Thursday, April 16

I get on food jags. On the ides of April (technically, the 13th) I bought a pack of low fat, low carb sandwich wraps and whole wheat pita, which gave me an excuse to play with those breads for a while.

A basic ham and Swiss cheese wrap was first—with cuke slices, red bell pepper strips, Southwestern sweet-hot mustard, and a sprinkle of chili powder. Que alegría.

Next was one with more Swiss, herb-coated chicken breast slices, asparagus spears, and some homemade Creole remoulade sauce (made with homemade blender mayo, of course).

I was on a roll. I was on a wrap and roll.

Then a Greek, gyro-style one, but porkless. Instead, some leftover lamb from Easter rolled into a cone-shaped pocketless pita, ‘me ola’ (with everything): tomato (wretched winter ones for now), thinly sliced onion, and homemade tzatziki sauce (made with homemade yogurt). Bon Appetit. Or as they say in Greek, Kali orexi.

Or rather, bon wrappetit.

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