It is not photogenic, but for me and many Greeks, it is the best way to cook veal or beef, and also lamb and goat: a feast with minimal ingredients for passionate lemon lovers!
Aglaia mas, Since I live in the area where you grow up but love my trips downtown and have recently been wandering around Patissia, and not far from the Museum, I wonder whether that magnificent house is still standing. The area has changed so much, so many wonderful old buildings in a state of decay, hotels popping up everywhere, so many boarded up shop fronts. Maybe you follow Nikos Vatopoulos in Katjhimerini or his books -- for non Greeks, Vatopoulos is a wonderful journalist, doing his best to preserve the wonderful neighborhoods and buildings of the 20th century.
And as for the aroma of lemons, irresistible. Didn't Antonia Trichopoulou once tell an Oldways group that the use of lemons was one major thing that set Greek foods apart from the rest of the Mediterranean. But we better make this quickly. As of Monday, the Othodox Lent starts and theoretically we eat no food from any animal that produces bloos, almost vegan but we can eat shellfish, octopus, mussels and other such goodies,
The apartment building we lived in was just built then, a 6floor polykatikia on Epirou and Patission. On the last floor above us lived the family of Vardis vardinoyiannis. Across at the other corner was the lovely mansion that was later occupied by squatters. Don’t know if it still exists.
You made up for meat's lack of photogenic-ness (though it does look succulent and appetizing) with those beautiful photos of the calf and the lemon tree!
Aglaia mas, Since I live in the area where you grow up but love my trips downtown and have recently been wandering around Patissia, and not far from the Museum, I wonder whether that magnificent house is still standing. The area has changed so much, so many wonderful old buildings in a state of decay, hotels popping up everywhere, so many boarded up shop fronts. Maybe you follow Nikos Vatopoulos in Katjhimerini or his books -- for non Greeks, Vatopoulos is a wonderful journalist, doing his best to preserve the wonderful neighborhoods and buildings of the 20th century.
And as for the aroma of lemons, irresistible. Didn't Antonia Trichopoulou once tell an Oldways group that the use of lemons was one major thing that set Greek foods apart from the rest of the Mediterranean. But we better make this quickly. As of Monday, the Othodox Lent starts and theoretically we eat no food from any animal that produces bloos, almost vegan but we can eat shellfish, octopus, mussels and other such goodies,
The apartment building we lived in was just built then, a 6floor polykatikia on Epirou and Patission. On the last floor above us lived the family of Vardis vardinoyiannis. Across at the other corner was the lovely mansion that was later occupied by squatters. Don’t know if it still exists.
Lovely piece, Aglaia - sounds and looks delicious. Let's hear for brown food. Multicolour is so last year.
You made up for meat's lack of photogenic-ness (though it does look succulent and appetizing) with those beautiful photos of the calf and the lemon tree!