Saturday, May 7, 2016

Wooden utensils abound in Greece still

Even though Greek kitchens tend to be quite modern, you can still find excellent wooden utensils -- some made from olive trees!

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Friday, May 6, 2016

Karamanlidika tou Fani!

Finally made it t‎o Karamanlidika tou Fani, the #4 restaurant in Athens according to Trip Advisor -- an amazing deli with tables near the Central Market. The specialties are dried meats from the Drama area (in the Byzantine/ Cappadocian traditions) -- especially pastourma (a favorite of mine), which is dried beef covered in a spice mixture that is very garlicky. They start you off with a complimentary dose of their pastrami and Naxos kaseri. And at the end a treat of yoghurt and sweetened carrots. My main -- only 6.5 EU -- was a saganaki of pastourma, sausage, eggs, tomatoes and cheese. Double opa!

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Thursday, May 5, 2016

Staff of Life!

This is a "Village Salad" -- oops, ‎someone took a bite out of the feta! 

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Saturday, April 30, 2016

Traditional "magheiritsa" soup!

This soup with meat/intestines‎ and plenty of egg/lemon sauce is served after midnight services on Easter morning to celebrate "Hristos Anesti" (Christ Is Risen) and to break the fast (during Holy Week or for 40 days, depending..). Made by Kyria Hrisoula at the Trocadero Restaurant in Kyparissi, Lakonias. ‎Hronia‎ polla!

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Breakfast at the Paraliako Hotel in Kyparissi, Lakonias, my Papou's horio!

I'm really in trouble now! Almost everything made by Stella and her sister Foula, Including special local bread "propira" bread, olive tapenade, spinach pies, and every kind of sweet you can think of.  Stella's husband is a beekeeper, thus the honey. And Foula's husband is a winemaker in Monemvasia. Hard to get to this small, gorgeous village, so they have basically become self-sufficient and cost-effective...opa!

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Friday, April 29, 2016

Awesome Holy Week Lenten Meal!

Fasting during Holy Week ...chance to eat great vegetarian dishes like "fasouladha" (bean soup) and artichokes a la polita‎ -- two of my all-time favorites, by one of my favorite "fagathika" restaurants here in Sparti. Lambros is run by 2 brothers, whose father started the small, no-frills restaurant 53 years ago...real, cooked (not "tis oras" like souvlakia) Greek food for cheap. It's down in a basement along the main drag, but not appreciated much by young people. I'm going to put it on Trip Advisor!

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Tuesday, April 26, 2016

To roast, or not to roast a lamb on Easter!

On my way from Koroni to Kalamata, and overhearing a conversation between 3 elderly gentlemen -- will they roast a lamb at home on Sunday for Easter? 
One reports that he has heard that "a lot of dust will come from Africa over the weekend" -- not uncommon here in Greece, and clearly more relevant here in the Peloponessos.‎ And definitely not conducive to outdoor cooking that takes many hours turning a spit by hand, though many people have barbques with spits turned by DEH (the electric company). Why not just take a piece of lamb to one of the village fournos (bakeries)?
Another laments the guest list issue. His son won't come to the village. And his son-in-law has nixed a visit -- going to his side of the family (or just doesn't have the money to bring the family from Athens)? Yeah, pipes up Traveler #3: You need to have at least 10 people to justify roasting a lamb these days.

So consensus seems to have formed around using the local forno for a specific, needed quantity...or, perhaps, visiting a neighbor who has roasted a lamb :)

And there you have it!‎
NOTE: Am now wondering if and where I will eat lamb myself Sunday in Kyparissi. And, more importantly, magheiritsa. Should I worry?
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