Taste Travels with Eleni | Cooking | Greece | Athens | Islands | Cooking with Eleni

2011-12-05T02:37:00.000-08:00

2011-04-14T12:41:00.000-07:00

FRESH CHEESE RECIPE

6 liters fresh goat or sheep milk

1/4 tsp liquid cheese yeast or one tablet of yeast dilluted into warm milk

Bring milk to 32 C. temperature. Remove from heat. Dillute yeast into 1/4 cup water and add to the milk. Do not stir or move the pot but simple place in a warm place. Allow to sit for about one hour until the milk looks like thick yogurt.Cut through with a wooden spatula yielding about ½ inch cubes of curd. Cover and allow the curds to settle for about 15 minutes. Pour off the whey above the curds, saving for mizithra cheese . Place curds into a cheese cloth and hang over a pan until all liquid is drained. You can sprinkle sea salt when you are ready to enjoy this delicious cheese. This kind of fresh cheese lasts four to five days.

GUANA FOOD PRESERVATION TRIP MARCH 2010

2011-04-08T12:24:00.000-07:00

2011-04-08T12:17:00.001-07:00

https://picasaweb.google.com/113940709343113950410/GUANAFOODPRESERVATIONTRIPMARCH2010#

2011-03-24T00:45:00.000-07:00

MEAT BALLS IN TOMATO SAUCE WITH FRESH HERBS AND PINE NUTS

2 pounds ground meat, half beef and half pork
¼ cup cut up fresh coriander
¼ cup cut up fresh parsley
Fresh mint leaves, about 15
1 cup red onion, finely chopped
1 egg
½ cup plain breadcrumbs or four slices stale sourdough bread soaked in milk (better)
1 tsp. sea salt, 1 tsp. pepper, 1 tsp. cumin
¼ cup olive oil, sea salt and pepper to taste

TOMATO SAUCE INGREDIENTS

1/3 cup olive oil
½ cup red onion finely chopped
½ tsp. spicy paprika, ½ tsp. cumin, ½ tsp. fresh or dry ginger, 1 tsp nutmeg
5-6 saffron threads
4 cups cut up tomatoes fresh or canned
¼ cup red wine
Sea salt and freshly ground pepper to taste

The secret to any kind of a good meatball is that you have to knead the meat with all ingredients for a long time. Air is accumulated in the meat and the meatballs turn out tender and smooth.

To make the meat balls mix all ingredients in a large mixing bowl. Knead well for at least 7-10 minutes or place in your mixer with the hook attachment for 2-3 minutes. Allow mixture to sit for about 1 hour in the refrigerator and then make small balls

Dredge in flour and sauté in a hot heavy sauté pan with ¼ cup olive oil. Do not expect the meatballs to fully cook since they will finish cooking with the tomato sauce. Just turn them around once. Place on kitchen paper and prepare the sauce.

Sauté onion in 5 Tbs hot olive oil, add all the dry spices and allow them to lightly toast. Add the tomatoes and ¼ cup red wine and allow sauce to simmer covered until it gets thick. Then place the meatballs into sauce and add toasted pine nuts on top. Cover and allow simmering for about 20-30 minutes until the tomato sauce is thick again and moisture has been evaporated. Serve with basmati rice or a Greek classic would be home cooked fries.

2011-03-16T03:55:00.000-07:00

REALLY SLOW ROASTED PORK SHOULDER

You will have to start about 16-17 hours ahead of dinner time

A 6 pound boneless pork shouler roast

½ cup fresh orange juice

One orange cut in wedges unpeeled

6 garlic cloves pressed

4 TBS Worcestershire sauce

4 TBS honey

1 tsp ground cumin

1 tsp ground coriander

¼ cup dijon mustard

Sea salt and pepper

Mix all above ingredients and marinate the meat for at least eight hours or overnight in a large container or plastic bag in the refrigerator. When you are ready to roast the pork remove from marinate and place on a cooking rack in heavy roasting pan. Pour the marinate juices over the roast, cover with roasting pan or cover with foil and bake at 140 degrees for 10 hours. One hour before ready to serve remove the foil or top and increase the temperature to 370 degrees so the roast will develop a nice crust and golden color. Place roast on a platter, cover with foil and sit in a warming drawer or in the oven. Strain the pan juices and return to the roaster. Place on stove top and add some more orange juice or red cooking wine. Allow simmering for 5-7 minutes and then add 1 TBS corn starch, diluted in ¼ cup water. Whisk well so not to have lumps and according to the thickness you wish you could add more orange juice until you achieve a velvety and whipping cream consistency sauce. In fact a splash of real cream can give a more velvety and appetizing color to the sauce since it is rich in butter. I prefer to slice the roast with an electric knife so to achieve thinner slices.

Just about every side dish is complimented by this roast. For example garlic, lemon roasted potatoes, basmati rice or simply a rich green salad with good sourdough bread. Enjoy…would love to hear from you as to the outcome of this dish.

COOKING CLASS AT SMYRNA

2011-02-21T03:56:00.001-08:00

Click here to view these pictures larger

2011-02-16T11:36:00.000-08:00

FALL FIG AND BEET SALAD

A variety of salad greens

4 fresh figs

2 large cooked beet roots

Parmesan cheese shaved slices

Pine nuts

Pomegranate seeds

Line a flat platter with salad greens. Peel the figs and cut them crosswise and open like flower. Place around the greens. Slice the beet roots and arrange all over the top of the salad. Sprinkle pine nuts and pomegranate seeds. Finally add the fresh parmesan slices on top.

Dressing

¼ cup olive oil
2 tsp balsamic vinegraitte
1 tsp fresh squeezed lemon juice
1 Tbs honey
1 garlic clove pressed

2 Tbs dizon mustard

Salt and pepper to taste

Mix above dressing ingredients by whisking in a glass bowl the salt and vinegar with lemon. When salt is dissolved add the mustard, garlic, honey, pepper. Start whisking the dressing by adding the olive oil in a very steady but small stream. The dressing should now thicken almost like gravy. If the room is too warm it will not emulsify properly. Place it in the fridge for a moment and start adding oil again. Correct to your taste and make enough salad because there is something wrong with this dressing. Wherever you add it….there is not enough of it. Seriously.

2011-02-16T10:34:00.000-08:00

ZUCHINNI TART WITH PHYLO DOUGH

3-4 zucchini (about 3 cups grated

1 tsp salt

4-5 TBS olive oil

2 green onions finely sliced

3 tbs finely chopped dill

4-5 roughly chopped mint leaves

3 eggs, lightly beaten

½ cup fresh cream

1 cup grated parmesan cheese

1 cup crumbled feta cheese

Grate zucchini and allow to stand and drain extra moisture. Mix with rest of ingredients and set aside.

Brush with olive oil an around deep pie pan. Line with 8 sheets of oiled sheets of phylo dough. Allow the ends to lay outside the pan and pour the filling into the pan. Then take the dough that hangs outside the pan and kind of fold it very gently, not tight, as you would with the ends of an ordinary pie dough. Tuck the ends into the filling as to not get them over cooked and brown while trying to cook the filling. Bake in the lower mid of the oven for about 1 hours in a 370 degrees oven.

2011-02-16T09:40:00.000-08:00

AEGEAN SUN KISSED ORZO SALAD

1 pound orzo (rice shaped pasta)
½ cup olive oi
1 cup crumbled feta cheese
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup finely cut dried fruits (apricots, cranberries, figs, prunes)
¼ cup drained capers

½ cup finely cut green spring onion

½ cup toasted pine nuts or slivered almonds

½ cup pomegranate seeds (optional)

Cook orzo in large pot of boiling salted water until tender but not soft. Rinse with cold water and allow to drain well. Transfer to large deep serving platter. Toss with half the olive oil immediately other wise it will stick together. Add all ingredients and toss, only keep the pomegranates to sprinkle on top along with the pine nuts.

DRESSING: In a metal mixing bowl mix juice of one lemon, 2 TBS balsmamic vinegar and salt, whisk well. Add 1 garlic clove pressed, 1 TBS mustard and 1 TBS honey in a small bowl. Gradually whisk in remaining 1/4 cup olive oil. Season dressing to taste with salt and pepper.

Add dressing to orzo mixture and toss to mix. Correct to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

2011-02-16T09:23:00.000-08:00

FRESH MANGO SALAD OR RELISH

A bunch of fresh roughly chopped coriander
3 mangos peeled and sliced
A few slices of fresh sweet orange
Wedges of red sweet onion
Toasted pine nuts
Thin slices grana padano Italian parmesan

Dressing: Prepare a mixture of ½ cup olive oil, 2 Tbs balsamic vinegar, ½ tsp orange marmalade, a bit of pressed garlic and a splash of lemon, salt and pepper. Drizzle and toss to serve.

2011-02-16T09:12:00.000-08:00

TZATZIKI

CUCUMBER AND YOGURT DIP

1 large cucumber - peeled and shredded

2 cups plain yogurt or 1 cup yogurt and 1 cup sour cream.

2 cloves pressed garlic.

2 TBS red wine vinegar.

4 TBS olive oil.

1 tsp finely chopped fresh dill

Salt and white pepper to taste.

Start by squeezing the shredded cucumber to get all the liquid out. Gently fold yogurt into cucumber, add the garlic, olive oil, vinegar, salt and pepper. Continue mixing very gently until all is mixed. Cover and place in refrigerator until you are ready to serve it. It is really good cold. Serve by folding in the dill and keep a pinch for the top. Lay a proud Kalamata olive on top. You can keep tzatziki for up to three days. Enjoy, but make sure everyone at the dinner table has a little taste otherwise the garlic will influence the quality of the fellowship the rest of the evening.

2011-02-11T11:49:00.000-08:00

EGGPLANT CHAVIAR (DIP)

2 large eggplants
3 Tbs. lemon juice
1/4 cup olive oil
2 garlic cloves, pressed
1 green onion, chopped
5-6 Tbs. chopped parsley
1 Tbs. chopped green pepper (optional)
1 small tomato, diced (optional)
1 roasted red sweet pepper (optional)
Salt and fresh ground pepper

Wash eggplants and dry. Bake in 375 degree oven or cook over an open fire on hot grill or charcoal and cook on all sides until very soft, until the skin looks burned and crusty. This procedure will take about 15 minutes. Peel skin off and immediately squeeze on lemon juice to keep them from turning dark. Rough chop in pieces and mix with the remaining ingredients. Pretty good!! Serve as appetizer with sourdough toasted bread slices or on top of some warm basmati rice….I do have in mind another 100 ways to enjoy this delicacy but for now here are more two!!

I forgot to add that you need to mix in as well the red roasted pepper, do not forget to remove the seeds and stem though.

More serving suggestions

1.Serve cold, sprinkled with 2 Tbs. ground pistachios and finely chopped parsley, drizzled with more olive oil
2.When eggplants are done, allow them to cool. Cut them in half lengthwise and scoop out the inside of the eggplant. Mix the pulp with the original filling ingredients and stuff the empty eggplant shells. Prepare a béarnaise sauce and pour it on the platter. Serve the eggplants on top of sauce

2011-02-09T22:26:00.000-08:00

RECIPES FROM MY TRIP TO TENNESSEE 2010
I have spent almost two months in Nashville (and suberbs) Tennessee visiting with precious friends and cooking, preparing, Greek food with everyone. I will try to post the recipes that you all!! experienced and liked hoping that you might want to repeat them and share the joy and rich flavours of Greek food.

2010-10-07T01:46:00.000-07:00

I ommited to include the cooked editon picture of the stuffed vegetables. We look for a dry baking pan with only oil and tomato sauce left and a pretty dark caramelized look on the veggies.

This picture is taken while veggies are still in the oven.

2010-10-06T23:51:00.000-07:00

As you might have guessed this was been the "stuffed stuff" week. Over the weekend I went to the farmers vegetable neighborhood..market and found that the eggplants were very fresh, plump, shiny and cheap..something like 1,20 euros per kilo...or two pounds. Interestingly enough they had all sizes both small and large. So the cook in me was inspired as to try to make both a variety of stuffed veggies, inlcuding eggplant as well as a Greek classic called Papoutsakia whcih means "little shoes". Down below you see the before and the after of the " little shoes". I will include the recipe if you want...let me know ...for both the dishes. Alexander's and Orestis's comments were most encouraging as they tasted both dishes. Please let me say in a very humble way..that I did congratulate myself as well. I will share with you a few tips that I tried for the first time and they contributed to the best of this recipe.

2010-10-06T23:50:00.000-07:00

2010-10-05T03:01:00.000-07:00

Overall view of the gemista before baked.

2010-10-05T02:33:00.002-07:00

I tried a dirrent way to make the stuffed veggies today by dehydrate the filling before I added the rice. What happened is there was less liquid in the pan and resulted to the veggies more like "roasting" than cooking in the liquid itself. The expierement resulted to sweeter, more concetrated flavor in each different vegetable insted of all of them tasting the same following longer cooking in liquid.

For sure when making gemista have to be super generous with olive oil and sea salt. I will add more pictures as we serve the "expirement".

2010-10-05T02:33:00.001-07:00

2010-04-21T11:36:00.000-07:00

I have posted the recipes below for my new Greek cooking converts that I met in Switzerland this last month. We did spent nine amazing days under the leadership of wise Christian women learning so much about ourselves as well as how to allow God's word to flow through us in real way like never before.

As I tried to remember what we cooked on "The Greek Night" I thought to myself ...did we really cook all this food? I guess we did ...I have this problem when I start making a Greek menu I want to include every possible Greek dish....so if I did forget to include any of the recipes pls let me know and I will post it.

You can find the hummus recipe at www.cookwitheleni.com.

Please let me know how the Greek cooking turns out...I would love to hear from you all.

2010-04-21T11:19:00.000-07:00

MOSTRA

(Garlic roasted bread with tomato and cheese filling)
This is a very classic snack or sometimes all you got to eat in earlier years on the island of Mykonos and most of the dry Cycladic islands. Up until mid 50’s Mykonos was a very poor island and did not produce very much. Of course even today Mykonians honor the dry bread with cheese and tomatoes and you can find it in some of the most expensive restaurants menus.
Slices of dry paximadi or country bread rubbed with garlic and drizzled with olive oil, Topped with either plain cut up tomatoes and cheese or a tomato mix. see down below.

My husband’s home island is Mykonos. Mykonos belongs to the Cycladic group of the Aegean Sea islands. Dry islands with not much vegetation to offer. On the other hand there are villages lost in the Greek country and mountains that could only be discovered by parachutists, rural areas out in the country, at one time or other came up and put their signature on certain foods. The reason for this as you probably guess is that they did the best they could with what their land offered and produced. One of these small culinary miracles is savory pies, as we have talked earlier about the innovation of pies. A poverty dish is a dish made of leftovers put in between good home made dough. Something like Italian pizza. However the one I want to bring to your attention and introduce you to would be the equivalent of Italian bruschetta. I choose to start by this name, since bruschetta is a name that could ring some bells where the Greek name for similar delicacy would not.
In every different area in Greece the combination of the best sourdough bread grilled slightly on charcoal, rubbed with garlic and topped with whatever that land produces has a different name. For instance in Mykonos is called “mostra”, in Grete is called “paximadi” and so forth. So all this discussion is about experiencing good bread which certainly does not mean soft and fluffy, drizzled with “liquid gold” - good olive oil. Allow this slice of bread to be the “stage” on which local good cheese, olives, anchovies, oven dried tomatoes, chick pea caviar, grilled mouth watering red peppers, home grown red juicy tomatoes and basil transport you to a different aroma, place and time.
I am against shortcuts, cheaper editions, knock offs of something precious. You cannot replace a real thing that God had the idea and made with a thousand imitations and “light” products. It will always be a substitute of “God’s food”…and why to go that direction if you could choose to moderately eat what the wise God has planned and created. So we either do and experience some recipes as they are meant to be and enjoyed or let’s have a piece of candy! In the following recipe you neeed real bread with body and texture not the kind that sticks on the roof of your mouth. You need good real cheese and not any cheese product that food industry has burdened into our stores, homes, mouths. You will also need a good cured ham if cannot get prochiouto…and please do not tell me it is expensive to eat in this fashion. Let’s Just open some of our kitchen cupboards and check on the variety of junk and unnecessary foods that reside there. Better less and good and fresh and healthy and God made than processed, fake and dangerous for your body.
Here is a traditional gourmet idea for accompanying good sourdough bread with garlic and olive oil …
1 loaf country bread cut into 8-10 slices

1 cup crumbled feta cheese

6 garlic clove

two tomatoes cut up in cubes

1 small onion finely cut

1 Tbs capers

kalamata olives

2 tbs finely cut sun dried tomatoes

1/2 cup Greek olive oil

2 Tbs balsamic vinegar

2 Tbs pine nuts

Sea salt
Take the garlic and run it through the bread slices. Drizzle with olive oil and place under the grill so to toast.

Mix all topping ingredients besides the feta cheese. Spoon over the toasted bread and add crumbled feta.

Now drizzle some more liquid gold, olive oil, add salt and please tell me, if this better than a frozen or micro waved snack or not. I now you can not find me at the moment but please tell your self and your friends. Snacking can be a healthy between meals occasion which will nourish you and give you good and healthy energy. Processed or high sugar snacks might boost your energy level for the moment and quench your hunger but the result is really fake and not good for your body or your mood.

2010-04-21T11:17:00.000-07:00

I love this one!!

MARRIAGE PROPOSAL SALAD

Ok basically use your imagination…and create something that will make a very sensible and conservative friend say to you…if anything ever happens to your husband…I will marry you…question is what would he do with his wife?

Shredded white cabbage ( 2 cups)
Roughly chopped arugula (1 cup)
Thinly sliced green apple
Thinly sliced avocado
Walnuts or pistachios
Pomegranate seeds

Dressing…basically ½ cup olive oil, my olive oil, juice of 1 lemon, 3 Tbs balsamic vinegar, 1 garlic clove, 1 tsp honey, 2 tsp mustard, sea salt and pepper. First whisk lemon, vinegar and salt. Add pressed garlic, honey and mustard. Finally drizzle while you are whisking the olive oil.
Let me know what comments you get…just curious

2010-04-21T11:11:00.000-07:00

BAKLAVA

1 package filo dough (1 pound)
3 cups finely ground English walnuts
3 sticks unsalted butter

Defrost filo the night before in the fridge. Do not open box. You will need a cookie sheet size baking pan. The baking pan should be the heavy kind so the baklava, since it cooks for a while, not to burn but to slow bake.

Open the filo package and decide which way, according to the shape of your pan, you will layer the dough. If you have not worked with this specific dough before it is good to cover it,while you are working with it, with a dumb tea towel, so not to loose the moisture and let it dry out. It will if you do not work fast enough.

So first you melt the butter and ground the walnuts in a food proccessor. Start layering the dough while you are brushing it with the melted butter. You will need a clean pastry brush. So you layer about 8 buttered sheets of dough and then spread ½ of the walnut filling. Add one more sheet brushed with butter and spread the rest of the filling. If you have followed directions you are almost done. All you have to do now is to continue brushing the rest of the dough until you run out of it. If you have left over butter just pour it on top.

Now the most important part is to cut the baklava in small diagonal pieces, otherwise it will crumble if you try to cut it after it is cooked. So you bake it now in a 330 preheated oven in the lower middle. Bake it until it has a nice golden cold color for about 1 hour.

While the baklava is cooking prepare the syrup.

Syrup

In a heavy saucepan mix 3 cups of sugar, 1 1/2 cups water and optional ½ cup corn syrup, 1/2 tsp lemon juice, 1/2 tsp cinnamon (optional) and 1 tsp vanilla. Allow syrup to cook and simmer for about 5-7 minutes. When baklava comes out of the oven, pour warm syrup over the dessert and allow to stay for 1 hour before you serve it. Baklava can keep after it is room temperature in an airtight container for at least 4 weeks. Enjoy!

2010-04-21T11:05:00.000-07:00

BASMATI RICE WTH EGGPLANT AND PISTACHIOS

The following suggestion to prepare rice with eggplant is truly a surprise. One of my favorite ways to serve rice in the Spring with roasted lamb. This is traditionally they way Armenians cook and prefer to eat rice which is completely different preparation. The next rice recipe will give more light into the “mystery of rice cooking”.

1 medium eggplant cut into ½ inch cubes
¼ cup olive oil
1 medium size onion, finely chopped
3 garlic cloves
¼ cup cup raisins or dried cranberries
pinch of cardamon
1 large tomato, finely chopped
¼ cup fresh dill, chopped
¼ cup chopped pistachios
Persian rice with pistachios and dill

The very special thing about this way of cooking rice is that you end up with a rice crust on the bottom of the pan that enhances the entire meal. The crunch crust called Tah-dig in Farsi language, is considered by many the prize of gifted cook. In this specific recipe it revealed by the surprise of pistachios, whose natural sweetness is brought out by the fresh dill.

First prepare the rice and allow it to wait while you prepare the eggplant

2 cups basmati rice
5 cups water
3 tsp salt
3 tbs unsalted butter
1/3 cups chopped fresh dill
½ cup coarsely chopped pistachios
Rinse rice in cold water. Bring water and salt to a boil in a heavy pot and barboil rice for about 9-12 minutes. Rice should be almost cooked, al dente. Drain very well in sieve and rinse with cold water. Melt butter in bottom of a heavy set non stiking pan and place an Arabic flat pita. Spoon rice over it, alternating if you choose with part of the pistachios and dill. End with rice. Make 5-6 holes in rice with handle of a wooden spoon, cover with a clean kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over low low heat for another
30 minutes or until you can smell almonds toasting. Spoon lose rice onto a platter and dip bottom of pan in a large bowl of cold

Another variation is to omit the layers of pistachios and add them on top along with safran, pine nuts and tart berries or dried barberries.
Remove the crust and brake on top of the mounted rice.

Now prepare the eggplant. In a heavy sauté pan, heat the olive oil and sauté the onions and garlic. Add the eggplant cubes and continue sautéing until tender, yet not cooked all the way through. Turn the heat to low, cover the pan, and allow the eggplant to steam for 10 more minutes. Uncover and add the cardamom, salt and pepper.
Another variation is to add on top, chopped tomatoes, parsley, green onions.

Now you are ready to assemble this simple, but most delicious dish. By now the rice should have a beautiful blonde crust on the bottom and smell like toasted almonds. Spoon the rice in a large platter and arrange some of the crusty on top. Then add the eggplant in a lengthwise fashion. Add the chopped tomatoes, dill, and pistachios on top.
Kali orexi (bon appétit)
Enjoy

2010-04-21T10:56:00.000-07:00

PASTA AND MEAT SAUCE WITH BECHAMEL ENTREE
(PASTITSIO)

1 pound pasta (screw shape)
1-pound ground meat.
1/4 c. olive oil
½ cup finely chopped onion
4 cloves minced garlic
1 cup of plain cut up tomatoes
1/8-cup red cooking wine
Salt, pepper
White béchamel sauce
(recipe follows).

1. First cook the pasta a little bit past al dente. Not too soft or crunchy as well. Drain the pasta and put it in an olive oil brushed lasagna pan.
2.Proceed by making the ground meat sauce. Start by browning the onion, garlic and continue with the ground meat, put out with cooking wine. Then add tomatoes and let cook for about 20-30 min. Add salt and pepper. When sauce is ready spoon it evenly over the pasta.

3. Prepare the bechamel cream sauce for the top of your dish

BECHAMEL SAUCE
Proceed by making your cream sauce by putting 6 cups of milk (whole milk) in a saucepan and while it is still cold add ½ cup of cornstarch, ½ cup flour and 4 egg yolks. Whisk until is all mixed and turn on the heat. As you slowly and continuously stir with a large whisk, the cream will start getting thick then add 4 TBS butter and 7 TBS grated parmesan cheese and a pinch of freshly ground nutmeg. When it is thick and the cheese is melted pour over the ground meat layer and bake in a 375 oven for one hour to one and fifteen minutes or until cream has a golden color, Let rest for half an hour before you serve, so the juices can be absorbed and easy to serve.

2010-04-21T10:53:00.000-07:00

CHEESE PIE “AMAZINGLY FORGIVING”

1 pound (1/2 kg) phylo dough
1 ½ pound (750 gr) feta cheese
A few leaves of fresh mint
4 eggs
1 ½ cups soda water
½ cup olive oil and ¼ cup melted butter

You will need a 9X13 pyrex pan. First brush the pan with melted butter. On a clean surface lay out one sheet of phylo dough. Sprinkle about ¼ cup of feta cheese all over the surface of the dough. Gather the dough together from the furthest end in a pleated fashion for the end of the dough to meet the closest end to you. Place in the short side of a heavy baking pan. Continue until you have about 15-17 pleated pieces. In a large mixing bowl beat the eggs and add the oil and soda water. Pour over the phylo dough and bake in a 350 F or 180 C preheated oven for 45 – 60 minutes or until the pie is light golden color. You allow it to sit for a 10 minutes and then slice it in about 15 pieces.

2010-04-21T10:41:00.000-07:00

ROASTED ROSEMARY, LEMON AND GARLIC CHICKEN
WITH POTATOES

1 whole chicken cut up in six pieces

6-8 large potatoes

1 lemon cut in chunks

3/4 cup olive oil

4 garlic cloves
3 Tbs finely cut fresh rosemarysalt and pepper

Prepare the chicken pieces. In a small food processor add the garlic cloves, the rosemary, lemon,olive oil, salt and pepper. Process to a paste. Cover the chicken pieces with the paste on all sides. Best to allow chicken to sit in the fridge covered for a few hours or the night before.

Now prepare the potatoes. Peel and wash the potatoes and cut them in bite size chunks. Arrange the potatoes around the chicken and pour some more olive oil, salt and pepper. Oregano is also a tasty option.

Bake for at least 1 ½ hours at the lower rack of your oven. Temperature should be 360F. When the potatoes and chicken have a nice golden color and they are tender to the fork you are done. Make a Greek salad, you will find the recipe on www.cookwitheleni.com, tzatziki dip and fresh country bread will place a big smile on everyone's face. Enjoy!

2010-04-21T10:37:00.000-07:00

EGGPLANT CHAVIAR (DIP)

2 large eggplants
juice of one lemon
1/4 cup olive oil
2 garlic cloves, pressed
1 green onion, chopped
5-6 Tbs. chopped parsley
1 Tbs. chopped green pepper
1 small tomato, diced

Wash eggplants and fork them in a couple of spots. Bake in 375 degree oven or cook over an open fire on hot grill or charcoal and cook on all sides until very soft. This procedure will take about 20-30 minutes. Peel skin off and immediately squeeze on lemon juice to keep them from turning dark. Rough chop and mix with the remaining ingredients. Pretty good!! Serve as appetizer with sourdough toasted bread slices or on top of some warm basmati rice….I do have in mind another 100 ways to enjoy this delicacy but for now here are more two!!

More serving suggestions
1.Serve cold, sprinkled with 2 Tbs. ground pistachios and finely chopped parsley, drizzled with more olive oil

2.When eggplants are very soft to the touch, allow them to cool. Cut them in half lengthwise and scoop out the inside of the eggplant. Mix the pulp with the original filling ingredients and stuff the empty eggplant shells. Prepare a béarnaise sauce and pour it on the platter. Serve the eggplants on top of sauce.

2009-09-22T20:52:00.000-07:00

BABY EGGPLANTS

2009-09-22T20:35:00.000-07:00

STUFFED ZUCCHINI AWSOME BLOSSOMS

15-20 zucchini blossoms
1 cup rice
½ cup olive oil
½ minced red onion
¼ cup fresh tomato pulp
¼ cup toasted pine nuts
¼ cup sultana raisins
4 Tbs. finely chopped parsley
4 Tbs. finely chopped dill
½ tsp finely chopped mint leaves
Sea salt and pepper

Heat 5 Tbs. olive oil in a pan. Sauté the onion, rice, and pine nuts for 7-10 minutes. Add the raisins, tomato pulp, parsley, dill, and mint. Remove from heat, mix well and allow to cool. Add salt and pepper

Prepare your zucchini blossoms by rinsing them under cold water and remove the inside stem. Fill the blossoms by holding each blossom while adding about 2 tsp. of rice filling. Turn in the ends of the blossoms and place them in a pot tightly next to each other. Add the remaining olive oil and 1 ½ cups of water. Cover and allow to cook for about 1 hour. Remove to serving platter and drizzle with the pan drippings.

2009-09-22T11:01:00.000-07:00

The above ingredients are to be used for the mango, peach, orange and cilantro salsa enjoy! recipe down below

MANGO, CILANTRO, ORANGE SALSA

1/2 red Onions, finely sliced
1 Mango, peeled and finely chopped
1 bunch Coriander, finely chopped
1 sweet orange, peeled and finely chopped
1 peach, peeled and finely chopped
1 tbsp lime juice
1 tbsp Olive oil
2-3 green and red chillies, chopped

Simply mix all above ingredients and allow to sit for one hour before you serve it. An amazing company to grilled chicken, pork chops along with basmati rice.

2009-09-22T10:40:00.000-07:00

The street market close to my house

2009-09-22T10:23:00.000-07:00

This beautiful picture is taken again at the street vegetable market

2009-09-22T09:34:00.000-07:00

To make preserved vegetables in vinegar and salt brine follow the recipe below

PRESERVED VEGETABLES IN SALT AND VINEGAR BRINE
9 cups water
6 cups Distilled white vinegar
1/2 cup Pickling salt, Kosher salt or other non-iodized salt
1/2 to 1 1/2 tablespoons sugar
2-3 whole cloves of garlic2-3 hot dried chilesWhole cloves, dill, tarragon, and or basil [optional]Carrots [cut in 3 inch rounds or quartered and cut into 2-3 inch lengths]
Cauliflower (optionial cut in small flowerlettes)
Celery stalks (cut into 2-3 inch pieces)Small white onions (peeled)
baby cucumbers cut into 3 inch rounds
green sweet chillies (whole)

Prepare the vegetables in the desired amount of each and place in a large covered jar or crock and pour the liquid and spices over the vegetables. Stir occasionally for about three weeks when pickles are ready to eat. Serve chilled.

2009-09-22T09:27:00.000-07:00

2009-09-22T09:05:00.001-07:00

2009-09-22T09:01:00.000-07:00

2009-09-22T08:44:00.001-07:00

Twice a week there is an open neighborhood vegetable and fruit market close to our house in Glyfada. I visit the market as often as I am able to since the produce is proudly set up by local small producers and amazingly fresh. The problem is that when I go to this market I come home with more ideas, inspiration and recipes I intended for the day. I was pleasantly surprised to see that the baby eggplants, baby zucchinis and baby chili peppers were in season. So was baby okra and fresh tarragon. Anyway I got home with more stuff than I could really cook for the day or the week for that matter. I usually go towards the end, 2pm. when the vendors are ready to go home and sell just about everything for half or less price.

So, I now want to share with you some of the pictures I took from the market and recipes I used. I preserved a variety of vegetables in brine made of water, salt and vinegar. Made some amazing fresh mango, peach, red onion, cilantro salsa. Finished by making stuffed zucchini blossoms and sweet eggplant preserves. I know you might think this is so...unusual, but please know that eggplant is really a fruit and not a vegetable which fact qualifies it ...for preserves. It is delicious and a staple of every Greek home, prepared in early fall to be used throughout the winter.

2009-09-22T05:07:00.000-07:00

2009-08-23T13:24:00.000-07:00

2009-08-20T04:26:00.000-07:00

http://www.christianchronicle.org/pdf_archive/2009-08.pdf

Please check newspaper article

The Christian Chronicle: Cooking with Eleni: Greek Christian practices 'table fellowship'

2009-08-20T04:24:00.001-07:00

The Christian Chronicle: Cooking with Eleni: Greek Christian practices 'table fellowship'

Posted using ShareThis

2009-08-05T12:55:00.000-07:00

TABOULI WITH DRIED FRUITS & PISTACHIOS

This is a fantastic dish to keep company to any grilled meat or fish. It is no more work than just knowing how to boil water and that is precisely all you have to do. You can change the look of this golden grain by adding anything your pantry owns. Of course you need to keep in mind that food is like clothes, they need to match. So you can have a seafood tabouli, a sundried tomato, olive and prochiouto tabouli, a Greek salad tabouli, a fresh vegetable tabouli, a grilled vegetable tabouli or even a left over from last night bits and bites tabouli or even a pistachio nut apricot and cinnamon tabouli.

The one below is my favorite.
2 cups plain bulgur (cracked wheat) or cous cous
2 cups hot salted water

Tomato and parsley vatiation
2 cups fineley chopped tomatoes
1 cup finely chopped red onion
½ cup finely chopped green onion
2 cups finely chopped parsley
½ cup chopped green pepper
½ cup chopped red pepper
¼ cup roughly chopped mint
A hand full pitted kalamata olives
½ cup olive oil, salt and pepper
¼ cup fresh lemon juice

Dried fruit variation
½ tsp fresh lemon juice
A few leaves of fresh tarragon
A few leaves fresh mint
Freshly ground black pepper
½ cup dried apricots, finely chopped
½ cup dried figs, finely chopped
½ cup sultana raisins
¼ cup grated carrot
½ cup sliced toasted almonds
½ cup halved pistachios
¼ cup green onion, finely chopped

In a large salad bowl place the dry bulgur. Pour over the hot boiling water, salt and 2 tbs olive oil. Cover with a dish towel and allow to sit for a couple of hours . Remove the towel and fluff the bulgur working with two forks.

Continue by adding the rest of the olive oil with lemon and all the rest of the ingredients. Omit the lemon if you are making the dried fruit edition. Place in the fridge and take out when ready to serve. Your guest will be indeed impressed.

2009-08-05T12:54:00.000-07:00

TIRAMISOU
“Pick me up”
CREAM
½ pound mascarpone cheese
½ liter whipping cream

COFFEE MIXTURE
4 tbs instant Nescafe or espresso
1 liter fresh milk
4 Tbs coffee or chocolate liqueur

36 “lady fingers” or “savoyardi” cookiesor 1 pound of cookies
1 cup cocoa powder

In a clean mixing bowl whip the cream with 1tbs of powder sugar until it is very thick. Do not over beat as it will turn into butter!! Fold into cream room temperature mascarpone cheese. In a second bowl mix the milk with coffee and liqueur.
You will now need a pyrex pan about 9X13 in.
To assembly the dessert you start by dipping, not soaking!!, very fast the cookies into the milk coffee mixture. Cover the bottom of the pan by layering the cookies next to each other and spread half of the cream. Continue with a second layer of cookies and finish by spreading the rest of the cream on top. Refrigerate and when ready to serve generously dust through a fine sieve the cocoa powder. Only good comments and compliments are echoing as your family and guests get to taste the “pick me up” dessert. This is what “ti ra misou” means in Italian. A little help with the coffee, the liqueur and the cocoa certainly can “pick you up”…anytime, anyplace.
In case you feel like making your own savoyardi cookies here is the recipe since they can be used for a tea party and other occasions as well…eating occasions I mean. You will need:

6 egg yolks
½ cup sugar
3 egg whites
¼ cup + all purpose flour

Whip the yolks with ¼ cup of sugar until they hold stiff peaks. Continue by whipping the egg whites with another ¼ cup of sugar until they get pale and light. Fold the two mixtures by folding in the flour through a fine sieve. On buttered baking paper shape long cookies by dipping a wet spoon into the mixture. You cannot hold this dough, it is very light and wet. There are special molds to be filled that give a better looking cookie. Bake in 350 degree preheated oven for 20-25 minutes. Before baking sprinkle with sugar. Allow to cool and can be kept into a air tight container for up to two weeks once they are cool and dry.

CIMG3074.JPG

2009-06-15T02:41:00.001-07:00

Click here to view these pictures larger

2009-05-29T20:28:00.000-07:00

SPANAKOPITA

1 kilo (2.2 lb.) of fresh spinach.
1(1 pound) package of Athens Phyllo dough.
2 large good-looking leeks.
2 green onions, sliced
1-½ cups of good green olive oil.
½ cup cut up fresh dill.
½ pound Greek feta cheese
4 lightly beaten eggs

First clean the spinach from dry and yellow leaves, wash it well, let it drain and then chop it up, medium roughly. Do the same with the leeks and green onions. Put the spinach, leeks, green onions and dill in a deep bowl add salt, pepper and ½ of olive oil and “knead it” until it looses volume and spinach looks wilted and has a dark color.
Add the crumbled feta cheese, lightly beaten eggs and put the mixture aside. Take a nice 9x13 baking deep, lasagna pan dish and brush it with olive oil.

Open the package of the phyllo dough, cover it with a damp towel and start layering one sheet at a time by brushing them with the olive oil. Allow part of the dough to go up on the sides of the pan, because later you will fold them in. You want this to be a somewhat sealed pie on the sides. When you have used half of the dough spread the spinach mixture in it. Continue by layering the rest of the dough. Finish by brushing the top final layer with olive oil. Take the bottom dough that overlies on the ends of the pan and bring in over the top layers of dough. Pat it down and brush with more olive oil. Let that extra dough hang outside the pan and you finish with layering all of it, go back and turn in by folding it at the ends. As you work with this pie you will find out some other little way you like to do this or that! It is your pie; your dough and you are the boss!!

Now before you bake it you HAVE to score it in diagonal pieces. If you do not you will have to find a new way to serve it because the dough gets real crisp and there is no way to cut it in pieces. Bake it in an already heated oven 350 f. For at least one hour or until the phyllo has a light golden baklava color like. Place your rack pretty low, or maybe in the middle rack, since when you use phyllo dough the top gets cooked faster than the bottom.
Enjoy this pie as an appetizer serving it in diagonal pieces in a nice platter or as a main meal if there is nothing else to eat.

2009-05-29T20:27:00.001-07:00

CHICKEN WITH ORZO

INGREDIENTS

1 large cut up chicken
1 pound orzo pasta
1 cup chopped tomatoes
¼ cup olive oil
4 - 5 garlic cloves, minced
Salt and pepper to taste

Wash and dry the chicken pieces well. I always love to cook chicken with skin and bones on. You will need 11x13 baking pan that will eventually hold about five cups of liquid.
Place the chicken pieces into the baking pan and season with salt, pepper, olive oil. Add garlic and tomatoes. Cook in a 370F. oven for about 45 minutes or until meat is tender αnd still has a light color. Then remove from the oven add about 4 cups of salted hot water and return to the oven. Let juices get almost bubbly and real hot and then add the orzo pasta. Make sure the pasta is all over and around the pan. You might have to add extra salt, cook until all pan juices are absorbed and pasta is cooked. Optional accent would be some sundried tomatoe pieces and or sliced kalamata olives.
Serve with a good portion of freshly grated parmesan cheese on top

2008-11-24T03:16:00.000-08:00

2008-11-11T09:50:00.000-08:00

You might want to visit the following picasa picture gallery from my recent trip in the United Kingdom. I was kindly invited by the European Christian workshop to speak on outreach through loving table fellowship. My good friend Angie Thomas from Nashville Tennessee came to attend the retreat and be with me as well.
http://picasaweb.google.com/emelirry/UntitledAlbum#

2008-11-10T11:24:00.000-08:00

2008-11-10T11:10:00.000-08:00

"PHILADELPHIA 2008"

7th Annual women's meeting

Ancient Corinth, Cenchrea

September 30, 2008
My dear sisters and friends,

This last weekend God blessed us with two beautiful days and the most sweet fellowship. We all gathered and spent unforgettable time at a seaside hotel right at the ancient port of Cenchrea in Ancient Corinth. This was the first time we took the decision to have the 7th annual womens’ meeting, Philadelphia 2008, away from Athens. Very difficult to believe and equally true was that the Lord blessed our efforts and the meeting was a source of learning God’s word deeper as well as a time of good fellowship, lot’s of laughter, few hours of sleep, fantastic food and above all showered with spiritual blessings.

Lee Burgess was our teacher this year from Nashville, Tennessee. She brought us closer to the understanding of “God’s will in our life”. She addressed her message to eight different nationalities. Her preparation on this very special theme was absolutely wonderful. Translation was provided in Russian and Greek. Harding university helped us by providing a wireless translation system which we wish to purchase our selves when the Lord allows it.

The women who came from far and close were from Bulgaria, Romania, Russia, Ukraine, Nigeria, Phillipines, the United States and Greece. We offered songs and prayers to the Lord. Every nationality took a turn to sing songs in their language. Our mistake, we did not tape it. If there was a competition of harmony, beauty, glorious simplicity, beautiful, fantastic or brilliant offering, we would have a problem of which group to vote.

Our sister Popi, Greek, treated us with a very good lesson on faithfulness and conviction. Sister Mary took us on a history journey to the history and events that took place to the port of Cenchrea during Apostle Pauls departure from this area.
This part of Greece, West Peloponnese, is some of the most beautiful spots in our country. Combined with such a joyful occasion was a brilliant experience and blessing.

We had two more guests from the Unites States as well, Celeste Ortega and Carolyn Hagewood from the Nashville area. Harding university study abroad students honored us with their presence together with their professors, Rebeca Brinley and Tish Elrod.

Plans are already made for our next year’s meeting. September will be the month again.
We are thankful for every one who prayed, worked, sacrificed to make this meeting again possible.
We are greatful and thankful to our Lord for His faithfulness to always meet us where we need Him and bless us

For the sisters in Christ,

Eleni Melirrytos, Athens, Greece

Please remember to visit the picasa picture gallery at the link shown below with pictures from "PHILADELPHIA 2008"

http://picasaweb.google.com/emelirry/7THANNUALWOMENSMEETINGPHILADELPHIA2008#

2008-11-10T10:47:00.000-08:00

Please log on to the following flickr link to view Barbara's picture gallery on the occasion of the "souper-supper" at Hillsboro Church of Christ.

http://www.flickr.com/photos/foxbarb/sets/72157608357646034/

2008-11-10T08:22:00.000-08:00

2008-11-10T08:09:00.000-08:00

Saturday, November 8, 2008
Glyfada, Athens, Greece.

My Dear Sisters,

By God’s grace I am back in Athens as of Sunday evening, November 2nd. I was challenged - my temper was with the airlines and the way they treat people at the New York airport, but I kept concentrating in the fact that I just got through telling my Christian sisters how we should be the aroma of Christ, no matter where we are. The particular airport is some of the biggest challenges, I must say.

Three of my sisters in Christ in Athens -Victoria, Ludmila M. and Ludmila S. (got to tell them apart) –with Alexander were waiting for me at the airport behind a bouquet of some beautiful salmon color roses. They were all dressed in their Sunday outfits and reminded me a lot of the way everyone was dressed at the Santa Fe restaurant we tried to have dinner at - following the retreat I was invited to speak at, during that week. I think all of the Catholic “South American” congregation attendance had gathered in this particular restaurant dressed in their best.

Talking about the retreat, this was the reason - or rather one of the reasons - I got to travel last month to Albuquerque, New Mexico. The invitation came last year from a good friend, Helen King, who had recently moved there with her mother, Ms. Anna, from Redondo Beach, CA. and became part of the Mountainside congregation. To be quite frank with you I did not even know where exactly New Mexico was when I accepted the invitation. In fact two days before I left Athens I looked up on the map and told Alexander I would better find out where that place was on the occasion of an accident or something, only to know which way I needed to walk and get to Nashville!! Accepting the invitation I thought I should think about a little bit more - and I thought and again I thought to think about it and all of a sudden thirteen months went by and I was in the plane flying to Albuquerque, NM., quite a long walk to Nashville for anyone who decided to walk the distance!

I have decided that when our Lord’s will takes place in our lives we do consciously make decisions, yet something else happens where you want to seriously consider the circumstances. At that point it seems as someone is carrying you in His Hand and Will. There is a force in our lives called, God’s will, that once we have committed our life to it, takes over and carries us in places we have never even dreamt to go. I mean why would I ever plan or thought of to go to Albuquerque, besides visiting my good friend – though a long way? Or Sri Lanka, Nigeria or England?

Those of you who know how “different” I am as an individual, you may as well know that I am fully convicted and believe with every cell of my being that nothing happens in my life that is simply a “happening” or occurrence. To be more specific: I got in the plane from Athens to cross the ocean, arrived in Atlanta and on to Albuquerque. I asked for a window seat change and I got to sit next to a very interesting man instead of the “boring lady” behind. A physician who had bought a house in one of the Greek islands and who had retired there for some years. My new friend Michael was from Los Angeles and had worked for years with cancer patients. We exchanged thoughts for about eleven hours on healing and on God’s power. I rehearsed my lessons to be shared at the retreat, since the theme was “Food - for the Body, Soul and Spirit.”

At the table…
We safely got to Atlanta and on to the next plane ride. Just three hours away, but by now my body was complaining and I got to hear all of it. The difference was that the person now sitting next to me was a young man – a soldier travelling to his new post in Albuquerque, NM - he got to hear it as well. Things like …oh, I am cold, oh it is so far, oh are we there yet? Goodness, I thought the flight was only two hours, but we were stuck on the third hour forever!

When we landed I wanted to clap and kiss the pilot - could not have taken even ten more minutes. I got out and picked up my luggage, which, by the way included 19 qts. of olive oil and a good part of the Athens Flea Market. Janet, Helen, Claude and one more “new lady on the block” were waiting for me. There is no greater excitement to arrive at a new place and meet your friends there, especially finding out that the “New Lady” Marilyn is of all things GREEK and welcomes me in GREEK! I know my friend Helen can be extravagant - did she really “import” the lady to make me feel at home? By no means. It is the One - the “Other Person” in our life Who is extremely extravagant and Who goes a long way, even up to a cross, to make us feel good and joyful, satisfied and redeemed. Our Lord! - through Helen of course, this time!

My new wonderful Greek Christian friend is Marilyn. The kind of Christian woman you will be extremely blessed with to meet once in your lifetime. A praying warrior, a kind and gentle spirit, filled with His Spirit and love.

I thought “o.k., we are doing well, this looks really good.” And so it was. God had perfectly planned the three-day retreat at the Glorietta Conference Center in Santa Fe with the help of the Mountainside Church sisters. A three-day truce away from our daily routine was now available, so as to be touched and blessed by our Father. In fact I believe that all retreats should last three days - enough time to relax, sit back and be blessed. This particular retreat is organized by a different congregation every year. This year was the Mountainside congregation. Under the coordination and direction of Janet Schleyer, sisters presented an amazing organization with a lot of “interactive” activities. Listening to me, as you know, for four speaking sessions that was quite “interactive” as I move my hands all the time and as every so often I asked them if they understood what I was talking about – always considering my Greek accent. Truth is that I had never such a good audience before. I do not know if it was my accent they were trying to “catch” on what I was talking about or simply God being in charge of my words.

What I know was - and still is - that the pleasure and blessings were all mine.
A great “Thank you” goes out to all my new Christian friends for the devotion and commitment to materialize God’s plan for this blessed gathering. I met and fell in love with over hundred Christian women who are hungry and thirsty for God, His word and His Spirit.

I was hosted at the lovely home of Helen and Anna King. Their loving hospitality captured my heart and all of the sisters from the congregation did so much to give me joy and love. I am so thankful and grateful to God for this opportunity. Helen’s good friend Marti came from Redondo beach, Ca to attend the retreat as well.

Oh, did I tell you I got to see the Balloon fiesta? Helen invited Marti and me to a glorious dinner at the Balloon Fiesta museum overlooking the Balloon glow one evening. I was charmed by New Mexico and found out at the end of my visit that this was the “State’s name” - land of enchantment.

Following our retreat I was attacked by the worst migraine I ever had. My sister Marilyn came along with her daughter in law Hope to pray over me and help me. It is one of the occasions that I truly felt that this was an attack from the enemy - of course - using the weakness of my body. For whoever knows anything about this kind of migraine pain surely knows that they do not exactly go away that fast or that easily - not in my case as well. Instead it took twenty-five minutes of intense praying and praise and Marilyn reminding me of God’s promises quoting scripture and Hope relaxing my muscles with olive oil… the migraine was gone…that hard! Or that easily!! It was hard but my Father made easy because we chose to go through Him for deliverance.

Following our retreat, Helen along with the Mountainside sisters and me cooked a “lamb” dinner. As you know from the Big Greek Fat Wedding: “Oh, but I am a vegetarian”. “No problem at all; I will cook you lamb!” The Greek aunt in the movie really thought that “vegetarian” meant some kind of a sickness, disease or allergy, so lamb was good, an elixir for everything… even for vegetarians. How funny we Greeks are! I think all the brothers and sisters enjoyed the Greek big fat dinner. Even the very “reserved” ones about trying lamb for the first time were rewarded with the beautiful flavors.

On the next day I travelled to Los Angeles with Marti and got to see Danae. Once again, I sat next to a lovely man from Arizona. As always my funny accent gave me away and I had to rehearse not only who I was but also why and what I did in Albuquerque. My new friend Randy was hungry for Gods’ good news. Our conversation came to an end as we picked up our bags from the conveyor belt. Before taking our way, Randy told me he would never look at the table and the food on it in the same way again. To my amazement he also said that he would do his best to work less and meet around the table with his family more often.

Our Redondo Church sister in Christ Nadine met us at the airport and delivered me to the minister, Dan Hoard to drive me to Malibu, CA. Danae had just taken out - rather the dentist did - her four wisdom teeth at the same time with total anesthesia, while she and had to move as well on that particular weekend! God blessed indeed the one day I spent with her and made it feel like an entire week. We moved couches, went to IKEA, bought a bed and finally got to enjoy dinner at the Greek restaurant where she works as a hostess, “Tony’s Greek restaurant –(http://www.tavernatony.com). They do not come more Greek as Tony is a first generation Greek from the island of Corfu. The evening was filled with joy, laughter and fine Greek food. I also met some of Danae’s new friends and this was an amazing blessing. Godly young people whom God has put in her path - we are so grateful for having favored her in such a fashion.

In the following morning I flew to Nashville, TN and got to spend another five amazing days among friends who love us beyond words can describe. Lee and Jerry met me at the airport and took care of me. We worshipped with the Smyrna saints; then I went on to stay over at the Lowery’s home. God arranged every possible detail or need I might have had. I kept looking up, praising and thanking Him, while I kept thinking of what kind of Father we have. Simply amazing. The Lowerys indeed use their home to the Glory of God. I cannot explain this differently as their home was the warmest and most hospitable refuge to me while in Nashville those days. I also enjoyed the company of some fellow guests, Murry and Jamie who moved to Nashville recently; they work with one of the congregations. They have two lovely children, Faith and Ily, whom I am in love with.

I know this is getting a little too long, so I will try to keep it short… if it is not too late and you are still reading…

I got to meet and fellowship with some really special friends. I have a wonderful Greek friend – Katerina - who works at the Nashville Airport. I was very happy to share some Greek food with her and her beautiful little boy Giorgos. I also shared lunch with our friend Linda Rose, the best immigration lawyer on Earth - now a friend. We shared our life and family events. These two visits were truly the highlight of my visit to Nashville. So difficult to part from people you love….

Jill and my sisters at the Granny White congregation invited me to share God’s love with on Wednesday night. My best friends from Gallatin, TN., Mary Lynn and Kelley came to see me. Our friends Pat, Steve and Donny came from Mt Juliet, TN. as well that evening. Penny, a precious sister came as well. Truly I did not want that evening to finish… Christian fellowship at its best. Warm, loving, God centered moments that no other occasion can compare to it.

Thursday night I spent the evening with my Hillsboro congregation best friends…it was a soup night… I made Russian bors(c)h soup - I hang around my Russian sisters too much… another wonderful occasion. We have known and loved our Russian sisters for the last nineteen years now. In a recent discussion I told them that nothing, but nothing can change the love that God has for them and their families, a great and timeless gift. We feel the same way, loved and honored every time we visit. If the world only knew the beauty and wealth of Christian fellowship, they would queue up outside the church buildings… but there is ignorance, I suppose. I shared with them some of the message I brought to the Albuquerque Retreat and some of our family news. I was told to speak for fifteen minutes but once I got the microphone – come and get me if you can! – I spoke for over thirty minute. I am glad nobody fell asleep!

Finally, Friday was there and I was supposed to leave for the airport, only to find out that my seat reservation was not still confirmed. So I looked up again and said “What now?” “What am I supposed to do today?” Looks like my Father had plans for the day – but I just thought I was supposed to be on that plane…

God is so good, all Sovereign and all Faithful! Why we are still looking for something more or even something different, I cannot understand; I ask myself so often! Does anyone have a better suggestion for living out this life?

I thank my Lord every time I think of all of you...and I
Thank you
For everything!

http://picasaweb.google.com/emelirry/GloriettaRetreatNewMexico

Trip to the USA

2008-11-05T00:56:00.000-08:00

I am on my way back to Athens tomorrow October 25th, 2008 after an 18 day visit throughout the Southwest part of the United States.