Busy Saturday full of errands and chorse so we opted for a simple, filling
dinner.

T-bone steaks about an inch thick cut at the butcher on Thursday, big idaho
potatoes baked perfectly (IMHO), cauliflower with cheese sauce, fresh baked
rolls from frozen dough I set out to thaw and rise earlier today. And to cap
it off in a while, the 12 year old made a cherry/pineapple dump cake to be
served with vanilla ice cream.

Ought to be quiet tasty.

Cindi

"Cindi - HappyMamatoThree" > wrote in message
...
> Busy Saturday full of errands and chorse so we opted for a simple, filling
> dinner.
>
> T-bone steaks about an inch thick cut at the butcher on Thursday, big
> idaho potatoes baked perfectly (IMHO), cauliflower with cheese sauce,
> fresh baked rolls from frozen dough I set out to thaw and rise earlier
> today. And to cap it off in a while, the 12 year old made a
> cherry/pineapple dump cake to be served with vanilla ice cream.
>
> Ought to be quiet tasty.
>
> Cindi

A home-made minestrone, and a doctored-up (with frozen pesto from summer)
added to a horrible Mystic Pizza, a bottle of half-way decent French wine,
some pistachios and chocolate with the movie 3:10 to Yuma. I was going to
use the pesto on whole wheat pasta, but that plan fizzled out.
Dee Dee

On Sat 19 Jan 2008 08:22:45p, Dee.Dee told us...

>
> "Cindi - HappyMamatoThree" > wrote in
> message ...
>> Busy Saturday full of errands and chorse so we opted for a simple,
>> filling dinner.
>>
>> T-bone steaks about an inch thick cut at the butcher on Thursday, big
>> idaho potatoes baked perfectly (IMHO), cauliflower with cheese sauce,
>> fresh baked rolls from frozen dough I set out to thaw and rise earlier
>> today. And to cap it off in a while, the 12 year old made a
>> cherry/pineapple dump cake to be served with vanilla ice cream.
>>
>> Ought to be quiet tasty.
>>
>> Cindi
>
> A home-made minestrone, and a doctored-up (with frozen pesto from
> summer) added to a horrible Mystic Pizza, a bottle of half-way decent
> French wine, some pistachios and chocolate with the movie 3:10 to Yuma.
> I was going to use the pesto on whole wheat pasta, but that plan fizzled
> out. Dee Dee
>
>
>

We had a full day of shopping, errands, and all five cats to the groomers,
so any serious cooking was out of the question. The last time I made
pastitsio, I made two and froze one. We thawed and heated the frozen one,
and had that along with breaded eggplant slices and a salad with greek
dressing. Departing from the Greek for dessert, earlier in the week I had
made an Indian goat's milk ice cream flavored with rosewater, orange zest,
and pistachios. We didn't fare badly for having been gone all day.


--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/19(XIX)/08(MMVIII)
*******************************************
Are taglines the footnotes of Reality?
*******************************************

"Wayne Boatwright" > wrote in message
3.184...
> On Sat 19 Jan 2008 08:22:45p, Dee.Dee told us...
>
>>
>> "Cindi - HappyMamatoThree" > wrote in
>> message ...
>>> Busy Saturday full of errands and chorse so we opted for a simple,
>>> filling dinner.
>>>
>>> T-bone steaks about an inch thick cut at the butcher on Thursday, big
>>> idaho potatoes baked perfectly (IMHO), cauliflower with cheese sauce,
>>> fresh baked rolls from frozen dough I set out to thaw and rise earlier
>>> today. And to cap it off in a while, the 12 year old made a
>>> cherry/pineapple dump cake to be served with vanilla ice cream.
>>>
>>> Ought to be quiet tasty.
>>>
>>> Cindi
>>
>> A home-made minestrone, and a doctored-up (with frozen pesto from
>> summer) added to a horrible Mystic Pizza, a bottle of half-way decent
>> French wine, some pistachios and chocolate with the movie 3:10 to Yuma.
>> I was going to use the pesto on whole wheat pasta, but that plan fizzled
>> out. Dee Dee
>>
>>
>>
>
> We had a full day of shopping, errands, and all five cats to the groomers,
> so any serious cooking was out of the question. The last time I made
> pastitsio, I made two and froze one. We thawed and heated the frozen one,
> and had that along with breaded eggplant slices and a salad with greek
> dressing. Departing from the Greek for dessert, earlier in the week I had
> made an Indian goat's milk ice cream flavored with rosewater, orange zest,
> and pistachios. We didn't fare badly for having been gone all day.
>
>
> --
> Wayne Boatwright


Sounds absolutely devine!
Sometime when you have time, post the pastitsio recipe you used -- or if you
winged it, something close.

>
> *******************************************
> Date: Saturday, 01(I)/19(XIX)/08(MMVIII)
> *******************************************
> Are taglines the footnotes of Reality?
> *******************************************
>
>
>
>

"Dee.Dee" > wrote in message
...
>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> On Sat 19 Jan 2008 08:22:45p, Dee.Dee told us...
>>
>>>
>>> "Cindi - HappyMamatoThree" > wrote in
>>> message ...
>>>> Busy Saturday full of errands and chorse so we opted for a simple,
>>>> filling dinner.
>>>>
>>>> T-bone steaks about an inch thick cut at the butcher on Thursday, big
>>>> idaho potatoes baked perfectly (IMHO), cauliflower with cheese sauce,
>>>> fresh baked rolls from frozen dough I set out to thaw and rise earlier
>>>> today. And to cap it off in a while, the 12 year old made a
>>>> cherry/pineapple dump cake to be served with vanilla ice cream.
>>>>
>>>> Ought to be quiet tasty.
>>>>
>>>> Cindi
>>>
>>> A home-made minestrone, and a doctored-up (with frozen pesto from
>>> summer) added to a horrible Mystic Pizza, a bottle of half-way decent
>>> French wine, some pistachios and chocolate with the movie 3:10 to Yuma.
>>> I was going to use the pesto on whole wheat pasta, but that plan fizzled
>>> out. Dee Dee
>>>
>>>
>>>
>>
>> We had a full day of shopping, errands, and all five cats to the
>> groomers,
>> so any serious cooking was out of the question. The last time I made
>> pastitsio, I made two and froze one. We thawed and heated the frozen
>> one,
>> and had that along with breaded eggplant slices and a salad with greek
>> dressing. Departing from the Greek for dessert, earlier in the week I
>> had
>> made an Indian goat's milk ice cream flavored with rosewater, orange
>> zest,
>> and pistachios. We didn't fare badly for having been gone all day.
>>
>>
>> --
>> Wayne Boatwright
>
>
> Sounds absolutely devine!
> Sometime when you have time, post the pastitsio recipe you used -- or if
> you winged it, something close.
>

I didn't get to finish my post before it sent:

Here are the images of pastitsio I googled.
http://images.google.com/images?hl=e...-8&sa=N&tab=wi

I have not heard of it previously.
Thanks.
Dee Dee

Cindi - HappyMamatoThree wrote:
> Busy Saturday full of errands and chorse so we opted for a simple, filling
> dinner.
>
> T-bone steaks about an inch thick cut at the butcher on Thursday, big idaho
> potatoes baked perfectly (IMHO), cauliflower with cheese sauce, fresh baked
> rolls from frozen dough I set out to thaw and rise earlier today. And to cap
> it off in a while, the 12 year old made a cherry/pineapple dump cake to be
> served with vanilla ice cream.
>
> Ought to be quiet tasty.
>
> Cindi

Sounds lovely!
We finally came to the realization we needed to fix something...
Cooked some penne pasta, heated up some Costco Teriyaki meatballs,
browned some butter. A quick side salad and a glass of Cab... Damn!

I'm done for the night!

On Sat 19 Jan 2008 09:02:42p, Dee.Dee told us...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> On Sat 19 Jan 2008 08:22:45p, Dee.Dee told us...
>>
>>>
>>> "Cindi - HappyMamatoThree" > wrote in
>>> message ...
>>>> Busy Saturday full of errands and chorse so we opted for a simple,
>>>> filling dinner.
>>>>
>>>> T-bone steaks about an inch thick cut at the butcher on Thursday, big
>>>> idaho potatoes baked perfectly (IMHO), cauliflower with cheese sauce,
>>>> fresh baked rolls from frozen dough I set out to thaw and rise
>>>> earlier today. And to cap it off in a while, the 12 year old made a
>>>> cherry/pineapple dump cake to be served with vanilla ice cream.
>>>>
>>>> Ought to be quiet tasty.
>>>>
>>>> Cindi
>>>
>>> A home-made minestrone, and a doctored-up (with frozen pesto from
>>> summer) added to a horrible Mystic Pizza, a bottle of half-way decent
>>> French wine, some pistachios and chocolate with the movie 3:10 to
>>> Yuma. I was going to use the pesto on whole wheat pasta, but that plan
>>> fizzled out. Dee Dee
>>>
>>>
>>>
>>
>> We had a full day of shopping, errands, and all five cats to the
>> groomers, so any serious cooking was out of the question. The last
>> time I made pastitsio, I made two and froze one. We thawed and heated
>> the frozen one, and had that along with breaded eggplant slices and a
>> salad with greek dressing. Departing from the Greek for dessert,
>> earlier in the week I had made an Indian goat's milk ice cream flavored
>> with rosewater, orange zest, and pistachios. We didn't fare badly for
>> having been gone all day.
>>
>>
>> --
>> Wayne Boatwright
>
>
> Sounds absolutely devine!
> Sometime when you have time, post the pastitsio recipe you used -- or if
> you winged it, something close.

Thanks, Dee. This is definitely not a dish that I myself would try to
wing. I've had the recipe since I was 17 or so, given to me by the mother
of a highschool friend. My friend's mother was born in Corfu, so I
believe this is probably rather authentic. Although, I do know that as
with many dishes, there are many versions/variations. This one is
particularly good, but it's a long recipe.


Pastitsio

Source: Melina Spanos, 1962

Ingredients (in order of use):

6 TBS olive oil, flavorful (or more, with lean beef)
2-4 @ small Turkish bay leaf
4 @ cloves garlic, minced (See Method steps #3, #11)
4 @ shallots, minced
4 lbs round beef steak, or lamb

In a small bowl:
1/2 - 1 tsp cinnamon (cassia bark), ground
OR
1 - 3 tsp cinnamon (cinnamonum verum), ground

1/2 - 1 tsp oregano (Use Greek oregano if possible)
1/8 - 1/4 tsp marjoram, dried, ground
1/4 - 1/2 tsp cumino, ground [optional variation]
1 - 2 TBS sweet paprika, generous
1 TBS beef bouillon, powder
1 tsp freshly ground pepper
1 tsp salt

2 - 3 onions, cut in thin crescents
1/2 - 1 cup carrot, grated (a mellower, better than sugar)
2 TBS Cocktail Sherry, white or red wine
2 TBS Metaxá or Brandy
3 cup tomato purée

4 TBS tomato paste, mixed with
1 cup arbitrary mixture water & dry red wine,
or even Mavrodaphne - not retsina

1/2 - 3/4 cup parsley, chopped
1/2 - 1 tsp lemon zest, grated
1 lemon, juice of (about 2-4 TBS)
2 tsp onion powder
1 tsp garlic powder
1 tsp tarragon, dried, crushed

12 oz elbow macaroni (16 oz. to stretch)
2 TBS butter

For the Custard:
8 TBS butter (lightly salted kind)
1/4 tsp nutmeg, freshly grated
1/2 tsp white or black pepper, ground finely
8 TBS (rounded) all purpose flour
6 cup milk, warmed
1 1/2 cup heavy cream, cold, not warmed
8 eggs, jumbo, beaten smooth with a whisk
2 cup freshly grated kefalotiri, kasseri,
or parmesan cheese

METHOD:
[cooking separately: meat sauce, elbows and cheese custard]

1. Preheat Oven to 350, and prepare covered cassrole(s) to
accomodate the 7 qts of mixture by greasing them.

2. Heat the olive oil in a large skillet over a medium high
heat, adding the bay leaves, and swirling the oil.

3. When the bay leaves begin to brown, add the garlic and shallots,
stirring until they just start to brown. [You can instead delay
adding the garlic to step 11 with the lemon.]

4. Add the beef, and stir until the meat looses its pinkness,
(no browning) and then,

5. Stir in the cinnamon, oregano, marjoram, cumino, paprika,
black pepper, salt and bouillon, collected in the bowl.
Stir for at least 1 minute.

6. Add onions and carrot and mix well.

7. Add the TBSs of wine and brandy, stirring until the alcohol
is mostly evaported, by the sniff of cupped hand test.
This should handle any pan deglazing that may or may not
have become necessary.

8. Add the tomato purée, mixing into all, following with the
water/wine & tomato paste mixture, and bring to bubbling.

9. Lower the temperature of the skillet to a very gentle simmer,
for about 20 minutes, leaving uncovered while the pasta and
custard are prepared. This cooking period is specifically
so that the sauce will thicken and the onions will be soft.
Crunchy onions are nice, but not here. When they are soft,
remove the skillet from the heat and allow to cool.

10. Cook the elbows according to the direction on the package
shorting the cook time by about 2 minutes. Use some salt,
but not as much as you would usually. Drain the elbows,
but not excessively, and immediately toss with 2 TBS butter.

11. When the meat and sauce is simmered stir into the merely
warm sauce, the chopped parsley, lemon juice, lemon zest, onion &
garlic powders and tarragon - also the chopped garlic, if you have
delayed this at the beginning.

Combine meat sauce & par cooked pasta, and distribute
into the prepared cassarole(s), making the surface reasonably
smooth and level so the bottom meat and elbows are sealed
off against the custard top, especially at the edges, which
will be still quite a liquid when it is added.

Remember to leave plenty of room for the custard on top; we
use more custard here than is customary.

12. To prepare the custard topping, melt the 8 TBS of butter in
at least a four quart saucepan, over a moderate heat, adding
the nutmeg and pepper to the butter as it melts. They should
froth for about 15 seconds. That is also a visual for the
right temperature. We will be making a white roux.

13. Add the flour, whisking, and cook the flour in the butter, with
much stirring for about 5 minutes. This cooking time will
eliminate any raw starch taste from the sauce, as well,
bring out the flavors of nutmeg and pepper, and add a slight
pepper tang. Cooking ground black/white pepper in oil always
does this.

Remove the roux from heat, cover and allow to cool for
at least 10-15 minutes.

14. Whisk the mixture with reasonable intensity while
adding the warmed milk a few TBS at a time, at first whisking
these in fully before adding more. There will be no rapid
thickening, and we do not want flour lumps in the sauce. An
appropriate electric mixing device is very helpful here.
With the milk completely incorporated, return the "what will
become a thin béchamel sauce" to a moderate heat, stirring and
scraping constantly as it thickens. Remove from heat, stir
in the cream, cover and allow to cool for at least 15 minutes.

15. Now, whisk in the beaten eggs, and gently ladle the sauce
mixture into the cassarole(s), apportioning appropriately.

16. Again, proportionately, evenly distribute the grated cheese
over the surface of the sauce. It will sink into the sauce,
and become suspended in it as it melts, and the sauce becomes
a baked custard from the thickening by the eggs. Sprinkle with
paprika.

17. Bake covered for 30-60 mins, depending on the sizes of the
cassaroles. Allow to firm for at least 5 minutes before
serving. Served simply warm is better than served piping
hot anyhow.


--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/19(XIX)/08(MMVIII)
*******************************************
My life is not organized around
high-probability events.
*******************************************

On Sat 19 Jan 2008 09:04:32p, Dee.Dee told us...

>
> "Dee.Dee" > wrote in message
> ...
>>
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>>> On Sat 19 Jan 2008 08:22:45p, Dee.Dee told us...
>>>
>>>>
>>>> "Cindi - HappyMamatoThree" > wrote in
>>>> message ...
>>>>> Busy Saturday full of errands and chorse so we opted for a simple,
>>>>> filling dinner.
>>>>>
>>>>> T-bone steaks about an inch thick cut at the butcher on Thursday, big
>>>>> idaho potatoes baked perfectly (IMHO), cauliflower with cheese sauce,
>>>>> fresh baked rolls from frozen dough I set out to thaw and rise
earlier
>>>>> today. And to cap it off in a while, the 12 year old made a
>>>>> cherry/pineapple dump cake to be served with vanilla ice cream.
>>>>>
>>>>> Ought to be quiet tasty.
>>>>>
>>>>> Cindi
>>>>
>>>> A home-made minestrone, and a doctored-up (with frozen pesto from
>>>> summer) added to a horrible Mystic Pizza, a bottle of half-way decent
>>>> French wine, some pistachios and chocolate with the movie 3:10 to
Yuma.
>>>> I was going to use the pesto on whole wheat pasta, but that plan
fizzled
>>>> out. Dee Dee
>>>>
>>>>
>>>>
>>>
>>> We had a full day of shopping, errands, and all five cats to the
>>> groomers, so any serious cooking was out of the question. The last
time
>>> I made pastitsio, I made two and froze one. We thawed and heated the
>>> frozen one, and had that along with breaded eggplant slices and a
salad
>>> with greek dressing. Departing from the Greek for dessert, earlier in
>>> the week I had made an Indian goat's milk ice cream flavored with
>>> rosewater, orange zest, and pistachios. We didn't fare badly for
having
>>> been gone all day.
>>>
>>>
>>> --
>>> Wayne Boatwright
>>
>>
>> Sounds absolutely devine!
>> Sometime when you have time, post the pastitsio recipe you used -- or if
>> you winged it, something close.
>>
>
> I didn't get to finish my post before it sent:
>
> Here are the images of pastitsio I googled.
> http://images.google.com/images?hl=e...&um=1&ie=UTF-8
&sa=N&tab=wi
>
> I have not heard of it previously.
> Thanks.
> Dee Dee
>
>

Nice pix! Good stuff!

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/19(XIX)/08(MMVIII)
*******************************************
If a program is useful, it must be changed.
*******************************************

"Wayne Boatwright" > wrote in message


>> Sometime when you have time, post the pastitsio recipe you used -- or if
>> you winged it, something close.
>
> Thanks, Dee. This is definitely not a dish that I myself would try to
> wing. I've had the recipe since I was 17 or so, given to me by the mother
> of a highschool friend. My friend's mother was born in Corfu, so I
> believe this is probably rather authentic. Although, I do know that as
> with many dishes, there are many versions/variations. This one is
> particularly good, but it's a long recipe.
>
> --
> Wayne Boatwright



Yes, that's a recipe to prepare for! Many thanks!
I feel honored to be a recipient of this recipe. I'm sure that no other
would compare -- at least as far as EYE'll ever know ;-))

I noticed the recipe said "not retsina."
Funny, I was thinking about your meal you had tonight and wondering whether
retsina would be the drink.

I wonder now if there are differences in retsina (besides price). I can't
remember. It's been so long since I had it.

I used to take Greek folk dancing lessons -- in the 70's in California, it
must've been a craze or fad. There was a place in San Franciso (for the
tourists, I guess) where they'd (Greek) dance and eat and drink and watch a
show -- live music; one could join in. At the time I really liked it. And
the retsina! And Ozo (sp?)

Dee Dee

On Sat 19 Jan 2008 09:55:36p, Dee.Dee told us...

>
> "Wayne Boatwright" > wrote in message
>
>
>>> Sometime when you have time, post the pastitsio recipe you used -- or
>>> if you winged it, something close.
>>
>> Thanks, Dee. This is definitely not a dish that I myself would try to
>> wing. I've had the recipe since I was 17 or so, given to me by the
>> mother of a highschool friend. My friend's mother was born in Corfu,
>> so I believe this is probably rather authentic. Although, I do know
>> that as with many dishes, there are many versions/variations. This one
>> is particularly good, but it's a long recipe.
>>
>> --
>> Wayne Boatwright
>
>
>
> Yes, that's a recipe to prepare for! Many thanks!
> I feel honored to be a recipient of this recipe. I'm sure that no other
> would compare -- at least as far as EYE'll ever know ;-))

You're most welcome!

> I noticed the recipe said "not retsina."
> Funny, I was thinking about your meal you had tonight and wondering
> whether retsina would be the drink.

You would not want to use retsina in the dish as it would give much too
strong a taste. It does make a nice wine to drink with it, however.

> I wonder now if there are differences in retsina (besides price). I
> can't remember. It's been so long since I had it.

I haven't had it in a long time either, but there are definitely
differences in retsina. The the strength of resin flavor ranges from very
mild to almost unpalatable.

> I used to take Greek folk dancing lessons -- in the 70's in California,
> it must've been a craze or fad. There was a place in San Franciso (for
> the tourists, I guess) where they'd (Greek) dance and eat and drink and
> watch a show -- live music; one could join in. At the time I really
> liked it. And the retsina! And Ozo (sp?)

There was a huge Greek craze in many parts of the country in the 70s. It
was in Cleveland at that time, too. Several new Greek restaurants popped
up, also with live music, one at least with dancing.

There was a Greek Orthodox Church very near where we lived in the Cleveland
area. In the early summer they had an annual Greek festival. Some of the
best Greek food I've ever eaten. We went to it every year for many years.

I really like the taste of ouzo. I had a friend who used to make an ouzo
dessert souffle that was to die for.

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/19(XIX)/08(MMVIII)
*******************************************
'Don't let it end like this. Tell them
I said something' .--Pancho Villa's
last words (really!)
*******************************************

On Sun, 20 Jan 2008 05:21:09 GMT, Wayne Boatwright
> wrote:

>There was a Greek Orthodox Church very near where we lived in the Cleveland
>area. In the early summer they had an annual Greek festival. Some of the
>best Greek food I've ever eaten. We went to it every year for many years.

I think the Greek community was really promoting itself back then.
There was a yearly Greek festival here in the EBay back in those days
too. I knew about it because it was heavily on Oakland's channel 2 (a
couple of ladies would come on to tv and demonstrate how to make
triangle pastries). I have no idea if the festival exists anymore.
We have so many festivals now that one drowns out the other.

--
See return address to reply by email
remove the smiley face first

On Sun, 20 Jan 2008 04:35:19 GMT, Dave Bell
> wrote:

>Sounds lovely!
>We finally came to the realization we needed to fix something...
>Cooked some penne pasta, heated up some Costco Teriyaki meatballs,
>browned some butter. A quick side salad and a glass of Cab... Damn!

Hubby is getting over something which I may be coming down with. I
slept from 3PM to 9PM, so he ordered a mushroom and sausage pizza from
a local pizzaria (Ocean Pizza) down the street. Excellent thin crust!
I thought it was from Mozzarella Di Bufala (Pizzeria) until I saw the
take out menu sitting on the counter.

--
See return address to reply by email
remove the smiley face first

"Wayne Boatwright" > wrote in message
3.184...
> On Sat 19 Jan 2008 09:55:36p, Dee.Dee told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>>
>>
>>>> Sometime when you have time, post the pastitsio recipe you used -- or
>>>> if you winged it, something close.
>>>
>>> Thanks, Dee. This is definitely not a dish that I myself would try to
>>> wing. I've had the recipe since I was 17 or so, given to me by the
>>> mother of a highschool friend. My friend's mother was born in Corfu,
>>> so I believe this is probably rather authentic. Although, I do know
>>> that as with many dishes, there are many versions/variations. This one
>>> is particularly good, but it's a long recipe.
>>>
>>> --
>>> Wayne Boatwright
>>
>>
>>
>> Yes, that's a recipe to prepare for! Many thanks!
>> I feel honored to be a recipient of this recipe. I'm sure that no other
>> would compare -- at least as far as EYE'll ever know ;-))
>
> You're most welcome!
>
>> I noticed the recipe said "not retsina."
>> Funny, I was thinking about your meal you had tonight and wondering
>> whether retsina would be the drink.
>
> You would not want to use retsina in the dish as it would give much too
> strong a taste. It does make a nice wine to drink with it, however.
>
>> I wonder now if there are differences in retsina (besides price). I
>> can't remember. It's been so long since I had it.
>
> I haven't had it in a long time either, but there are definitely
> differences in retsina. The the strength of resin flavor ranges from very
> mild to almost unpalatable.
>
>> I used to take Greek folk dancing lessons -- in the 70's in California,
>> it must've been a craze or fad. There was a place in San Franciso (for
>> the tourists, I guess) where they'd (Greek) dance and eat and drink and
>> watch a show -- live music; one could join in. At the time I really
>> liked it. And the retsina! And Ozo (sp?)
>
> There was a huge Greek craze in many parts of the country in the 70s. It
> was in Cleveland at that time, too. Several new Greek restaurants popped
> up, also with live music, one at least with dancing.
>
> There was a Greek Orthodox Church very near where we lived in the
> Cleveland
> area. In the early summer they had an annual Greek festival. Some of the
> best Greek food I've ever eaten. We went to it every year for many years.
>
> I really like the taste of ouzo. I had a friend who used to make an ouzo
> dessert souffle that was to die for.
>
> --
> Wayne Boatwright
>


Funny about the "Greek craze." We non-Greeks enjoyed it and ventured on.
They're still enjoying their thing that we so enjoyed for such a short
while.

Sometimes I'm wondering if there is any new country left to explore their
cuisine and culture.
Dee Dee

On Sun 20 Jan 2008 07:37:15a, Dee.Dee told us...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> On Sat 19 Jan 2008 09:55:36p, Dee.Dee told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>>
>>>
>>>>> Sometime when you have time, post the pastitsio recipe you used -- or
>>>>> if you winged it, something close.
>>>>
>>>> Thanks, Dee. This is definitely not a dish that I myself would try to
>>>> wing. I've had the recipe since I was 17 or so, given to me by the
>>>> mother of a highschool friend. My friend's mother was born in Corfu,
so
>>>> I believe this is probably rather authentic. Although, I do know that
>>>> as with many dishes, there are many versions/variations. This one is
>>>> particularly good, but it's a long recipe.
>>>>
>>>> --
>>>> Wayne Boatwright
>>>
>>>
>>>
>>> Yes, that's a recipe to prepare for! Many thanks!
>>> I feel honored to be a recipient of this recipe. I'm sure that no
other
>>> would compare -- at least as far as EYE'll ever know ;-))
>>
>> You're most welcome!
>>
>>> I noticed the recipe said "not retsina."
>>> Funny, I was thinking about your meal you had tonight and wondering
>>> whether retsina would be the drink.
>>
>> You would not want to use retsina in the dish as it would give much too
>> strong a taste. It does make a nice wine to drink with it, however.
>>
>>> I wonder now if there are differences in retsina (besides price). I
>>> can't remember. It's been so long since I had it.
>>
>> I haven't had it in a long time either, but there are definitely
>> differences in retsina. The the strength of resin flavor ranges from
very
>> mild to almost unpalatable.
>>
>>> I used to take Greek folk dancing lessons -- in the 70's in California,
>>> it must've been a craze or fad. There was a place in San Franciso (for
>>> the tourists, I guess) where they'd (Greek) dance and eat and drink and
>>> watch a show -- live music; one could join in. At the time I really
>>> liked it. And the retsina! And Ozo (sp?)
>>
>> There was a huge Greek craze in many parts of the country in the 70s.
It
>> was in Cleveland at that time, too. Several new Greek restaurants
popped
>> up, also with live music, one at least with dancing.
>>
>> There was a Greek Orthodox Church very near where we lived in the
>> Cleveland
>> area. In the early summer they had an annual Greek festival. Some of
the
>> best Greek food I've ever eaten. We went to it every year for many
years.
>>
>> I really like the taste of ouzo. I had a friend who used to make an
ouzo
>> dessert souffle that was to die for.
>>
>> --
>> Wayne Boatwright
>>
>
>
> Funny about the "Greek craze." We non-Greeks enjoyed it and ventured on.
> They're still enjoying their thing that we so enjoyed for such a short
> while.
>
> Sometimes I'm wondering if there is any new country left to explore their
> cuisine and culture.
> Dee Dee
>
>
>
>

I'm sure there are, but we might find some of them rather unpleasant.

--
Wayne Boatwright

*******************************************
Date: Sunday, 01(I)/20(XX)/08(MMVIII)
Today is: Feast of Septuagesima
*******************************************
To poldly bow air mobius gumby four:
Trek on novocaine.
*******************************************

On Sun, 20 Jan 2008 09:37:15 -0500, "Dee.Dee" >
wrote:

>
>"Wayne Boatwright" > wrote in message
73.184...
>> On Sat 19 Jan 2008 09:55:36p, Dee.Dee told us...
>>
>>
>> There was a huge Greek craze in many parts of the country in the 70s. It
>> was in Cleveland at that time, too. Several new Greek restaurants popped
>> up, also with live music, one at least with dancing.
>>
>> There was a Greek Orthodox Church very near where we lived in the
>> Cleveland
>> area. In the early summer they had an annual Greek festival. Some of the
>> best Greek food I've ever eaten. We went to it every year for many years.
>>
>> I really like the taste of ouzo. I had a friend who used to make an ouzo
>> dessert souffle that was to die for.
>>
>> --
>> Wayne Boatwright
>>
>Funny about the "Greek craze." We non-Greeks enjoyed it and ventured on.
>They're still enjoying their thing that we so enjoyed for such a short
>while.
>
>Sometimes I'm wondering if there is any new country left to explore their
>cuisine and culture.
>Dee Dee
>

iraq. act fast.

your pal,
blake