YES, we celebrated and dared to have a good time, despite the mounting fiscal problems of our country and the doom scenarios hovering over Greece’s economy. In case you haven’t heard, our small country single-handedly managed to de-stabilize the whole European Union!
But life goes on, and I am sure the visitors who will come to Greece this year will have THE best time ever, and probably much more value for the money spent… But let’s start from the beginning...
Describing Kea's winter produce in my previous post, I left out the most important of all delicacies: horta, wild leafy greens. Greeks started to forage for horta because they had little else to eat.
Green is the color of our winter; not gray-brown, nor white, as in most parts of Europe and the US. Every few years we may see snow for a day or two..
For two months the kitchen was a pile of stones, concrete, and dismantled doors and windows. Dusty and noisy, emptied of everything that could be moved, the space looked destitute, as if it could never be a welcoming kitchen again.
Even using the leftover decorative pumpkins, following my recipe for 
“Thank you for an exceptional week and for welcoming us into your home and community. I was so immersed that I forgot about our life at home—-a true sign of a successful vacation.” Comments like this, coming from our guests across continents, are our greatest reward at the end of yet another successful 
A new and exciting workshop will take place in Kea next June (21 to 26): our ceramist friend 
I know that for most of you fall, if not winter (was that a snowstorm in Boston last weekend??), is advancing rapidly, and your local, fresh vine-ripened tomatoes flower and plump in the memory alone. 
The select group of people who take part at the Oxford Symposium on Food and Cookery expect to be intellectually stimulated, educated, and inspired, listening to lectures and taking part in discussions that dissect all sorts of food-related subjects according to each year’s theme. 
Despite the fact that we have old, semi-wild fig trees in our garden, it does not guarantee that we will savor wonderfully ripe fruit come August.
Last week my hairdresser, Vagia, asked I if had a good recipe for fanouropita. I had known about St. Fanourios since childhood and his feast day, August 27, the day specially baked cakes were brought to the church. I thought the tradition was ago forgotten.- 1 of 3
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