HUNGRY GERALD

Feta cheese made from sheep’s milk is good stuff. Great, pungent semi-salty taste. Low cal. Zero or modest cholesterol. HG likes it many ways. A chunk splashed with Sicilian or Calabrian olive oil and sprinkled with za’atar. Accompanied by warm pita, sliced tomatoes and warmed pita. In an omelet. Sprinkled over a green salad. Over pasta with sauteed zucchini and onions. Nice companion to middle eastern eggplant dishes like Baba Ganoush HG counsel: Stick with the sheep feta. Much better than the cow or goat product.