Kept things simple this week - gyros as the main, with a watermelon, feta, and mint appetizer. Served with two dipping sauce - balsamic glaze and a hot honey. The hot honey was the crowd favorite 🍯. Mark suggested serving something lemon to pair with the gyros so I went with a lemon granita for the “for-here” dessert and a lemon almond blueberry pound cake for the “for later” treat 🫐

Gyro with Cucumber Tomato Salad & White Sauce

Recipe from Brian Lagerstrom - he suggests grilling which we absolutely should have done, but ours needs to be cleaned and alas, I wasn’t feeling that particular chore today.

Watermelon, mint, & feta bites

One of my favorite summer time treats 😎🍉

Blueberry Lemon Almond Pound Cake

Recipe from Ottolenghi via the NYTimes.

Lemon Mint Granita

These were fun to make - you freeze the liquid in a baking dish and “rake” it every hour. And there is something SO fun about eating out of a lemon shell but freezing the shell made for a cold object to hold 🤦🏻‍♀️ The flavor ultimately felt a little flat (for me). It was more tart than sweet and the mint was a little too subtle.