Lots of work to do today. Easter bread to bake, red eggs and koulourakia to be passed around, all yesterday's washing to be hung out, a house to be arranged for tomorrow's company, chairs and tables set out and most importantly, offal to be chopped and cooked for the evening breaking of the Lenten fast.
Saturday, 1 May 2021
Today is also May Day
Uusally I would be out gathering wild flowers to make a wreath. This year was just too chaotic so I collected what I could from the garden and put together an artistic bouquet to hang on the gate.
There is a lemon, some oregano, rosemary, a chive flower, nasturtiums, rose geranium and red geranium.
We should let this dry out and keep it to be burnt on the fire of St John at the end of June. Midsummer elsewhere.
The Easter soup is under way. Offal and fresh onions. Later I will add lettuce, dill, rice, lemon juice and egg to thicken
The Holy Light has arrived from Jerusalem and will be at our local churches by now. Usually the Saturday service is at midnight and the light is brought out so everyone can light their fancy easter candles and take it home to make the mark of the cross over the doorway and light their family candle to keep the flame going in the home.
Because of the virus the service this year will be held at 9pm so everyone can be home by the 10pm curfew. So at 9pm we will be saying ' Christ Is Risen', kissing each other, cracking red eggs and then eating mageritsa, the soup made with the offal of the lamb, liver, kidney, heart, spleen and intestine.
Handmade by grandaughters