By now many of you will have travelled near or far to be with loved ones. You might be opening the doors of your home to loved guests as I write this. You might even be in full gear for the preparations of your festive dinners. I am one of these fortunate people who because of the geography of my heart I find myself in celebration at regular intervals at my various homes.
The day of ‘our Lia’ or Lia mas my own very special Cardiff celebration this winter at the start of early festive season. It was named so by loved ones when we organised a festive dinner on 10 December-my Christmas is being spent with family in Greece.
As I write this on a Christmas Eve, I can’t help but think that there has been much change this year. The world has growing pains and our transition is reflected in the hearts and minds of many. It’s scary, exciting, disappointing and exhilarating at the same time: the great unknown. Do you feel it?
Companionship, love and friendship help through any transition and to make sense of it all. And to celebrate and be celebrated is the best gift of all.
My early festive dinner was my gift: it filled our bellies with good food and our heart with warmth. I think this is the true meaning of nurturing.
I hope you all have a nurturing and warm Christmas close to those you care about and with no troubles. Love to you and your loved ones….
Our ‘Lia mas’ festive dinner consisted of roast goose with chestnut stuffing, fennel ham, roast potatoes, cumin and orange root mash, smoked paprika Brussels sprouts and a special ‘drunken’ trifle contributed by a very generous Ms Sarvani who had probably used a whole bottle of limoncello to soak the sponge fingers.
 Lia mas literally translates to our Lia in Greek.
Cauliflowers are in season in Britain from September till May and can be found in abundance at greengrocers and farmers markets in the winter months. It is an ideal vegetable to be creative with: from experimenting with variances of the infamous cauliflower cheese dish to imaginative salad and soup recipes.
We have prepared the soup of pearl a couple of times in our home this autumn and winter. This soup is an ideal winter dish for the week before Christmas if you want to keep your meals light but satisfying. Or it might be the perfect accompaniment for your turkey leftovers in the coming weeks.
This Lia’s kitchen recipe was inspired by two recipes from Skye Gyngell and Delia Smith found in Soup Kitchen, a soup recipe book edited by Thomasina Miers and Annabel Buckingham. The recipes are inspired by the combination of cauliflower and blue cheese that give the soup an iridescent white pearl tint and its characteristic flavour.
My favourite cheese for the soup is Pearl Las (from Caws Cenarth Cheese Company), an unexpectedly different Welsh cheese: a blue Caerphilly cheese. You can use Dolcelatte or Roquefort instead of Pearl Las: these are the cheeses used in the original recipes that inspired this meal.
The bread of preference for this soup is homemade and wholemeal Irish soda bread. Once the bread is in the oven the preparation of your soup should not take much longer than its baking and cooling down time (approx. 45 min). Your meal should be ready in an hour and could feed 4 people as a main (including seconds).
Recipes and preparation
For the Irish Soda Bread I have used and adapted a BBC Food recipe from James Martin:
170gr self raising wholemeal flour
170gr Einkorn or other plain flour
½ tsp salt
1/1 tsp bicarbonate soda
This is the easiest and quickest bread to make. I use plain Einkorn and self raising wheat flours, both organic and wholemeal. Don’t worry if you don’t have buttermilk: you can make it yourself by adding the juice of one lemon in 250ml or more of milk. If your milk does not seem to thicken just add a bit more lemon juice. Mix all ingredients together and knead briefly in a lightly flowered area. I make one round bread and cut a cross in the middle. Before baking I sprinkle the top and bottom of the loaf with more Einkorn wholemeal flour. The bread bakes in 30 minutes 200 degrees Celsius. Serve warm with butter.
One of my favourite butters to have with warm or toasted bread is Calonwen Organic slightly salted butter, made in Wales by a dairy cooperative of 20 organic farmers.
For the soup of pearl for 4-6 people:
2 medium to large cauliflowers
25 gr of butter (plus a tbspn at the end)
Fresh Thyme (dry will do if you don’t have any)
4 heaped tbspns of crème fraiche or more
3 bays leaves
1 large leek
1 Celery stick (optional)
1-2 medium potatoes peeled and cubed
250gr or more of Pearl Las Cheese or Dolcelatte
Some ground nutmeg (optional)
At least 3 litres of stock
A large pot that can fit 2.5 litres of water and soul (makes about 5 litres of soup)
Sauté the leek, onions and bay leaves in your pot in low heat for 10 minutes. Season with some salt and pepper. Add celery and some of the thyme and continue for a couple of minutes. Then add the cubed potato or potatoes, the florets of cauliflower and the green stalks. Waste none of the cauliflower, the green leaves of the vegetable add to the taste and make a fantastic stock. After sautéing for another couple of minutes fill the pot with 3 litres of boiling water or stock. You can use chicken or vegetable stock. I prefer using organic and yeast free bouillon stock. Simmer the cauliflower for 20-30 minutes or until all ingredients are tender. Take the soup of the hob and add the crème fraiche, half the cheese or more, season with some more salt and pepper and nutmeg if you would like. Cream the soup with a handheld food processor or blender in the pot. Adjust seasoning to your taste. I usually end up putting more crème fraiche and some more cheese.
For the pear relish
3 conference pears
1 tbsp or more sugar
A bit of butter (25gr)
Some red wine
Some cider or red wine vinegar (75 ml)
Fresh lemon thyme or dry thyme
Whilst the soup is cooking: Peel, core and chop the pears and apple and place in preheated pot with the melted butter. Add some thyme. Soften the fruit on the heat for 5 minutes add the sugar followed by the wine, and vinegar after a couple of minutes. Simmer at very low heat for 10 minutes or until the fruit is soft and there is enough thicken relish juice for the soup.
This relish makes the soup very special as its sweet and sour flavour nicely contrasts the creamy and savoury soup. I would advise you make double the relish if you have guests. You will notice that people keep reaching out for it.
Spicy sausage was the basic ingredient for our wintery Sunday dish last week. Cooked in an oven-pot and mixed with cannellini beans, colourful sweet peppers, a fresh leek and a red onion this hot pot dish is a Lia’s Kitchen variation of the traditional Greek Spetzofai dish. You may have cooked something similar at some time or another as this is a very quick and simple main course to prepare that uses ingredients commonly found in our kitchens.
I didn’t even realise that I was actually making a type of spetzofai. I found a pack of Salsiccie piccante (Italian Spicy pork sausages) at Deli Rouge, where, during our Sunday stroll, Dan and I stopped for a cappuccino. The rest of the ingredients were waiting for us in the fridge and our vegetable box when we gathered back at home.
The aroma of frying leek, pepper and sausage filled the house. In the living room through warm light and music pointed out the presence of someone I love. At that moment satisfaction welled over from my heart and Ifelt life caress me. ‘This is my home’, I thought, as I glimpsed the living room through the kitchen door. ‘I have this house owned for 5 years to the day’ I realised. And what a 5 years these have been. There is much colour and warmth in my life.
As I was cooking, swaying in a dance, scenes of the day were relayed in my mind: the Sunday stroll in a sunbathed Roath Park , the tea and cheese toastie by the lake, chatting and walking with Dan, coffee, newspapers and writing at Deli Rouge. And just like this, at the end of November 2011, we welcomed this winter and celebrated a place called home.
Happy Sunday and have a good start to your week. I hope you like this.
3 main portions, 6 for tapas
- 2 sweet peppers, roughly chopped
- 1 red onion, roughly chopped
- 1 medium or large leek, roughly chopped
- 350g chopped spicy sausage, (choriatiko Greek sausage or italian spicy sausage or other spicy sausage available)
- 2 bay leaves
- 1 tsp smoked, sweet paprika
- 1 drained tin cannellini beans (250g drained)
- 250gr halved cherry or mini plum tomatoes
- 3 halved garlic cloves
- 1/2 tsp. sugar
- salt and pepper
- olive oil
- Sautee leek in a large oven pot in olive oil with the spicy sausage diced in walnut sized chunks.
- As soon as some of the spices and fat of the sausage see out add 2 bay leaves, the onion and peppers with about the smoked sweet paprika powder, sugar and some salt and pepper.
- Then add the pre-cooked cannellini beans the tomatoes and 3 halved garlic cloves and cook for 10-15 minutes.
- Then cover the oven pot and cook the dish in a gas oven for about 45min on Gas Mark 4-5 (max 190 C).
- Enjoyed on a generous heap of wholemeal basmati rice, because that’s the only rice we had.
Tips: Traditionally the dish uses thick and strongly flavoured Greek ‘country’ sausages (Horiatika sausages). These pork sausages are fresh (not cured) with much garlic, leek, peppers and many variations of herbs and spices. Each region and sometimes each village has its version of these horiatika pork sausages. I know some people that use kabanos as an alternative. I also think that any spicy or berb filled sausages from farmers markets will do. If you cook thin sausages I would suggest you reduce your cooking time. For an extra layer of flavour add a splash of port of Mavrothafni wine.
Two pie recipes: leek and spinach, olives and chard fillings
Just a few days after I wrote that I ‘hardly ever shop in town these days’ I found myself on a rare lunch break prowl in Cardiff City centre looking for the basic ingredients of an evening meal for two of my East Side ladies Del Roath, Alice and Emma.
Gathering basic ingredients
I stopped at Pipi’s Greek Café and Deli to get my two basic ingredients: filo pastry and lots of feta cheese. Pipi’s is run by first and second generation Cardiff Corfu-ites and stocks a good range of Greek products in its Deli corner ranging from various types of Feta (Vermio, Dodoni, Kolios), to olives, Greek pasta and even kourampiedes. Filo pastry is sold frozen to retain its moisture and freshness but needs to be thoroughly defrosted in room temperature before cooking, so my timing was perfect: 5 full hours for defrosting at work were allowed but 2 hours in warm room would have been enough.
Feta cheese is one my favourite ingredients and literally translates to slice. Although it is usually just made of ewe’s milk, there are as many varieties of feta as its producers and regions of Greece. It can be creamier or crumblier and sometimes with a strong hint of sweetness depending on the hillsides and pastures the sheep or goats graze on. For my pies Pipi’s offered me feta from Vermio, North West Greece and filo pastry imported from near Thessaloniki where I was born and raised.
On my way back to work I stopped at Cardiff Central Market in haste. I love visiting this beautiful Victorian market building that is home to one of the few remaining fishmongers in Cardiff and where, at its 1st floor balcony, quality LP lovers are at luck. Unfortunately, last week, I only had time to stop for some salad leaves and cherry tomatoes.
Introducing the ladies…
Alice and Emma are my neighbours. I forget how long I have known Alice for and it seems irrelevant. We haven’t always socialised regularly. I have worked, danced, talked and shared food, and most importantly shared moments of my life with Alice, and that I always enjoy doing with this lady. And Emma, who I met through Alice, I have just known for a few months only but I really enjoy getting to know her.
For this first episode of Ladies Del Roath I prepared two different pies, one with leek and cheese and another with olives and rainbow chard. We savoured the pies with lettuce and tomato salad, a bottle of Primitivo red wine from Puglia, Italy and in the musical company of Eartha Kitt and Dinah Washington.
Recipes and preparation
Leek and Spinach filling
Leek and cheese pies had rarely been just that at our home when I was growing up as mom would usually add spinach or other wild greens. But for my version of a leek and cheese pie I used 1 onion and a gigantic organic leek (the equivalent of 4 medium leeks). I sautéed the finely sliced onion in some olive oil , a pinch of salt and a tea spoon of unrefined caster sugar until it almost caramelised. I added the thinly sliced leek and cooked for another 5 minutes or until it was softened. After cooling the mixture I crumbled 250-300gr of feta in and added plenty of freshly ground pepper. I added 2 beaten eggs, as usual, but this time I also added two tablespoons of crème fraiche for a creamier filling. You can also use yoghurt or skip this step.
Olive and chard filling
For the olive and chard pie, I sautéed a finely sliced leek, threw in 5-6 halved cherry tomatoes and about 100-150gr of roughly chopped pitted olives (preferably Kalamata variety but other similar types of brown olives will do), and added 500gr chopped rainbow chard (stalks removed) to cook for about 10 minutes. Sometimes I like using rainbow chard instead of spinach because of its tenderness, mellow flavour and beautiful colours. I find it regularly at Roath farmers’ market at the Blencaemel Farm stall.
To finish off this filling I crumbled 250-300gr of feta cheese, and added a handful of grated cheddar and plenty of freshly grated pepper. No eggs this time! s
Preparation and Baking
Whilst the fillings were cooking I prepared the pie dishes. In my kitchen I use 25cmx 30 or 35cm baking trays for pies. I separate my filo pastry pack leaves in half: for the bottom and the top half of the pie. For 2 pies I used 2 packs of Greek imported filo pastry. I use at least 12 filo pastry leaves for each pie. Most imported pastry packs have 12 or more leaves but the ones you get from supermarkets like Sainsbury might only have six.
Lightly oil the baking tray with a brush before laying the first pastry leaf and then continue by lightly oiling each filo and continuing to layer the first half of the pie (6 or more leaves). I prefer that the filing goes in the middle and then I lay the rest of the pastry leaves as before. You might find other recipes, which require more filling added every couple of leaves.
At the end of the layering process I always fold the edges of the pastry leaves in to secure the filling and create a pie crust. I get rid off excess filo to avoid a dry and flaky pie crust. To finish off the pies for our ladies Del Roath meal, I tried two different toppings. For the leek and cheese pie I melted a knob of butter in 4 tbspns of milk and poured that on the pie starting from the crust edges and topped with sesame seeds. For the olive and chard pie I glazed with some beaten egg and tipped any excess off. Before putting the pies in the oven I pre,cut them into 6 large portion. This allows better cooling down and easier serving after the pie is cooked.
The pies cooked in a preheated oven for about 30-45 minutes, at 170-180 Celsius or Gas Mark 4. If the pie browns too quickly cover with some aluminium foil. And please make sure that the bottom of the pie is cooked before removing.
These ingredients made 12 large portions of pie. There was plenty left over for one hungry man and lunch for two the next day.
Note: I take most recipe cooking times as indicative as ovens differ. My oven is unreliable so I have learnt to adjust cooking time and temperatures. I always set an alarm to go 10 minutes before the indicated cooking time to double check that everything is still going to plan.
What a lazy and leisurely weekend this one is! Yesterday’s weekly pilgrimage to Roath farmers market filled our kitchen with vegetable and meat essentials for the week. We still get surprised at how much cheaper than we thought the local or organic produce at the market is. For example, you can get a dozen of free-range fresh eggs from Nantgwared farm for £2.40 and organic eggs for a similar price. From my experience fresh means fresh at Roath farmers market. Or at the end of each month you can get 3 home cooked ready meals for £10 at Clare’s Plant2Plate stall, which is what I call healthy and economic convenience food. The stallholders have quite a few farmers markets in South Wales to keep them busy and ensure that the produce on sale is regularly renewed. Did you know that you can find out which farmers market is closest to you at the farmers market wales website?
I love living in Roath. It is such a beautiful and friendly neighbourhood, so central yet almost like a little independent market town. I hardly ever find myself shopping in town these days. Roath’s streets are lined with charity shops where we go on outfit treasure hunts. There are so many health shops, coffee shops, household shops, pharmacies and grocery stores as well as your usual supermarket chairs. You can definitely keep busy all weekend particularly as you are guaranteed to stop and talk to someone you know every couple of minutes! Roath allows me to come a step closer to the way I would like to live my life: shop local, support healthy local business activity, walk or ride rather than drive and spend less money on clothes and non-essential goods.
One of my regular destinations during the weekend is Spice of Life, at the very beginning of Inverness Place in Roath. Spice of Life, run by Gareth, is a cornucopia of spices, seeds, nuts as well as various pastas, pulses and basic cooking ingredients. This weekend we stocked up on some Italian coffee, almonds and pearl cous cous, which we used for our Saturday evening meal.
We were ravenous by the time we returned home as we also stopped at the Record Store, one of Cardiff’s independent record stores, which I left elated carrying two LPs , one of Eartha Kit and one of Pink Floyd, and Sho Gallery, where Dan is putting up some work, the kind that makes you giggle!
This is one of the most satisfying omelettes I ‘ve made. Pomlette is new to my kitchen because I had never used potato flour before yesterday but the use of flour in omelette is not. I have added different types of flour to omelette mixtures a few times for a more filling version of the dish and to create an interesting cross between pancake and omelette. I have also read about many vegan omelette recipes using chickpea flour instead of egg, which could mean that if you mix flour and eggs you need less eggs and could be making a healthier version of an omelette . Omelette purists might tell you it is unacceptable to add flour to an omelette. But then again why not ignore them and try this recipe? And if you do tell me how you like it?
- 4 Nantgwared farm eggs
- 4 finely sliced spring onions
- 1 sweet yellow or red pepper
- 1 large garlic clove crashed
- a couple of pinches smoked paprika
- ½ to ¾ cup of milk
- 3 heaped tablespoons of potato flour
- Grated cheddar cheese
- salt and pepper
- Use a hand mixer to make a smooth mixture with the eggs, milk and potato flour adding a few pinches of salt and pepper.
- Sautee the onions, the sweet pepper with the sweet paprika and just before adding the mixture throw in the garlic.
- Cook in a 20-25cm wide non-stick frying pan for 4 minutes before adding the grated cheese.
- Either continue cooking for another 4 minutes as is or fold and flip for another 4 minutes on both sides – until firm but not completely dry.
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Recipes for roast pork and vanilla birthday cake.
I was probably between 2-4 months old when I first met Elpida and she was about a month younger. Ours is one of these important, long-lasting relationships that define and continuously explain to us a lot about each other. Her name is Hope and my name is Good News. So you could say that our parents equipped us with names that could help us withstand trials and could positively influence our fate and the fate of those who we love.
Ours is a relationship of many flavours and emotions. Elpida and I have played, cried and laughed together. We have grown up alongside each other and then apart, in different countries. We have risen above petty family feuds: our parents were siblings. We have lost touch and found each other again. And then we found ourselves living in the same UK city away from Greece, the same city where Elpida’s dad spend some of his time in the late seventies. And perhaps our bond was strengthened when by some divine intervention or just by chance we were present when each one of us suffered significant blows in our lives, first in 2001 and then again in 2007.
One of our chosen ways to savour life is through eating and cooking. After all we think that good appetite and culinary curiousity is a sign of appetite for life and having the capacity to enjoy it. Perhaps it is also because my dad would reward us with a bite of honey on toast when we got the times tables right! Or because my uncle would cook up a storm whilst we were playing in the background. Or maybe it is also because we spend many hours at the sofra (small low round table) with our grandmother making filo pastry and cheese pies and listening to stories when we were children.
One of my first memories is Elpida grabbing anchovies and sucking lemons when we were about 3 on holiday, much to the entertainment of all the adults. Another is running naked on the beach and into the sea with Elpida, Chryssie (El’s sister) and Dimitri (my brother) whilst the grown ups were roasting sausages and freshly caught fish, when we were 5 or 6. Many ‘eating’ years on here we are, in our thirties, cooking in my kitchen, at a place called Cardiff.
Last night Cardiff friends and loved ones gathered around the table to celebrate Hope, our own Elpida’s birthday, a hope that we can hold, hug and love. May this be the best year yet cous!
For Elpida’s birthday we enjoyed a roast pork shoulder with roast vegetable and a berry vanilla cake.
Hope’s pork roast and vegetable
A pork shoulder cut (1300 gr) from Slade Organic Farm stall at Roath Farmers’ market was Elpida’s choice of birthday dinner. This lady loves a traditional British roast: one of the most significant contributions to internationally recognised culinary delights. I searched for the best recipe but concluded that simplicity is best for a cut of such good quality. Peter Davies, owner of Slade Organic Farm, is a likeable man who never rushes you off the stall, looks for the best cut and type of meat for your occasion and number of guests, and always hands out cooking instructions and good recipes. It is a joy to spend time with Peter, and if you live in Cardiff and have never met him pay him a visit at any of the Farmers’ markets that Cardiff hosts.
The pork was scored and tied by Peter but in the rare occassion that you get a joint that is not scored, remember scoring is very important for a crusty pork crackling and when doing this it important to cut only half way through the skin.
To prepare the pork, I rubbed sea salt in the scores, turned the pork upside down and seasoned the meat with a generous amount of salt and pepper. There were no herbs or spices added but 3 cloves of garlic were hidden in the pork shoulder without cutting into the meat.
I roasted the pork in an oven pot (covered baking dish) in high heat (gas mark 9) for 30-40 minutes until it was nicely browned on the top and then slow roasted it for another 3.5 hours at gas mark 5 (low heat). For the slow roasting I added between 1-2 cups of water and 4 bay leaves so that the pork does not dry out but to also prepare stock for a sauce or gravy. During the last two hours of the roasting I added garlic and celery to the stock. If you don’t have an oven pot you can wrap the pork tightly in aluminum foil.
Pork takes longer to cook and the rule of thumb is that you need 30 min per 500gr plus a 30 min sizzle at the beginning of the roasting at high temperature. I prefer to slow cook pork for longer so that it does not require any carving but it can be easily be broken off with just a fork.
At the end of the roasting you can always cook the crackling separately in the oven until it is crunchy and yummy and serve with the pork. I am not expert in making crackling but this version seems tasty enough to me.
For our gravy or sauce I heated up all the tasty pork juices, added a bit more hot water and corn flower, and keeping the garlic and celery I then blitzed with my mini-pimer into a creamy white sauce.
We enjoyed the pork with traditionally roast potatoes and roast butternut squash from Pantypwyddyn Farm .
Put aside at least 4 hours for preparation, cooking and letting the pork cool down before eating. With the additon of a small lasagne tray (contributed by Dr Dodds) and salad this dish served 7 people. There are no left overs!
Hope’s birthday cake
I came across this fantastic and simple celebratory vanilla cake recipe on bbc website. It is simple easy and delicious. The only variation in my recipe is that I added Einkorn flour as I had run out plain flour. I also would strongly recommend more vanilla syrup for the cake (at least 100ml). The crème fraiche and fruit version of the cake is delicious and a light alternative to the butter cream icing version of the cake.
I have lost my appetite… There is something deeply wrong in my psyche when my kitchen becomes still and quiet. It looks so clean! And this is not just because Dan has been meticulously keeping the house beautifully tidy. My favourite room of the house has not been hosting my creative rants. For now: I have lost my ability to meditate over mouth-watering scents, aromas and flavours.
I am deeply affected to the core by what is happening in Greece. I am in a state of turmoil, sadness, awe, anger, anticipation, disappointment….all that and more at the same time. All I can think about is a persistent question: what have been the ingredients for Greece’s recipe for destruction?
There are moments when I want to run back to Greece to join the people I love and all these intelligent, affected people I am conversing with on the internet. I am not sure what more we can do or say: but I just want to be close to them. I feel a bit like a traitor being out here: 14 year of drifting into an ever growing diaspora.
I am left speechless by the quantity and quality of the analysis, discussion, written word that is flooding the blogosphere, the internet, twitter and Facebook. The wavelengths of the web are carrying a wealth of information and opinion in an age where citizens become valid journalists and reporters of their own reality and ideas. I am amazed by the guts of some of the Greek journalists who recently published a front page with a blank picture frame during this politically volatile week for Greece, in anticipation of a new prime minister, one who in reality was appointed by the Merkozy twins. At times I have been disappointed by the unnecessary and naïve nationalistic responses and statements of some and the attacks of Greeks on each other: a cancerous and unnecessary approach to coping with all of this.
I weep silently at work, in the street, at night lying awake and in my dreams. But I also have moments of pride and excitement to see such a high percentage of young Greeks produce such quality art, expression, views, blogs, parody, and see how they cope with this demise in a dignified way withstanding the unjustified attack of idiotic and naïve foreign voices that are looking for a new scapegoat in the international arena for politics (instead of finally comprehending there is a global shadow theatre of master puppeteers that we have ALL collectively been part of without our conscious choice and through pledging political indifference or ignorance). We will all be affected!
This week I have been gratefully and accurately informed by “When the Crisis hit fan” of Kostas Kallergis that Polukarpos Palainis pointed to me. I have laughed at the satirical commentary of Pitisirikos, a pioneer of blogging and satirical political commentary in Greece with a sharp sense of humour, going strong for a long time (I have known of him for the past 4 years). I have followed Ellinofreneia (Greek madness) and the fantastic Press Project as well as hundreds of other individuals and blogs. Thank you to all for sharing and keep it coming!
I discuss from a distance, remain deeply affected and think: ‘Is all this virtual stimulation and debate sufficient?’. And once you understand that the demise of a place and a society you love so much is not just the cumulative impact of individuals’ action or a handful of political decisions, political incompetency, mindless corruption, unjustified individualism and opportunism but also an indication of the failure of the global political and economic system that we have all supported with our consumerism and inaction: What do you do? Who do you blame? What change can you bring about and how?
What am I doing here? I take my hat off to my friend Katerina Georgantidou who left Cardiff to return to Greece this summer because of her need to be there and is teaching, organising hooping sessions and classes and giving back her own to contribute to the strengthening of the city’s psyche. I am sure the transition has not been easy.
In my dreams I have been instructing my subconscious to seek answers in discussions with Chomsky, Socrates and my granddad who was born at the turn of the last century and died in 1989. Some say I think too much: I think that I am perplexed and don’t know how to act. And I just miss being close to those I care about!
I have lost my appetite trying to understand what the foul ingredients of this recipe of destruction are: I find myself in a state of political depression and seek to understand what change I can make to my way of life first and fore most.
I know all this sounds very pessimistic but I do glimpse hope and it is in the same place as my dear friend Maria Sini sees it: in creativity, art and imagination that can perhaps help us reshape and regroup, change micro cultures we don’t like and maybe reinvent what now seems lost . Recently I have admired the street art of Bleeps. gr, listened to an interview he gave to Onair24.gr, which thankfully did not reveal his identity, and was inspired Rachel Donadio’s the references to a renaissance of art rising from the fumes of a Greece on fire in the New York Observer and New York Times on 14 October (I don’t have the reference), seen numerous clips and videos on youtube.
Have you got a glimpse of hope to share with me and each other?
If yes contact me here or on twitter: @moutselia