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Living a Village-ish Life in Suburban California

Category: Water Plants

Watercress (Nasturtium officinale)

May 1, 2018September 25, 2019 by Mostly Greek (Dorie)

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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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Are you team pie or team cake? I'm an unabashed cake snob (most don't do much for me), so more often than not I'm going to choose pie over cake. But I'm also a bit of a pie snob, too. Yes, I'm picky, I know. Fruit pies are my favorite type and when fall is starting to come about, it's got to be apple pie all the way. I'm no fan of a goopy gooey pie, I want real honest-to-goodness fruit flavor and texture. This apple pie hits the spot perfectly for me, and I think it will do the same for you, too! The recipe for both the pie filling and the perfect flaky crust is waiting for you, so come on over for a visit!

Summer is winding down, and as far as I'm concerned, it can't happen fast enough. The downside is that all those delightful fruits that are symbolic of summer start to fade away with the heat. Stone fruits like plums, peaches, and nectarines are going to be harder to come by, so now is the time to get your fill of their delicious sweetness before they are gone for the season. This oven baked pancake sits on top of a layer of those fruits that then become caramelized and slowly release their juicy goodness. It's makes a wonderful, and surprisingly easy, breakfast/brunch that is just sweet enough without being overwhelming. So come on over for a visit to get the recipe, and let's bid goodbye to summer together. 😊

Put down the pumpkin spice whatever-it-is that you have in your hand right now. Patience. You have all of October and November to indulge. September is for apples and it's only fair to let them have their time to shine. As delicious as a good old fashioned apple pie is, this traditional Greek cake is even better, in my not so humble opinion. This cake is milopita, and it is absolutely stuffed with fresh apples and a whole lot of flavor. I know we tend to think of cake as a dessert only thing, but this lovely treat is usually eaten for breakfast! I'm quite okay with this 😁😁!! The recipe is ready and waiting for you, so come on over for a visit and let's enjoy the season while it lasts!

Here's to a beautiful weekend!

Repeat after me: one more day, one more day, one more day... Happy Friday's eve!

Remember the saying "beauty is only skin deep"? Keep that in mind if you ever make fermented cabbage heads, okay? These look pretty now, but by the time they're done, they'll look so awful that you're going to question all your life choices while debating if you really want to eat them. But you will want to, oh yes you will. Fermented cabbage makes the most AH-MAY-ZING cabbage rolls (and soup, too!). They develop this wonderfully tangy flavor that just can't be replicated any other way, for a heavenly level of yumminess. It takes some time for them to be ready, but it's seriously worth the wait. Come on over to find out how to prepare this, and I also have a couple of recipes using them ready for you!

One of the hardest parts of gardening is saying goodbye to those plants destined to live only one season. Except basil. I rip those babies apart faster than you can say "monkey's your uncle" because I'm completely infatuated with pesto. And what's not to love? Garlic, olive oil, parmesan cheese, pine nuts... and of course, basil all swirled together in a green paste that smells like heaven and tastes like paradise. I'll slather this stuff on anything, but mostly just eat spoonsful straight from the container (when no one's looking, of course). It's so easy to prepare, and I have a few recipes ready to go that you could use it in, assuming you leave enough to do so! So come on over for a visit, and let's get garlic breath together! 😁

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