April 12, 2011
In my family, we don’t just spend time with each other just for Easter brunch. That would be too easy. We attend Midnight Mass, and arrive at our church around 10:30 p.m. on Saturday night. We stay until the service ends (around 12:30 a.m. on Easter Sunday) and then we head over to my grandparents home. Keep in mind, we’ll be waking up around 7 a.m. to get the lamb spit started.
My grandmother usually goes to church on Easter morning, so she can spend Saturday night preparing a feast for us. Yep, Greek Orthodox Easter really does begin when the clock strikes 12. Keep reading to find out some of what my yiayia (grandma in Greek) prepares for us.
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April 13, 2010
Recently, I have been reading all over the internet that “lamb is the new pork.” I don’t know who decided this, but it seems that we’ve all got to start changing our meat ASAP! Apparently, this year we’ll by saying goodbye to bacon and hello to lamb neck (huh?), so I have headed over to Recipe4Living to find some great lamb recipes. I also wanted to find out if lamb is healthy for you- come see what I learned! Read the rest of this entry »
June 20, 2007
Ok, ok, this is not exactly news for anyone that knows me. Nonetheless, it’s been one of those days that I can’t stop thinking “Holy #$&% I’m moving to Ireland.” I’m moving to Dublin in September to pursue my goal of being a lifelong student, and where I will also continue my love of food. I’ve heard things about the cost of dining out in Ireland which make me think I’ll be cooking more than here in NYC. In that spirit, I decided to devote my regular blog reading to some awesome Irish food blogs today. The rumored Irish “gift of gab” is true people.
- Val’s Kitchen writes about “American-Style” fluffy pancakes. I had no idea we could take credit for that! Giving me something to look forward to, Ireland is that “Atlantic blasted island of rain.” Bring it.
- The Humble Housewife makes me somewhat ravenous with these:
- The super-close-up pictures served up with wit at Stuff yer bake are amazing. And, yes, the title of the blog amuses me greatly.
- Martin Dwyer tells me that duck fat is freely available in supermarkets in Ireland….And that I will be cooking my cabbage in it. Awesome.
Might I finish with my favorite Irish food recipe at Recipe4Living.com?
Sweet Potato and Wild Mushroom Lamb Stew