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Baked Chard with Feta; a jab Recipe
by Katie Zeller

My chard did a slight rebound after I gave it a thorough soaking.

I actually watered it with the intent of softening the ground so I could pull it out. Before I got the chance it started looking edible again.

Gardens are so unpredictable. I thought it was finished but I’ve managed to scrounge dinner from it every night since I’ve been back.

Fall chard is a little thicker and tougher than spring chard, better suited for baking than stir-frying.

Baked Chard with Feta

Total time: 40 minutes

Ingredients:

Instructions:

Fry pepper and shallots in oil for 5 minutes.

In medium bowl whisk egg, mustard and yogurt.

Add oregano, feta and stir.

Add chard, peppers, shallots and stir well.

Lightly oil a small baking dish. Spoon vegetables into dish and bake at 400F (200C) for 30 minutes or until set.

Remove and serve directly from baking dish.

I need a tetanus shot…. Not desperately, but I haven’t had one in 9 years and it’s time for a booster. When one works in a potager like mine, which regularly churns up rusty knives, scissors and nails, it’s rather important to keep current on the tetanus shots..

So…. this is how one gets a tetanus shot in France:

I went to the doc and got a prescription for the shot.

Then I went to the pharmacy and got the syringe.

Now I need to find a nurse to give me the injection. Fortunately that’s easy as my French neighbor is a home-care nurse.

I could give it to myself, of course. Mon mari always gives himself his flu shot (same procedure). But when I opened the packet there were two needles in one compartment and a rather large syringe in another.

I decided I’d rather have a professional jab me. (The flu shot is an all-in-one, easy to use syringe.)

Finally, the next time I see the doc I take the paper back and he records it all in my file.

Did I mention I hate needles? (Not as nearly as much as I hate spiders….)

Last update on September 26, 2014