Don't be disturbed by the photograph. It is only a diversion. In fact, I actually posted it a couple of weeks ago and then removed the post. I had nothing to say and the photograph wasn't adding to the conversation. Today it appears as filler, a little piece of San Francisco scenery. Or maybe it works as metaphor, too, though as a metaphor for what you'll have to be the judge.

Last night I was walking home from my food writing class, feeling energized and full of something (beans? ideas? hope for the future?) when I realized that I have a commitment problem. I've been circling working life for almost five years now, keeping decisions on hold, tossing words into the air. I fumbled into my first career, became a librarian almost by default, then stumbled when making what felt like a deliberate move into the world of cooking. And I've been floating with the current ever since.

I have to commit or I'll keep on writing 450 - 800 word posts here forever and ever. It's not a bad gig, though the pay is lousy. I love interacting with my blogging friends. But I need something more substantial. A career.

Do you know what I mean?

For your trouble, your time, maybe as a reward for leaving a comment, here's a recipe. Consider it another diversionary tactic or maybe just some picnic food for your next visit to Fort Funston, the hang gliding mecca.

Herbed feta and tapenade sandwiches

Briny tapenade and thyme-spiked feta punch up the flavor of this Mediterranean sandwich. A couple of simple tricks -- adding a sprinkling of herbs and olive oil to a supermarket cheese, roughly chopping a handful of olives with a touch of garlic – give it an effortless homemade touch. Bring extra bread along to sop up red pepper juices and the occasional escapee feta tidbit.

Makes 2 sandwiches

1/2 cup kalamata olives, pitted and roughly chopped
1 small clove garlic, minced
2 tablespoons mayonnaise

1/2 cup feta cheese, crumbled
1 tablespoon fresh thyme leaves, minced (can substitute 1 teaspoon dried)
1 tablespoon extra virgin olive oil
pinch freshly ground black pepper

4 slices country bread
1 small cucumber, peeled and thickly sliced
1 large red pepper, roasted, seeded, and quartered


Stir together kalamata olives, garlic, and mayonnaise in a small bowl. Lightly toss feta, thyme, olive oil, and black pepper in another small bowl. Slather each slice of bread with a generous amount of tapenade and layer the feta, cucumber, and red pepper on two of the slices. Top each sandwich with the remaining bread, slice in half, and serve.

Image: Hang gliders at Fort Funston, Memorial Day 2009. Photo by "Mr. Trinkle."

Tags: Fort Funston, career, recipes, sandwiches, hang gliding, feta cheese, tapenade, what color is your hang glider?