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A Dessert to Make You Cry
That’s right. My recipe for a traditional rice pudding with a Greek twist may actually cause you to cry. It’s another GrecoSoCo recipe–my take on a traditional Southern rice pudding. If you’re in a hurry, here’s the printable recipe, otherwise, scroll down for a teeny touching story. Rice Pudding? Yes, I’ve taken the traditional recipe…
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Where’s the Meat?
If you were to scroll through my posts over the years, you’d find meat dishes, but most of my posts and recipes are vegetable-forward. Why is that? Is it because I prefer to post recipes about side dishes? No, that’s not it. I’ll give you the answer, but first, please bear with me as I…
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Serendipity
Yes, that’s the word! Serendipity–an unexpected surprise. We’re visiting Dewey’s son, Thomas, in Seattle. Thomas has been a great host. Over the weekend, we visited his favorite spots at Pike Place Market to enjoy samples and small bites, had a fabulous first night dinner of local seafood while enjoying a late afternoon view of Puget…
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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…
Despidoodle
the digital alias of Despina Panagakos Yeargin
