True barbeque fighting is not for the faint-of-heart! It's a never-ending battle. Which is best – eastern North Carolina vinegar and pepper, western North Carolina tomato sauce or South Carolina spicy mustard sauce? Folks with an opinion on the matter are dead set in their ways. Don't waste your breath on the discussion. Over the years I've had to listen to other people's thoughts on the subject, even when I happen to know for a fact that vinegar and pepper is the only way to cook pork barbeque. The best thing too do when you find yourself in the middle of a barbeque argument is to keep your mouth shut and smile. Still, everyone will agree that pork barbeque is mighty fine eating! One of the great things about pork barbeque is that it's not fancy food.

If variety is the spice of life, then feta is the cheese – at least in this week’s recipes! Feta is a brined curd cheese that's traditionally made in Greece. It's an aged crumbly cheese, commonly produced in blocks and has a slightly grainy texture. The Greek word “feta” comes from the Italian word “fetta” which means “slice.” Feta was introduced into the Greek language in the 17^th century. Opinions vary whether it refers to the method of cutting the cheese in slices to serve on a plate or slicing the cheese to put it into barrels. Traditionally, feta is made in the lower Balkan peninsula from sheep's milk. Goat's milk has been used in recent times. Feta is delicious as a table cheese, in salads, and with pastries in baking. It can also be served cooked or grilled and adds a salty alternative to other cheeses in a variety of dishes.