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     Yes, I realize that Naan and Tzatziki come from different cultures, and yet, I feel like these two recipes go really well together.  Maybe because pita bread isn't too much different from Naan, and it is traditionally something you could be dipping into your Tzatziki!  
        I first wanted to make Tzatziki because I could put the mint from my garden in it!  I don't have dill in my garden right now, but I did use some garlic scapes from my garden bed.  I love it when I can use my homegrown produce in a recipe!  
       Today, I'm sharing how to make Naan and Tzatziki!  Two very simple recipes that I'm sure you will enjoy! 

     Remember how starting over a year ago egg prices shot through the ceiling and getting a dozen for less than $6.00 was a time for celebration?   I don't know about you, but we use eggs a lot in our cooking and baking and while there are ways to substitute them out, there really is nothing like "The Incredible, Edible Egg!"
      Thankfully, prices have come down quite a bit on eggs.  But, I probably still have FOMO when it comes to maybe missing out on good egg prices.  So, when I saw my local wholesale produce seller offering 15 dozen eggs for $19.26, I snapped them up!  I had eggs coming out of my ears and I loved it!  I gave some away, but luckily eggs have a long shelf life in the fridge because we are still finishing them up. Then, my SIL was able to get 15 dozen for $10 where they live in Georgia, so they were in the same boat as I was!  All of these eggs got me thinking about how to use them to our best advantage.  I decided to put together a list of recipes that have a good amount of eggs as a main ingredient!  If you are able to find such good buys on eggs, or maybe you simply have your own flock of chickens, click Read More to find some really good egg recipes!  (Or even if you just like eggs a lot!)

     This past week, I shared some recipes that I'm wanting to try using mint from my garden.  I came across this recipe that sounds and looks absolutely delicious that I couldn't wait to try!  Unfortunately, it calls for items that I didn't have in my pantry and that may not be in everyone's budget.  So, until I can go to the store specifically for those items, I decided to do a bit of an adaptation.  
     Adapting recipes isn't a new thing or an unusual thing for me to do.  I'm pretty comfortable saving a trip to the store and a few bucks for my food budget by substituting ingredients that I already have on hand! This pasta dish called for pancetta and heavy cream, as well as fresh parmesan.  Let me show you how I changed it all up with a delicious result! 

         I have mint growing in a pot in my garden.  
      The reason it is growing in a pot is because mint is a very invasive plant and will take over a bed quickly! 
        Mint is also a very useful plant in the garden because many garden pests are repelled by its smell.  I move it around among my squash plants to try to repel squash beetles.  It seems to have worked the last couple of years! 
      Not only that, mint is a beautiful plant with textured green leaves as well as the lovely aroma that non-pests really like. 
      But, lately as I wander about in my garden looking at my lovely plants and thinking about the recipes that I will make with them, I realized that I haven't been cooking with the mint and I decided that I needed to do that.  I wondered if I would like the minty taste in very many foods and felt like its use was probably limited.  Well, after doing a bit of research, I discovered how wrong that assumption was!  Now I can  hardly wait to try using mint in a bunch of new recipes, and I can only hope that I am growing enough of it!