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Easter morning moments
Early morning it's all about the boys.
Hard work over, it's breakfast time . Wine, fried innards, offal soup, music and tall tales.
8 am and it's all on the spit
Lamb, head to tail, offal roll, everything from liver to kidney, spleen and heart and probably more I've forgotten.
Last and not at all least a spit of half pork and half chicken.
Putting toothpicks in the bits of skin hanging down
It's all turning merrily over the coals
Cracking red eggs for good luck
Sort of egg conkers
Hot no-cross chocolate buns
Not so traditional English recipe
The boys clean up and do the outside dishes.
Well taught by mothers and m-in-law
Last night's midnight meal
Offal soup, mayeritsa. Made with the innards, lettuce, rice and thickened with eggs and lemon juice
Homemade Easter bread
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Wine for breakfast? Wine not! Happy Easter Linda and all the gang on Poros.
ReplyDeleteThank you Dave and family in Ireland from all of us in Poros
DeleteEnjoy your feasting x
ReplyDeleteIt sure was a feast. What a day. I'm exhausted. The dream and their Mums thank goodness helped with cleaning up and took away loads ofvleftovers
DeleteThat meat on the spit looks fantastic. Happy Easter and enjoy the feast and the noise!
ReplyDeleteThe meat was delicious!!... So much to eat. There were 15 of us and thank goodness everyone took away leftovers.
DeleteLots of noise, including loud music and 2 dogs barking.
Lovely to have all the family together with friends too
Happy Easter! What a celebration.
ReplyDeleteEveryone ate well and left happg
DeleteΧριστός Ανέστη Have a beautiful Renewal Week with your family and friends. I've enjoyed reading about all the preparations and traditions you have shared. The little church I attended here last night had a meal for us after the service about 1:00 in the morning - the red egg of course, and some really wonderful avgelemono soup. I need to learn how to make that!
ReplyDeleteAlithos Anesti. The soup is actually quite easy. You can make it with plain liver, chopped up into small pieces. You dont need all the innards. The egg and lemon really make them tasty.
DeleteWhat a great meal! Looks so good! I sent the email today,now that all of the Lent activities and services are done. Whew. That was a lot!
ReplyDeleteChrist is Risen! Truly He is Risen!
Alithos Anesti. Easter is a busy time. Far more important than Xmas. Got your email 👍👍
DeleteLooks festive. Hope it was a grand success.
ReplyDeleteGrand with a Capitol G. I hope I do t have to go through all that next year!!
DeleteHappy Easter! Don't think I'd enjoy the offals but then one never knows until one tries!
ReplyDeleteThe soup is fine. It tastes more of the egg and lemon sauce. I used to like fried offal but this year it was just too much. A little bit goes a long way.
DeleteIt all looks so good. Enough to feed an army but I see fifteen people and leftovers taken away. A lot of Dalmations here in the north so lamb on the spit is quite common.
ReplyDeleteAll the Orthodox Balkans have similar traditions. We have a Serbian branch in our family who do the red eggs, bread and lamb
DeleteThat’s a lot of food! Even for Greeks. It sounds like a wonderful day spent with family and friends.
ReplyDeleteFar too much food. We say that every year but K is afraid someone will go home hungry 🤔
DeleteIt is great that you eat the offals, too. Somehow I think it is not right to kill an animal for food and then to eat only the "good" parts.
ReplyDeleteYou surely had a wonderful day.
Hilde In Germany
Everything is eaten, brain to tail!!
DeleteIt all sounds wonderful, and that roasting spit is simply superb!
ReplyDeleteThe boys love the comrades hip in the morning and that early breakfast of wine and offal
DeleteWonderful everyone helped to clean up after the feast. That spit roaster is a big area.
ReplyDeleteEveryone helps out but it's still one hell of a job. Too much for me now
DeleteI think I would pass on the soup but it is definitely waste nothing cuisine.
ReplyDelete