Hello Blog world, goodbye sleep

The title of my blog is supposed to read "Mourning the brides, stories of being single and 37", but it cuts of after "stories of being". While I like that too, it's sort of mysterious, like a Milan Kundera novel. One problem is that I despise Milan Kundera (I'm waving goodbye now to any readers who admire Mr. Kundera, mea culpa) and no one would ever accuse me of being mysterious. I could give you phone numbers of the men in my life (past/present/future) and they would all stand up and proudly state "that girl is an open book and I read her all night long". Okay, that was dirty but you get the gist. This might be a good time to point out that I will probably be somewhat dirty. Just sometimes, when it's needed to tell the story. And cursing, sigh. I can't help it but I love the sound of most curse words. "Fuck" sounds like a sharp slap against an indignant cheek. Combine it creatively, such as "motherfucker" and nothing else quite works to sum up that feeling of slamming your toe into the wall. If your eyes roll back in your head with those types of words, just stop reading now. 

So if you stay with me dear reader,  you will see that I have not mastered the art of subtleness or mysterious ways. It's not in my DNA I'm afraid.  You see, I am the child of wacky Australian artistic missionaries (no, that's not an oxymoron) blended with hearty Finns and the 'dark cousin' we never talk about several generations back that have us convinced we have Black Irish, French or even Aboriginal blood lines cursing through our veins. How can one be mysterious with that fiery salsa of genetics? I'd just add a bit more cilantro and throw myself into the cuisinart and wham! you could sell me at Trader Joe's right next to the habanero stuff. 

On that note, here's my newest recipe that I created this week. Yes, I will probably post a lot of recipes on here. And no, it's not because I just saw "Julie and Julia" (well, I actually did but that's not why) and am trying to capitalize on the whole "cooking/blogging/female" show. I just love to cook and think that sharing recipes makes the world a slighter better place. I've named this one "Fresh Basil Salsa and Grilled Halloumi Cheese Bites". When I get to the rambling place about the 4 months I spent in Greece with a former flame, the Halloumi edge may be more interesting. For now, it's an amazing sheep cheese that you can grill.

Thanks for joining me on this cyber adventure.......I hope it connects us in one way or another and helps us to feel less alone as we figure it all out. My Xanax will be kicking in soon so signing off.

~Single and 37

Fresh Basil Salsa and Grilled Halloumi Cheese Bites

2 bunches of fresh picked basil
5-6 medium sized tomatoes (I like Roma), fresh off the vine is best
1 medium sized onion (I love Walla Walla sweets)
2-3 cloves of garlic
1 tsp freshly chopped oregano
1 T balsamic vinegar
3 T olive oil
Salt and pepper to taste

Halloumi Sheep Cheese (from Cyprus, found at most health food stores
or in healthy section. Best price at Fred Meyer and Central Market).
Great for those with a milk intolerance as this is 100% sheep cheese.

Chop the basil up and cut the tomatoes/onion into salsa sized chunks
to your preference. Mix together but don't squish the tomatoes too
much or else they will get mushy. Mix together and serve fresh! Keep
some fresh basil on hand to add as you serve (after being in fridge)
because it will sharpen the flavor each time. Slice the Halloumi into
1/4- 1/8 inch think chunks and put in a dry skillet that is on medium
heat. Toast on each side until light brown. This is very quick so
watch over it so it doesn't burn!

Add spoon sized amounts of the salsa right on top of the Halloumi and
be prepared to close your eyes and imagine you are on the island of
Cyprus. Heavenly.