I read a short article by my dear friend Mary Norris in an email from the Department of Salad, (now a paid subscription email for which I am not willing to pay, sorry Emily) But I love Mary Norris we got super close that one time I shook her hand at the Wisconsin Book Festival (something you should check out) when she was in Madison doing a reading. I wish she lived nearby so I could invite her over and eat with her. She is the author of Between you and Me: Confessions of a Comma Queen and Greek to Me. She is, or maybe was, an editor at the New Yorker. I love her writing style, her subject matter and have both read and listened to these books.
Anyway I was reading an old DofS email in which Mary Norris describes a “true Greek Salad” and I just leapt on that bandwagon. OK, I’m all in! I love Greek food. I made the NYT no-knead bread but I put in green and black olives and rosemary, not really something I recall having in Greece but it’s, you know, Milwaukee not Athens, it’ll be fine and anyway it seemed Greek. Then I made moussaka and spanakopita.
I don’t want anyone to imagine that this was not an enormous insane process. It. Was. Hideous. But since I had the Royal Mounted Control Freak poking his nose into everything I was doing it was, you know, really not that stressful.

All that work. I’d do it all over again, right now (if someone else would clean up). It was fabulous.