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Memories..
What is it that your recall of your summer holidays?
What is it that I recall of summer?

A mixture of sweet and bitter flavors, aromas of berries and figs and occasionally a butterfly hoovering above mid air.. A late morning, an early evening..there is no time and no space.. everything seems to melt, become fluid and stream towards the coolness of a shadow…

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Summer Lunches that turn into brunches bring early summer dinners in the sunlight breakfast room..
After a good breakfast that serves as a brunch and a few hours under an umbrella, reading your book while he goes in and out of the water, its time for the meal of the day. The opportunity to sit down and enjoy a summer dish with fresh seasonal ingredients and a glass of wine.

This summer, somehow this pasta dish became our favorite. It is perhaps the tomatoes..perhaps our first olive oil production in a few years or maybe its just that we really like slurfing our pasta.. I wouldnt know for sure. Yet there is something both simple and primitive in the way the ingredients are treated making a pasta sauce.. Something far from pretentious. Something simple, direct, honest and relaxed. So pasta it is.

But not any pasta! A good pasta!
A good pasta has to be filling. It’s sauce has to be aromatic. All ingredients have to be fresh. And the pasta has to be slurfed! Forget the spoon.. Just twirl some pasta around with your fork and approach the later to your palette.. Let the aromas reveal their intensity as you taste the ripe tomatoes, the salty bacon, the caramelised onions and the freshly grated parmesan cheese on the smooth al dente spaghetti pasta.. Close your eyes and try to identidy each and every flavor of the herbs that play happily with the heavier flavors of the garlic, the onions, the tomatoes and the olive oil..A glass of local wine chilled as it must, now and then bringing your palette to a sweet, melodic intermezzo… until the next bite..

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Did you know?

”Most restaurants (and hostesses) that feature pasta provide guests with a large spoon as well as the knife and fork. The fork is used to spear a few strands of spaghetti, the tips are placed against the spoon, which is held on its side, in the left hand, and the fork is twirled, wrapping the spaghetti around itself as it turns. If no spoon is provided, the tips of the fork may be rested against the curve of the plate.” ”The New Emily Post’s Etiquette,” Elizabeth L. Post, 1975 By CRAIG CLAIBORNE





Last night, I arrived at the village house with my dog charlotte.
The village house is the family vacation house, situated in an island called Evia, north east of Athens.
The name of the village is Kalimeriani, which in greek literally means good side (kali=good, meria=side).
The view is indeed pretty good. One can gaze the valeys and the mountains all the way to the sea.

As with most holiday houses, the house is empty half the year which means that every time I put the key at the door, it feels like time had frozen all year long and will start again. Its like last summer was yesterday..
Furniture and utensils covered with dust cloths, the house silently had been waiting for a winter and a spring..until on a warm August afternoon, I had arrived!

This morning, waking up reality caught up with me.. Dust Covers removed, kitchen cleaned and groceries done at a nearby village. Doing my groceries around noon, was definately not a smart idea. The sun at its brightest, sizzled my skin and left me breathless and feverish.

Thats when i decided i would be making icecream!

I bought chocolate and decided to bake cookies in order to make a thick lucious chocolate ice tart when i found an odd shaped bowl that my lucky guess is, it was a vintage ice cream maker!!!!
I cant remember my grandma ever using it…ever! And she is no longer here so i can ask…
Nevertheless..i pulled some white flesh peaches off our peach tree and did my best to make a peach flavored vintage style home made ice cream!

I have to stir frequently until it solidifies..right?
Dear readers, keep your fingers crossed…tomorrow we are having peach icecream!


I have to be honest, I could eat leftover pizza, potatochips or even chocolate icecream for breakfast..
I cant say I m faithful to scrambled eggs, nor croissants.. But I am trying to establish a breakfast routine.
Today i got some greek fat free yogurt and cereals and worked it up with bio honey from a farmer friend of ours and some cinammon…
But really..i need breakfast ideas!

What do you eat for breakfast?

This morning i woke up and the sun was shinning bright. That wouldnt be so exciting in itself as a phenomenon if it wasnt for the fact that i m living in the Netherlands and this summer it has been raining almost everyday..

I had nothing for breakfast but a bunch of fresh blueberries..
I checked the cupboards and luckily i still had flour, sugar, some baking powder and oil and a pinch of salt..
That and 30 min is actually enough to whisk together and bake fresh blueberry muffins!
If you have some cinammon.. sprinkle them gently!

Mommy’s tip: Pour some water in the muffin cups before you pour in the dough will help the muffins stay moist!!