Day 123/365 Socks and Ramblings....

by Russell Smith May. 02, 2019 175 views

Socks well I hate those as much as I do a tie. Born and lived in the Fl. Keys the first several years of my life moving to North Fla. and spending the bulk of my childhood there socks were something that was worn when it was cold live freezing cold and yes they were usually worn with sandals a habit I continued to perpetuate in West Virginia well at least down to 20F after that I would rather throw on a pair of boots . When I wore boots there was a 30% chance of socking being worn so. Flash forward to after my back surgery and the nerve damage that resulted in that socks were not even a pain that I wanted to experience for a number of years then I got the stimulator and well I could wear them again. Now I wear socks when I have boots on or it is cold and yes with sandals. I have worn sandals for so many years that I have a semi permanent "farmers" or would it be "beach bums" tan from them .

Excuse the messy rug. I need to run a vacuum over it again.

Excuse the messy rug. I need to run a vacuum over it again.

Tan lines shown above and winter mode of shoes shown too. My daughter said something about the socks one time I told her just be glad they match this time. I have 0 clue what I wacked my toe on because there is almost 0 feeling in that toe (now the rest of the foot is hyper sensitive and the left foot I feel nada but the toes are sensitive). On a side note I wish I could find another pair of sandals that I bought in the summer of my 8th/9th grade school year. I spent $5 on them...Had them until 3 years ago and put well over 1.5 million miles on them. Now a $20 pair lasts maybe 6 months :(

Anywho enough about that ramble. HAPPY NATIONAL PHOTOGRAPHY MONTH for my fellow photographers.

Today in the kitchen I am attempting something that I have not made before and a bread that I have not attempted in ohh 16 or so years. Pita Bread and an American(ish) style Gyro. The Tzatziki Sauce is made and chilling in the fridge . To be honestly I am using Chef John's recipe for that and the Meat is done with the baking and is Chilling waiting to be sliced and fried a second time. Again I went with AllRecipes recipe which I almost followed . I did sub out the Lamb for Pork because that is what was on hand. I need to make the Pita which up next.

Getting ready for the bulk ferment (first rise)

Getting ready for the bulk ferment (first rise)

The recipe that I am using called for Thyme in the flour so knowing that Thyme works with the other flavors or it works to me I went ahead and left this in the recipe . Few hours from now as I am writing this the dough will finish the transformation from flour to Pita.

Hmmm Not sure I can call these things Pita per say because for some reason they did not puff correctly. Something to learn and figure out what mistake I made so I do not make the same one again.

We will call it the flat bread that the meat will go onto of :)

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There are 12 comments , add yours!
Antonio Gil 8 months, 3 weeks ago

Never thought of socks that way smile

8 months, 3 weeks ago Edited
Russell Smith Replied to Antonio Gil 8 months, 3 weeks ago

:)

8 months, 3 weeks ago Edited
Camellia Staab 8 months, 3 weeks ago

Gyros are a favorite in this household and there is this Greek carry out place a couple of miles away that on occasion we run to, OK not run cause none of us are athletic, but drive to before 8:00 pm(stores closes then) to buy and bring home to eat. I believe he makes the best Gyros in this town. I have never tried making it at home but your post has inspired me. I also like the fact that you substituted the lamb with pork. I am not a big fan of lamb only because to me,unless it is cleaned really well, it has a smell and a tad too greasy for my taste.
BTW since you are into various breads, thought I would introduce to you to a favorite of mine called barbari (straight out of the oven with butter, it is to die or ) smile 
https://persianmama.com/noon-barbari/

8 months, 3 weeks ago Edited
Russell Smith Replied to Camellia Staab 8 months, 3 weeks ago

We thought we found a Greek place that had good reviews here in the Charleston area but they were closed permanently :(. One of the best Greek places I have eaten at was a small house resturant in the middle of a field in Fla. I think it sat about 15 tables usually had a 6 month reservation list but exceptions were made if you knew the owner or chef. The second best one was a dive and that is being generous in Atl. We get ground pork at the butcher instead of sausage because if we want sausage I can make a lb of bulk sausage from it. 
That bread you linked looks amazing. I will have to add the black sesame seeds to the Asian Market Grocery List and give it a whirl .

8 months, 3 weeks ago Edited
Camellia Staab Replied to Russell Smith 8 months, 3 weeks ago

Aren't dives usually the best places to eat. At least in my opinion. smile

8 months, 3 weeks ago Edited
Russell Smith Replied to Camellia Staab 8 months, 3 weeks ago

That they are usually.

8 months, 3 weeks ago Edited
Berckmans Peter 8 months, 4 weeks ago

Keep on rambling,Russell . Sometimes I can find myself in it. Also not have easy feet,cannot wear dress shoes or running shoes. The food looks like heaven for me.

8 months, 4 weeks ago Edited
Russell Smith Replied to Berckmans Peter 8 months, 3 weeks ago

:) Thank you.

8 months, 3 weeks ago Edited
Lynn F Medley 8 months, 4 weeks ago

Enjoyed your narrative and #4 looks delicious!

8 months, 4 weeks ago Edited
Russell Smith Replied to Lynn F Medley 8 months, 4 weeks ago

Thank you.

8 months, 4 weeks ago Edited
Sherry Hill 8 months, 4 weeks ago

two more things in common, socks [ugh] and mmmm tzatziki..

8 months, 4 weeks ago Edited
Russell Smith Replied to Sherry Hill 8 months, 4 weeks ago

:) tzatziki sauce is yumm. Truthfully the more I can go barefoot the happier I am I know most of the year the soles of my feet are well past stained black .

8 months, 4 weeks ago Edited
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