Poseidonians

The Poseidonians
- by Constantine Cavafy

The Poseidonians forgot the Greek language
after so many centuries of mingling
with Tyrrhenians, Latins, and other foreigners.
The only thing surviving from their ancestors
was a Greek festival, with beautiful rites,
with lyres and flutes, contests and wreaths.
And it was their habit toward the festival's end
to tell each other about their ancient customs
and once again to speak Greek names
that only few of them still recognized.
And so their festival always had a melancholy ending
because they remembered that they too were Greeks,
they too once upon a time were citizens of Magna Graecia;
and how low they'd fallen now, what they'd become,
living and speaking like barbarians,
cut off so disastrously from the Greek way of life.

DeWolf Tavern

Oyster Monday

This is my favorite home away from home.Every Monday night, the DeWolf Tavern offers oysters at the bar for $1.00 each. I usually eat a dozen, along with a shaken Hangar One keffir lime vodka.Their oysters are always fresh, and they usually have at least three varieties available, sometimes more. About a year ago they decided to keep the focus on east coast varieties, which was fine with me, for I have always preferred the briny crispness of Atlantic oysters to the mud and grassy undertones of the west coast! But wait! I will tell you about DeWolf Tavern now, and then create a new post to
wax poetic over my beloved oysters.

If you find yourself in Rhode Island, it is worth visiting the town of Bristol, and most definitely worth stopping in at the DeWolf Tavern for lunch or dinner. Built in 1818, used the building was a warehouse used by the DeWolf brothers as they shipped goods and humans for "triangle trade". years ago, when I first came to Rhode Island, the building was a hardware store. In the very back of the store's warehouse area it was possible to see the remains of what had been a holding area for humans. A very sad and despicable history, yes, but a part of our American history that must be acknowledged. The DeWolf Tavern does not hide the building's past, but neither does it exploit it. During renovations, 19th century graffiti were discovered etched onto the stonewalls of the building. These have been preserved and can be seen in the lobby and in the upstairs restaurant.

The drinks are somewhat expensive, and so are some of the emtrees' but they offer a variety of small plates, and from Monday through Thursday there is a $19.95 Prix Fixe 3-Course Dinner that includes a glass of beer or house wine. Most definitely a bargain. Taki and Thierry usually get the dinner, sweet fresh oysters are enough for me. But I usually get to taste a bit of everything and everything at this establishment is superb! (and no, I have no connection to them nor am I paid to say this!!!. Their homemade sorbets and ice creams are out of this world! I adore the blood orange sorbet, and that is the only one I cannot resist. I am not compelled to eat ice cream but some of the flavors are rather interesting- cardamom lavendar, fig port, even bacon toffee!
(I've linked the title of this post to their website, so you can see the menu!)

From the Greek Institute, Cambridge, MA

We're sending a note to remind you about the Mario Frangoulis concert on October 30, and to alert you to the discount available until September 6. We very much look forward to this concert and hope you will join us!

The Cutler Majestic Theatre is quite beautiful, as you know, and we have a wonderful conductor in Steven Karidoyanes. We've also invited well known Boston lyric soprano, Kristen Watson, to sing several duets with Mario. The program will include songs from his latest CD - Passione, songs from his Greek repertoire and others.

See you on the 30th!


Friends of Mario Save $5

Offer ends September 6

Click Here www.maj.org for Tickets
Or call Telecharge at 1-800-233-3123
Or in person at the Ticket Office
Mention Discount Code M5FRIEND
219 Tremont Street
Mon-Fri 10am-6pm

Never Again

see more pwn and owned pictures

Vote November 4!

Wisdom of a Hopi Elder

Wisdom of a Hopi Elder

Keynote Speaker the Rev. Tony Robinson read this story as part of his presentation to the fall 2005 Annual Meeting of the Connecticut Conference.

"You have been telling people that this is the Eleventh Hour, now you must go back and tell the people that this is the Hour. And there are things to be considered…

Where are you living?
What are you doing?
What are your relationships?
Are you in right relation?
Where is your water?
Know your garden.
It is time to speak your Truth.
Create your community.
Be good to each other.
And do not look outside yourself for the leader.

Then he clasped his hands together, smiled, and said, "This could be a good time! There is a river flowing now very fast. It is so great and swift that there are those who will be afraid. They will try to hold on to the shore. They will feel they are torn apart and will suffer greatly. Know the river has its destination. The elders say we must let go of the shore, push off into the middle of the river, keep our eyes open, and our heads above water.

And I say, see who is in there with you and celebrate. At this time in history, we are to take nothing personally. Least of all ourselves. For the moment that we do, our spiritual growth and journey comes to a halt. The time for the lone wolf is over. Gather yourselves! Banish the word struggle from your attitude and your vocabulary. All that we do now must be done in a sacred manner and in celebration. We are the ones we've been waiting for."

(Oraibe, Arizona; Hopi Nation)

Big Sur Bakery and Restaurant: a Favorite Place

Click on title for more info and menu!
Recipe published in The New York Times:
Big Sur Bakery Brown Butter Peach Bars

For the jam:

1 cup sugar

Zest and juice of 2 oranges

½ vanilla bean, halved and seeds scraped

4 cups ½ inch diced, peel-on, peaches (about 2 pounds whole)

For the crust:

1 cup unsalted butter

½ cup confectioner's sugar, sifted

1 ½ cups flour

For the filling:

3 large eggs

1 cup sugar

Zest of 2 oranges

¾ cup plus 2 tablespoons flour

½ vanilla bean, halved and seeds scraped

10 tablespoons unsalted butter.

1. Make the jam: in a 3 quart pot and using a wooden spoon, mix together the sugar, orange zest and juice, and vanilla bean and seeds. Place a candy thermometer in the pot and set over medium heat. Bring to a boil and cook for a few minutes, until it reaches 220 degrees. Add the peaches and boil, stirring occasionally, until the peaches turn into a thick jam and the thermometer returns to 220 degrees, 35 to 45 minutes. Wear long oven mitts as the jam can splatter. (When the jam begins to stick to the bottom of the pan, it's nearly there). Transfer the jam to a wide pan to cool. Remove the vanilla bean.

2. Prepare the crust by melting the butter in a saucepan over medium-high heat, stirring frequently. Cook until the white milk solids start to brown and smell nutty, 5 to 10 minutes. Strain through a fine sieve set over a heatproof container. Freeze until solid.

3. In a large bowl, mix together the confectioner's sugar and flour. Scoop the chilled brown butter into the flour mixture and, using a pastry cutter, blend until crumbly. Transfer the crumb mixture to a 9-by-13-inch baking pan and firmly pat it evenly across the bottom of the pan. Refrigerate for 30 minutes. Meanwhile, adjust the oven rack to the middle position and preheat the oven to 375 degrees. Bake the crust until golden, 18 to 20 minutes. Let cool.

4. Make the filling: whisk together the eggs, sugar, zest and flour in a large bowl. Place the vanilla bean and seeds and the butter in a small saucepan over medium-high heat. Cook until the white milk solids start to brown and smell nutty, and then strain through a fine sieve. Carefully add the brown butter to the egg and flour mixture, whisking until the butter is incorporated. Remove the vanilla bean.

5. To assemble the bars, spread half of the filling over the baked crust. Spoon large dollops of the peach jam over the filling, reserving a quarter of the jam. Pour the remaining brown butter filling over the peach jam, and finish by spooning smaller dollops of the reserved jam over the top. Bake until the filling is golden brown, 25 to 30 minutes. Cool completely. Makes 24 bars. All recipes adapted from Big Sur Bakery in Big Sur, Calif.

Big Sur Coast

This is where I have been for the past few weeks. My three children and their friends have the great good fortune to make their homes in Big Sur. It is such very beautiful place, with its own very special energy. A part of my heart has a new home now. Click on title to see!

Dekapentaugoustos

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Friday, August 1, 2008

Name Days in August

AUGUST

August 6 - Sotiris, Sotiria
August 7 - Asterios, Asteria
August 15 - Assumption Day - Koimisis tis Theotokos, Maria, Despina, Thespina, Marios
August 24 - Kosma tos Aitolos
August 26 - Andrianos & Natalias, Adrianos, Nathalia, Natalia (Adrian)
August 27 - Fanourios, Fanouria
August 30 - Alexandros, Alexandra
(Alexandra, Sandra, Sander, Alexander)