My chives are blooming. I love their mauve blossoms.

The lemon balm is growing now with the Greek oregano. They’re living in harmony!

The mint is already several inches high and I’ll have to make sure it doesn’t stage a coup.

I am growing kale for the first time. My friends have already shared their kale recipes.

I am also growing green and red Swiss chard for the first time.

Red and butter leaf lettuce = future yummy salads!

I have lots of perennial rhubarb & my neighbor likes to make strawberry rhubarb pie.

My Buddhist flags sending peace, prosperity and protection prayers via the wind. Have you starting planting yet? My plan is to add tomatoes, cucumbers, zucchini, squash and peppers. Maybe also some lavender and rosemary. What’s growing in your garden?

…and it’s Benjamin for the win!The feast is abundant, eat your fill! All of you enjoy the wealthy banquet of the faith and mercy of God.

Christ is risen, and the angels rejoice! Christ is risen, and life reigns! Christ is risen, and not one dead remains in a tomb!
Christos Anesti!

I made the bread without a mixer, or a bread machine, using just a bowl, a spoon and my hands. Oh… and a couple of bread pans and a hot oven.

the important sponge

salt and oil added

with flour

kneaded and set to rise

risen after 45 minutes

then punched down

only to rise again after 45 minutes

then kneaded and ready for the oven

baked bread

sliced

the contentment of success

“The food will taste better when the cook is joyful.” Edward Espe Brown

I bought the basic ingredients for making Tassajara Yeasted bread. I went shopping at Restaurant Depot for kitchen supplies. I purchased two bread pans and a new board.
The Tassajara Yeasted Bread recipe is the basis for all the other recipes in the book, so it seems like the right place to start. The Washington Post calls The Tassajara Bread Book the “The Bible of bread baking”. I’m hoping to have a religious experience.

I want I want I want I want I want… also there is no Greek angle on this post, but I have been thinking about this for a long time. Time to get into action.

Here’s my first step toward this desire: The Tassajara Bread Book by Edward Espe Brown. I need to buy this book. I learned about this book because I watch a lot of documentaries. This is one of my favorites and how I learned about the book.

I’ll keep you posted (ha! double meaning) on my progress…

Here’s what you’ll need:
1/2 cup of olive oil
1 can of diced tomatoes
1 large onion chopped
3 stalks of celery chopped
2 cloves of garlic
1 tbsp of dried basil
1 tbsp of dried oregano
salt and pepper
water
and of course, 2 lbs. of green beans. I used frozen organic petite whole green beans.

Saute the onions and garlic in the olive oil.

Add the celery. Saute for a few minutes. Add the herbs and tomato sauce.

Add the green beans.

Add enough water to cover the beans. Bring to a boil. Reduce to a simmer, cover and cook about 30 minutes. Salt and pepper to taste. Serve with a slice of crusty bread!

Max likes to make his cookies in the shape of the initials of the person to whom he is giving.

This Yiayia likes to make them in the traditional twist shape like her  Mother did.

Benjamin likes to help, which means spreading Christmas cheer and flour everywhere.

Sometimes the need arises for a little horsing around with Dad. In the end, there is a feeling of great accomplishment and of course, learning about the gift of giving something handmade.

Merry Christmas! May you have a blessed Christmas with family and friends and may all your Christmas dreams come true!

With love, Kitoula

Thank you Aliki and Jeff for hosting a wonderful Thanksgiving pot luck at Schnitz Ada Grill and for roasting the delicious turkey! Here is the poem, by Helen Steiner Rice, that was recited by cousin Becky.

“Thank You, God, for everything
The big things and the small
For ‘every good gift comes from God’
The Giver of them all.

And all too often we accept
Without any thanks or praise
The gifts You send as blessings
Each day in many ways.

And so at this Thanksgiving time
We offer up a prayer
To thank You, God, for giving us
A lot more than our share.

First, thank You for the little things
That often come our way
The things we take for granted
And don’t mention when we pray.

The unexpected courtesy
The thoughtful, kindly deed
A hand reached out to help us
In the time of sudden need.

Oh, make us more aware, dear God
Of little daily graces
That come to us with ‘sweet surprise’
From never-dreamed-of places.

Then, thank You for the ‘miracles’
We are much too blind to see
And give us new awareness
Of our many gifts from Thee.

And help us to remember
That the ‘key’ to ‘life’ and ‘living’,
Is to make each prayer a ‘prayer of thanks’
And every day THANKSGIVING. “

On Friday 11/11/11 Yianni and I met some friends for dinner at Michael Symon’s Lola Bistro in downtown Cleveland. Iron Chef Michael Symon is Greek and Sicilian. His show, “Cook Like an Iron Chef “, is on the Food Network Cooking Channel. I did spot him that evening and when he smiled at me I felt like a certified food groupie! Our experience was nothing short of fabulous. Yianni managed to snap quite a few photos with his iPhone, so I will share them with you here with as much description as I can.

The waitress brought over an iPad for us to use to select our drinks.

I ordered a Samuel Smith organic pale ale and Yianni ordered a single malt scotch. Later, Yianni switched to wine. I continued with the pale ale that was, according to the menu, selected by their sommelier.

Yianni had an Apple & Goat Cheese salad with beets, walnut, bourbon and mizuna. Mizuna is the deep green and saw-toothed leaf you see on the plate.

I ordered the Fois Gras which was served atop pumpkin pie with pickled apples and ice wine vinegar. This might be the best appetizer I’ve had yet.

Yianni ordered Wild Salmon with salsify, beets, spinach and dill for his entree. Salsify is a root vegetable.

I had the Rib Eye steak with smoked onion, blue cheese and oregano. It was excellent.

For dessert I ordered the Dark Chocolate Creme Cake with walnut, dried cherry and sweet potato. Again, delicious.

Here is their Honey Nut Tart with almond & orange ice cream, blue cheese and port caramel. We finished with cappuccino.

Dinner at Lola’s was a great experience. If you are headed toward Cleveland, call ahead, make a reservation and thoroughly enjoy yourself.

I made meatloaf today because what I am really craving is a cold meatloaf sandwich. That will have to wait until tomorrow.

Here’s this Mom’s meatloaf recipe:
1 packet Lipton onion mushroom soup mix
2 lb. ground beef
1 cup bread crumbs
2 eggs
1 can diced tomatoes
1/4 cup ketchup
1 tsp of oregano
1 tsp of basil
Preheat oven to 350 degrees.

In large bowl combine all ingredients.

In large shallow baking pan, shape into loaf.

Cover the top of the loaf with ketchup. Bake 1 hour or until the internal temperature is 165°.

Depending on the fat content of the ground meat you use, you may have to use a baster to get rid of any unwanted fat that may collect in the pan.

As you can see in the top photo, I serve it with mashed potatoes and steamed peas. And tomorrow…meatloaf sandwich!