A New Year and a New Beginning
A cliche, perhaps, but real just the same. This is the year we hope to finally finish our Greek cookbook. Who are ‘we’? My sister and I are Greek Americans who have visited Greece with our husbands numbers of times and decided, on our second visit, that we should write a cookbook highlighting the Taverna meals we had so enjoyed. So started out endeavor and it has taken us years to get to this point because I live in California and she lives in Vermont. We get together twice a year and those are the times we work on the book in between traveling and visiting friends and relatives. As my sister says, considering the actual time we have spent together, the years that it seems to have taken us is, in reality, only about one year. (Works for me!)
Hopefully I will track our progress here on this blog, as well as write about some of our adventures.
See you next time……
Sava xx
{ 12 comments… read them below or add one }
Yia sou!!!!! Great introduction of our project! It is now officially floating in cyberspace which IS the universe and so we’re off and running!
Hey Jo! Somehow it feels more ‘real’, doesn’t it? Like … the cat’s out of the bag and there’s no turning back now. But I like it! Thanks for being with me on this. Eene mia hara!
What a great beginning! I say ” Yia sta xeria sou (sp?)” to you both!!
Hey, Jimmy! Thanks so much! We LOVE great beginnings. Your Greek excels!
Hey guys.. this could be the making of a few novice cooks of all ages…
I might like cabbage cooked that way…!!! Cannot wait to get back to my kitchen ! Good Luck Sisters.. Yayas both !!!
Jim, I have seen your daughter more recently than you.. Hello to you all !, Clare and Peter
Clare, we can’t wait for you to get back to your kitchen, either. We might just have you become a ‘tester’ (and a taster!) for some of the recipes. What do ya think? Thanks for the good wishes…our best wishes back to YOU!!
Kali Meda=Good morning!
About the Cabbage! Though we Greeks eat SO many items ‘weeth lehmone’, before the lemon arrived in Greece from the east in the 3rd century B.C.E. ,wine vinegar was used with olive oil as its partner. So ,I also douse my ‘boiled cabbage til very soft’ with golden olive oil and red wine vinegar then sprinkle it with black pepper and spicy Greek oregano! Literally, simply delectable!! And ,I thought the ancients ALWAYS mixed their wine with water,or was that just our Papou/Grampy who did it as he introduced us to his own homemade libation…. ah, Papou’s Retsina!! Yia Mas!!!!!
Hi Yeoryia, Yes that is another yummy way to eat cabbage….hard to choose. I bet it was only our Grampy who watered down our wine. Although I bet other families had that experience as well. I remember those Sunday dinners so well. Didn’t you feel soooooooooo grown up to be allowed to have wine with our Sunday only mid-day dinner? I loved dunking that fresh bread from the Greek market Dad picked up on the way home from church. I liked that better than drinking the watery wine (oh… I think I STILL do!!) Yia sou, sistah!
As an alter server light years ago, I sampled and developed a taste for the communion wine-watered down or not. Yiayia was so proud of me in my black robe.
Of course she was, Trio. That is very important to all Yiayias of the world…seeing their grandson(s) serving as altar boys. For most baptized children, communion is where they have their very first taste of wine, as babies, yet! My brother Lou maintains that having been allowed watered-down wine at Sunday dinner as we grew up is the reason drinking was never the big deal that it was for most of his friends in high school and college. It makes sense, doesn’t it?
My intro to wine was not the communion ‘watered down’ wine. We got it before it was watered down. After all this snow, I could use some of that wine now-for religious reasons of course. 3 feet of snow since friday nite. xxxxx
Trio, 3 feet of snow on the 10th, probably more still by now… that’s why I moved to California. Enjoy that wine in front of the fireplace with a few mezethes!