Warm olive oil in skillet.
Take leftover flour tortilla. Cover half with feta cheese and the extra chopped yellow bell pepper that was not used in last night's quinoa salad.
Notice that there are jarred whole kalamata olives from an indeterminate date of purchase still sitting in the fridge. Remove from fridge. Open jar. Sniff. Decide that brine acts as a preservative, so all will be well.
Fish a few kalamatas from jar. Rinse. Slice, removing pits, and then sprinkle slices over feta-bell pepper mix to taste.
Fold over tortilla.
Place in hot skillet. Cook until cheese becomes warm and soft, and tortilla is golden and crispy.
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