Feta Cheese

20260818 #breakfastdiary 1811, 27°C/partly cloudy Come on and take a look. It looks like just a country market, but we've got parsley, sage, rosemary, and thyme, every last one nothing you won't find here at Hwagae Market Simon & Garfunkel's Scarborough Fair is about a man who misses an old lover and asks an acquaintance heading to the Scarborough fair to pass along his regards if they run into her there — if this were Korea, wouldn't that market be something like Hwagae Market? With thyme, basil, parsley, and all kinds of herbs each showing off their own aroma — approx 500kcal per serving, penne pasta tossed in marinated feta cheese

1 serving organic penne (any short pasta works), a little parmesan cheese, (marinated feta) 3T olive oil, 80g feta cheese, 50g green olives, 1t minced garlic, 1/2T mixed herbs, 2T chopped basil, 2T chopped parsley, 1t thyme, 1t lemon salt, 1t red pepper flakes, 1t pink pepper

1. In a bowl, combine 80g feta cheese, 50g green olives, 1t minced garlic, 1/2T mixed herbs, 2T chopped basil, 2T chopped parsley, 1t thyme, 1t lemon salt, 1t red pepper flakes, and 1t pink pepper, then pour in olive oil generously until well covered. Refrigerate for 30 minutes. 2. Boil the pasta in salted water until fully cooked, then rinse in cold water and drain. 3. Combine the pasta and the marinated feta from step 1 on a plate and toss well.