Welcome to Seattle, and thanks for applying to SGSeattle...we usually like to meet people in person or have someone vouch for them before we let them into the group, just because of personal info and such in the group. We are always doing something so just let me know if you would like to come out sometime and say hello to people...
Don't worry, Seattle is an awesome place to live...as far as things to do...there are many many bars to visit, take a walk down Broadway and around Capital Hill, visit Seattle Center with the Space Needle and fountain and semi-carnival rides and activities...you can spend a whole day at Pike Place Market...that should keep you busy for a little while
The show was awesome, although I got there a bit late. Went out to dinner, a bar and show beforehand. So around 10 or so. Good times, a bunch of drunkened friends, artists, art enthusiasts, a few from Juxtapoz, mingling and observing the awesome pieces adorning the walls. Then off course, we hit up another bar thereafter.
While I am not positive on this...I do feel that Feta cheese, the quintessential Greek brined cheese, may have originally been Italian. The word does not exist in classical Greek; it is a New Greek word, originally tyripheta, or "cheese slice," the word feta coming from the Italian word fette, meaning a slice of food. Although cheeses are mentioned frequently in the writings of the ancient Greeks, it is never clear what kind of cheese they are talking about. The description of cheesemaking in Homer's Odyssey (Book 9: 278-79) sounds more like the Sicilian cheeses known as tuma or canestrato than it does a brined cheese like feta. In the anonymous fourteenth-century Venetian cookbook, the Libro per cuoco, there are two recipes that call for formazo di Candia, a cheese made in the Venetian island of Crete, that may be the first feta cheese. One recipe specifically calls for the cheese to be washed, as you would feta.
ps...your Birthday is the 18th? Mine is the 17!