The 4th of July was great. We went to my friend Sherri’s Brother’s house to go swimming and have a cook out. It was fun and the rain stayed away. It rained all around us, but we were spared. It was tough getting up and going to work this morning. I can’t wait for the weekend. I am done with work for the week. We have been pretty busy and I jumped right into it. I really know what I am doing. Usually I have only worked with Maryland properties and here we do all states. differant, yet doable! Speaking of jobs. There is a lady I used to work with about 5 years ago. She called Nikki today to get ahold of me. She has a job she wants to offer me!!!! I don’t know what to do. I loved working with this lady and she offered me more money. Here is the question, What kinda notice do I owe my current company if I decide to jump ship? I like the job I am at, but if I can get licensed and more money I am considering the other new job. I have been a wreck all day. I just don’t know what to do.
I am so missing my Oprah! I loved beingable to watch her every day. She is the talk show queen! I recorded Oprah yesterday and Rachael Ray today. I can’t record each show every day, but a show or two every once in a while will keep my show withdraws to a low! I hate summer TV season! Why can’t they make some new shows in the summer. Whould it kill them for a little CSI in July? There are like 100 differant ones on during the non summer months.
Tonight Pete and I went to Dimitris for dinner. O.M.G. It was so good! We even got a special appitizer platter since we have never been there before. It was free too! We will be sure to head back. Thursday’s are 1/2 price bottle of wine night!
I got this:
Dimitri’s Famous Beef-Ke-Bob – Our specially seasoned beef thinly sliced and served on a bed of sweet onions and parsley on a fresh baked roll. Served with French Fries and Pickle
From the Web site:
A BEEF-KE-BOB® is Dimitri’s own version of several layers of selected aged beef and only beef , uniquely grounded, marinated and lightly seasoned with natural herbs and spices served on a soft sub roll with sweet onions and parsley with au jus.
The closet thing to a beef-ke-bob is gyros (pronounced year-oo). Travelers to Greece sooner or later tried a gyros, a Greek sandwich with slices of marinated lamb which has been turned on a spit, then sliced and put in a pita bread with tomatoes, onions and tzagiki (cucumber-garlic sauce). Dimitri offers the gyro sandwich as well as the beef-ke-bob®, but instead of using the traditional lamb, he uses the beef from the BEEF-KE-BOB® to create the gyro sandwich. The beef-ke-bob® can also be enjoyed as a dinner, served on a bed of onions and parsley with spanakorizo (spinach and rice in a light tomato sauce).
Greek historians trace the origin of gyros to soldiers of Alexander the Great, who skewered their meat on long knives and cooked it repeatedly, turning it over on open fires.
Dimitri patented the rotisserie, a half-cylinder with glowing red grids which heated the ke-bob as it turned on a vertical spit. The rotisserie may be gone, but the recipe holds true to this day as the BEEF-KE-BOB® is baked in the oven then thinly sliced and placed in its own juices.