1883 days ago
The shock is for any google pervs out there who have alighted on this page and though the photos are wonderful will be rather disappointed by their nature, The Miranda's I refer to is, of course, the restaurant next to the Kourounis taverna on the square where the road through Kambos makes a sharp right angle as it heads off to Kardamili.
1931 days ago
So I find myself in London for two days. The reason I am here is surreal and I shall tell you all about it when I am allowed to. I lived in this City for about twenty years. I suppose I was younger then and its attractions were of interest to me at that point in my life: places to drink, lots of single women, a chance of to make money. I can't say that I am interested in any of the above right now and in fact London fills me with dread and horror and I do all that I can to avoid it.
2010 days ago
Whenever I head to Greece I take delight in calling the larger than life bear raider Evil Knievil to tell him what I am eating and how good it is. You can hear the old bear salivating down the line and he says he is jealous. But then he adds that although his father, George Cawkwell, is the greatest living scholar on the subject of Ancient Greece, Cawky jnr will not come here because the wine is just not up to scratch. Arguing with him on this matter is pointless.
2013 days ago
My father's oldest Greek friend Mike the Vlach was due back at three. This being Greece he was bound to be late and so his wife Alega insisted I hang on as the day dragged on. Heck I had travelled by bus for nine hours to get to Metsovo and then walked for an hour and a half to get to Anelion to see Mike, I was not leaving. I could not explain this but I sat there drinking coffee and enjoying a lunch of lamb, rice and a lump of feta, I was going nowhere.
2075 days ago
Lunch on Thursday at the Greek Hovel was provided by the wife of George the Albanian. At least I think it was his wife, it was one of his two female assistants. I pondered how much an Islington bistro would have stung me for, offering similar fare.
2080 days ago
At about 2.30 this afternoon George the Albanian wandered over carrying the electric olive harvesting rod which I think is called a twerker. Battery kaput he said and looked unhappy. I endeavoured to look sad too but internally I was delighted because surely this meant that we could knock off early. Bar a 40 minute break to upload my Advanced Oncotherapy bombshell article and 20 minutes at lunchtime when I devoured a hunk of bread dripping in olive oil, a small piece of feta and a tomato all provided by George, I had been working hard since just after eight. And I was aching all over.
Sadly my inner joy was short-lived.
2251 days ago
It was eight days ago that my father and I popped over to Kambos to visit the Greek Hovel and to meet a friend of mine from the neighbouring village. We will come to him and his village, the Feta village, in due course. He did not show up. Perhaps, as we had both had vast amounts of ouzo when we made this plan, he had forghotten. Worse was to come, we arrived to see that the Kourounis taverna was shut. Eleni's husband Nicho said "ten days, no coffee, no Greek Salad, no ouzo" And with that Dad & I sloped off to the ouzerie opposite, a place frequented only by very old men.
It was my first visit there and we had a couple of ouzos. The owner - with whom I crossed swords regarding parking a couple of years ago - brought
2335 days ago
For lunch today for less than £15 the Mrs and I enjoyed two glasses of ouzo ( both me), a Greek coffee, mineral water, breads, a fine Greek Salad, some amazing mushrooms baked in vinegar and local sausage. I was not allowed any Dakos which is a Cretan speciality as the Mrs says I have had enough already. For those who have not enjoyed it Dakos is a creamy form of feta and oregano and chopped tomato on top of a barley rusk,a hard form of bread. It is quite magnificent. Simple Greek food is a delight and a reason to come here.
3314 days ago
Sadly I arrived a day late for the Onion harvest at the home of Stavros and Stavroula in the Peloponnese. Shucks, the back breaking work of extracting the onions from soil watered the night before to make it less rock hard was done by others. The onions are then laid out to dry in the sun for a month or so before being stored in the cool cellar for year round consumption. Anyhow here are the onions from the garden of Stavros.
I have described earlier and shown videos of the goat milking process. They can be found here. Do not laugh too much at my efforts.
One thing that I forgot to mention was how all the goats had been sent the week before to meet a Ram for "servicing." However,