Today’s adventures. Avgolemono soup and pita bread pizzas.
For dinner I made a butterflied pork piece from Aldi on the bbq. It was actually delicious and I have leftovers for the next 2 days. Woo hoo.
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Can I come to dinner?
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One of the girls had a Psarosoupa at work the other day, it looked awesome and she said I should try and make a chicken avgolemono. Defiantly on the to do list but looks abit above my skill level atm.
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Anytime!
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Yum! Psarosoupa! I will tell my parents to make me some because I cbf.
Avgolemono is hard, the hard part being getting the egg mixture right. I have a lot of patience for it because it’s worth the effort. That part alone takes me half an hour. I also have only ever made the egg mix with this awesome egg beater that I inherited from my grandmother over 20 years ago. It’s the best.
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Very nice!
First crack at gyudon (beef rice bowl). Will be making this again 
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I got some lamb from a mate and had a shabby looking piece left. I thought it was shoulder but even posted on a bbq FB page for confirmation. Anyway, did a slow braise on the Weber Q and I have to say that it has exceeded expectations. I’ve also made a chimichurri to go with it on some tacos.
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why do some wrong greeks put dill in their tzatziki and spanakopita, its objectively wrong
I don’t like it or any herbs in tzatziki but I won’t eat spanakopita without it.
So you’re the one who has the problem!!!
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must be an island thing.
I’m from mainland origins.
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That looks amazing @em2009
I was trying to be constructive with my time as well, doing something simple on the bbq
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That looks heaps nice! Is the yellow stuff squash?
Yep
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Sauce was good until you put it on that form of pasta.
What’s wrong with it? I like it! What should I have put it on?
Penne
But I like this one 
I got it from the Italian pasta man.
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