Homemade Gyros

I’m 1/4 Greek on my mom’s side. Many of the local pizza places in suburban Boston are Greek owned. As such they have signs in the windows advertising “Gyros.” One when I was about 14, every the curious culinarian, I asked the guys at Newtonville Pizza what at “Ji-row” was. He got super annoyed and said, “First it’s a h’yee ro” while way over pronouncing it…. and I assume he went on to explain what it was. But my shame stopped me from listening after that. Of course 26 years later I make a mean Gyro myself, though it’s tough to photograph.

Homemade tzatziki sauce, tomato, shaved onion on pita. The meat is basically just ground lamb from our new meat share #WaldenLocal with red onion, nepitella, EVOO, S & P. Maybe a bit of white wine… I can’t remember.IMG_20190104_181657211

Pork Chop Milanese

Ended up with two kinda small’ish chops from our new meat share. This makes them more substantial. I didn’t even pound them. Just butterfly and bread.

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Pork chop Milanese with Brussels Sprouts and Craisins

Just joined a meat share

So, if you don’t know, a meat share is like a farming coop… but for meat. I’ve been looking for one for a while. But they either aren’t accepting new people, are crazy expensive, or you mostly get ground meat. But I think I’ve found what I’m looking for.

I just joined Walden Local Meats. This was my first meal. Flank steak with parsnip puree from homegrown parsnips and homegrown sauteed pea tendrils. The best flank steak I’ve ever had.

 

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