bread and meat

My gyro meat and naan flatbreads are done. The meat is in loaf shape inside two gallon-sized Ziploc bags, waiting to be sliced and pan-fried. I should probably hack off some of the meat, fry it up, and see whether it passes muster; I'll do that soon.

Later this week, I'll buy a cucumber and make tzatziki. I don't want to make the sauce too early for the Friday shindig, so I'll put it together, say, Wednesday night.

The major prep is now out of the way. I need to crumble my feta—a task that takes only a couple minutes—and slice up my black olives. The lettuce, tomatoes, and red onion will all be prepped Thursday night so they're fresh when I serve everything on Friday. The naan is in the freezer alongside the gyro meat; I'll take it out and thaw it Thursday night.