BBQs and beyond

 BBQs and beyond.

The last family birthday party  was not held at our place, for once.   I arrived at my daughter's house all dressed up in my best going-out-to-a-family-bbq clothes, greeted everyone, air kissed, took photos and sat down.  The birthday son-in-law poured me a glass of wine and I simply soicalised and observed.  Those words in italics should actually be in capitals!  Woohoo.  

Son-in-law's family home

The BBQ with its clean white marble finish which inspired K to remodel ours

A week we held another birthday party, this time at our house, but a little more relaxed than usual  And that's the birthdays over till the end of August.

This is a funnel to help the coals light up 

It apparently goes over the lit coals and channels air somehow

I suggest that if you want to learn about it then you should google as K has been doing ever since lockdown began.  He has been quoting undeniable facts and 'cutting edge' ideas at me for the last 3 months.  Oh isn't it amazing what a load of irrefutable information you can fill your head with from the internet.

The octopus hanging out on the fence

I googled 'drying out octopus' but didn't come up with much.     It's a common sight on greek islands in the summer.  The perfect photo opportunity.

K says they only dry it out before it goes on a bbq so it has a crisp (tough) outer coating and is nice and chewy.  Lots of italics today.

We once took a sun dried octopus with us to NZ.  I declared it of course going into NZ.  If you don't declare any food or animal products you'll get caught and have to pay huge fines.  I was surprised, amazed, that they let us take it into the country.  I wasn't surprised or amazed when we came to bbq it and it was tougher than shoe leather. 

The three wine barrels

Only one actually contains wine

One of them is full of really good homemade wine vinegar and the other is empty.

In days of yore they would have two barrels of white and one of red.  We used to have three barrels of wine in our shed too.  Now we have none.  It's actually hard work making wine in the initial stages.  Barrels and the room where they are kept have to be scrubbed clean and without chemicals or anything which might leave a hint of some unwanted smell which might taint the wine.  The room has to be dry and cool and preferably  in the line of the north wind.  The juice has to be tested and stirred and you have to know the right moment to seal it once the bubbling has stopped..  During this process the juice is poured out into other containers.  The dregs at the bottom of the barrel have to be removed and the barrel cleaned before the juice goes back in again.  And then the waiting till it matures can be downright tormenting.  

But then you are a pro and can discuss your wine and your neighbours' for hours on end and have endless refills for your parties.  What bliss for traditional people.