sorry—I did it again

Dinner went great. There were seven of us at table. After eating her gyro, the Missus's mother, who had visited when I'd made my Moroccan-inspired chicken and has since become a fan of my cooking, said I needed to open a restaurant, which is the same compliment I'd gotten from an Aussie coworker in 2017. My buddy Mike, his younger daughter (not my goddaughter), and I all had seconds. Others may have done so as well. There was very little left at the end, but there's enough to make makeshift Greek salad if people want. And maybe one more gyro.

Alas, I once again forgot to take any pictures, so you'll have to use my blog's search window to look up "gyro," or "gyros" or "gyro meat" on your own. Sorry. Maybe I can make a gyro for myself for lunch tomorrow and photograph it. But I know it won't be the same.

from 2019, a partially made gyro

I used to prep lettuce as part of the array of gyro toppings, but I've concluded that lettuce is a waste: I myself have rarely ever put it on my gyros after the first couple of years of making the dish. So, for toppings, I stick to: tzatziki, feta, sliced olives, sliced cherry tomatoes, minced cucumbers, and sliced pickles. I don't leave out sliced onions unless someone asks for them.

ADDENDUM: since I'm using Charles's flatbread recipe, I can't take full credit for this meal. One day, I'll tweak the recipe or come up with something completely my own and more directly applicable to gyros. This flatbread, with its yogurt component, is basically repurposed/reappropriated naan.