Mommy?
What’s up, honey?
I know how God died.
Do you mean Jesus, sweetie? (assuming he’d recently talked about Jesus’ death in the Catholic school he attends)
Yeah, Jesus.
Ok…how’d he die, hon?
A meteor killed him.
**Long pause**
Oh, a meteor? Are you sure you’re not thinking about the dinosaurs?
No, I’m talking about God. I think the meteor came down to Earth, bounced off the dinosaurs, then headed over to the church, where God was relaxing. It got him and then he went to heaven.
**Longer pause**
Ummm…I don’t think God was killed by a meteor. But yes, he’s up there in heaven.
With the dinosaurs?
Mhmm…with the dinosaurs.
The Catholic school curriculum must have changed since I was a kid. Though I suppose this meteor story is no more inventive than the tiny robotic helper bugs he’s been dreaming up to assist with some of life’s more unpleasant activties. My four year old is going to change the world. Seriously, just you watch.
My husband has been doing this South Beach diet with me, even though he doesn’t have the same weight to lose that I do (darn him with his fast male metabolism and naturally smaller appetite). But having a partner in this makes it so much easier to stay the course. I am thankful for that.
The best thing I can do to show my gratitude is to make sure that our meals stay interesting and delicious. And what better dish to prepare than his favorite meal, Greek-style Lamb Burgers, slightly-modifed to fit our new diet??
This salad has all the flavor of lamb gyro, without the pita. Warm, seasoned lamb provides protein and amazing flavor, while a thinned out tzatziki sauce makes the perfect dressing for this gyro-inspired meal. If you’re not watching your refined carbs intake, go ahead and have some toasted pita wedges on the side.
Lamb Gyro Salad with Tzatziki Dressing
Ingredients
For the lamb gyro meat:
- 1 pound ground lamb
- 2 teaspoons garlic, minced
- 1 teaspoon rosemary leaves
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
For the tzatziki dressing:
- 1/2 large seedless English cucumber
- 1 7-ounce container plain Greek yogurt
- 2 teaspoons garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
For the salad:
- Lettuce (Romaine or Iceberg), chopped
- 1 ripe tomato, sliced
- 1 red onion, thinly sliced
The Gourmand Mom 