Bibs and bobs and some deliciousness!

Hey it’s me staci b!

First, I only have one slot left for the opportunity to take my Is Your Job a Trauma Response? quiz and schedule a call with me to review the answers and identify at least one belief or behavior that is perpetuating trauma in your professional life.

I was challenged to do this in an entrepreneurial summer camp and I am amazed at how quickly spots filled up. I won’t be doing this for free again, so if you’re interested, go here to let me know.

Next, I am thrilled at how the Ten-Minute Self-Care Journal is venturing out into the world and helping people to reconnect with their true selves through exquisite self-care. It’s 7.5 x 9”, plenty big enough to write in every day to check in on how much fuel you have in your energy tank and ask yourself where you are and what you need in all aspects of your life. If you haven’t gotten your copy, you can do that here.

Finally, I was looking for a dish to bring to a party and discovered this incredibly delicious whipped feta dip that had some interesting touches. I tinkered with the recipe to make it my own and went all out, making my own crostini from a fresh baguette, olive oil and sea salt and it was the perfect foundation for this unbelievable spread. I discovered later it goes with almost anything, but particularly well with a good ham and a crusty piece of bread. Kaló fagitó!

Whipped Feta Dip

Ingredients:

1 c Greek yogurt

1 container feta in brine (do NOT use crumbled)

1 block cream cheese - softened

3 garlic cloves smashed

Juice of 1 lemon

½ C chopped fresh parsley

Salt to taste

Crostini

(making your own is simple – slice a baguette into ½” pieces, place on baking tray, brush with olive oil, sprinkle with sea salt and bake at 350 degrees for about 12 minutes or until golden)

Hot honey – I used Mike’s

Toasted sliced almonds (you can use pine nuts as well, just make sure they’re toasted)

Instructions:

Place cream cheese and Greek yogurt in a mixing bowl. Crumble in the block of feta. (reserve the brine water in case you want to adjust the consistency). Add in lemon juice and garlic. Whisk vigorously until smooth. Add salt to taste. Fold in parsley.

To assemble:

Spread a dollop on a crostini. Sprinkle on toasted almonds. Drizzle on hot honey. Get ready for a taste explosion!

Alternatively, you could spread the dip on a serving platter, sprinkle with the almonds and drizzle the honey on the entire thing so guests don’t need to make their own.

One last thing, you might want to white list staci@stacib.com - the algorithms for spam are unpredictable and my own test emails end up in the junk folder!

Til next week…