Greek flatbread

I have a feeling that while I’m in school, my weekend cooking will either take a back seat or become substantially more low-key. But maybe not. In any case, this quick and easy meal was just the right thing to make after a busy week. Serves 2.



  • ¼ lb Kalamata olives
  • ½ pint cherry or grape tomatoes
  • 4 oz feta cheese crumbles (I use Athenos brand)
  • 4 tbsp plain hummus
  • 3 oz marinated artichoke hearts
  • Fresh oregano
  • I package Udis flatbread (or comparable item)


  • Quarter the olives, artichokes and the tomatoes, set aside
  • Chop the oregano and set aside
  • Lay out the flatbread and spread 2 tbsp hummus on each
  • Top each with the artichokes, olives, tomatoes, feta and oregano
  • Cook according to flatbread package instructions, 7-9 minutes
  • Slice and serve!

Culinary school: week 1

All suited up and ready to go!

What a whirlwind in this first week! Twice a week I will head to school where each class starts with a 20-30 minute lecture and the rest of the time is spent in the kitchen. I was very interested in the lecture topics, but I was so tired I found it hard to give it 100% of my attention. I think it will take another week or so before I am totally adjusted.

The program doesn’t normally start with the baking and pastry class. I had a small number of people starting with me so we joined an in-progress cohort. Next quarter, I’ll go back to the basics – stocks, sauces, knife skills, etc.

There are 7 people in my class, and in the kitchen we buddied up to do our mise en place for our recipes for the night. I was the odd man out, so instead of having a partner to help set things up, I had the honor of setting up for myself AND the chef’s demo table. This task, on my very first day, my very first time setting foot in the kitchen. No pressure!

Tonight we’d be making cranberry-orange scones and savory biscuits. I looked at the ingredient list and totally froze. Yep, those things are over on the table there. But how do I get over there and get them? And everything had to be measured in ounces and grams, not tablespoons or cups like I’d been used to and on a scale I’ve never used before, let alone had enough time to put the batteries in. (I only received my knife kit and uniform the night before.) Yeah. Ok, let me just hurry up and get you all set up, Chef. I bumbled my way through it, the chef gave her demo and we all finally moved on to making our own dish.

By the time everyone was done baking and the kitchen was cleaned up, it was almost 11:00 and I had been awake for 17 hours. I got home, peeled off my uniform, took a shot of vodka and went to bed wondering how the hell I was going to do it all over again the next day, let alone for the next year.

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