http://www.recfoodcooking.com/

Vote now!

Thanks go to Andy for sending in this survey
--
Cheers
Chatty Cathy

Chatty Cathy > wrote in message
...
> http://www.recfoodcooking.com/
>
> Vote now!
>
> Thanks go to Andy for sending in this survey

It's Miracle Whip or nothing!

The Ranger

The Ranger wrote:
> Chatty Cathy > wrote in message
> ...
>> http://www.recfoodcooking.com/
>>
>> Vote now!
>>
>> Thanks go to Andy for sending in this survey
>
> It's Miracle Whip or nothing!

ROFL!

How to start a "flame war" in one easy step

--
Cheers
Chatty Cathy

On Tue, 17 Apr 2007 17:37:17 +0200, Chatty Cathy
> wrote:

>http://www.recfoodcooking.com/
>
>Vote now!
>
>Thanks go to Andy for sending in this survey

Other. Stuffed.

Lou

On Tue, 17 Apr 2007 18:04:44 +0200, Chatty Cathy
> wrote:

>>> Vote now!
>>>
>>> Thanks go to Andy for sending in this survey
>>
>> It's Miracle Whip or nothing!
>
>ROFL!
>
>How to start a "flame war" in one easy step

Miracle Whip and Ketchup! Let the war begin! LOL

--
Zilbandy

On 2007-04-17, Zilbandy > wrote:

> Miracle Whip and Ketchup! Let the war begin! LOL

What war? Mayo + ketchup = Russian. MW + ketchup = French (more or
less).

nb

On Tue, 17 Apr 2007 09:23:43 -0700, Zilbandy
> wrote:


>>> It's Miracle Whip or nothing!
>>
>>ROFL!
>>
>>How to start a "flame war" in one easy step
>
>Miracle Whip and Ketchup! Let the war begin! LOL

I like a ton of different things for dipping. Sometimes I just want
butter, or a flavored butter. Other times, it is hollandaise, and
even other times, it is aioli. Depends on my mood, or if I see a
recipe or whatever that just seems like it would be good.

So, even though I voted both mayo and butter, the list really is much,
much longer. No allowances were made for that type of answer.

Christine

On Tue, 17 Apr 2007 12:27:12 -0400, Christine Dabney
> wrote:


>I like a ton of different things for dipping. Sometimes I just want
>butter, or a flavored butter. Other times, it is hollandaise, and
>even other times, it is aioli. Depends on my mood, or if I see a
>recipe or whatever that just seems like it would be good.
>
>So, even though I voted both mayo and butter, the list really is much,
>much longer. No allowances were made for that type of answer.

I saw "other" in the choices. You crybabies annoy the crap out of me
when you make negative comments about Cathy's polls. You should be
thanking her instead of complaining.

Lou

"Chatty Cathy" > wrote in message
...
> http://www.recfoodcooking.com/
>
> Vote now!
>
> Thanks go to Andy for sending in this survey
> --
> Cheers
> Chatty Cathy

Choices are too limiting.

1. Butter with cracker crumbs & fresh lemon.
2. Mayonnaise
3. Aioli
4. Diet Italian dressing warmed
5. EVOO with garlic & minced parsley.
6. Breadcrumbs & parmesan cheese steamed between the leaves.

ad infinitum

Dimitri

On Tue, 17 Apr 2007 16:32:02 GMT, Lou Decruss >
wrote:


>I saw "other" in the choices.

I saw it too. The thing is I like both the choices listed as
well...so my choice was not other. I just happen to like a lot of
things in which to dip.

Christine

On Tue, 17 Apr 2007 16:36:52 GMT, "Dimitri" >
wrote:


>6. Breadcrumbs & parmesan cheese steamed between the leaves.
>
Bingo!!!! Chop up a few anchovies and add that to the mix. YUM!

On Tue, 17 Apr 2007 11:26:39 -0500, notbob > wrote:

>> Miracle Whip and Ketchup! Let the war begin! LOL
>
>What war? Mayo + ketchup = Russian. MW + ketchup = French (more or
>less).

Throw in a little pickle relish and call it Thousand Island.

--
Zilbandy

Michael "Dog3" Lonergan wrote:
> Chatty Cathy >
> :
>
>> http://www.recfoodcooking.com/
>
> Woo Hoo! First voter again.
>
> Michael

You win an artichoke! (dipping 'sauce' not included)

Dimitri said...

>
> "Chatty Cathy" > wrote in message
> ...
>> http://www.recfoodcooking.com/
>>
>> Vote now!
>>
>> Thanks go to Andy for sending in this survey
>> --
>> Cheers
>> Chatty Cathy
>
> Choices are too limiting.
>
> 1. Butter with cracker crumbs & fresh lemon.
> 2. Mayonnaise
> 3. Aioli
> 4. Diet Italian dressing warmed
> 5. EVOO with garlic & minced parsley.
> 6. Breadcrumbs & parmesan cheese steamed between the leaves.
>
> ad infinitum
>
> Dimitri


Dimitri,

Ya gourmet BUM!!! and your gourmet BUM!!! friends.

If it read "What dip for artichokes were you raised on?"

And are you only in it for the heart??

<VBG>

Andy

Lou wrote on Tue, 17 Apr 2007 16:43:06 GMT:

??>> 6. Breadcrumbs & parmesan cheese steamed between the
??>> leaves.
??>>

I note that "other" did very well. That's how I voted, tho' my
favorite dip could be considered a variation on mayonnaise. Here
it is:-

Cheese/yogurt dip


Good for artichokes.



2 tab yogurt

1 tab mayonnaise (or sour cream)

1 tab grated Parmesan

1/2 tab chopped scallion

1/2 tab chopped chives

1/2 tab dry sherry

1/8 tsp turmeric; just enough to give a slight yellow color

lemon juice if needed (I always seem to use it.)



James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

kilikini wrote:

>
> I'm with you, Dimitri! I like all those choices, too.
>
I'm more worried about the couple of voters who said they don't like
artichokes

--
Cheers
Chatty Cathy

Gregory Morrow wrote:
> Chatty Cathy wrote:
>
>> kilikini wrote:
>>
>>> I'm with you, Dimitri! I like all those choices, too.
>>>
>> I'm more worried about the couple of voters who said they don't like
>> artichokes
>
>
> I like jarred artichoke hearts but I cannot abide eating fresh artichokes...
>
Yabut, at least you like 'em

--
Cheers
Chatty Cathy

Chatty Cathy wrote:

> kilikini wrote:
>
> >
> > I'm with you, Dimitri! I like all those choices, too.
> >
> I'm more worried about the couple of voters who said they don't like
> artichokes


I like jarred artichoke hearts but I cannot abide eating fresh artichokes...

--
Best
Greg

Chatty Cathy wrote:

> Gregory Morrow wrote:
> > Chatty Cathy wrote:
> >
> >> kilikini wrote:
> >>
> >>> I'm with you, Dimitri! I like all those choices, too.
> >>>
> >> I'm more worried about the couple of voters who said they don't like
> >> artichokes
> >
> >
> > I like jarred artichoke hearts but I cannot abide eating fresh
artichokes...
> >
> Yabut, at least you like 'em


I make a KILLER artichoke - lemon - dill dip...no recipe but roughly:

- yougurt cheese (made by placing plain yogurt in a strainer for a whiles -
overnight; I just dump a container of yogurt into a coffee filter, place
that into the strainer over a bowl/sink and let the liquid drain)

- cream cheese

- some mayo

- some sour cream

- a small jar of artichoke hearts, chopped up

- snipped fresh dill

- juice of one lemon

- some red pepper flakes

- you can add salt 'n peppa to taste, curry powder is also good

garnish with chopped fresh dill and paprika...

I make this with all lower - fat dairy products, so it's very healthy AND
tasty. The lemon juice and red pepper flakes give it a nice healthy "kick",
complements the richness of the dairy products nicely...

The recipe is infinitely variable, it's nice for spring as it has the dill
and lemon. I made it for Easter, besides as a dip I used it as a spread for
ham sandwiches...you can thin it out with milk or yogurt and use it as a
salad dressing...etc., etc....would go well with asparagus.

You can fiddle around and add most anything: chopped black olives, diced red
bell pepper, sun - dried tomatoes, some shredded cheese, greated parmesan,
etc...

--
Best
Greg

Dimitri wrote:
> "Chatty Cathy" > wrote in message
> ...
>> http://www.recfoodcooking.com/
>>
>> Vote now!
>>
>> Thanks go to Andy for sending in this survey
>> --
>> Cheers
>> Chatty Cathy
>
> Choices are too limiting.
>
> 1. Butter with cracker crumbs & fresh lemon.
> 2. Mayonnaise
> 3. Aioli
> 4. Diet Italian dressing warmed
> 5. EVOO with garlic & minced parsley.
> 6. Breadcrumbs & parmesan cheese steamed between the leaves.
>
> ad infinitum
>
> Dimitri

I'm with you, Dimitri! I like all those choices, too.

kili

Gregory Morrow wrote:

>
>
> I make a KILLER artichoke - lemon - dill dip...no recipe but roughly:
>
> - yougurt cheese (made by placing plain yogurt in a strainer for a whiles -
> overnight; I just dump a container of yogurt into a coffee filter, place
> that into the strainer over a bowl/sink and let the liquid drain)
>
> - cream cheese
>
> - some mayo
>
> - some sour cream
>
> - a small jar of artichoke hearts, chopped up
>
> - snipped fresh dill
>
> - juice of one lemon
>
> - some red pepper flakes
>
> - you can add salt 'n peppa to taste, curry powder is also good
>
> garnish with chopped fresh dill and paprika...
>
> I make this with all lower - fat dairy products, so it's very healthy AND
> tasty. The lemon juice and red pepper flakes give it a nice healthy "kick",
> complements the richness of the dairy products nicely...
>
> The recipe is infinitely variable, it's nice for spring as it has the dill
> and lemon. I made it for Easter, besides as a dip I used it as a spread for
> ham sandwiches...you can thin it out with milk or yogurt and use it as a
> salad dressing...etc., etc....would go well with asparagus.
>
> You can fiddle around and add most anything: chopped black olives, diced red
> bell pepper, sun - dried tomatoes, some shredded cheese, greated parmesan,
> etc...
>
Sounds like a great dip... altho' I must admit I am "stingy" with dill -
IMHO a little goes a long way.
--
Cheers
Chatty Cathy

<script></script>

Gregory Morrow wrote:
> Chatty Cathy wrote:
>
>> Gregory Morrow wrote:
>>> Chatty Cathy wrote:
>>>
>>>> kilikini wrote:
>>>>
>>>>> I'm with you, Dimitri! I like all those choices, too.
>>>>>
>>>> I'm more worried about the couple of voters who said they don't
>>>> like artichokes
>>>
>>>
>>> I like jarred artichoke hearts but I cannot abide eating fresh
>>> artichokes...
>>>
>> Yabut, at least you like 'em
>
>
> I make a KILLER artichoke - lemon - dill dip...no recipe but roughly:
>
> - yougurt cheese (made by placing plain yogurt in a strainer for a
> whiles - overnight; I just dump a container of yogurt into a coffee
> filter, place that into the strainer over a bowl/sink and let the
> liquid drain)
>
> - cream cheese
>
> - some mayo
>
> - some sour cream
>
> - a small jar of artichoke hearts, chopped up
>
> - snipped fresh dill
>
> - juice of one lemon
>
> - some red pepper flakes
>
> - you can add salt 'n peppa to taste, curry powder is also good
>
> garnish with chopped fresh dill and paprika...
>
> I make this with all lower - fat dairy products, so it's very healthy
> AND tasty. The lemon juice and red pepper flakes give it a nice
> healthy "kick", complements the richness of the dairy products
> nicely...
>
> The recipe is infinitely variable, it's nice for spring as it has the
> dill and lemon. I made it for Easter, besides as a dip I used it as
> a spread for ham sandwiches...you can thin it out with milk or yogurt
> and use it as a salad dressing...etc., etc....would go well with
> asparagus.
>
> You can fiddle around and add most anything: chopped black olives,
> diced red bell pepper, sun - dried tomatoes, some shredded cheese,
> greated parmesan, etc...

That sounds excellent, Greg! Thanks.

kili

"Chatty Cathy" > wrote in message
...
> http://www.recfoodcooking.com/
>
> Vote now!
>
> Thanks go to Andy for sending in this survey
> --
> Cheers
> Chatty Cathy

Butter. B-u-t-t-e-r. No margarines, no compounds. Well, maybe a dash of
lemon juice.

Felice

I do like butter, but growing up, we dipped them in a mixture of
mayonaise and vinegar. I have no idea where that came from, but
that's what my mom did.

--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com

"Caryn" > wrote in message
ups.com...
>I do like butter, but growing up, we dipped them in a mixture of
> mayonaise and vinegar. I have no idea where that came from, but
> that's what my mom did.
> --
> Caryn
> Caryn Nadelberg - Mommy to Sam and Queen of the May
> www.carynen.blogspot.com

Hmm. One of my favorite salad dressings is a simply mayo and vinegar combo
(maybe with a touch of tarragon) but I had never thought beyond butter for
artichokes. Perhaps I'll give it a go.

Felice

Lou Decruss > wrote:

>Other. Stuffed.

Other; vinagrette / lemon vinagrette.

Looks like a lot of "others".

Steve

Chatty Cathy wrote:
> http://www.recfoodcooking.com/
>
> Vote now!
>
> Thanks go to Andy for sending in this survey

Butter, butter. and more butter....if it's fresh and hot. If they are
leftovers from the fridge? Then I break out the mayo, with a swirl of
good mustard and squeeze of lemon.

Melondy

On Tue, 17 Apr 2007 17:37:17 +0200, Chatty Cathy
> wrote:

>http://www.recfoodcooking.com/
>
Haven't voted yet.... waiting for guidance. I use mayo with lemon
(lots of it). So what should I choose? It shouldn't be "other".
<sniffle> Hollandaise wasn't even an option.

Andy, what were you thinking?????

--
See return address to reply by email

On Tue, 17 Apr 2007 12:37:30 -0400, Christine Dabney
> wrote:

>On Tue, 17 Apr 2007 16:32:02 GMT, Lou Decruss >
>wrote:
>
>
>>I saw "other" in the choices.
>
>I saw it too. The thing is I like both the choices listed as
>well...so my choice was not other. I just happen to like a lot of
>things in which to dip.
>
It's all Andy's fault - LOL! You needed "multiple" answers... so
"more than one of the choices" would have been appropriate for you.


--
See return address to reply by email

said...

> On Tue, 17 Apr 2007 17:37:17 +0200, Chatty Cathy
> > wrote:
>
>>http://www.recfoodcooking.com/
>>
> Haven't voted yet.... waiting for guidance. I use mayo with lemon
> (lots of it). So what should I choose? It shouldn't be "other".
> <sniffle> Hollandaise wasn't even an option.
>
> Andy, what were you thinking?????


You made the simple mistake of assuming he thinks.

Andy's Evil Twin

Andy wrote:
> said...
>
>> On Tue, 17 Apr 2007 17:37:17 +0200, Chatty Cathy
>> > wrote:
>>
>>> http://www.recfoodcooking.com/
>>>
>> Haven't voted yet.... waiting for guidance. I use mayo with lemon
>> (lots of it). So what should I choose? It shouldn't be "other".
>> <sniffle> Hollandaise wasn't even an option.
>>
>> Andy, what were you thinking?????
>
>
> You made the simple mistake of assuming he thinks.
>
> Andy's Evil Twin



<Cathy passes AET a flak-jacket for Andy>

Heh, a lot of the times when fellow RFC-ers suggest choices that I
*should* have put into a survey, I want to kick myself for not thinking
about it - but by then its too late... Thing is, it just never occurred
to me at the time.

But having said that, I am sure that quite a few survey contributers
will back me up when I say "it's not as easy as it looks"?

Which reminds me, if anybody has some more surveys, please pass them along!

--
Cheers
Chatty Cathy

Chatty Cathy wrote:
> Andy wrote:
>> said...
>>
>>> On Tue, 17 Apr 2007 17:37:17 +0200, Chatty Cathy
>>> > wrote:
>>>
>>>> http://www.recfoodcooking.com/
>>>>
>>> Haven't voted yet.... waiting for guidance. I use mayo with lemon
>>> (lots of it). So what should I choose? It shouldn't be "other".
>>> <sniffle> Hollandaise wasn't even an option.
>>> Andy, what were you thinking?????
>>
>>
>> You made the simple mistake of assuming he thinks.
>>
>> Andy's Evil Twin
>
>
>
> <Cathy passes AET a flak-jacket for Andy>
>
> Heh, a lot of the times when fellow RFC-ers suggest choices that I
> *should* have put into a survey, I want to kick myself for not thinking
> about it - but by then its too late... Thing is, it just never occurred
> to me at the time.
>
> But having said that, I am sure that quite a few survey contributers
> will back me up when I say "it's not as easy as it looks"?
>
> Which reminds me, if anybody has some more surveys, please pass them along!
>

I, for one, think you're doing a great job.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

Chatty Cathy said...

> Andy wrote:
>> said...
>>
>>> On Tue, 17 Apr 2007 17:37:17 +0200, Chatty Cathy
>>> > wrote:
>>>
>>>> http://www.recfoodcooking.com/
>>>>
>>> Haven't voted yet.... waiting for guidance. I use mayo with lemon
>>> (lots of it). So what should I choose? It shouldn't be "other".
>>> <sniffle> Hollandaise wasn't even an option.
>>>
>>> Andy, what were you thinking?????
>>
>>
>> You made the simple mistake of assuming he thinks.
>>
>> Andy's Evil Twin
>
>
>
> <Cathy passes AET a flak-jacket for Andy>
>
> Heh, a lot of the times when fellow RFC-ers suggest choices that I
> *should* have put into a survey, I want to kick myself for not thinking
> about it - but by then its too late... Thing is, it just never occurred
> to me at the time.
>
> But having said that, I am sure that quite a few survey contributers
> will back me up when I say "it's not as easy as it looks"?
>
> Which reminds me, if anybody has some more surveys, please pass them
along!


2B or not 2B?

___ 2B

___ Not 2B


<g>

Andy

ravenlynne said...

> I, for one, think you're doing a great job.


Agreed!

AND her 2D BUM!!! of a husband! -- JUST KIDDING! --

Andy's Evil Twin

Andy wrote:
> Chatty Cathy said...
>
>> Andy wrote:
>>
>> Which reminds me, if anybody has some more surveys, please pass them
> along!
>
>
> 2B or not 2B?
>
> ___ 2B
>
> ___ Not 2B
>
>
> <g>

LOL!

--
Cheers
Chatty Cathy

In article >,
kilikini > wrote:
>Dimitri wrote:
>> "Chatty Cathy" > wrote in message
>> ...
>>> http://www.recfoodcooking.com/
>>>
>>> Vote now!
>>>
>>> Thanks go to Andy for sending in this survey
>>> --
>>> Cheers
>>> Chatty Cathy
>>
>> Choices are too limiting.
>>
>> 1. Butter with cracker crumbs & fresh lemon.
>> 2. Mayonnaise
>> 3. Aioli
>> 4. Diet Italian dressing warmed
>> 5. EVOO with garlic & minced parsley.
>> 6. Breadcrumbs & parmesan cheese steamed between the leaves.
>>
>> ad infinitum
>>
>> Dimitri
>
>I'm with you, Dimitri! I like all those choices, too.

I was a butter die-hard as a young'un (like my dad; my mom and brother
were Best Foods all the way), but have grown to enjoy:

vinagrette (sp) dressing
and aioli

it's gotta be homemade style aioli, though.

I'll try the enhanced EVOO . Thanks for the idea, Dimitri!


Charlotte
--

Chatty Cathy wrote:
> Andy wrote:
>> said...
>>
>>> On Tue, 17 Apr 2007 17:37:17 +0200, Chatty Cathy
>>> > wrote:
>>>
>>>> http://www.recfoodcooking.com/
>>>>
>>> Haven't voted yet.... waiting for guidance. I use mayo with lemon
>>> (lots of it). So what should I choose? It shouldn't be "other".
>>> <sniffle> Hollandaise wasn't even an option.
>>>
>>> Andy, what were you thinking?????
>>
>>
>> You made the simple mistake of assuming he thinks.
>>
>> Andy's Evil Twin
>
>
>
> <Cathy passes AET a flak-jacket for Andy>
>
> Heh, a lot of the times when fellow RFC-ers suggest choices that I
> *should* have put into a survey, I want to kick myself for not
> thinking about it - but by then its too late... Thing is, it just
> never occurred
> to me at the time.
>
> But having said that, I am sure that quite a few survey contributers
> will back me up when I say "it's not as easy as it looks"?
>
I'll back you up on that! Not to mention, selection boxes rather than
radio buttons would require some other modifications for tabluating the
results.

Chatty Cathy wrote;

> Gregory Morrow wrote:
>
> >
> >
> > I make a KILLER artichoke - lemon - dill dip...no recipe but roughly:
> >
> > - yougurt cheese (made by placing plain yogurt in a strainer for a
whiles -
> > overnight; I just dump a container of yogurt into a coffee filter, place
> > that into the strainer over a bowl/sink and let the liquid drain)
> >
> > - cream cheese
> >
> > - some mayo
> >
> > - some sour cream
> >
> > - a small jar of artichoke hearts, chopped up
> >
> > - snipped fresh dill
> >
> > - juice of one lemon
> >
> > - some red pepper flakes
> >
> > - you can add salt 'n peppa to taste, curry powder is also good
> >
> > garnish with chopped fresh dill and paprika...
> >
> > I make this with all lower - fat dairy products, so it's very healthy
AND
> > tasty. The lemon juice and red pepper flakes give it a nice healthy
"kick",
> > complements the richness of the dairy products nicely...
> >
> > The recipe is infinitely variable, it's nice for spring as it has the
dill
> > and lemon. I made it for Easter, besides as a dip I used it as a spread
for
> > ham sandwiches...you can thin it out with milk or yogurt and use it as a
> > salad dressing...etc., etc....would go well with asparagus.
> >
> > You can fiddle around and add most anything: chopped black olives, diced
red
> > bell pepper, sun - dried tomatoes, some shredded cheese, greated
parmesan,
> > etc...
> >
> Sounds like a great dip... altho' I must admit I am "stingy" with dill -
> IMHO a little goes a long way.


Now there is NO such thing as "too much dill"...

;-)

--
Best
Greg

kilikini wrote:

> Gregory Morrow wrote:
> > Chatty Cathy wrote:
> >
> >> Gregory Morrow wrote:
> >>> Chatty Cathy wrote:
> >>>
> >>>> kilikini wrote:
> >>>>
> >>>>> I'm with you, Dimitri! I like all those choices, too.
> >>>>>
> >>>> I'm more worried about the couple of voters who said they don't
> >>>> like artichokes
> >>>
> >>>
> >>> I like jarred artichoke hearts but I cannot abide eating fresh
> >>> artichokes...
> >>>
> >> Yabut, at least you like 'em
> >
> >
> > I make a KILLER artichoke - lemon - dill dip...no recipe but roughly:
> >
> > - yougurt cheese (made by placing plain yogurt in a strainer for a
> > whiles - overnight; I just dump a container of yogurt into a coffee
> > filter, place that into the strainer over a bowl/sink and let the
> > liquid drain)
> >
> > - cream cheese
> >
> > - some mayo
> >
> > - some sour cream
> >
> > - a small jar of artichoke hearts, chopped up
> >
> > - snipped fresh dill
> >
> > - juice of one lemon
> >
> > - some red pepper flakes
> >
> > - you can add salt 'n peppa to taste, curry powder is also good
> >
> > garnish with chopped fresh dill and paprika...
> >
> > I make this with all lower - fat dairy products, so it's very healthy
> > AND tasty. The lemon juice and red pepper flakes give it a nice
> > healthy "kick", complements the richness of the dairy products
> > nicely...
> >
> > The recipe is infinitely variable, it's nice for spring as it has the
> > dill and lemon. I made it for Easter, besides as a dip I used it as
> > a spread for ham sandwiches...you can thin it out with milk or yogurt
> > and use it as a salad dressing...etc., etc....would go well with
> > asparagus.
> >
> > You can fiddle around and add most anything: chopped black olives,
> > diced red bell pepper, sun - dried tomatoes, some shredded cheese,
> > greated parmesan, etc...
>
> That sounds excellent, Greg! Thanks.


It's my "base" recipe for dips and dressings. You can leave out the sour
cream or whatever if you don't have it and it'll still be good.. I use a
very thin version of this (thinned with milk) as a salad dressing. Using
the sour cream and mayo you have a Ranch - style dressing. I'm not adverse
to adding bleu cheese or feta to this either... ;-)

--
Best
Greg