What a clever plant is the lilac!
In Greek it’s known as the Easter shrub or tree – and it always seems to know
when to bloom! We have both white and lilac bushes in the garden and it’s not
often they flourish at exactly the same time but – here they are!
Easter, as discussed in the 29.2.12 blog, is a moveable
feast and the lamb-on-the-spit is literally that - mobile! Ioannis, our next-field neighbour, is going
to show us how it’s done ; he has already featured in such a role in the
19.4.12 posting. (As in any good demo, this is one we prepared before – Easter
2013.) Now Ioannis is a perfectionist. His garden is impeccably maintained to
the extent that I maintain the tools he uses for its upkeep are nail-clippers
and nail-files. So it is with his Easter roast; the procedure is a painstaking
one. Here what we can see is a young goat whose meat is less fatty than that of
lamb.
He kindly called me round on the
Saturday evening so that I could learn about and record the preparation. Below
he’s laying it out before putting it on the spit. Now this part requires both
force and precision: strength to mount this weighty carcase onto the metal rod and
real precision to skewer it symmetrically, otherwise there is the danger that
as the rotisserie rotates, pieces of the goat may tear and break off if the
weight is not evenly balanced.
And Ioannis has an audience, including H and the ubiquitous Mr Mischief, here just to oversee that all is going as it should!
Now it has to be fastened
carefully to the spit. Again manual strength is needed as Ioannis threads fine
wire through the carcase and round the skewer.
In the final stage Ioannis’ wife, Anna, with years of experience in the
medical field, brings her expertise - and surgical equipment - into tying up
that goat good and proper. The meat is symmetrically secured, hermetically
sealed; it ain’t going nowhere- just round and round and round on the spit!
It’s Easter Sunday and the spit needs
to be supervised from time to time to check it’s turning freely and that it’s
neither too close nor too far from the charcoal. No rush, Ioanni, the assembled
company of family members and friends are already on the ouzo-meze (appetisers)
just to take the edge off their hunger.
Their smiles express approval : Anna and Ioannis pronounce
this goat duly roasted. Now it’s time to remove it from the spit and cut it
into pieces.
At the table it’s served in chunks for everyone to help
themselves to, surrounded by already-half-consumed salads : broccoli, tabouleh,
tomato salad, potato salad, and tsatziki, the famous yoghurt, cucumber and
garlic mix.
Ioannis can now relax- here he is with daughter, Eirini.
Sevek, the senior canine of the house, and Paireag, the
timorous pussy-cat, wait for any spoils that may come their way.
Well, we’ve caught up on the news,
congratulated our hosts on their excellent spread which we have fully done
justice to, and it’s Easter Day. This year we all share Easter together. So,
whatever your tradition, may your roast-meat be done to a T, may the Easter
Bunny bestow copious quantities of chocolate eggs upon you , may the sun shine
….and your spirit dance.
Happy Easter!
No comments:
Post a Comment