Hopefully, you've seen my lamb and tzatziki article. That recipe was made in preparation for tomorrow night, Edible Unknown Greek night. My mission today: to consider what I could have done differently, to make each dish both authentic and still unique. Think Greek fusion.

I'm pretty notorious around here for my habitual overuse of black pepper, a trait which comes from my German ancestry. I'm thinking a lot of pepper could do a lot for a tzatziki; I sort of wish I could harvest some of the medieval European herbs that were used in place of pepper before true piper nigrum came into common use.

The lamb? I'm not quite sure- everyone I'm serving it for hates lamb, so I have to magically transform it into something else- but I think, even through the hate, that I'll let the lamb flavor shine through. It's too delicate to waste.