Taco Gyro

1. Instead of just drooling over other bloggers' food successes, I actually made one I thought my husband would enjoy (see below).

2. After sleeping in to insane hours over Christmas break, I've actually stuck to waking up at 6:45 or 7 all week (though I reserve the right to nap on my day off).

3. Despite countless temptations, both my husband and I have resisted eating all desserts and sweets. We're saving them for Sundays so they'll actually be a treat and not a staple. (This has also been, no kidding, the longest week I've had in years.)

Check out others' small successes this week at Faith and Family Live!

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Grab the recipe for Chicken Gyros at Annie's Eats, but here is my own version (with homemade thick tortillas instead of homemade pitas... I've been calling it Taco Gyro).

We don't have a rolling pin, but this thing works fine.

I like making tortillas.

They're so much cheaper than the store version, and they're never gummy.

And they're really simple. (4 cups flour, 1/3 cup Crisco or lard, 1 1/4 cups warm water, dash of salt, 1 Tbsp. baking powder... mix 'em all. The dough should be soft, not sticky. Let it sit for 20 minutes, then break off a ping-pong sized ball, roll it out really thinly and cook in a dry non-stick or cast-iron skillet over medium heat.)

But we're filling 'em with Gyro stuffing. Gotta have tzatziki sauce! (I added dill to mine)

This stuff on its own goes great on a Triscuit.

The chicken is so flavorful!! (I did add some Greek Seasoning in addition to Annie's recipe)

Red onion, tomatoes, black olive... it was pretty amazing.

I'd call this one a small success!