So there’s what I know (cooking, baking, my middle name) and there’s what I don’t know (WordPress.org). Let’s get the scary, unknown stuff out of the way.
I have finally decided (practically kicking and screaming) to self-host my blog. I know, people do it every day, it’s no big deal, get off your high horse, etc., etc. I guess for me, I expect to do everything myself and I expect to be able to do it well on my very first try. Completely unrealistic, yes. And definitely something I need to work on. But it’s true. I am completely freaked out about losing all my blog’s pictures and prose, and freaked out that it won’t look the way I want it to. But mostly, I’m worried about losing you in some unheard of internet black hole. And what would I do without you?!
The more I think about it, the more I get myself worked up. I know it’s no big deal, but I’m having trouble getting my fears to believe me. As a last resort, I head to the kitchen.
Greek food is nothing new, and it’s not all that tough to prepare. And yet, it never seems to taste as good at home as it does on The Danforth. But I’ve cracked the code (the dinner code, not html code). Somehow I’ve found recipes that seem innocent enough, but pack enough punch for me to lean back in my chair and yell, Opa!
It was finally cool enough this weekend to have the oven on, so I knew I had to try these potatoes. A recipe (no source available) passed down from my Aunt to my Mum, these potatoes came out of the oven both soft like boiled potatoes and browned and crispy on the outside like roasted ones. And the flavour! Almost too savoury and lemony to handle, and yet just right as the mellow, fluffy potato centres take over.
A simple recipe packed with as much flavour as the potatoes, the marinade was quick to put together with basics you already have in your kitchen. Instead of skewering the meat, I grilled the entire pork tenderloin on my trusty grill and cut it up into bite sized pieces.
This souvlaki recipe includes a recipe for tzatziki, but I have to admit I used store-bought sauce. President’s Choice makes an amazing dip that, in my opinion, tastes exactly as tzatziki should taste. And it’s under $4. Done! I also buy those puffy, doughy pitas and here I topped them with Romaine lettuce and red onion (normally I wouldn’t be caught dead without a tomato on this too, but somehow I went to the store and just plain forgot–still an unbelievable dinner, even sans tomato).
So in the end, I was glad I went a bit overboard on the blog worry. It gave me a great dinner that lasted a few days, and I always love the opportunity to re-live food heaven two or more nights in a row.
As for Dulcet Devotion, she may look funny for a few days, but I hope you’ll stick with me and see how she looks when she comes out the other side.
A special note to WordPress users who follow the blog through WordPress Reader: Once I migrate the blog, you will no longer receive updates, so if you’d be so kind, please sign up for updates via email. That should make this whole process a lot easier, because the last thing I want is to lose you through the migration.
Wish me luck, and give this dinner a try. I’d love to hear how you like it. See you soon!
Pork Tenderloin Souvlaki
By The Canadian Living Test Kitchen (PRINTABLE RECIPE)
Preparation time: 12 minutes Stand 10 minutes.
Cook time: 12 minutes.
This recipe makes 4 serving(s)
- 1-1/2 lb (680 g) pork tenderloins
- 2 tbsp (30 mL) lemon juice
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 large clove garlic, minced
- 1/2 tsp (2 mL) dried oregano
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 plum tomatoes, sliced
- 1/2 red onion, sliced
- 1 cup (250 mL) shredded romaine lettuce
- 4 Greek-style pocketless pitas
- 1 cup (250 mL) shredded cucumber
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) Balkan-style plain yogurt
- 2 cloves garlic, minced
- 2 tbsp (30 mL) chopped fresh dill, (optional)
- 1 tbsp (15 mL) lemon juice