to make the salad at least fourteen more times.

Stir toasted pita and parsley into salad. Let stand 5 minutes. Season with salt and pepper.

Since I wasn't serving the entire salad at once, I added the feta and pita to the veggie mixture each time I made a bowl for myself. Soggy pita is not happy pita.

I have no doubt I will eat this salad on a very regular basis until I make myself sick and never want to see it again.

Greek Bread Salad....an entire batch every two days will do ya good.

with friends like these

Preparing for the photography workshops I hosted this summer was a big job. A job that I could not have done on my own. Not only did my family pitch in and work harder than ever both before and during the workshops, I also had a group of friends that pitched in to help make the job much easier and fun.

Friends that found me oodles of models, friends whose children were the models and friends who spruced up my garden prettier than it's ever been or ever will be again.

I wanted to thank them in some special way for all the help they gave, and last week we were able to get together for a little thank you lunch by the pond. It was a beautiful, warm day and we ate and visited and ate some more. A perfect day in my book.


It's always such a let down when a party is over and I wasn't quite ready to put everything away, so I raided my kitchen of linens and place settings and played with my food for a while after everyone left. That explains to the party guests why some of the above pictures really don't look anything like the lunch they attended!

We had a trio of chick-food salads, summer pie, fresh blueberries and chocolate mousse for dessert.

So, to follow the old saying...life is short, give the dessert recipe first.


This is my sister's recipe and it's relatively easy and ridiculously delicious.

Chocolate Mousse

4 oz. milk chocolate
4 oz. semi-sweet chocolate (chocolate chips)
1/4 cup strong coffee
3/4 stick butter
3 eggs, separated
1/4 cup sugar
1 cup whipping cream, whipped

Melt chocolates with coffee in the microwave. Stir till smooth and then stir in butter and egg yolks. Cool slightly.
Beat egg whites, and when soft peaks form, sprinkle sugar and continue to beat until stiff peaks form. Fold into chocolate mixture. Fold in whipped cream and spoon into individual dishes. Chill several hours.

Even though I know the entire world has this broccoli salad recipe, I will share it anyway. It's one of my very favorites ever.


Broccoli Salad

Five cups broccoli, cut into small pieces - I probably used six cups
1 cup raisins or dried cranberries
2/3 cup diced sweet white or red onion
10 strips of crumbled bacon
1 cup sunflower seeds - I use dry roasted
Dressing:
3 tablespoons sugar
2/3 cup mayonnaise
1 1/2 tablespoons red wine vinegar

It's a keeper.

Next up, Pea Salad. I don't usually see this one on the circuit, so maybe it will be new to some of you.


Pea Salad

1 32 oz. pkg frozen petite peas, thawed
1 cup diced celery
1/2 cup diced onion
1/2 cup sunflower seeds
Crumbled bacon - I don't have an amount listed, but seriously, could you have too much bacon?
Shredded cheddar cheese - see bacon above
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream

Yes, bacon and mayo played a prominent role in this luncheon.

And last but not least, Rice Artichoke Salad.

I found it impossible to snap an appetizing photo of this salad, so don't let the picture scare you away. It's very different and another of my favorites.



Rice Artichoke Salad

1 package chicken Rice-a-Roni, prepared and cooled. I use a tiny bit less water than called for on the box.
1 jar marinated artichoke hearts, drained and chopped, with liquid reserved
1/2 cup diced green pepper
2 green onions, sliced
The following have no amounts....sorry. I just add whatever looks good!
sliced green olives
celery
toasted slivered almonds - a must in my book
Dressing:
1 cup mayonnaise
1/4 teaspoon curry powder
artichoke liquid
I feel this is too much dressing, so add it slowly to your taste.

I love the background flavor of curry, the bite of the green olives and the crunch of the almonds.

Good stuff, my friends, good stuff.

So, there you have it - all the makings for a summer lunch. Just add a group of your best girls, and you're good to go.

And, if you have a favorite lady lunch food of your own, I'd love to hear about it.