Ah summer, I don’t quite know what to do with you. You’re hot and sweltering and uncomfortable. Yet I love what you give me. I guess I’ll keep you for now.
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What’s in My Lawn? (Not Grass)
I have spotted my neighbor on many occasions scanning his perfect front lawn and plucking out any offending non-grass plants that dared set root. That’s not us.
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Dolmades (Grape Leaves Stuffed with Rice & Herbs)
I was once complimented on my grape leaf rolling skills by an older lady at our church. This was a woman that prepared pans full of perfectly rolled bundles, and made sure everyone saw how good hers were. I was flattered!
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Laurus nobilis (Grecian Laurel or Sweet Bay)
You know, a recipe typically calls for 1 to 2 bay leaves. Then you do another dish, and another. Those leaves start to add up. They aren’t cheap. Growing your own is.
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Peas (Pisum sativum)
I disappeared once when I was about three. My parents frantically searched the house looking for me, only to find me in the garden… eating all the peas.
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Greek Sour Cherry Brandy
There are a few things that can be used to preserve food: salt, sugar, and dehydration. And booze. Ohhh yeah.
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Life in the Bowl
The day starts off just fine. The skies are blue, the air is clear. Give it a few hours.
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Harvesting Grape Leaves
I have come to realize that so many of the foods I was **ahem** “not fond of” were ones that started with less than fresh ingredients. Count dolmades, a Greek delicacy made with grape leaves, as one of them.
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Greek Green Beans with Tomatoes (Fasolakia)
This dish is a staple at many of our church functions. I hated it when I was a kid. Then someone made a simple change to the recipe.
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Peeling Peaches (Using Common Sense)
Ah, common sense. The ultimate tool in anyone’s arsenal, and yet the one that is the most under utilized. Let’s change that.
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Mostly Greek 