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[razgueado]

Also many extras for me. Not my area of expertise, I'm proud to say.

Strands #561
“For a fortune”
🔵🔵🟡🔵
🔵🔵🔵🔵

Ditto. Took me all morning just to figure out where they were going with it, and I still didn't understand until about the third answer.

I found one of the corners first, and the Spangram second, but then I had to spend time researching the topic to finish the puzzle. 

[Travellin Dave]

I did a bunch of Mediterranean style cooking over the weekend.  On Saturday night, I made a simple dish of bone-in chicken thighs with red potatoes, red onions, artichoke hearts, and olives all soaked in a Greek vinaigrette dressing and roasted on a sheet pan, then sprinkled with Feta crumbles.  Greek salad for a side dish. 

Sunday morning I made Gyro meat (ground lamb and ground beef), pita, and Tzatiziki sauce to take over to dad's for the game.  Took the leftover Greek salad as a condiment for the Gyros.  It was a far more complicated process than I expected, at least doing it the first time, but I learned a lot and it will be easier next time.  Reviews from the clan were spectacular, even from my Greek stepmother.  Guess I did all right.

That all sounds delicious. Hello, Bret.

It really was, but it was such a production and I was in such a rush that I really didn't get to enjoy it until I woke up at 3AM really hungry and had the last of the leftovers. 

To do Gyros "right", you essentially make a meat loaf of ground beef and ground lamb minced in the food processor, along with garlic and your herbs and spices (I used dried oregano, thyme and cumin, fresh rosemary from the garden, and salt and pepper).  Traditionally, the minced meat would be formed on a vertical spit and cooked in front of burning charcoal, but roasting in the oven is far easier and works fine.  Then you slice it up thin and broil the slices for two minutes before assembling.  Making Pita is pretty easy, other than the kneading for 6-8 minutes. 

In the future it'll be far easier now that I've done it once and know the drill, but it was really great football food.

I'm too lazy.  Going to a Greek themed dinner at a local winery next month, and there is a Greek festival each spring at the Greek Orthodox church in Greenville.

[Travellin Dave]

Just wish we had much of a Polish or Eastern European community around here...

[A Friend of Charlie]

I did a bunch of Mediterranean style cooking over the weekend.  On Saturday night, I made a simple dish of bone-in chicken thighs with red potatoes, red onions, artichoke hearts, and olives all soaked in a Greek vinaigrette dressing and roasted on a sheet pan, then sprinkled with Feta crumbles.  Greek salad for a side dish. 

Sunday morning I made Gyro meat (ground lamb and ground beef), pita, and Tzatiziki sauce to take over to dad's for the game.  Took the leftover Greek salad as a condiment for the Gyros.  It was a far more complicated process than I expected, at least doing it the first time, but I learned a lot and it will be easier next time.  Reviews from the clan were spectacular, even from my Greek stepmother.  Guess I did all right.

That all sounds delicious. Hello, Bret.

It really was, but it was such a production and I was in such a rush that I really didn't get to enjoy it until I woke up at 3AM really hungry and had the last of the leftovers. 

To do Gyros "right", you essentially make a meat loaf of ground beef and ground lamb minced in the food processor, along with garlic and your herbs and spices (I used dried oregano, thyme and cumin, fresh rosemary from the garden, and salt and pepper).  Traditionally, the minced meat would be formed on a vertical spit and cooked in front of burning charcoal, but roasting in the oven is far easier and works fine.  Then you slice it up thin and broil the slices for two minutes before assembling.  Making Pita is pretty easy, other than the kneading for 6-8 minutes. 

In the future it'll be far easier now that I've done it once and know the drill, but it was really great football food.

Wow, I assumed you bought pita. Now, I'm doubly impressed.

[LuvTooGolf]

I did a bunch of Mediterranean style cooking over the weekend.  On Saturday night, I made a simple dish of bone-in chicken thighs with red potatoes, red onions, artichoke hearts, and olives all soaked in a Greek vinaigrette dressing and roasted on a sheet pan, then sprinkled with Feta crumbles.  Greek salad for a side dish. 

Sunday morning I made Gyro meat (ground lamb and ground beef), pita, and Tzatiziki sauce to take over to dad's for the game.  Took the leftover Greek salad as a condiment for the Gyros.  It was a far more complicated process than I expected, at least doing it the first time, but I learned a lot and it will be easier next time.  Reviews from the clan were spectacular, even from my Greek stepmother.  Guess I did all right.

That all sounds delicious. Hello, Bret.

It really was, but it was such a production and I was in such a rush that I really didn't get to enjoy it until I woke up at 3AM really hungry and had the last of the leftovers. 

To do Gyros "right", you essentially make a meat loaf of ground beef and ground lamb minced in the food processor, along with garlic and your herbs and spices (I used dried oregano, thyme and cumin, fresh rosemary from the garden, and salt and pepper).  Traditionally, the minced meat would be formed on a vertical spit and cooked in front of burning charcoal, but roasting in the oven is far easier and works fine.  Then you slice it up thin and broil the slices for two minutes before assembling.  Making Pita is pretty easy, other than the kneading for 6-8 minutes. 

In the future it'll be far easier now that I've done it once and know the drill, but it was really great football food.

Wow, I assumed you bought pita. Now, I'm doubly impressed.

Agreed, well done.

[LuvTooGolf]

Nearly pickup and grocery time. Hazzuh!

[A Friend of Charlie]

Nearly pickup and grocery time. Hazzuh!

Wound up taking care of the groceries yesterday and created a menu for the week.

[razgueado]

I did a bunch of Mediterranean style cooking over the weekend.  On Saturday night, I made a simple dish of bone-in chicken thighs with red potatoes, red onions, artichoke hearts, and olives all soaked in a Greek vinaigrette dressing and roasted on a sheet pan, then sprinkled with Feta crumbles.  Greek salad for a side dish. 

Sunday morning I made Gyro meat (ground lamb and ground beef), pita, and Tzatiziki sauce to take over to dad's for the game.  Took the leftover Greek salad as a condiment for the Gyros.  It was a far more complicated process than I expected, at least doing it the first time, but I learned a lot and it will be easier next time.  Reviews from the clan were spectacular, even from my Greek stepmother.  Guess I did all right.

That all sounds delicious. Hello, Bret.

It really was, but it was such a production and I was in such a rush that I really didn't get to enjoy it until I woke up at 3AM really hungry and had the last of the leftovers. 

To do Gyros "right", you essentially make a meat loaf of ground beef and ground lamb minced in the food processor, along with garlic and your herbs and spices (I used dried oregano, thyme and cumin, fresh rosemary from the garden, and salt and pepper).  Traditionally, the minced meat would be formed on a vertical spit and cooked in front of burning charcoal, but roasting in the oven is far easier and works fine.  Then you slice it up thin and broil the slices for two minutes before assembling.  Making Pita is pretty easy, other than the kneading for 6-8 minutes. 

In the future it'll be far easier now that I've done it once and know the drill, but it was really great football food.

Wow, I assumed you bought pita. Now, I'm doubly impressed.

Well, it's really not that impressive.  Making pita is really easy, compared to, say, my wife making sourdough bread, which is just a complicated, multi-day process.  THAT's a real art.  Even my "famous" cinnamon rolls that my friends and family rave about are more complicated than pita.  The trickiest art to making any type of bread is not getting too much flour into the dough and not overworking it.  If you get too much flour in or overwork the dough for Pita, it won't form the desired "pocket."  For Gyros, it doesn't really matter if you mess up, as you can just wrap the filling like it's a tortilla.  But if you can keep the dough just slightly past sticky, and only knead it until it's smooth and elastic, you'll get the desired results. 

Also, you need the oven as hot as possible - 500 degrees minimum.  #1 son and I were discussing yesterday that using a pizza stone might make it even better.

[Travellin Dave]

I did a bunch of Mediterranean style cooking over the weekend.  On Saturday night, I made a simple dish of bone-in chicken thighs with red potatoes, red onions, artichoke hearts, and olives all soaked in a Greek vinaigrette dressing and roasted on a sheet pan, then sprinkled with Feta crumbles.  Greek salad for a side dish. 

Sunday morning I made Gyro meat (ground lamb and ground beef), pita, and Tzatiziki sauce to take over to dad's for the game.  Took the leftover Greek salad as a condiment for the Gyros.  It was a far more complicated process than I expected, at least doing it the first time, but I learned a lot and it will be easier next time.  Reviews from the clan were spectacular, even from my Greek stepmother.  Guess I did all right.

That all sounds delicious. Hello, Bret.

It really was, but it was such a production and I was in such a rush that I really didn't get to enjoy it until I woke up at 3AM really hungry and had the last of the leftovers. 

To do Gyros "right", you essentially make a meat loaf of ground beef and ground lamb minced in the food processor, along with garlic and your herbs and spices (I used dried oregano, thyme and cumin, fresh rosemary from the garden, and salt and pepper).  Traditionally, the minced meat would be formed on a vertical spit and cooked in front of burning charcoal, but roasting in the oven is far easier and works fine.  Then you slice it up thin and broil the slices for two minutes before assembling.  Making Pita is pretty easy, other than the kneading for 6-8 minutes. 

In the future it'll be far easier now that I've done it once and know the drill, but it was really great football food.

Wow, I assumed you bought pita. Now, I'm doubly impressed.

Well, it's really not that impressive.  Making pita is really easy, compared to, say, my wife making sourdough bread, which is just a complicated, multi-day process.  THAT's a real art.  Even my "famous" cinnamon rolls that my friends and family rave about are more complicated than pita.  The trickiest art to making any type of bread is not getting too much flour into the dough and not overworking it.  If you get too much flour in or overwork the dough for Pita, it won't form the desired "pocket."  For Gyros, it doesn't really matter if you mess up, as you can just wrap the filling like it's a tortilla.  But if you can keep the dough just slightly past sticky, and only knead it until it's smooth and elastic, you'll get the desired results. 

Also, you need the oven as hot as possible - 500 degrees minimum.  #1 son and I were discussing yesterday that using a pizza stone might make it even better.

I leave the dough and bread making to my son.  My contribution is showing up and consuming.

[A Friend of Charlie]

I did a bunch of Mediterranean style cooking over the weekend.  On Saturday night, I made a simple dish of bone-in chicken thighs with red potatoes, red onions, artichoke hearts, and olives all soaked in a Greek vinaigrette dressing and roasted on a sheet pan, then sprinkled with Feta crumbles.  Greek salad for a side dish. 

Sunday morning I made Gyro meat (ground lamb and ground beef), pita, and Tzatiziki sauce to take over to dad's for the game.  Took the leftover Greek salad as a condiment for the Gyros.  It was a far more complicated process than I expected, at least doing it the first time, but I learned a lot and it will be easier next time.  Reviews from the clan were spectacular, even from my Greek stepmother.  Guess I did all right.

That all sounds delicious. Hello, Bret.

It really was, but it was such a production and I was in such a rush that I really didn't get to enjoy it until I woke up at 3AM really hungry and had the last of the leftovers. 

To do Gyros "right", you essentially make a meat loaf of ground beef and ground lamb minced in the food processor, along with garlic and your herbs and spices (I used dried oregano, thyme and cumin, fresh rosemary from the garden, and salt and pepper).  Traditionally, the minced meat would be formed on a vertical spit and cooked in front of burning charcoal, but roasting in the oven is far easier and works fine.  Then you slice it up thin and broil the slices for two minutes before assembling.  Making Pita is pretty easy, other than the kneading for 6-8 minutes. 

In the future it'll be far easier now that I've done it once and know the drill, but it was really great football food.

Wow, I assumed you bought pita. Now, I'm doubly impressed.

Well, it's really not that impressive.  Making pita is really easy, compared to, say, my wife making sourdough bread, which is just a complicated, multi-day process.  THAT's a real art.  Even my "famous" cinnamon rolls that my friends and family rave about are more complicated than pita.  The trickiest art to making any type of bread is not getting too much flour into the dough and not overworking it.  If you get too much flour in or overwork the dough for Pita, it won't form the desired "pocket."  For Gyros, it doesn't really matter if you mess up, as you can just wrap the filling like it's a tortilla.  But if you can keep the dough just slightly past sticky, and only knead it until it's smooth and elastic, you'll get the desired results. 

Also, you need the oven as hot as possible - 500 degrees minimum.  #1 son and I were discussing yesterday that using a pizza stone might make it even better.

I leave the dough and bread making to my son.  My contribution is showing up and consuming.

I can respect that.

[Travellin Dave]

Chef Raz lull.

[razgueado]

Chef Raz lull.

Well, she's certainly got a perky...smile.

[A Friend of Charlie]

Chef Raz lull.

She's all smiles. Heck, so am I. That's some dress.

[A Friend of Charlie]

Chef Raz lull.

Well, she's certainly got a perky...smile.

[razgueado]

Once again, I'm sitting on cash and wondering about the valuation of the stock market.  I'm trying to do my homework, but I have a nagging feeling that investors are betting on a rate cut from the Fed, and I'm pretty sure we'll get it, but afterward, reality is actually going to set in. 

I'm probably wrong.  But Warren Buffett is net sell this year, so maybe I'm not wrong.