Party Planning

                                How Party Planning could get you an OMG  ovation!





Let's face it parties are a part of our life whether we are planning a small party or a big party. For some, planning an event can be overwhelming and a mind boggling task. I have been planning home parties and other events ever since I can remember. Planning a party with 40, 50, 60 or even 100 people isn't really all that complicated, in fact I find it as a fun and exciting project, the cleaning up is the difficult part. So, Where to begin for your next house event? Food? Guests? Decorations, oh! a whole lot  to do and no time. It's  just so tiring thinking about it. You don't have the necessary funds to hire a planner so it's all you. Arrgghh! Hold on and keep reading and make your next house event look like a professional did it!


When you plan your party:

1) Make a check list, This is a must! I can't emphasize it enough- this has helped me tremendously and of course I always carry it around. Actually, I have a clip board and I attach my check list to it. TIP: I write in black pen and I check off in red.Learned this in grade school!

2) Two months in advance make out your guest lists, make calls see who will be able to attend. This is the part where I say mail out invites, nope, if it's not a christening or wedding I like to make direct calls and have this settled by the end of the second month. And I always tell them if anything comes up to give me a call, of course without saying you leave your phone number. If they don't call, give a reminder call two weeks prior to the party. By the end of the two months you should have all your guests finalized.

3) Chose a theme for your party, all parties have a theme. A party without a theme is a like a martini without olives. Your theme could be simple it doesn't have to be complicated. Don't get bent out of shape to search for  a theme. You can do flowers , butterflies, cars, etc I hope you get the idea.

4) One month in advance plan your food menu. Write it out and spend time on it.Food is always a starter for conversation, so make every minute worth it. I always start with hors d'ouevres and a few main dishes. TIP: When preparing your food always keep in mind the type of guests you're inviting to the party: adults,children or elderly. At all my parties I always prepare a buffet it's convenient for all and most important you are spending time with your guest and not fussing around in the kitchen with an apron. So you are enjoying your party.

5) Plan any activities for your guests. A party without an activity, is as stale as bread. A party needs inspiration, motivation for Fun! Fun! Fun!

6) Once you have your menu down, write out all  the ingredients you need, make a list of all supplies, decorations and buffet arrangements you might need.

7) A) Two weeks in advance plan your freezer meals B) make a list of all decorations, accessories and kitchen utensils you might need.

8) One week ahead - A) cook your freezer meals, so they are ready to cook the day of the party.B) Check and see if you need any extra plates, glasses, forks,knives, spoons etc.  C) Also, in the last week  also check just for any last minute adjustments. D) Start to clean your house.

9)  Two days ahead start to set your decorations and see if you need any last minute improvements.

10) Two to three  hours before your guests arrive set time aside for yourself to get ready.

And the finale!  A) Greet your guests with a welcome drink and enjoy the PARTY! B) When your guest leave,  have a small favor ready, this leaves a lasting impression and will remember your party with sweet memories.

Stuffed Turkey Breast

Yum

                                                        Stuffed Turkey Breast 

A Thanksgiving tradition that is associated with eating,shopping and football, I think we all have steered away from the real meaning and the reason we celebrate this  special day. We shouldn't set aside just one day to give thanks but everyday should be a day of thanking and giving. Our thanksgiving tradition of turkey, phone calls and well wishes suddenly came to a halt. It's something that we knew and progressively happened and we had to come to accept it! We didn't celebrate Thanksgiving last year we had one less table setting, my dad was watching us from above. My dad was very big on holidays and thanksgiving was no exception. Thanksgiving without him was not the same, there's an emptiness a void that will never be filled. You see, he had a lot  to be thankful for. My dad wasn't American but he had a tremendous amount of love for the country that gave him bread and butter, as he would remind us, whenever he saw an opportunity.

My parents were pilgrims in some sort of way. They arrived to the new world, America, for a better life. Aside from facing quite a few obstacles, they bought with them their own traditions but also learned news ones, they accepted and respected them. The year before he passed away, as ailing as he was, even though his body  had endured pain and had even lost interest in eating, he still found will and power and went and bought a Turkey because ......

...... celebrating meant everything to him and he always said no matter what life continues. Once again, he showed us how thankful he was for what he had accomplished.

Nostalgia staring at us straight in the eyes, regretting every argument or misunderstanding we had with our father, tears rolling down our cheeks as I stare at the phone  and wishing for one more holiday call with dad.

In closing, thank you dad, for showing us how to love, respect and give thanks for what we have and especially that we have food on the table. I carry you dad in my memories, heart and in all I do. I miss you this Thanksgiving and every single day that passes

To all who read this,take the time out and focus on what really matters forget about all arguments and misunderstandings you have with family members. Make special memories love one another. It sounds cliche but it's the essence of our daily lives. Give thanks not only on Thanksgiving but each everyday because you never know when your Thanksgiving will change.

My last thought for this day  is a  small verse from the Bible from Thessalonians, (1 Timothy 5:4) Where he speaks about family. Thank You,Father, for creating families. Thank You for giving  me parents, siblings, a spouse and children, and grandchildren.( don't have any, too young) Family is a part of your plan and I'm so grateful for my loved ones.

This is what Thanksgiving means to me. This year and many more to come I will be creating my own tradition. We don't need to stuff a whole Turkey to celebrate ( my family is not very bog on turkey) I and to find an alternate dish and still remain within tradition. I  overloaded a turkey breast with stuffing and baked in honey and beer I dedicate this recipe to my dad, who's my guardian angel.

Stuffed Turkey Breast Baked in Beer and Honey 

Ingredients: 

• 2.2 pounds fillet turkey breast
• 1 fresh leek
• 3 slices bacon
• 1 1/2 tablespoon parsley
• 1 small onion
• 1 fresh onion sprig
• 1 small tomato
• 1 small green bell pepper
• 1 florina pepper
• 2 garlic cloves
• 2 tablespoons honey
• tri-color peppercorns
• 2 knorr beef cubes
• various cheeses like gouda, muenster cheese, Greek feta
• cooking twine or linen string ( I prefer linen string) 
• oregano
• 2 big yams
• 4 big potatoes
• 3-4 tablespoons olive oil
• salt and pepper to taste

 First slice up your turkey breast slowly, make sure it doesn't thin out to much so ingredients can stay in the middle and not seep out. Season with salt and pepper.

                        

Chop up all the ingredients, tomato, onion, leek etc. add them to the center of turkey breast, spread them a bit around and down the center,  season with salt, pepper, oregano and pepper corns, sprinkle with olive oil and roll. I also added 1/2 knorr beef cube. When rolling take the two ensds and fold them inward and continue to roll. Set aside the beer and honey.

                         

 When you are done rolling tie it with your cooking twine, make sure it'tight. Place it in your pan add, beer and honey. Sprinkle with salt, pepper, oregano and olive oil.Add the other half of the knorr beef cube. Add 1/2 cup of water.

                                       
                                             
Cover with parchment paper, cook  on high for about 45 minutes, if more is needed,lower heat and cook for about another 15 minutes.
   
                                           
 


                                When ready you can serve it with mash potatoes and use my my tasty meat dip to add extra flavor to your turkey slices. I boiled my yams and potatoes.I mashed them together. I added 1/2 cup milk, 1 tablespoon butter, 1/2 knorr beef cube.Salt and pepper to taste. The whole dish came out scrumptious but don't take my word for it.Go ahead ant try it. I await for your feedback!!

Another delish recipe from my kitchen to yours!! I hope everyone had a great Thanksgiving!                           

                                                 
I paired my dish with a semi sweet red wine.I prefer semi sweet wines to dry.

                                                               

Jujube

                                                       
                                                Jujubes - Summer Fruit 

                                                               

We had just taken our last swim and headed  home on foot from the crystal clear waters of beautiful Mathraki beach. The sun was hitting the dirt road and us so hard we felt like we were roasting on an open fire . As we walked up the dirt road, with my sister and all the town kids, which was a good 30 minute walk. All I could think of was  the moment we would run down the little ramp, that was located on the side of the house, swinging open the green gate and seeing our grandma waiting for us  at the doorway of our little summer house with a bowl of fresh fruit. Right after the beach she always served us fresh fruit and she always said:." Come have some fruit it freshens the heart"

 The most memorable fruit was the Jujube as a New Yorker I had never heard of these little juicy, delicious suckers. They are the size of a grape and  almost taste like tiny apples but they are crunchier and yes, tastier as well. My grandma had a little tree in the garden that was complimented very nice  with a stone well in the center of it. That's how she watered her garden, with natural rain water. Her garden was brimming with Jujubes, but not only, it was always filled withvarious earthly treasures. I always loved going to that little garden, I always found something to munch on. My favorite snack was the Jujube.They are many ways you can eat Jujubes but my favorite way, was throwing the pail in the well bringing up the water, picking the Jujubes from the tree, chucking them in the pail with the fresh water and then just munching away till my stomach ached. Forget about  potato chips, chocolate bars, cookies etc., once you try one Jujube  that's it, you will be hooked, you will not be able to stop at just one!

Jujubes  are also called Chinese dates.

Their botanical name according to the wikipedia is  Ziziphus jujuba

The Chinese have been cultivating Jujubes for over 4,000 years and I always thought it was a Corfiot fruit, well I  guess was wrong.  Today they are griown in quite a few countries: southern Europe, the Middle East, Northern Africa, Russina, and of course let me not forget the  southwestern United StatesThey come in many varieties, besides jujubes, they are also called red dates, Chinese dates, Korean Dates or indian Dates.

Jujubes are a healthy snack, due to the fact that they contain magnesium, potassium, niacin, copper, iron and a few other nutrients. It is very well known that they contain more vitamin C than any citrus fruit such as oranges and lemons. They are also used in many cosmetic products as they are also known for diminshing wrinkles. I swear my grandparents lived in paradise, they had access to earth's finest riches.

To enjoy your Jujubes you can eat them right off the tree. Or you can sundry them and then infuse them in ouzo ( so good for the winter). You can also dry them and use them for tea.

                

                                                   
                               

Kumquat Teaspoon Sweet

Yum

                                                      Kumquats- Teaspoon Sweets

Kumquats teaspoon sweets are also known as glyka tou koutaliou, glyka means sweets, koutali, means spoon.

                                                             

                       

                                                      

Kumquat is also pronounced in Greek Koum Kouat, it's  not only a traditional product of Corfu but a trademark of Corfu, Greece. They were bought to Europe by a botanist by the name of Robert Fortune, sometime in the 18th  or 19th century from China. There are four kinds of Kumquats.Since 1924, they have been harvested in the village of  Nymphes, located in the Northern part of Corfu. In fact, corfu is a major exporter of Kumquats, tons are produced every year. This delicious fruit is similiar to an orange just quite smaller, they're the size of Kalamata olives. Kumquats can be eaten raw ( including the peel)  but are also used in various cooking recipes, click the link for the recipe, Kumquat - Gourmet Pasta Sauce. They have a distinct bittersweet but tangy taste. Corfu, is mostly known for its Kumquat Liqueur, my favorite. Kumquats are macerated in clear spirits such as vodka and brandy.This tiny citrus fruit may may be smaller but are  still filled with  antioxidants,  loads of vitamins and  health benefits. Such vitamins include vitamin A,C and E. When eating the fruit raw we are protecting our body from diabetes,cancer, degenerative diseases and various infections. They are also known for relieving hypertension. The peel of the the Kumquat is loaded with in essential oils, fiber and anti- oxidants.

Ingredients

• 1 kg/2.2 pounds Kumquat
• 1 kg/2.2 pounds Domino's Sugar  ( you can add 700 - 800 grams)
• 500 grams water
• 1 tablespoon McCormick Vanilla extract or powder
• 1 tablespoon fresh squeezed lemon juice

Follow my steps, to prepare a yummy Kumquat teaspoon sweet. This traditional recipe was given to me by my dear friend Maria who has a Kumquat Tree in her backyard. 

1) Take a toothpick and puncture about 6 holes in all your kumquats. When done place them in a pot or container, like I did. Cover them with water for about 8 hours.This procedure helps remove all the bitterness, I usually let them sit overnight.

2) The next day we drain them, fill a pot with water and add the kumquats. We boil them on high heat for 5 minutes. When done, drain them again and repeat the process with new water and boil them for 8 minutes. We remove the kumquats with a straining ladle  and place them in a container with cold water, to give them a shock and remove the bitterness.

3) Drain them and then place them in a container (use the container that I did very convenient)  with new water, allow them to rest for 24 hrs, changing the water every 6 - 8 hrs.

4) When done with the above process, drain them again, then place them in a pot with water and boil them on high for 3 minutes. Don't over boil them. When done drain them and  fill a container with water, squeeze half a lemon inside the jar, place the kumquats inside and allow them to rest for 1 hour. 

This is how they should look, if they crack, it's ok. 

5) After one hour drain them, place them on a towel so they can dry out for about 3 - 4 hours.

6) In a big pot, add your water and sugar, let it boil on high heat for 10 minutes then add your kumquats and allow them to boil for another 10 minutes. Depending on how tender you like them you can take them off the stove or boil them until your are satisfied.I boiled them for 30 minutes, add your vanilla extract or powder.When done take them off the stove and add 1 tablespoon of fresh squeezed lemon juice.

7) Wet a towel and cover the pot shaking every now and then so your kumquats will not shrivel and lose their shape.

8) Allow your kumquat teaspoon sweet to cool for eight hours, if after the eight hours the syrup is not runny it's ready, if it's runny you need to boil it for a few minutes. *TIP syrup is ready when you are able to drip drops unto a small plate.

9) Place them in an airtight jar and you can have it all winter long.

KALE OREXI !!! You may serve your kumquat teaspoon sweet with a glass of cold water infused with ouzo!! 

Artichokes, how to clean and trim them!!

The Artichoke a.k.a Akinara in Greek 

Mediterranean

The yesteryears of the blazing sun in my granddmothers vegetable filled gardens, in Mathraki, such bittersweet memories. I have to admit I learned quite a bit during my early childhood years there. I've mentioned this island quite a few times before but I  guess it's never enough for me. It's a little jewel in the Ionian Islands and within this jewel we find little treasures, one such treasure is the artichoke.
I was introduced to this snack by my grandmother, god rest her soul.

It seems like it was yesterday as I walked in the artichoke field, looking for a ripe artichoke, cutting it off and walking to a smaller garden where we had a well. I couldn't wait to get there, to drop the pail in the well, bring fresh cold water up, dip the aritchoke in, allow it to be submerged for 10 minutes Then I would take it out and slowly trimming the leaves one by one and eating them. So crispy with the water dripping from the leaves and unto my chin. A snack filled nutrients and plenty of vitamins.

The artichoke originated in the Mediterranean and it has has many beneficial factors which explains why my grandmother lived to be 92 years oldd. All she ate was homegrown organic vegetables and of course organic live stock.

The artichoke a.k.a  Ankinanara in Greek, a vegetable very well known to ancient Greeks and Romans for its medicinal propereties and it belongs to the thistle family. Let me explain to you its great qualities: It's  filled with antioxidants and many researchers believe  it contributes to cancer prevention and leukemia. Artichokes assist in bile boost production and in return, this helps to get rid of toxins and helps in the food digestion.

Artichokes contain Cynarin, which not only allows us to better digest our food but also sponge up vitamins from the food we eat.

Now, something you didn't know, I didn't either but my grandmother did. Most people like to eat the heart of the artichoke. Guess what, all the vitamins and nutrients are located in the leaves, stem and root. The extract from the leaves is used to to reduce cholesterol levels. They have been many clinical studies that have proven that the leaves have strong anti- ageing  and various disease fighting properties.

Furthermore, the artichoke is loaded with minerals like potassium, iron, copper,calcium phosphorus and manganese. They are low in fat and calories and an excellent source for folic acid.

Clinical experiments have presented that artichokes when eaten have proven to treat chronic digestive problems such as irritable stomach, flatulenece, irritable bowel and nervous gastropathy.

                                      Read on to see how to clean and trim an artichoke properly.

                                                                 First, cut off the stem.
                                                       

Then, trim the leaves one by one, going around in circle. You can do this by hand or with a knife, if I'm  in a rush I use the knife but if I'm not, I eat the leaves as I go around the artichoke. :) 

The white part is eaten from the artichoke leaves. It's crunchy and tasty. 

When you come to this part, cut it at the lower bottom.

And then split it half, you will see a fuzz, scrape this with a knife.

Once you scarpe everything , it should look like in the picture below.

TIP: Once they been completely cleaned, rub with a lemon so it doesn't lose its color and either refreigerate it for later use or cook it immediately. If using immediately have a bowl with cold water and feshly squeezed lemon juice drop them in until you are ready to cook them. 

                                                       

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Whole Wheat Grains

Yum

                              ............In Memory Of My Grandmother

                                          Whole Wheat Grains a.k.a Koleeva


This is a post in memory of my grandmother, who passed away two almost two months ago at the age of 92. A women of no formal education yet she was  wise beyond her years. Life threw her many curve balls but she always overcame all of them, she even accepted her husband's death, because he was old. Just seven months before she passed away, she witnessed the passing of her son ( my dad), and this, she didn't overcome it, in fact that's why she too, passed away 7 months after my dad. I want to thank her for all she taught me and may God rest her soul and may she find peace now that she's with her only son. My angels in heaven.

This is a  recipe that Greeks prepare to honor their loved ones that have passed away and begin their eternal life with Jesus Christ. Koleeva - date back to the palleolithic times. It was served in memory and to honor the ones that passed away. It still has the same meaning as back then.  It is served on the day your loved has passed away and a small amount is thrown on the grave,in the Greek orthdox religion, whole wheat grains  represent life,  our loved ones have left from here,  but they have an  eternal life with God. When we throw the whole wheat grains ( Koleeva) they will grow again.

On the day you rest your loved ones you serve the whole wheat grains simple as you will see at the bottom of the page. When you serve them after the 40 days of their passing you enrich them with the following ingredients.

Ingredients : 

1/2 pound of whole wheat grains

1/2 pound - 1 pound of white almonds

1 pound of black raisins

1 cup of sesame seeds

1/2 cup of aniseed 

1/2 pound of confectioners sugar 

Silver coated sugar candy

Place your whole wheat grain in a pot cover with water, cook on high for

45 minutes or until they are cracked. When they are served you add all the above ingredients mix well. Add the confectioners sugar on top and decorate with raisins and the silver sugar coated candy. The cross is also made from sugar paste. 

Besides honoring your loved ones who passed away you can eat a plate of it. It's extermelt healthy you ean eat it by adding salt or sugar. I prefer salt and I like to add corn to it as well.

Drain your whole wheat in a colander. The best way to let it dry is to lay on a towel and allow it to dry for  5 - 6  hours. I usually leave it in the colander over night in a cool place.

This is how the will look if they are ready.

The picture below shows how they were served on the day we layed her to rest.

You serve them plain just add the silver sugar coated candy and the cross.

This is one recipe I can't tell you Kale Orexi.  A macabre preparation but this is how we honor our loved ones who have joined our heavenly father. 

Extra Virgin Olive Oil

Extra Virgin Olive Oil  

When you think of Greece of do you think of ? Simmering under the beautiful sun, swimming  in crystal clear waters, taking walks through emerald forests and learning little bit of archaeology. Let me tell you , we have something extra - Extra Virgin oil, there are more types but I prefer this one, it's of a high caliber taste and it takes your cooking to a different level and of course it's totally healthy !

Olive oil, even today is a way of life just like food brings people together so does the process of olive oil. Olives are picked and taken to an olive mill where the olives are pressed in a process called centrifugation and the oil gets extracted and depending on the acidity of the oil, it gets its type- fine, extra virgin, extra fine etc. Extra virgin oil has an acidity of less than 1%. The different types of olive oil depends on the climate, location, soil, olive varieties etc. They are also an array of colors that distinguishes olive oil, it ranges from clear, deep olive green, golden and pale green

Whatever type of olive oil you use, it will provide you with loads of benefits, it's an excellent choice for cooking. It lowers your chances of heart complications, recent studies have shown that it lowers your blood pressure, improves the blood sugar and wards off cancer. These are just four major benefits and this alone should make you want to add olive oil to your daily diet.

Olive oil can be used in high heat cooking like deep frying because it contains manousaturated fatty acids, which are actually resistant to heating. Extra Virgin oil, has a high volume of antioxidants and Vitamin E, in which they help fight off oxidation when heated. Vitamin E and many other antioxidants act as guard and shield the oil from damage when it's heated at very high levels.

Many generations before me have been raised on Extra Virgin olive oil. I have been raised on olive oil and I want to continue this healthy heritage with my family. Olive oil, because of the high volume of antioxidants and monounsaturated fats, make it the healthiest of oils. I'm sure all these generations knew what they were doing. Extra Virgin Olive Oil is my choice for cooking, make it yours as well. Choose Extra Virgin Olive Oil and choose a healthier living.

                                           

I always have a bottle of Extra Virgin Olive Oil on my kitchen counter.

Cauliflower Tip

 Although vegetables are healthy for us some cause flatulence,  such as cauliflower, broccoli and cabbage. One tip that my grandmother taught me is, place a piece of bread ( I usually use bread that is old, about 3 -4 days old) The bread  absorbs the gas from the vegetable  thus making it lighter to your stomach. Gas is caused because these vegetables are high in sulfur, cauliflower has the least sulfur yet it still gives us flatulence.  This little tip does help.

Honey - The World Leader

                                               Honey- The World Leader


Honey Has versatile uses, in recipes, for illnesses, in cosmetics, and  in marriage ceremonies. Honey is a golden rich nectar representing how sweet life and love is. It is also high on amino acids,peptide, so it can be digested even by the most sensitive stomachs, and it's packed with vitamins.

Weddings - Going back to 4,000 years ago during the 5th century. The bride and groom were given "mead" ( "the honey") it was mixture wine, water and honey. An alcoholic liquor   or otherwise known as ( the drink of love) - it was believed to have aphrodisiac properties and it enhanced the fertility of the couple. The mead was given  to the groom by the bride's father. The couple had to drink this during there first month of marriage daily or as they would say,  a lunar month. By drinking this daily the couple was reassured that they would have sons. If this so happened they would congratulate the maker about the quality of the mead.

On the Babaylon's calendar it was called a lunar month and when the couple got married they called it the "honey month " and slowly as the years passed it has becme known as we know it today "Honeymoon" .

Honey has the first place in Greek traditions, when the bride and groom first enter the groom's house, before the bride is taken over the threshold, she is fed honey by her mother - in- law so their relations be filled with sweetness and love. This tradition varies from community to community. In some communities the bride and groom serve each other honey with walnuts on silver spoons.

Food and honey - When we cook with honey we are providing our bodies with  antioxidants, nutrients and natural energy.The best way ( according to me) is eating it raw with Fage  Greek yoghurt. I love this combination it's nutritious and fullfilling. This recipe is filled with vitamins and it keeps you filled. Honey can also be substituted for a sweetner, as a jam, or you can eat directly as is from the jar.

Cosmetics- Honey is has been used as beauty treatment for many centuries, before cerans were invented women used honey and milk as a facial to prevent wrinkles and keep their skin soft. It's benefits to the cosmetic world are countless.

Illness- When you have a bit of soar throat 1 teaspoon and 10 -15 drops of fresh lemon, will do the trick. I laways do this for my kids, it works.  When you have an inactive wound, use honey,  the healing process is quickened. What happend is, it triggers the wound tissues to quickly start the healing process in dormant wounds. This was widely known remedy in past times but later on antibiotics became more trendy and honey wasn't used but now there is medical research and honey is returning back as a dormant healer.

TIP: The  darker honey is richer in flavor, and antioxidants.

On a personal note, I love honey in all its variations and I couldn't live without it and neither would my family. I thank nature for this gift.


Here's a quick morning recipe:

1 tablespoon of honey I prefer to use Attiki honey, but I also use local organic honey.
1 glass of warm milk
Mix and drink

You are ready and energized for your day ahead !



                       

                            

                                                             

Sweet 'N Spicy

I love spices and I try almost every spice I can get my hands on. Spices boost up the flavor in all your cooking and leave a  lingering scent that caresses our sophisticated noses. I couldn't survive without spices. So , the other day, as I was walking down the alleys of Ayia Sofias street  ( Saint Sophia )  in Old Corfu Town, I happen  to come across a spice  mom and pop type of store, Sweet 'N Spicy.  It looked so homey and friendly I just had to take pictures and write about it.  I don't know what ever prompted the owner of the store to speak to me in English,so glad she did, she was a very sweet Canadian lady, she goes by the name Cathy. Cathy was so helpful, not only did she answer all my questions but somehow she persuaded me to to try Himalayan salt. Of course, today I used it my recipe, I made Spinach rice and it was delicious! That's a whole new post in itself.

    Cathy's  Spice and Herb store. Her decorations very simple, yet very welcoming and friendly.                                                                    

                                       

                                           
                                         
                             

                                       

                                               

                                           
                                 This is Cathy, when she spotted me taking pictures of her cute shop.

I think this is a beautiful idea, spice platter gift, I know I would love it.

Her spice rack, it just screams home. 

Olive oil filled with different accents of flavors. This is also another great gift idea you add in a basket filled with spices. 

Don't Over Look The Obvious

                                                 Don't Over Look The Obvious !




Are you still stuck in a career you aren't happy with? Are you still searching for that dream career? If this sounds like you, Grab a chair and a cup of coffee of course, make sure you find a quiet spot and  click here, article,  for guidance in your search for that dream job. It  may be staring you right in the face and you don't even know it. Am I an expert ? No, just an everyday mom that found her niche after many ups and downs.

I would like to thank Brandi Hawthorne for this guest post opportunity.

Tips

Lemon Drops Tip

A few days ago as I was watching a morning show while I was cooking. On the show they had this really nice idea and I wanted to share it with you my readers and my followers. Have you ever wanted just a few drops of lemon juice without cutting your lemon in half ?

Take your lemon with your knife, make a slice in the center of the lemon ( a smiling face) then place it in your palms and squeeze, you will see drops of lemon. Your lemon will not dry up and you can use it again.  I hope this was a helpful tip. 

Gourmet Olives

                                                 Gourmet Olives


Everyone knows about Kalamata olives but no one knows about Corfiot Olives or as I call them Gourmet Olives.Why I call them gourmet ? Because they are tiny in size but they are packed with flavor, once your pallet gets the olive zing it will be singing for more !

Corfu has hundreds of olive groves,olives are a vital part of the island's economy. The process of harvesting these gourmet olives is literally a backbreaking effort. Almost, the entire time you are bent belly over to hand pick the olives from the ground. Most of the younger generations are gearing away from this because of the manual labor that's involved. The olives are collected by the beating of stick on a tree (some places lately use an olive shaker ) Thank God ! When they are shaken they fall to the ground on a  large black net. In Corfu, most olive farmers allow them to fall naturally by rain or wind.  When they are on the net they are swept and sometimes picked by hand cleaned and ready to be collected to be taken to an olive press for oil. Olives that are not used for olive oil, are taken and placed in brine and when they  are ready, they become starters at our table !! My mouth waters as I write about them.

Corfu is not the only island with tiny olives, other places in Greece have them as well. I just don't know why they aren't as popular as Kalamata olives because they are so delicious !!!!


These pictures were taken at my parents' hometown ( Mathraki)
                                                             

This olive tree is right outside our yard. 

Look closely and you will see the olives growing, some are slightly beginning to ripen.

And here is my little bowl with my gourmet olives. If you would like you can sprinkle them with vinegar and olive and of course you should have some Greek bread, fresh preferably. :) 

KALE OREXI !! From my kitchen to yours !