“Dear Week, I’m So Over You…”

From srdem65’s post 8/26/16 @ 3:36 pm EDT:

“Friends, we need a happy day here. No war, no politics, nada. Hopefully no tragedies to worry about either.

Photos of our babies – two legged and four legged. Some yummy treats we might make at home, some lovely drinks to make, and an exotic meal or two. Tales of happy times with the family, the children.

I’m getting burned out and I bet you are too.”

“So it shall be written. So it shall done.”

Since I’m not going to be around I don’t think it would be wise to open the MOTUS Twilight Nocturne Lounge this early in the day, as was suggested. It’s not that I don’t trust you all, butt…I don’t trust you all.  So please, won’t you first enjoy  today’s breakfast service:

Scrambled Oeufs with Beluga

before moving on to lunch and cocktails. After the breakfast service has concluded you are welcome to enjoy an adult beverage of your choice (BYOB, mixers provided at the beach bar); just be considerate of your fellow posters who may be sleeping in.

Or perhaps Aristophanes will bring you the beverage of your choice

So before I take off for the lake, here’s my contribution to the weekend-without-politics: it’s a nice snack to have while you’re barbequing some meat or fish.

7 Layer Mediterranean Dip

8 oz. cream cheese (can use half Greek yogurt)

1 tbs. lemon juice

1 tsp garlic powder

2 tbs. chopped fresh dill, green onions, or both

8 oz. plain hummus (sure, you can make your own, but why would you? Store-bought is fine.)

1 cup of chopped tomatoes (drain in a sieve for about 15 minutes to get rid of excess juice)

1 cup of chopped cucumbers (seed before dicing, and drain for a few minutes on paper towels)

1 cup of pitted, chopped Kalamata olives

1 cup of fresh feta cheese, crumbled

½ cup chopped green or red onions

A few tbs. of chopped fresh dill

Mix cream cheese with the lemon juice, garlic, dill, onions and blend well. Spread cheese layer in bottom of your serving dish. Top cheese layer with hummus first then olives, feta, tomatoes and cucumber. Strew the green or red onions and dill over top. You can use more or less of any ingredient, depending on your taste and the size of your dish. Recipe works well in a 9” deep pie dish. Can serve immediately or cover with plastic wrap and refrigerate for up to 24 hours. Best if brought to room temperature before serving.

Serve with Stacy’s pita chips and/or Stonefire Naan, warmed and cut into wedges. Leftovers make good sandwiches, rolled up in tortillas or flatbreads with shredded lettuce. Although there aren’t often leftovers.

H/T JVR

Come to think of it, you don’t really need the barbeque.