Easter Saturday

  Christ will be ressurected, the fast is over.  Tonight we can crack red eggs, eat koulourakia and slurp offal soup.  Eating offal soup after midnight is not always good for the digestion.  We do try to be frugal with our portions though the soup is lovely and hot, lemony and generally yummy, if you eat offal.

Today is a long day doing all the last minute preparations.  

The back terrace has to be swept and mopped

The weeds along our front entrance pulled and the road swept

A big canopy is put up.  We were prepared for rain but now the canopy will keep off the sun.  Yesterday the sun came out and temperatures climbed.  It looks like Sunday will be the same

Dried oregano rubbed ready to put on and in the lamb

The oregano stalks go onto the bbq fire to send out their pungent aroma

The pascal lamb (not goat this year) was picked up from the water taxi and carried home in a big balck plastic bag.  It looks like a big one, around 17 kilos.  That's going to take many hours of cooking

All the chairs are taken out to be hosed down to remove winter's dust and cobwebs

We still have to make the offal soup.  There were no entrails in this lamb so we wait for our friendly butcher to send them across from the mainland

Then it is midnight mass, fireworks and offal