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Living a Village-ish Life in Suburban California

Month: May 2019

Sweet Fennel (Foeniculum vulgare)

May 31, 2019September 24, 2019 by Mostly Greek (Dorie)

Greek Village Bread

May 29, 2019September 24, 2019 by Mostly Greek (Dorie)

Sautéed Romaine Lettuce with Parmesan

May 27, 2019September 24, 2019 by Mostly Greek (Dorie)

Ravani (Greek Semolina & Orange Syrup Cake)

May 21, 2019September 24, 2019 by Mostly Greek (Dorie)

Creamy Caramelized Onion Pasta Sauce

May 17, 2019September 24, 2019 by Mostly Greek (Dorie)

What a Show!

May 15, 2019September 24, 2019 by Mostly Greek (Dorie)

Strawberries & Cream Upside Down Cake

May 11, 2019May 14, 2020 by Mostly Greek (Dorie)

Creamy Crab Dip with Rosemary & Kalamata Olives

May 9, 2019September 24, 2019 by Mostly Greek (Dorie)

Simple Roasted Whole Trout or Salmon

May 7, 2019September 24, 2019 by Mostly Greek (Dorie)

Sweet Bread French Toast

May 6, 2019September 24, 2019 by Mostly Greek (Dorie)

Narrow Leaf Milkweed (Asclepias fascicularis)

May 3, 2019May 3, 2019 by Mostly Greek (Dorie)

Greek mom and yiayia (grandma), living the suburban life with my family in the heart of California like it’s a Greek village!

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Holidays and food seem to always go hand-in-hand. Each one will have certain iconic dishes and desserts specific to one's culture. Like turkey and pumpkin pie at Thanksgiving, for example. These cookies, called koulourakia, are the Greek equivalent of pumpkin pie, but for Pascha (Easter). They are lightly sweetened, twisted into various braids or coils (but they are also perfect for rolling and cutting with your favorite cookie cutters), and usually sprinkled with nutty sesame seeds. They are "dunking cookies", perfect for enjoying with a hot cup of Greek coffee. No Greek Easter celebration is complete with out them. Pascha is only a week and a half away, so come on over for the recipe and let's virtually visit for a while!

You better believe I've got green beans growing in my garden right now. I have my fingers crossed, candles lit, stavro made, spit three times against the mati/evil eye *ftou ftou ftou*, and agiasmo sprinkled to ensure a good season (I'm kidding, kind of 😁). Yes, I love green beans, and I especially love them prepared in this Greek green bean and tomato stew called fasolakia. Tomatoes, garlic, onion, green beans, and sometimes potatoes (though not in this recipe), are all stewed together with a liberal dose of olive oil to make a delicious dish worthy of being it's own meal. A big chunk of bread to wipe up all the juices is highly recommended! It's also another meatless dish to enjoy as we head into the final stretch of Great Lent. It's so easy to put together, so come on over for a visit to get the recipe!

I absolutely love artichokes, I do NOT love the earwigs that decide to live in them. Seriously, for every bucolic picture of freshly harvested produce, there is a horror story of all the nasty critters that must be flushed out and washed away. Dozens and dozens were swarming out of these as I started to clean them. In the end it's nothing that a little water and some elbow grease can't take care of, and you will never taste the difference. Pesticides are used very very very sparingly in our garden (organic options for slugs/snails are about it), instead we try to utilize nature's own bug predators to help us out. I use my pressure cooker to prepare my artichokes and serve them with some mayonnaise that has had some lemon juice stirred in, kind of a "cheater's" version of a hollandaise sauce. How do you like to prepare yours?

15 seconds of back yard bonfire zen. Nice ending to a busy day.

If you think these are grapes, you are part way right. These are actually grape flower buds. They don't flower in the way we think of typical flowers, but without these there will be no future grapes. I'm not really good on my pruning, but it looks like we did a decent enough job for a good season. 😁 Happy Friday to you all!💙

We have been going for walks after school as much as possible lately. There has been too much time sitting in front of computer screens for all of us this last year. Mind you, I'm thankful we were able to keep ourselves healthy, but our scenery doesn't get to change much. There's a road we frequently go down that offers us some cool wildlife sightings and it's been nice to see some surprising plant life there, too. This is one I've never seen before, and I'm very curious to know whether it's edible or not. I'm not willing to experiment (I'm kind of into staying alive), but if anyone knows what this is, please chime in!

Today is National Gardening Day, but really this should be an everyday kind of thing, don't you think? I'm a firm believer that getting outside and interacting with other living things (that aren't other humans) is important for our overall well being. Studies have repeatedly shown that gardening provides a variety of both physical and mental health benefits. Even if all you have available is a couple of plants in pots, it's still something! I have a whole section on my blog dedicated to the world of gardening with tips on growing information, lessons I've learned, critters to know about, and even just some fun stories about what's going on in my yard. So head on over for a visit and feel free to take a look around!

There is something about crab that makes it such a versatile ingredient. Its flavor pairs perfectly with so many others. While I'm not about to test it out in desserts, I will make cakes out of them none-the-less (yes, I'm being punny today!😁). In Greek we call crab cakes kavourokeftedes, or crab meatballs. While this recpe is not strictly Greek, it still incorporates some traditional Greek elements and will of course taste amazing with a squeeze of lemon or a side of tzatziki (Greek yogurt and cucumber dip). These also have a nice and crispy beer batter crust on the outside, so it's all sorts of good! And as usual, it's a pretty easy dish to prepare! So come on over for a visit and feel free to tag a friend and to share!

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