Despidoodle

the digital alias of Despina Panagakos Yeargin

  • From Refugee to Entrepreneur

    From Refugee to Entrepreneur

    A recent vacation to the Greek island, Kefalonia, yielded and inspiring story. Actually, it was many stories about an incredible man who sought refuge from the famine and hardship of World War II, the Greek Civil War and numerous volcanic eruptions. He and his brother left the village of Fiscardo for the Belgian Congo and…

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  • Imposter Syndrome Dinner

    Imposter Syndrome Dinner

    Yes, I’m owning it from the very beginning. I claim imposter syndrome for this dish that I’ve developed. Okay, not exactly imposter syndrome, but with sincere apologies to all of the Asian countries and their traditional cuisine, I present to you my Asian-Inspired Salmon with Cabbage Noodles. I am often faced with the challenge of…

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  • Oily Vegetables & Devilled Eggs

    Oily Vegetables & Devilled Eggs

    Gotcha! Curious, aren’t you? What a ridiculous title for a blog post and what a strange combination! But, read on. It’s not as strange as you’re thinking. Traditional Greek and Traditional Southern Combo Brunch You may have read a couple of earlier posts that reference my GrecoSoCo recipes. Greek Southern Cooking is GrecoSoCo, my spin…

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  • Greek Chinese Food for Breakfast

    Greek Chinese Food for Breakfast

    I suppose, officially, this might be called fusion cuisine, but I’m just using up vegetables that may expire soon and making breakfast. What am I talking about? Read on. I am not Chinese, so I don’t pretend that I’m an authority. According to my Chinese friend, Sunny, the regional cuisine of her native country varies…

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  • Eating and Drinking in Greece

    Eating and Drinking in Greece

      In 2018 Dewey and I traveled to Greece. No matter where we went, we’d always stumble upon a restaurant with outdoor seating. We would always order a grilled fish finished with what my family calls Greek Gold. It’s a mix of good olive oil and lemon juice, often with dried oregano stirred in. The…

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  • My Antonia…and a Chicken

    My Antonia…and a Chicken

    Unless you’ve read the Willa Cather novel “My Antonia,” you won’t giggle at my title. Why should you giggle? Because my sister, Antonia, I have often referred to as My Antonia. And because this post is all about one of the recipes that she developed–Roasted Chicken With Fennel and Sweet Potatoes.  One of my favorite…

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  • Orange Cake

    Orange Cake

    Citrus is king when it comes to cakes that are moist, pleasantly fragrant and refreshing. This type of cake is GLUTEN-FREE and LOW-CARB and  DAIRY-FREE and EASY to prepare and so DELICIOUS. And you only need a small piece. I serve it dusted with powdered sugar and sliced strawberries. Sometimes I add a generous dollop…

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  • Preservation of a Summer Tradition

    Preservation of a Summer Tradition

    I have a beautiful story about two beautiful souls, Wilson and Pansy Hayes. It’s too long to share here, but I can tell you that they were old-fashioned foodies, the kind of people who grew and raised almost everything they ate. They had a healthy and deep respect for the land and its creatures, and…

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  • Summertime Stewing the Greek Way

    Summertime Stewing the Greek Way

    The traditional Greek kitchen is farm-to-table, it’s clean eating, it’s sustainable and it’s unbelievably delicious using very few ingredients and the most basic of cooking methods. It’s amazing! I love it! But it also confuses me. What I mean is that these few cooking methods have more descriptive names than the actual methods. An example–stews. …

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  • Elegant Green Cocktail

    Elegant Green Cocktail

    How do you make a green martini? First, you make two Greek recipes, Tzatziki (uses cucumber) and Zucchini Fritters (yes, uses zucchini). In the assembly of both recipes, you are required to grate the green vegetable and squeeze out most of the juice. What to do with the juice? Well, the easiest and smartest thing…

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