Mm, Souvla.
Aloha all, sorry about the quick update, but I’ve been working late to make sure I’m finishing as much Lemon Candies as much as possible.
On the plus side, my first print work, Memecasters, is almost ready for print. Hopefully I’ll be able to send it off to the printers this week.
I would’ve gotten it done on Sunday, but I found myself absolutely stuffed full of Souvla thanks to my good friend Christakis. Mmm, laaaamb. And stuffed vine leaves. And potatoes.
Also, that’s supposed to be a crowd in the background of the last panel. Yeah, you may have to put up with this for a few pages I’m afraid!
Catch you all soon!
M.
Why is it so hard to get good lamb in the States? That’s international favoritism, that is!
That thar’s beef country, really! If you’re near a town or city with a strong Middle-Eastern, Eastern European or Russian community, you’ll likely be able to find a butchers there that does good quality lamb.
It used to be the case that it was quite hard to get quality lamb back up in Scotland; At one point, the best lamb you could find came from New Zealand! This was a particular quirk in the market mechanism of exporting your best quality products. I like to call it ‘market irony’, but I’m sure there’s more correct and less silly terminology for it 😛
Come to think of it, I’ve never really heard of people raising sheep in the US. But surely, somewhere, there must be a focus on lamb over beef?
We have goats all over the darn place, and at Eastern you can’t turn around w/out tripping over lambs, but you’re right, unless I go to a Middle Eastern restaurant I can’t find good lamb. Sad really…
Tell you what, goats milk cheese is AMAZING. I’ve never tried goat meat, though.