when one doesn't like lamb

the answer is goat. Had such an amazing time in mum's village for Easter. My uncle George roasted a full-size lamb on Easter Sunday. Thia Litsa cooked everything else (including a fab walnut cake). Quality time with cousins. Back in Geneva now. Here's a pic from the outcome of uncle George's efforts. Christos Anesti, and happy May day!

home sweet home

Just arrived in Athens for Easter. About to head to my mother's village outside of Kalamata for the classic roasting of lamb with my uncles, aunties, and cousins. I can't wait (abstained from meat and dairy products for 40 days, I'm going a bit nuts). Just elated to be back home. Despite people's massive troubles to simply get by given the economic climate, there's is something special about Easter in Greece after all, which provides much needed inspiration.

I'm off to the village. To roast. And take pictures (I will post). There's nothing like it in the world.

Happy Easter. And I saw a great quote in LIFO magazine by Nikos Dimou this morning which captures the Easter holiday in Greece.

‎"Με Κρίση ή χωρίς - χαρείτε την Άνοιξη και την Ανάσταση. Δεν κρατάει πολύ, είναι όπως ο έρωτας. Αλλά, όπως ο έρωτας, μεθάει και λυτρώνει." Καλό Πάσχα παιδάκια.

it's official

pilgrimage to Lyon. This Sunday.

"The Cooking Odyssey" on Create TV

And I have to say, I'm very excited 'The Cooking Odyssey' is going to be on Create TV, starting later this month. Awesome.

talk + food

Tomorrow I'm giving a talk at work, and I will be preparing a Greek lunch feast (mezes) for my colleagues. The menu is as follows:

1) melitzanosalata

2) patzarosalata with walnuts

3) spanakoprasopita

4) tzatziki with grilled pita

5) dolmades

6) dako me paksimadia

7) slices of feta drizzled with Kalamata olive oil and oregano from Evia

8) figs with manouri cheese

I'm too lazy to make keftedakia.