The lamb folks at the Farmers’ Market were selling “gyro meat”, which was seasoned lamb-burger formed into strips and pre-baked, in this case. I bought some because I like gyros and thought it would make a nice change of pace.
I had to go to the store for a tomato and tzatziki sauce. We had onions. I decided to make pitas, since I never have.
The first search result was The Mediterranean Kitchen, so I gave it a whirl. Easy peasy; they’re just rolled-out bread. I halved the (already small) recipe to get just four. The only “trick”: Wipe any flour out of the pan between pitas. The last two had some burned flour stuck on them. It wasn’t awful, but they’d have been better without it. Given the small amount, I took the recipe’s advice and did it by hand, not in the stand mixer; the giant KitchenAid doesn’t like small batches, especially with the dough hook.
For next time:
- Find out what “gyro seasoning” is. The purchased lamb was fine, but bland. At the very least, it needed salt. More of everything else would have been good, too.
- Try making tzatziki sauce.
Both were expensive ($14 for the lamb, $10 for the tomato and tzatziki. I didn’t check the receipt for individual price; it could have been the out-of-season tomato). I think I’ve tried to make tzatziki before. If I recall correctly, it wasn’t awful, but it wasn’t quite right, either.
Next Saturday, I’ll get some plain lamb-burger. And some cod. That story is more interesting when told from the Alaskan fisherman’s perspective: I sell my catch to my cousin in South Dakota. I didn’t really feel like fish, but the story was interesting. Apparently, there is a subsidy (from whom?) for Alaskan Air to fly fish around the country.
Oh, and Mushroom Guy had his young daughter running the booth. I’m not sure if she could speak, but she managed to sell me a bag of dried mushrooms, anyway. That was strange – and apparently uncomfortable for the young girl.
You can tell why I’m not on Instagram: I forget to take pictures of my food.
Marked Up 