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 .
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.
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 :)