Thank you New York Times, Fox News, Epicurious, Indigo Books Canada, Gilt Taste, Heritage Radio Network, The South Magazine, Country Living Magazine, Savannah Magazine, Mission Food, Pork, Knife and Spoon, Rebecca Lang, The Clever Culinarian, Women on Writing, Cooking Channel TV, Barbecue Master, Books-A-Million (Summer Says), SheKnows, for your support of our pork baby.
My husband, Josh, loves to tell jokes. Some times elaborate and most times inappropriate. This is his current favorite. Two simple sentences that pack a big punch. Trust me when I tell you it slays with the food crowd –slays (especially after midnight).
For a stretch of four years, I was lucky enough to be a resident on the Greek island of Mykonos for a couple of months each year. I’d go to recharge my creative batteries, drink some ouzo, dive for sea urchin roe, and sleep. Standing on the edge of the cerulean blue Aegean Sea and overlooking the tan bodies of Grecian Gods in Speedos, I knew I was exactly where I needed to be. Of course, as nourishing as all that introspection was for my soul, this girl needed to eat. And that’s when I discovered a Mykonian gyro. I’d had gyros before. I bought one off a food cart in New York, ate a gut bomb from the county fair, and worse yet, ordered a gyro from some Midwestern chain where my server referred to it as a “gee-RO.” Anywhere you live, someone’s making some trashy gyro, but I’m here to tell you that there ain’t no gyro like a gyro in Greece.
Photography by Chia Chong Styling by Libbie Summers Shot on location at Temples Farm Model: Candace Brower It was just yesterday that the weather was still warm enough to go […]
