When was the last time you saw something like basil jelly in the grocery store? I never have, but I know it exists because my mom would make it from scratch. That’s the wonderful thing about making your own goodies is that you get to have so many options available to you.
I’m a bit of a purist and I really believe that sometimes there’s no school like old school. Take jellies and jams, for instance. I’m pretty darned sure the settlers didn’t have a box of Sure-Jell, or whatever it’s called, on hand. They just used fruit, water, and sugar. That’s it. They relied on natural sources of pectin and just a slight bit of patience. No food colors, no gelling enhancers.
Ever since people thought it would be a great idea to move to areas with harsh winters and low food supply, humans have needed to have a way to store their harvest for later use. Preferably unspoiled.
Winter is on it’s way, for some of you sooner than others. We are in the “others” category. It’s almost Halloween and it was nearly 90 degrees today. None-the-less, the night time temperatures are dropping, and the forecast shows that the inevitable is on it’s way…cold days. I’m not complaining.
Wherever you are in Greece, some sort of body of water is likely to be near. Unsurprisingly, seafood is a common ingredient in many dishes. This particular one marries a few traditional Greek flavors into one hearty, tasty, lick-the-bowl-clean meal.