Subj : Greek was: Yoghurt
To   : Ruth Haffly
From : Dave Drum
Date : Tue Jul 16 2024 07:36:17

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> My breakfast is usually fairly "hearty" as it is now one of my two
 DD> meals. Generally eggs, meat, potatoes and toast. Unless I have a
 DD> "skillet". In which case the second meal is juist a snack oe vey
 DD> light.

 RH> We still do 3 a day but 2nd and 3rd can be light or a bit heavier,
 RH> depending on what first one was. Today after church we went to a new to
 RH> town Mediterranian place. Steve had a Greek chicken wrap (stuffed more
 RH> than a gyro); I had the Greek chicken salad. Quite a bit of food so we
 RH> both had cheese & crackers and a red beet egg for supper. Interesting
 RH> to try but doubt we'll go back--very limited--and pricey menu.

My town needs a Greek-oriented restaurant. We've a selection of Gyros
places and some places offer Greek specialties like Spanokopita, or
(rarelt) Moussaka. Or Avgolemono soup. We have lots of Oriental (Thai, 
Chinese, Japanese, and Little Saigon  (Vietnamese). Now we're getting 
a rash of Indian places. Be interesting to see which ones survive. Plus
all the real-Mex, Cal-Mem and Tex-Mex joints.

 DD> I may have posted this to you before. You and Steve could make a meal
 DD> of it and still have leftovers. Unless you've aquired a pooch to help
 DD> with the clan up.  Bv)=

 DD>       Title: Dirty Dave's Hobo Skillet
 DD>  Categories: Pork, Potatoes, Vegetables, Eggs
 DD>       Yield: 1 Serving

 RH> We've done similar, and still don't have a 4 legged Hoover, on doctor's
 RH> orders. He said we could have a dog or cat OR I could breath. No
 RH> brainer choice. (G)

If nothing else, once the eggs are consumed the remiander makes good
leftovers for later. 

My favourite thing at the Gyros places (they're all 'Quick Serve') is 
this ......

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Souvlakia (Greek Shish-Kabobs)
 Categories: Lamb/mutton, Bbq, Citrus
      Yield: 8 Servings
 
      4 lb Lamb in 1 1/2" cubes
      3 md Onions
    1/2 c  Lemon juice
    1/2 c  Olive oil
      1 ts Garlic granules
      1 tb Salt
      1 ts Ground black pepper
      1 ts Oregeno; dried
      1    Fresh lemon; juiced
 
  Cut lamb into 1-1/2" squares. Marinade in the olive oil,
  lemon juice, garlic, oregeno, salt, and pepper for an hour
  or two stirring occasionally.
  
  Quarter onions, then cut into large pieces.
  
  Place lamb and onion chunks on skewers alternating them as
  you go. Grill over hot coals for about 20 minutes turning
  every 5 minutes.
  
  Squeeze fresh lemon over kabobs. Serve over white rice.
  
  Meal Master Format by Dave Drum - 28 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Our lives are not in the lap of the gods, but in the lap of our cooks. 
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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