Feta Quotes & Sayings

There's an organic grocery store just off the highway exit. I can't remember the last time I went shopping for food." A smile glittered in his eyes. "I might have gone overboard."
I walked into the kitchen, with gleaming stainless-steel appliances, black granite countertops, and walnut cabinetry. Very masculine, very sleek. I went for the fridge first. Water bottles, spinach and arugula, mushrooms, gingerroot, Gorgonzola and feta cheeses, natural peanut butter, and milk on one side. Hot dogs, cold cuts, Coke, chocolate pudding cups, and canned whipped cream on the other. I tried to picture Patch pushing a shopping cart down the aisle, tossing in food as it pleased him. It was all I could do to keep a straight face. — Becca Fitzpatrick

I'm Greek. My body produces feta cheese. — Zach Galifianakis

My fantasy breakfast is just a really good egg scramble. Maybe I'll add a little feta, so, uh, obviously not totally dairy-free. Definitely some vegetables, maybe some really nice tortillas; something to make it like a Mexican-style breakfast. I just really love breakfast. — Alex Honnold

Bring wine," she hissed into the phone. "And Matthew's pizza. Those lima beans with feta cheese from Mezze. Sopa-pillas from Golden West. Hurry! — Laura Lippman

They have the kinds of things we can eat.' An unease crept up on Ifemelu. She was comfortable here, and she wished she were not. She wished, too, that she were not so interested in this new restaurant, did not perk up, imagining fresh green salads and steamed still-firm vegetables. She loved eating all the things she had missed while away, jollof rice cooked with a lot of oil, fried plantains, boiled yams, but she longed, also, for the other things she had become used to in America, even quinoa, Blaine's specialty, made with feta and tomatoes. This was what she hoped she had not become but feared that she had: a "they have the kinds of things we can eat" kind of person. — Chimamanda Ngozi Adichie

Hey! I'm talkin' to you, feta bread! — Turkey

My father sits at the head of a table before the carcass of an enormous American turkey. What he is ashamed of is the one act of decency I have yet encountered in all the tales of our family's past. A young boy with a dead father and a dead friend bends down before a country dog and feeds it his butter sandwich. And I know that sandwich. Because he has made it for me. Two slices of that dark, unbleached Russian bread, the kind that tastes of badly managed soil and a peasant's indifference to death. On top of it, the creamiest, deadliest of American butter, slathered in thick feta-like hunks. And on top of that cloves of garlic, the garlic that is to give me strength, that is to clear my lungs of asthmatic gunk, and make of me a real garlic-eating strong man. At a table in Leningrad, and a table in deepest Queens, New York, the ridiculous garlic crunches beneath our teeth as we sit across from each other, the garlic obliterating whatever else we have eaten, and making us one. — Gary Shteyngart

I don't think I've ever bench-pressed anything in my life. Until about two years ago I swam a mile almost every day. Then I stopped and I lost a lot of weight because my appetite was less. I'm not skinny now - I'm spindly. I eat an extremely simple diet - mostly salmon, avocado, feta cheese, chicken, eggs, peanut butter, blueberries, and quinoa. — Nick Antosca

BACKYARD GARDEN SALAD In wartime, patriotic families cultivated "Victory Gardens" to promote self-sufficiency and help the war effort. 4 cups mixed greens 1/4 cup fresh sprigs of dill 1/4 cup fresh flat-leaf parsley leaves 4 large basil leaves, rolled up and thinly sliced crosswise 1 large lemon, halved 1/4 cup fruity olive oil pinch of salt fresh ground black pepper to taste 1 cup toasted walnuts 3/4 cup crumbled feta cheese 1 cup fresh edible flowers; choose from bachelor's buttons, borage, calendulas, carnations, herb flowers (basil, chives, rosemary, thyme), nasturtiums, violas, including pansies and Johnny-jump-ups, stock Toss salad greens and herbs in a large bowl. Squeeze lemon juice (without the seeds) over the greens and season with olive oil, salt and pepper. Toss again. Add walnuts and feta and toss well. Divide salad and pansies among four serving plates and serve. (Source: Adapted from California Bountiful) — Susan Wiggs

Breakfast is my favorite way to start off the day. This is usually what I order every morning on set: egg whites scrambled with broccoli and a side of well-done turkey bacon. Sometimes I add a bit of feta cheese. — Cassie Scerbo

The only way to get vegetables at a diner late night is to order the omelette. A feta cheese and broccoli omelette. — Lisa Loeb

Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo. — Yotam Ottolenghi