I got my inspiration for this recipe off another blog. Unfortunately, I cannot remember which blog. I look at many food blogs in the course of a week.
I rode my bike to work today. I usually ride my bike to work once or twice a week during the Spring, Summer, and Fall. I started a new job this Monday, and it was my first time riding to my new job.
My bike ride took me a little longer than expected. My commute riding the metro has decreased by at least ten minutes, but my bike commute takes a little longer than before. I have to be strong, and not allow this to discourage me from biking.
I have really enjoyed my new job so far. I am going to learn so much. My new office has a place to shower but no gym. I appreciate the shower because I like to quickly shower after biking to work in the morning. I think I may join a gym.
It seems crazy to have to pay forty dollars a month for a gym, but that seems like a reasonable price in my area. It will be worth it because I don't like exercising outside during the winter or on really hot days.
The ingredients for this recipe are 4 corn cobs, 1 tablespoon butter, 1/2 cup chopped walnuts, 6 ounces feta cheese, and 1/2 teaspoon salt.
Feta is a white cheese originally from Greece. It is cured or aged in a brine. This process makes it more stable. It is made with sheep's milk or a combination of sheep's and goat's milk.
I boiled or simmered the corn in boiling water for three minutes. I turned the cobs midway through.
I cut the corn off the cob and combined it with soft butter, chopped walnuts, crumbled feta, and salt.
I stirred the ingredients together, and it was ready to go. I ate this salad warm and cold. Both versions are great.
It has a briny and sweet flavor.
The cheese was salty and creamy.
The corn was sweet and fresh.
The walnuts were crunchy and toothsome.
It was a hearty and delicious side dish.
The ingredients complemented each other well.
It was simple but scrumptious.