Della

For dinner one night in Appolonia on Sifnos we started with a Cretan Salad which is a lot like a greek salad but slightly different. On the bottom of the bowl there is a barley husk, then the vegetables (cucumber, tomato, red onion, green and red peppers and capers) all drizzled with olive oil and I think balsamic vinegar. Then a huge serving of a creamy mizithria cheese tops the whole thing. Sesame covered bread sticks are stuck in the four “corners’ of the bowl – and voila! For dinner Greg had the slow roasted lamb served with mustard on the side and it came with fries. His lamb was very dry and not very good. I had the Byzantine meatballs with yogurt-braised leeks. It came with some cheesy mashed potatoes for a side. The potatoes tasted like they had some smoky cheese in them but I never found out what it was. The meatballs were pan-fried ground meat and had a really good flavor. Full of spices and they were definitely cooked medium-rare so and were tender and tasty. The yogurt-braised leeks were good but a mystery to us. If anyone knows the technique, please chime in! They were served on the side and it looked like they were sitting in a sauce or stock –but it was crunchy and sweet! I have no idea what they did but it was basically served cold which I assume needed to be that way so the sauce could be crunchy. Oh, and the meatballs were sitting on a slice of bread too.

We have a few more pics to post but I must head out and get some errands done. More later........

The next day we traveled to Sifnos. Lunch was in the town of Faros at a taverna called Meltemi that is right on the beach. Beers again of course! We drank a ton of beer! I had greek salad, Greg had the roasted eggplant stuffed with cheese and covered with a tomato sauce. It was really good! The eggplant was really flavorful, the cheese mild and fresh tasting and the tomato sauce light and clean. You can see the tzatziki in the corner of the picture. The tzatziki was very thick and really garlic-y. Yum! My greek salad was really good too. Every time I ordered one it was a little different – the cheese might be more or less salty or tangy, they might add peppers or not have them. Olive oil is different from restaurant to restaurant and island to island. And I think it is the perfect lunch when it’s 100 degrees! Dinner that night was at a fish house/taverna in Faros. We didn’t get the name of the place but there are just a couple of restaurants in Faros so if you find yourself there, it is the taverna that is “up the stairs” next to the ones directly on the beach. We started with the house white wine and the house green salad. Typically, the house green salad will be whatever “horta” or greens they have fresh that day, sautéed in olive oil and served with a lemon squeeze. Greg had the grilled octopus. The octopus legs were just hanging on a rope near the grill and they’d just pick one, throw it on the grill and once it was cooked drizzle some olive oil and lemon on it, slice and serve. Very tasty! I had the grilled shrimp but we didn't get a good picture of them.

The next morning we stopped by Café Ermou and had a couple of cappuccino, a still warm from the oven croissant and a house made cheese pie. After spending the morning and early part of the afternoon checking out the Acropolis, Zeus’s Temple and the Ancient and Roman Agora’s we were starving. It was really hot and it was time to sit down. We didn’t spend much time trying to find the “perfect” place for lunch as we needed sustenance right away. Across from where we’d eaten the night before was a place called Tabena TA Rioybeteakia. It was pretty touristy but had a full crowd so we stopped there to eat. We both had Mythos beers again. I had the greek salad and pita bread. Greg had the braised lamb. It was really tender and he loved the flavors. It came with fries – well, actually, a lot of things come with fries so you’ll see them on many of our plates. They are just the frozen variety and mostly aren’t crispy. Sometimes they are good and sometimes not – it is pretty hit and miss as far as we can tell. Dinner that night was at Karyatis – again in the Plaka. For apps we had the taramosalata (fish roe and potato spread) and the fava bean spread (this one is sorta blurry) For dinner Greg had the lamb and I had the pork souvlaki. The lamb was VERY tender! The pork was flavorful but a bit dry. Great service though and we had a good time. Note the lamb came with ketchup!

Greg (Adiabatic) and I just returned from our honeymoon in Greece and had a fabulous time! We ate, we drank, and we looked at ruins and swam in the blue water of the Aegean Sea. We had some really good food and some not so amazing food but we took a lot of pictures and thought we’d post about our experiences. We arrived in Athens mid-afternoon and headed to our hotel, which was on a quiet street just off the Plaka. After getting checked in we decided to go out to get a beverage and snack and look around the Plaka. Adjacent to our hotel (Hotel Cypria) there was a little bar called “Aphrodite Bar” and we sat right down to have a beer. After flying/traveling for 16 hours we were ready for something cold. It was well over 100 degrees and we were pretty hot! We both ordered the Mythos beer (which is a lot like an Amstel IMO). We wandered around for a bit and decided to get a snack (which turned out to be dinner since once I got a couple of beers and some food in me I was ready for bed). I think we made it till 8:00 PM our first night! LOL We ate at Koouirov (sp) in the Plaka and both thought it was quite good. This was just a casual place and we shared tzatziki and pita, while I had the pork gyros plate Greg had the Grilled Octopus Salad

We have a lovely big cherry tree in our backyard and I'm out picking cherries this morning. I'll get 3 or 4 big stainless bowls picked until I can't reach any higher (using a ladder). It's a huge tree and yes, the birds get tons as well as a particularly eager raccoon this year.........but there are enough for all of us. I think that maybe when the tree was younger and didn't produce as much, which is before my time, it might have been harder to get your fair share of the harvest. I love having the tree. It is beautiful in the spring when it blooms and the leaves and just the shape of the tree looks great to me.

I thought I'd bump this thread up. Adiabatic and I are heading to Greece in late August and will be spending several days in Athens, hitting Sifnos, Santorini, Mykonos as well as taking a couple days to drive around central Greece. Thought I'd ask if anyone has any new tips on great must try restaurants, taverna or bars ~ or wanted to reconfirm their love of old, tried and true places. We haven't planned out our driving around Central Greece quite yet but will in the next few weeks. But, if anyone has any thoughts or suggestions off the top of their head for Athens or the islands I mentioned - we'd be appreciative. More specific questions to come. Thanks!!!! Della

I've heard that SCCC is is about to - or has just begun a bachelors program. Also, that in the works is a CWU bachelors degree at the Edmonds CC campus. ← That would seem to conflict with the charters for the schools - and really piss off the University system. As it is, they are complaining about the lack of quality transfer students. But here is an article confirming the possibility: Oct 2005 Very interesting. ← I just heard the other day that South Seattle CC might be starting a program where you could get your BA in Culinary Arts. ← Central Washington University is indeed going to start offering an applied Science BS degree in Food Service Management at their Edmonds CC Campus starting in January 2008 if all goes according to their plans. ← Yes, SSCC (South Seattle Community College) is going to be offering a B.A.S in hospitality ~ first class starts this fall.

As you all probably know I love the Molly book and use it quite often. I've got to figure out how to post pic's I seem to be challenged in that regard..... Anyway, I've made the Short Ribs with Rosemary and Maple Syrup a couple times and we like them quite a bit! The recipe out of the Herb Farm book by Jerry Traunfeld is our favorite but this has been our second favorite....until last night It was a cloudy, chilly Seattle day and I thought - It's time to try Marlene's Short Rib Recipe - FANTASTIC!!! Super easy to make and fabulously delicious. I still love Molly and I still love Jerry but darn it - now I love Marlene too! If you haven't tried them - you should! Ok - I'll be back to posting on things out of Molly's book next time.

I'll simmer my brats in beer and onions for a bit before finishing them off on the grill. Also, sometimes, occasionally, once in a while when I'm cooking up some chicken or pork in a pan to throw into tacos I'll deglaze with beer and then pour that on the meat prior to eating the tacos.

Not 100% sure as it's been quite a few years since I used a coffee press but I seem to remember that you don't stir the grounds with a metal spoon. Use something plastic or maybe wooden.

I'm going to get killed for this, but I think people with chronic medical conditions that cause disruptions, disturbances and disgust should eat in more private venues. That means, yes, if your cystic fibrosis is severe enough or your trach cleanable only with disgusting noises, you should not dine out unless absolutely necessary, and then in the most private area of the restaurant possible, i.e., call ahead and ask for accomodation. I have had confining illnesses and I didn't see any reason to make others suffer from it when it was avoidable. ← I don't think anyone has ever suffered listening to anyone clear their throat no matter how loud it might be. I don't want this thread to get off track ~ I've been enjoying reading it ~ and you are entitled to your opinion but I would never suggest that someone with an illness, medical condition or otherwise stay home so that they might not "bother" someone. If you are high on drugs, drunk or just an asshole then that's another story. Yes, you mentioned you figure you might "get killed for this" and normally I don't respond to posts that I disagree with but suggesting people who are ill stay at home so they don't bother anyone is one of the most outrageous things I have read in a while.

I too am guilty of liking the McDonald's Sausage McMuffin - but no egg for me. I just want the sausage, cheese and bread.....guilty pleasure which I don't have very often.....but once in a while..........

My girl friends and I usually go to Mon Ami Gabi at the Paris for lunch on our last afternoon in Vegas. I haven't been there for dinner but the lunch menu is great and very reasonable. Another fun thing to do is go to the wine/champagne bar in the Paris Restaurant. I can't think of the name but it is thru the casino and past a few of the little restaurant cafes and shops. If you order a drink you get 2 little turkey/roast beef sandwiches for "free". We have gone around 6 pm on a Friday to have a pre-cocktail (they have fun flights of champagne for anywhere from $20 - $60 dollars) and with the sandwich you have something to keep you going for a few hours if you are having a late dinner or just "snacking" the night away". And sometimes they have a guy in there playing the piano too!

I've grilled before and slice them so they are about as thick as my finger, toss with olive oil, s & p and a little cayenne (I like the heat with the sweet) and put on grill. Hot to medium hot -keep an eye on them and turn everyonce in a while. They'll soften up. I've never heard of soaking them. I don't like them much thicker than 1/2 inch as it takes a long time to cook them (longer than your steak) and I don't like them burnt too much - a little is ok but not too much Just be patient and keep turning them every so often. I'm not talking that they'll take an hour but they'll probably take 20 minutes........Della

I made this recipe a couple days ago and while I don't love cabbage I thought this was quite good. I added the balsamic at the end and I'd definatly make this again.

I don't have a great recipe - but would love one myself. Just wanted to mention you can always order the spice mix from Penzy's online.

I've drizzled a good balsamic over a thick cut pork chop to finish it before serving...... (LMF taught me that one!)

With dried spices (as your title suggests) I would go mortar and pestle. Fresh - we almost always use the knife.

Avocado with salt and pepper - one of my all time favorite toast toppings

I am not a huge chocolate fan but I just wanted to toss in my 2 cents and say what a great idea!! Have fun

I ususally get the Short Ribs at A & J's meats on Queen Anne. Don and Joe's in the market is another good place. If I don't have time to head to either of those places I'll sometimes get them at Whole Foods. D

Santa brought the Chef's Choice 610 Premium Electric Food Slicer to our house this year and we are loving it. It is definately a "home use" slicer so not as fancy, stable, big or powerful as a commercial grade one but we are happy so far. We have just used it for roast beef and ham so far but the test will be the bacon the bacon we have curing in the fridge.

I made some duck confit this morning and it is cooling down in the fat as I type. I tried Paula Wolfert's recipe since I got her book for a holiday present this year I have a question and hope someone can answer for me....... In the past I have always just stored the confit in a tupperware and covered it with the fat. I want to store it in mason jars this time and the instructions say to cover with the fat and store overnight and then tomorrow cover with butchers lard. Is this a neccessary step? I don't have any butchers lard but could see if I could find some. Couldn't I just cover with fat and then put the lids on? Would that work? I don't plan on storing it for more than a few months. Also - does adding the salt in the bottom of the jar make the confit "extra" salty or no? Thanks! Della

Great pics! Looks delicious One question - when you put them in the oven to brown at 450 for 30 minutes - did you turn them at all? Did you salt and pepper them prior? Did you put them on the middle rack? I haven't tried it before but am interested in doing it sometime - your rave review makes me want to try.