This was the third meal out of Saturday's leg of lamb, the second succulent lobe we roasted on Monday. All we had to do was slice it up and lay it on a plate.
With it, we had David Warda's Feta Cheese Dip. David is the most creative person we know, whether it's in food, sculpture, photography, fashion, or gardening, so even though we don't normally buy prepared foods, we scored a tub of his dip at Madison's on Saturday. Like David, the recipe is Assyrian, and he says his butch brothers used to call it "jock-itch," which seems to be a derivation of Turkish cacik (pronounced Ja-jik). But cacik is usually made with yogurt and mint, like Greek tzatziki (yes, Ottomans were everywhere). David uses cottage cheese, sheep's milk feta, cream cheese, cilantro, green onion, red bell pepper, and a little jalapeño (I'm not giving away any secrets here, I'm just listing the ingredients on the lid). It was yummy, especially when served mideast style, slathered on lamb.Our watercress from over a week ago was still surviving in the fridge. This confirms that you should treat it like parsley, or any cut flower: trim the stems a bit, put them in a jar of water, cover the resulting bouquet with an unsealed plastic bag, and leave the whole thing in an upper shelf of the fridge. Today we washed and trimmed off the leaves, and made it into a salad with celery and fresh chives, along these lines.
I don't know why they soak the celery, though that's a good trick to take the bite out of onions. And any standard vinaigrette would work as well, I guess.
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