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Easy Chicken Gyro Recipe ToTry

Easy Chicken Gyro Recipe – The Best Ever


  • 1 tsp paprika
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Garlic Powder
  • 1/2 tsp salt
  • 1/2 tsp red pepper.
  • Mix then add:
  • 1/2 C olive oil
  • Squeeze of lemon
  • Mix

Slice equivalent of 3 chicken breasts thin and stir in the marinade
Cover, marinate for 2 hours in the refrigerator.

Make Tzatziki while chicken marinates.

Saute sliced marinated chicken (no more oil needed) and when cooler add fresh cilantro.

Fry pita bread

Assemble Gyro Sandwich

  • putting a lettuce leaf on pita then chicken
  • then red onion, tomato, and cucumber
  • lather with tzatziki


  • Peel half a cucumber and dice it
  • Dry diced cucumber on paper tower


  • 1C greek yogurt
  • 1/2 C sour cream
  • 1 tbs fresh lemon juice
  • 2 regular cloves of garlic minced
  • 2 T fresh dill

Add cucumber and mix

Dress with splashes of olive oil and a dash of fresh dill

Saurkraut-6th Dill

We liked the 5th version so remade it–again without the garlic. This was with two heads of cabbage that, based on past work, I expected to fill two 1/2 gallon jars. We let it sit with the salt and seasoning for about 2 hours and beat it down with the meat mallet several times. Surprisingly, it fit into a 1/2-gallon and a quart jar.

We were also surprised that for the first time ever, after sitting in the salt and seasoning and being pounded, it made enough brine to fill the jars. We did not need to make up some to top it off as we have always had to do.

Dried dill at 1 gm per 400 gm cabbage4.3
1.7% salt29.4
Lemon juice – 1 tbsp per 900 gms cabbage. Mary squeezed 3 small lemons that made 1/4-cup of juice.3.8

Okra Fermented – 5th Batch

9/10/2019 – Stuffed a half-gallon jar with okra and added one level tablespoon of crushed peppers and 1/4 teaspoon of cayenne. Half of the spices were poured in when the jar was half full and the rest when it was packed to about 3/4″ of the top.

I mixed 5% brine and filled the jar. Screwed on one of the fermenting lids. All the glass weighs are in use or we would have used one so the peppers in the top were packed in very tightly so they stay down below the brine … hopefully.

Pesto like an Italian Grandmother

Below was extracted from here.

One key to perfect pesto is chopping all the ingredients by hand, preferably with a sharp mezzaluna or knife. This pesto will keep a bit in the refrigerator, but it really hits its peak when served soon after it is made. The technique here is: chop a bit, add some ingredients, chop some more. I think part of the reason she does it this way (instead of chopping everything all at once) is because some things get chopped into oblivion, while some, not as much – it encourages spectrum of cut sizes throughout the pesto contributing to the overall texture. All told, the chopping took me a leisurely twenty to thirty minutes, I wasn’t in any particular rush. 

You’ll also notice this recipe doesn’t have any added salt (just the saltiness from the cheese), make sure your pasta water is well salted if you are going to use this pesto on pasta or the overall flavor profile will fall flat. Also, be sure to adjust for seasoning before serving. With food this simple, you need to get the seasoning right. Trust your tastebuds.


  • 1 large bunch of basil, leaves only, washed and dried
  • 3 medium cloves of garlic
  • one small handful of raw pine nuts
  • roughly 3/4 cup Parmesan, loosely packed and freshly grated
  • A few tablespoons of extra-virgin olive oil



  1. Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil “cake” – see the photo up above. Transfer the pesto “cake” to a small bowl (not much bigger than the cake).
  2. Cover the pesto “cake” with a bit of olive oil. It doesn’t take much, just a few tablespoons. At this point, you can set the pesto aside, or place it in the refrigerator until you are ready to use it. Just before serving, give the pesto a quick stir to incorporate some of the oil into the basil.

Pickled Okra w/o Boiling Water Bath

9/2/2019 – Following the advice found at canning forums, as extracted here, I prepared two pints of fresh okra per the following.

  1. Cut stems from okra
  2. Dipped the two pint jars into boiling water along with the lids
  3. Boiled 1.5 cups of ACV and 1.5 cups of water with 6 garlic fingers
  4. Filled the jars with the okra pods and added:
    1. 1 tsp of red pepper flakes;
    2. a scant 1/4 tsp of kosher salt, and
    3. 1/8 tsp of Mrs. Wage’s Xtra Crunch.
  5. Tilted the jars back and forth 3 or 4 times to mix the ingredients
  6. Applied lids and bands and wait and see.

Sweet & Hot Pepper Ferment Experiments

9/1/2019 – We made two different ferments with sweet banana peppers and Hot Hungarian Wax peppers from our garden. They should have been based on our first pepper ferment, done in a hurry, while pickling peppers but we did not record what we did. So, we do not know the salt percent of the brine. As past ferments with jalapenos were not crunchy until the brine was 6% we made both these with a 6% brine.

On Friday the 13th–13 days of fermenting–I tried some banana slices from a pint jar that are 2 parts sweet to 1 part hot. They were VERY hot. They were also a bit rubbery.

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Bacon Jam ToTry


  • 1.5 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 Medium yellow onions, diced small
  • 3 garlic cloves, smashed and peeled
  • 1/2 cup cider vinegar
  • 1/2 cup packed brown sugar
  • 1/4 cup cane syrup
  • 3/4 cup brewed coffee


  1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned about 20 minutes.
  2. With a slotted spoon, transfer bacon to paper towels to drain.
  3. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent about 6 minutes.
  4. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes.
  5. Add bacon and stir to combine.
  6. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours.
  7. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.