This past weekend, thermometers threatened to shatter as the sun glared down at my tiny California town. Yes, fall officially began on September 22, but a week later the sun was still ignoring our calendar and converted our entire house into an oven.
Too unmotivated to cook (102° temperatures can do that to a girl), I sweated all the way to the store and grabbed a pint of ice cream to cool off. (Yes, I did buy it later. And was so tempted to eat all of it as I walked back home.) I also paid for a bag of sandwich thins, thinking that those sounded much more appealing than the baked chicken I had originally considered making.
But what to put between the bread?… I completely forgot to put any deli meat, peanut butter, or even hummus in my basket as I strolled around the air-conditioned supermarket. Oops. At least I had vegetables at home…
Refrigerator to the rescue! When I pulled out the English muffins to make room for my new purchase, I found a tub of feta cheese hiding in the back—the perfect finishing touch to my Greek-inspired veggie sandwich!