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Daily Archives: August 13, 2018

Not Quite as Planned

While working on creating “Dreadful Delights” soaps, which took a few days since I needed layers to dry in between, things went from starting out well to very unpleasant. *laugh*

So, I got things ready on my cafeteria tray (SO much easier to have molds on that and be able to move the setting soaps without them wrinkling or popping open nearly as often!!). I used the custom scent wheel, which has a total of 10 ratio of blotter sticks that can then be converted to your recipe. So each clothespin held the amount of ratio of scent I planned to use – four of Vanilla Brownie, 3 of Bakery, 2 of Fudge Brownie, and 1 of Honey Nut. Then I was able to wave combos of them together to make sure the whole group mixed and then which worked together to make the icing for the Dreadful icing. *smile* I can’t keep all those sticks in order without a lot more work than putting each scent in a clothespin. *laugh* And I was excited to use some of my micas for the first time. The cakes came out amazing to me, with mixed reactions over what scents were detected, and I let them set longer because they’re some big and heavy soaps.

If it wasn’t a weird hour when I took this picture, the lighting would be better. *laugh* There’s a slight shimmer to the broad as light hits it, but without having light on them, they look like delicious little chocolate cakes!

That’s when it all went wrong.

I made the icing to drizzle and let it cool in the measuring cup until it would thicken instead of just running off and pulling. I even added some creative cubes of “flavor” for the monster, with some decay, gelatinous goo, and dry blood. However, it was close enough in color it just looked like more of itself instead of the black fudge drizzle, so I added some “blood” to the icing. Turns out that red, black, and brown can make a very unfortunate choice of colors. I persisted, thinking maybe thicker rivers of icing down the edges would bring them back to what’s in my mind.

Um, no. It just made it so gross that I don’t feel comfortable showing the end results because it’s slightly nauseating. *laugh*

So, I’ll melt down the whole caboodle, although it’ll have a little different color, pour the cakes again, and then maybe do straight up red icing. Maybe I’ll make a brain soap to chop for the top of the Monster one, so you see the wrinkled brain pouring out of the bundt center, and it can go in just the Zombie group, instead of working for all monsters.

At least I got three other soaps all done while waiting for the icing to cool enough, so not an epic fail this time. *grin* I’ve been on an iZombie ™ marathon for a few days, so I like the idea of a zombies only combo to be available for enthusiasts. Let’s just hope the icing comes out better this time so I can actually show a picture of them. *cracking up*

I hope you have a dreadfully delightful day! 🙂

Beef Gyros with Tzatziki Sauce – Pressure Cooker Recipe by Leah

Leahs New Logo

 

Tasty and easy beef gyros are bursting with hearty flavor!  Traditionally, gyro meat is cooked on a vertical spit and shaved off.  Though I’m dying to try making it that way, it’s not really practical in a home kitchen.  It’s also typically made with lamb, but that’s not too practical for my budget. ☺  What is practical is eating tender, mouthwatering beef,  wrapped in a soft pita, dripping in creamy sauce.  What could be better?  That it’s a year-round friendly recipe!  It’s hearty and filling for those cold winter evenings, but perfect for the heat of summer too.  Using your electric pressure cooker means you’re not heating up your house with your oven or stove.  No pressure cooker?  Just grill your roast instead!  Don’t forget to make your Tzatziki sauce ahead of time.

 

Beef Gyros with Tzatziki Sauce

 

 

Beef Gyros with Tzatziki Sauce – Pressure Cooker

yield: 4-6 servings

 

INGREDIENTS

Beef

2 lb chuck roast

2 Tbsp extra virgin olive oil

2 tsp garlic powder

2 tsp dried oregano

1/4 tsp cumin

1 tsp dried basil

1/2 tsp ground cinnamon

1/2 tsp dill

1/2 tsp marjoram

1/4 tsp thyme

1/4 tsp ground nutmeg

3/4 tsp salt

1/2 tsp pepper

2 Tbsp fresh lemon juice

1/3 cup beef broth

Tzatziki sauce

1 cup English Hothouse Cucumber (about half of one cucumber)

1 Tbsp kosher salt

2 Tbsp fresh dill, minced or 1 Tbsp dried dill

1 garlic clove, grated or minced

4 tsp lemon juice

1 cup plain Greek yogurt

For serving

warmed pocketless pitas

tomatoes, sliced

red onion, sliced

feta crumbles

 

PREPARATION

Tzatziki sauce

  1. Peel, seed, and cut into large chunks.  Sprinkle with 1 Tbsp salt.  Let sit 30 minutes.  Drain and dry cucumbers by pressing lightly with a paper towel.
  2. In a food processor or blender add cucumbers, dill, garlic, and lemon juice.  Process then stir into the yogurt.
  3. Refrigerate at least 2 hours.  It keeps for a few days in the refrigerator but you will need to drain off any water and stir each time you use it.

Beef

Mix together the spices then rub onto the roast.  Put oil in the bottom of the Instant Pot.  Set the roast in and add lemon juice and beef broth.  Lock the lid and cook for 15 minutes.  Allow to natural release for an additional 15 minutes.  Quick release and remove roast to a cutting board.  Shred or thinly slice your meat and add remaining liquid until the meat is moisted to your desire.

Serving

Lay beef in the center of the pita.  Spread some Tzatziki sauce over the meat and add tomatoes, onions, and feta as desired.

 

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