ΧΙΟΣ... Άνοιξη 2007 - ασφαλτοχωμάτινη εβδομάδα

[crs-k]

Καλα να περασετε!

[taxydromos]

Αρχικά δημιουργήθηκε από crs-k
Καλα να περασετε!

ευχαριστουμε και ανταποδιδουμε!

[OldMan]

Και να μην μου αφήνετε ξεσκέπαστο τον Πανουργιά μου ....

[rsp]

Αρχικά δημιουργήθηκε από OldMan
Και να μην μου αφήνετε ξεσκέπαστο τον Πανουργιά μου ....

Καρντασακο μου εσυ.....



















μεταξυ μας εχω δηλωσει ηδη, αν βρεχει πανω απο 2 βραδια θα τους κουναω το μαντηλι απο το δωματιο....


Και στειλε μου το μαιλ!!!!!!

[Cpt. Haddock]

λέτε να βρούμε λάσπη;

[Nik0s]

Αρχικά δημιουργήθηκε από Cpt. Haddock
λέτε να βρούμε λάσπη;

Δεν ξέρω πάντως εγώ λάσπη δεν κουβαλάω μαζί μου !

[Cpt. Haddock]

(βουντού....)

[rsp]

It's just like Greece used to be," said my traveling companion, Clark. I agreed -- even though I don't have the vaguest idea what Greece used to be. What I can tell you is that Chios, one of the largest and least visited of the Greek islands, is certainly what we would want Greece to have been and to be still. (The same goes for Italy, Spain, England and, for that matter, the rest of the world.) It is friendly, charming, historically interesting, devoid of tourists and, of course, cheap in the best sense of the word.
I had traveled to Chios, just a few miles from Turkey, to eat and to visit the island's famed mastic towns as a guest of the Chios Gum Mastic Growers Association. The restaurant sampling was rich with sweet pumpkin, fresh mushrooms, olives, fried cheeses and horta, the delicious wild greens sauteed in olive oil with lemon.
Sure, goat, lamb and seafood were on the menus, but the vegetarian dishes were varied and delicious and, as is often the case, offered the best value for the dollar. This makes sense. Traditionally, Greek cooking reserved meat for celebrations and for the very wealthy.
To make a beautiful Memorial Day meal, Chios style, or to accompany Greek bifteki burgers, buy a good bottle of ouzo -- one that doesn't burn as it goes down -- and set out a bunch of little plates of vegetarian side dishes. Make it simple: a plate of olives, roasted or grilled bell peppers and eggplant, goat's- or sheep's-milk cheese (or a mixture of the two), cooked vegetables of any kind with lemon and olive oil, bread and any of the recipes that follow. Set out everything at the same time and let guests toast.
"Ouzo is a way of life," according to historian and guide Thomas Karamouslis, who at the moment was drinking some.
"When you are going to have an ouzo, it's three or four hours, several dishes and one knife," said a woman from Athens, who also was sipping. "Ouzo does not have a main dish that goes with it."
In the beautiful walled mastic village of Mesta, in the taverna Mesaionas, owned by a woman with family in Astoria, N.Y., (it seems everyone on Chios has family in Queens) I sipped ouzo and souma fig liqueur accompanying horta, roasted eggplant, batter-dipped and fried local cheese and a delicious feta-and-mastic spread that I slathered on bread. What more could anyone want?
Well, maybe intellectual nourishment, but there is that, too. Chios has long been a prosperous island with an economy based on the mastic resin from the evergreen lentisk tree. The medieval mastic villages peppered along the south end of the island where the mastic trees grow are collections of buildings that remain centers for processing the resin collected from the trees covering the surrounding hills.
The tree trunks are scored by hand with a knife; the drops of resin form and fall to the ground and are collected by hand. The mastic industry for centuries kept the island rich and somewhat protected from invaders, including the Genoese and then the Turks, who preserved the profitable business and enhanced it through trade.
Only on Chios does this particular variety of mastic tree grow and produce the resin that for thousands of years has been traded around the Mediterranean as what may have been the first chewing gum as well as for scenting incense, as a food flavoring and as a cure for a variety of digestive ills.
The market was strong in the Middle East and Saudi Arabia for centuries, but as time and political climates evolved, the need to enter new markets became obvious. Five years ago, the Chios Gum Mastic Growers Association began creating modern products and expanding into other parts of Greece.
Now Mastiha Shops can be found all over Greece and also in Cyprus and Saudi Arabia, and shops in Paris and New York are to open in the fall (www.mastihashop.com) selling mastiha-flavored cookies and candy, pastas and pasta sauce, oils and other foods, liqueurs, scents and all sorts of cosmetics.

By Kim Upton
TRIBUNE MEDIA SERVICES
May 23, 2007\
Washington Post

[latris mixanis]

Καλά να περάσετεεεε

[Cpt. Haddock]

βρέξε ρε μπουστη να δω τι θα καταλάβεις!!

:a57:




Κορίτσια, 18:00 στο λιμάνι... Ακτή Ηετίωνος

(έρχεται ο στόλος :rotflmao: )

[latris mixanis]

Τα παιδιά έχουν φτάσει έχουν κάνει ήδη το γύρο της Βόρειας πλευράς, με αρκετό χωματάκι...

[fantacid]

για να κανα τσιπουραδικο τους κοβω τετοια ωρα......

[MikeG]

Καλά να περάσετε..!

[OldMan]

Αρχικά δημιουργήθηκε από latris mixanis
με αρκετό χωματάκι...

:rotflmao: :rotflmao: :rotflmao: :rotflmao:

[crs-k]

Αρχικά δημιουργήθηκε από OldMan
:rotflmao: :rotflmao: :rotflmao: :rotflmao:

Δεν ειπαμε να πνιγεις κι ολας ...