Feta Spinach Tarts

First things first - my Xanga blog is really, officially no more. I have transferred "the archives" over to WordPress and you can find it here:

A Traveler at Home on Wordpress

Re-reading some of those old posts has been entertaining, at least for me. For example: this is the first post that mentions EMSA, posted almost six years ago - it'll be six years for us on December 18th. Apparently I liked that he's tall. Still true. :-)

B) You may have heard that it snowed here in Minneapolis/St. Paul. You may have also heard that it's cold. Remember all that whining I did about cold back in the beginning of November? My complaints were premature.

Yep. Feels Like -17. Tomorrow: High temp of ZERO. Yikes. Winter is no longer coming, winter is HERE.

III) Because of all this cold, Andy and I are feeling a bit like hibernating, so we wanted to find something to make for dinner that required the oven. We turned to our new cookbook which we bought on a whim at Barnes & Noble in the bargain section. Today's adventure: Feta Spinach Tarts.

Our appetizer course.

Tarts in the oven.

Cooling down. Pretty nice looking, right? Getting them out of the tart pans on onto a plate was... less successful:

Exhibit A, on the left. Oh well, they were still delicious.

If we make them again, which we probably will, I'll make sure to put them on the food blog. Also, please note the exceptionally nice tart pans getting their first use. Thanks, Dad.