feta makes is betta (cheesy title in honor of a cheesy post)

I am in serious need of a haircut. My sister is a hairdresser and she came for a visit this past weekend, but she forgot her shears. That's okay, though because she did remember to bring new shampoo and gel. I should be set until her next visit. It's always scary to find a new hairdresser when I move. It's very easy to fuck my hair up if you don't know what you're doing. Plus, I wear it pretty short, so there's really no room for error. The last time I went to this guy named Lonnie who was recommended by a friend. He actually did a pretty good job so I think I'll go back to him.

Today, we explore my favorite cheese.....

Feta: A classic Greek cheese traditionally made of sheep's or goat's milk, though today large commercial producers often use cow's milk. Because it's cured and stored in its own salty whey brine, feta is often referred to as pickled cheese. White, crumbly and rindless, feta is usually pressed into square cakes. It has a rich, tangy flavor, contains from 45 to 60 percent milk fat and can range in texture from soft to semidry.

I suggest placing the cheese in a baking dish, pouring a little olive oil over it, and then topping it with fresh herbs, such as thyme and basil, then baking it until it is bubbly. Eat it immediately with pita, or a similar bread.