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Keeping It Simple
Keeping it simple doesn’t mean that your meal will be tasteless. Gasp! Why, there’s a whole dietary movement devoted to “clean eating” where you cook the way people all over the world used to cook–you eat whole foods without much added and without sauces and processed foods. If you try it, it will be a
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End-of-Summer Mediterranean
The Mediterranean diet is loaded with fresh vegetables. Today I had eggplant, yelllow squash, onions, garlic, red, yellow and green peppers and frozen Fordhook lima beans. I threw them in frozen. Chopped a lot of fresh parsly, added salt, pepper and a generous amount of olive oil. Link to method and ingredients here, but use
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GrecoSoCo Greens, Beans & Middlins
Middlins? Yes, middlins, the broken pieces of rice collected during the processing of Carolina Gold Rice. My friends at Marsh Hen Mill in Edisto, South Carolina, like to work backwards in a way that preserves tradition and a simpler way of processing beans and grains, cornmeal, grits and rice. I love these guys! Yes, it’s a
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Update From Trikala…and Meteora
Somehow, when you order a mixed fried seafood plate at a small Greek taverna by the water, it doesn’t make you think of calories and cholesterol. Instead, you think, Wow! And then you dig in, fingers only, and eat fried fresh anchovies and squid as if they’re French fries. You squeeze lemon juice over everything
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Update From Nafplio Greece
Traditional fish soup of Nafplion I am lost in time! My update from Nafplio is late, and it’s almost time to give you an update from Trikala, which is where we’ve been since almost a week ago. We chose to travel by foot or taxi on our stops and to use a transport service to
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Update From Kalamata Greece
Every place we visit has that one traditional recipe. In Budapest, everyone I asked called out Chicken Paprikash without hesitation. It’s been the same here in Kalamata, the capital of Messinia. Everyone says gournopoula–slowly roasted pork on a spit. Typically it’s a whole suckling pig, but places that serve other roasted meats may only
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Update From Sparta Greece
My theia/aunt Xakousti making coffee for us…at age 94! This Sparta update is actually from Kalamata, where we’ve been busy walking and eating. Imagine that! More on Kalamata later. In Sparta (or Sparti as it’s known in Greek) we traveled mostly by foot, which is a good thing, because the food was fantastic and we
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Jamaican Italian Part Two
Tom Tallet. Friend, foodie, mixologist and home cook. In the previous post, we learned about Tom’s love of spiedies, the American-Italian marinated kebabs popular (very popular) in the Binghamton, New York area. A beloved food tradition since the 1920s and 30s when Italian immigrants began serving them in restaurants. Lisa’s steamed cabbage, island-style. It’s officially
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Update From Athens Greece
An authentic Greek breakfast There is no brunch in Greece. No mimosas and poached eggs Benedict. No true Western-style breakfast–just whatever is on hand even in the most remote parts of Greece. This (photo above) was my hotel breakfast in Athens most mornings. A sesame-coated koulouri, original to Thessaloniki, but popular all over Greece,
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Jamaican Italian
Jamaican-Italian. Is that a thing? Well, yes and no. It’s actually my neighbor Tom, who is an Italian spiedie aficionado and a Jamaican Jerk chicken fan. Two different cuisines. Both delicious. Both full of flavor. Both on repeat at Tom’s house, and if you’re lucky enough, you’re invited to share in the meal, be it
Despidoodle
the digital alias of Despina Panagakos Yeargin
