My local Kroger store surprised me with lamb patties but I dithered about using them until tonight when I threw this dinner together. The yogurt came from one of those little cups – plain Greek yogurt with dried dill weed added and a little garlic. I’ve been collecting olives, the plate tonight has three kinds: Baby kalamatas, country style cracked green olives, and stuffed manzanillas. The garden is still producing tomatoes but the nights have been cooler so they will be coming to an end. Love them with feta and kosher salt.