Happy Vernal Equinox everyone.
Here in H town , we are under a flash flood and tornado watch since there is a line of storms that hit the DFW area last night and made it 's way here. ..so it is gray and crappy and fugly and just plain icky out there.
In a way that is just fine and dandy with me..perverse lil thang ain't I ..LMAO...because for one, we need the frakkin rain in a bad way. We are most likely going to have the same situation that we had last year..another year of drought. We set records last year and it was heart breaking to see all of the trees and pasture dying.
I am in no hurry to have to deal with the pruning and can't afford Mr. Trejo to clean out all the beds and mulch ( like I'm gonna kill my back and myself doing it ..Hah ! )..so rain is just fine with me.
But..it is still the first day of spring.
Sooner than we all know it, it will be OMG kill me now hot so I am looking for recipes that take very little oven time.
Trust me, my oven is my friend , but the hot flashes...oh hell no.
I love Greek food.
I have seen the above recipe done with lamb, but with the price of lamb..chicken will work too.
It's an easy recipe that uses things that I have at home on a daily basis and pita bread or narn is easy enough to get..I bet that flour tortillas would work in a pinch.
If I am not careful, this will turn into a full blown food blog...I'd better go find something to snark or rant about to maintain the balance....mwahahah.
Boop Ms. Linky for the recipe, ...it is about a third of the way down after some cute text.
Keep the hip waders handy kids.
Ciao,
Aunty Pol
1 comment:
You could look at it this way, you've got content mix, kinda like Miz Ree. :-D
I'll start up the praying for rain for you, honey!
The chicken looks luscious! I'm seconding the tortilla idea. They come through in a pinch in a lot of applications.
Gonna have a Greek nite here in three weeks. Lemon-Oregano Chicken and 'Taters, a briam (sans 'taters) and a Greek Cheesecake with sesame crust. Sis & brother-in-law are bringing the appetizer and lovely beverages so I don't know what they're going to be yet. (Knowing my BIL, Greek beer will be on hand.)
This weekend we had paella! Sis had given me a 15" paellera for Christmas (and short grain rice, Spanish olive oil, Spanish smoked sweet paprika and saffron, just in case I wasn't getting the hint).
Hadn't made this in 20 years and forgot how much I love it and how easy it is, especially when you're using the right equipment (when I last made it, a 12" skillet had to sub in for the paellera). When it warms up a bit, I'm gonna make it again on the grill for that authentic touch. I love that you can just go with the flow on what you throw in it, too - this was shrimp, scallop, sausage, pork and chicken. Who knows for next time!?
Oh, and we finished the meal with flan. I'm checked out on egg custard by any other name... LOL! Now there's a "tired" old recipe (see my "Miz Ree hater" rant) that becomes "cool" when you use the foreign name. I'm sorry, I still call it egg custard.
It's a go-to desert 'cause I've always got the ingredients on hand. And it's always good, no matter if you're using milk, half and half, heavy cream, condensed milk or a combo. So many variations so much weight to gain! Orange, made with heavy cream, is my favorite, I think - unless it's winter and I do one with cinnamon and allspice. I am congenitally incapable of stopping with one when there is another in the fridge.
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