Easter

 Behold a beautiful harbinger of warmer weather. Here in Greece, lilac is called the Easter tree. Sadly, it doesn’t last long once cut, but its fragrance is intoxicating.  

                                                            

Another tree flourishing now is known as the Judas tree, again equally beautiful with deep mauve flowers, and verdant green leaves which follow.

                                                         

Typical Orthodox Easter preparations are baking the plaited sweet bread, painting the eggs and hanging red material on the balcony to indicate you’re doing so, the lamb/ goat rotating on the spit, emanating delicious aromas. The local Peristera tradition of building a bonfire and burning the Judas effigy on top has been done too – it’s all done and dusted.                                                    

What remain are memories of the festive fare enjoyed at the table of friends.  We really appreciate this invitation as our host is an ex-chef! Being from Thrace he had made, as well as lamb, potatoes, meatballs and salads, a dish called tzsigero sarmas, the closest thing I’ve found to haggis.  Our haggis is more delicately chopped and the innards’ flavours tempered with the inclusion of oatmeal.  Lots of preparation is  involved and it was very tasty! Above is a close-up

                                                      

Our householders spent Easter in Crete with their daughter and her French in-laws - all accommodated in three villas complete with pool. in store. Minas is very proud of his beautiful French hens who lay pretty, little eggs. When they returned, I made a dish for them unknown and were invited to cut into.  Imagine his surprise to find their eggs nestling inside. The scotch eggs were a success, I’m glad to say.                                                     

That was our first-of-the-season meal out on the patio and we raise our glasses to many more! 😊