November 2005 Newsletter
 This Month 
Watch Your Manners in Greece: Communication   Special Feature : Olive Oil
What's New!!!! Featured Destination: Hydra 
Saint Namedays in November. November Recipe.
Suggestions & Comments. Subscription Information.
November's Recipe:
Chicken Stewed in Wine, Garlic, and Cinnamon

(Kota Kapama)


  

 
Ingredients:
1 chicken (2 1/2 - 3 lbs)
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic
2 tablespoons extra-virgin olive oil
4 cups coarsely chopped yellow onions
1/2 cup dry white wine
2 cups water
One 6-ounce tomato paste
1/2 cup grated Myzithra cheese
 
1. Pat the chicken pieces dry with paper towels so they don't spatter in the pan. Mix the cinnamon, salt, and pepper together in a small bowl and rub the chicken pieces on all sides with the mixture. Mince 3 of the garlic cloves and set aside.

2. Heat the olive oil in a large, deep, nonaluminum skillet over high heat. A 12-inch skillet with sides about 3 inches high will allow you to brown all the chicken pieces at once. If you don't have a skillet large enough, brown the chicken in 2 batches, using I tablespoon of oil for each batch. Don't crowd the pieces in the pan or the chicken will steam rather than brown.

3. Add the chicken to the skillet and brown for 4 to 5 minutes on each side, shifting the pieces with a metal spatula so the chicken doesn't stick to the skillet. When the pieces are nicely browned on all sides, remove from the pan and set aside.

4. Reduce the heat to medium-high and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add the wine and scrape the bottom of the pan with a spatula or spoon to deglaze, loosening any browned bits.

5. When the wine has evaporated, add the water, tomato paste, and remaining 2 whole garlic cloves. Return the chicken to the pan. The liquid should cover about three quarters of the chicken. Reduce the heat to low, cover skillet with a lid, and simmer for about I hour, or until the chicken is tender and thoroughly cooked. (If the sauce becomes too thick, thin it with a little more water.) Taste and adjust the seasoning.

"I like to serve this with my family's homemade buttered noodles but it's also great over rice, orzo, or macaroni. Sprinkle the grated cheese over the top of each serving."
 

Excerpts from: "Cat Cora's Kitchen", by Cat Cora


Are you missing some pieces and ingredients for your recipe?

 
Watch Your Manners In Greece
Communication

Continued from October's Issue...

- Greeks use different kinds of gestures to those used in the western world. For example, they use their hands a lot when talking and their body language is very intense. To a quiet, reserved European, a Greek may seem extravagant and loud. Someone who doesn't understand the language may be under the impression that people in this country hate each other and are constantly arguing. This is not always the case - the `pugilists' are often just expressing their point of view. Greeks love to attract attention to themselves and sometimes act as if they were in a competition of who can talk the loudest! It is important to draw attention here to some specifically Greek expressions and gestures, as a helpful aid against any potential misunderstandings.

- When nodding "Yes," a Greek will incline his head downwards, closing his eyes. When the answer is negative, he/she will move his head upwards, lifting both his eyebrows. An absolute denial would be expressed by biting the inside of the lip with the teeth and opening the eyes very wide.

- Greeks have formal and informal ways of speaking. Towards elders and strangers they use the plural form out of politeness (like the French vousvoyer). For example, "Yia son" (hello) would be addressed towards a friend, whereas "Yia sas" would be for an older person or a stranger.

- Greeks are in general very affectionate. When men meet in the street, they often hug each other and say something along the lines of "How are you, jerk?" (Ti kaneis re malaka), which, although when translated sounds rude, can, in fact, be a very friendly and affable way of greeting someone.

- People in Greece, including men, kiss each other once on each cheek. Many also follow the tradition of kissing a priest's hand when they meet one in the street. They also kiss the saints' icons placed in a church's entrance.

- When Greeks lift their hand and "give five," this by no means implies that they are on a fine bet with someone, or that they'll meet you at five o' clock. Shoving an open palm (or two) into someone's face means that you are sending that person to hell. In Greek this is called "moudza."

- Many women (especially older ones) have the habit of pinching a child's cheek and uttering intelligible words at them. This is when they want to say how pretty your child is and how much has it grown. If they pretend to be spitting it, fear not, it is to protect the child from the evil eye (following the belief that, if someone compliments and praises you, you will get the evil eye). In extreme cases of joy they may also clamp the child's chin and shake its head to the left or right. Although this is very embarrassing and annoying for children, it is done with the best intentions.


Excerpt from "Watch Your Manners In Greece" by Christos K. Zampounis

 
Special Feature: Olive Oil

This evergreen tree (Olea europaea) with its lance-shaped leaves and their shimmering silvery-white undersides is an oft-described emblem of Greece. The foliage is replaced in a two-year cycle. In June, small, creamy white flowers open on its branches. If successfully pollinated by the wind in the last quarter of the year, or even in January depending on the variety, it ripens to produce blue-black fruits. This undemanding tree thrives on poor, limy soils, can survive with only 8 inches (200 millimeters) of rain a year, and copes with temperatures ranging from as low as 54 F (12 C) during the flowering season up to 104 F (40 C) as the fruit ripens. It produces its first crop after about eight years, being most productive after between 60 and 100 years. It is calculated that during this period, each tree produces an average of 132 pounds (60 kilograms) every year, with years of bountiful harvests alternating with those of lower yields. Nowadays, this natural cycle is controlled by specific pruning of the branches to produce more even yields. The best varieties of olives cultivated on Crete are koroneiki (Olea europaea var. Mastoides), throumbolia (Olea europaea var. Media oblonga), and tsounati (Olea europaea var. Mamilaris). Koroneiki is far and away more resistant than the common olive tree, and thrives at altitudes of over 1500 feet (500 meters). Its fruits are rather small, but all the more aromatic for that. Throumbolia has been cultivated for longer than the koroneiki on Crete, but has now been replaced by the latter in many regions.  It grows at altitudes of up to 2100 feet (700 meters), and its olives produce a mild oil, well-balanced in terms of flavor.  Tsounati can withstand greater fluctuations in temperature, and its fruits also guarantee production of a high-quality oil. An olive tree can live for several hundred years. With the passing of time, the wood inside the trunk dies away, until finally the trunk is hollow and takes on an oddly perforated appearance.

People were obviously aware of the value of the olive tree from very early on. According to mythology, when both Athena and Poseidon wanted to assume the patronage of Athens, the Olympian gods were swayed by an olive branch. When both candidates were asked to present the city with a gift representing something most useful, the divine jurors found Athena's olive tree won hands down over Poseidon's saltwater spring.


The great significance of olive trees in antiquity is borne out by the fact that adversaries in armed conflict made a point of zealously uprooting as many of their opponents' trees as possible. Even though they do not produce any actual food - in the strict sense, only grains, pulses, and meat count as food - such destruction deprived all classes of the population for many years, not only of a readily available, year-round, valuable food supplement, but also of medications, various body care preparations, and fuel. Furthermore, olive trees lent their owners increased status, and thus the purposeful, systematic destruction of their property also had a psychological effect.
 
    Ninety-five-thousand families cultivate 30 million Cretan olive trees. Cretan olive growing thus accounts for 30 percent of total Greek production, ahead of the Peloponnese with 26 percent. Cretan olive oil is the only one to have a protected mark of origin, comparable to the French Appellation d'Origine Controlee. Since 1993, olive oil has also been produced organically on Crete, and is thus subject to strict conditions with regard to the planting distances and the use of fertilizers and pesticides, among other things. The oil from organically and traditionally cultivated olives is also subjected to ongoing intensive quality control procedures. The critical quality criteria for olive oil include taste and odor classifications. Similar to wine, these depend on the variety, cultivation area, and vintage, and also on the care taken when harvesting and processing the olives.

Fruits ripen on the tree have to be harvested with care, because their soft flesh is extremely sensitive to pressure.
 

Again, like wine, these properties are subjected to a sensory test. Whereas in the past it was thought that the crop would produce the best quality oil when fully ripe (from October to January, depending on the variety and cultivation area), it is now picked just prior to that, when the oil content of the fruits has already reached its peak. This slightly pre-ripe stage gives the finished oil the ability to keep for a long time, provided it is correctly stored. The olives should be harvested swiftly and reach the nearest oil mill without any further loss of time.

The following processes have essentially remained almost unchanged for thousands of years. Millstone wheels grind the olive and their stones into a pulp, which is then piled onto filters in thin layers and pressed with increasing pressure. Finally the oil is separated from the water. Visitors to the Cretan Olive Museum at Kapsaliana can still admire numerous historical devices from the 19th century. Since then, mechanical mills have dispensed with the horses and donkeys; hydraulics has replaced manpower at the screw press, and is being superceded in its turn by centrifugal force.
 
The Olive Museum of Kapsaliana keeps alive the hard daily life of the olive tree farmerns.

excerpts from: "Culinaria Greece"
 

Mythology Extra Virgin Olive Oil
 
Mythology Extra Virgin Olive Oil
Thoroughly coated in olive oil, any ingredient retains its individual aroma and flavor while still being in harmony with other ingredients.
  Olive Oil Soap Papoutsanis Olive Oil Soap Papoutsanis
Olive Oil Soaps are very kind to the skin and contributes to gentle body care.
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Venue Club 10: Anniversary 2 CD set

Venue Club 10: Anniversary 2 CD set
 
The Best of Giorgos Mazonakis 2 CD Set

The Best of Giorgos Mazonakis 2 CD Set
 
Z103.5 Hit Mix 2005

Z103.5 Hit Mix 2005
EuroMix Vol. 11 by Tony Monaco

EuroMix Vol. 11 by Tony Monaco
Anna Vissi Nylon

Anna Vissi Nylon

Paola Athoriva

Paola Athoriva
 
Giorgos Milonas Kalokeria Pou Geloun

Giorgos Milonas Kalokeria Pou Geloun
Themis Adamantidis Stelios, O Daskalos Mou

Themis Adamantidis Stelios, O Daskalos Mou
Kostas Karousakis Live

Kostas Karousakis Live
Tolis Voskopoulos Antitheto Revma

Tolis Voskopoulos Antitheto Revma
Panos Kiamos Ise Pantou

Panos Kiamos Ise Pantou
Remixes 2005 14 super remixed hits!

Remixes 2005 14 super remixed hits!
 
Glykeria Mehri  Na Vroume Ourano (2CDs)

Glykeria Mehri Na Vroume Ourano (2CDs)
Parea me tous filous

Parea me tous filous
 
Greek Blue Instrumental Waves (2 CDs)

Greek Blue Instrumental Waves (2 CDs)
ARIS Anthems CD 1914 - 2005

ARIS Anthems CD 1914 - 2005
A.E.K. Anthem CD and Wall Clock set

A.E.K. Anthem CD and Wall Clock set
Spiros Zagoreos E de la Magen

Spiros Zagoreos E de la Magen
Maria Farandouri & Zulfi Livaneli H Mnimi Tou Nerou Live

Maria Farandouri & Zulfi Livaneli H Mnimi Tou Nerou Live
Giorgos Margaritis Zilia Pou

Giorgos Margaritis Zilia Pou'hi H Agapi
Tasos Bougas To Parti Live

Tasos Bougas To Parti Live
Giorgos Mazonakis Savvato - Karaoke DVD (PAL/Zone 2)

Giorgos Mazonakis Savvato - Karaoke DVD (PAL/Zone 2)
 
Thessaliotiko Glenti me ton Panagioti Zosima - DVD (Zone 2)

Thessaliotiko Glenti me ton Panagioti Zosima - DVD (Zone 2)
   
 Books & Software
Austin Lunch : Greek-American Recollections

Austin Lunch : Greek-American Recollections
 
Food & Cooking of Greece :A Classic Mediterranean Cuisine:History, Traditions, Ingredients & 100 Rec

Food & Cooking of Greece :A Classic Mediterranean Cuisine:History, Traditions, Ingredients & 100 Rec
Greek Mama

Greek Mama's Kitchen : Authentic Homestyle Recipe
Greeks in Australia by Anastasios Tamis

Greeks in Australia by Anastasios Tamis
 
Kazamias 2006 - Greek Almanac

Kazamias 2006 - Greek Almanac
Into the Land of Bones : Alexander the Great in Afghanistan

Into the Land of Bones : Alexander the Great in Afghanistan
 
Real Greek at Home : Dishes from the heart of the Greek KItchen

Real Greek at Home : Dishes from the heart of the Greek KItchen
Filoglossia 3 + Greek Beginners Win

Filoglossia 3 + Greek Beginners Win
Filoglossia 4 + Greek Beginners Win

Filoglossia 4 + Greek Beginners Win
Logotopos Childrens Software

Logotopos Childrens Software
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I Learn My First Words in Greek and English

I Learn My First Words in Greek and English
Ancient Greeks

Ancient Greeks in English
Little Bear, You

Little Bear, You're a Star! : A Greek Myth about the Constellations by Jean Marzollo in English
   
Apparel
Koukla Swarovski Rhinestone Baseball Cap - Black

Koukla Swarovski Rhinestone Baseball Cap - Black
Koukla Swarovski Rhinestone Baseball Cap - White

Koukla Swarovski Rhinestone Baseball Cap - White
Koukla Swarovski Rhinestone Long Sleeve Crew - Black

Koukla Swarovski Rhinestone Long Sleeve Crew - Black
Koukla Swarovski Rhinestone Short Sleeve Crew - Black

Koukla Swarovski Rhinestone Short Sleeve Crew - Black
Koukla Short Sleeve Crew Neck - Black

Koukla Short Sleeve Crew Neck - Black
Koukla Short Sleeve Crew Neck - White

Koukla Short Sleeve Crew Neck - White
Koukla Short Sleeve V Neck - Black

Koukla Short Sleeve V Neck - Black
Koukla Short Sleeve V Neck - White

Koukla Short Sleeve V Neck - White
Euro 2005 Basketball Championship Tshirt

Euro 2005 Basketball Championship Tshirt
Euro 2005 Basketball Championship Sweatshirt

Euro 2005 Basketball Championship Sweatshirt
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Koukla Swarovski Rhinestone Toddler T - Azalea

Koukla Swarovski Rhinestone Toddler T - Azalea
Koukla Swarovski Rhinestone Toddler T - White

Koukla Swarovski Rhinestone Toddler T - White
 
I Love Greece with Dolphins Children

I Love Greece with Dolphins Children's Sweatshirt 1288b
 
Santorini Greek Island Children

Santorini Greek Island Children's Sweatshirt 138B
 
GREECE Flag Children

GREECE Flag Children's Sweatshirt 154B
 
Greek Flag Children

Greek Flag Children's Sweatshirt 157B
Ancient Greece Parthenon Children

Ancient Greece Parthenon Children's Sweatshirt 163B
Ancient Greece Marathon Runners Children

Ancient Greece Marathon Runners Children's Sweatshirt 164B
GREECE Dolphins Childrens Sweatshirt 405c

GREECE Dolphins Childrens Sweatshirt 405c
Dolphins Greece Children

Dolphins Greece Children's Sweatshirt 450a
 
GREECE Turtles Children

GREECE Turtles Children's Sweatshirt 452a
 
Parthenon Children

Parthenon Children's Sweatshirt
Greek Islands Seagull Children

Greek Islands Seagull Children's Sweatshirt 72B
GREEK Flag Children

GREEK Flag Children's Sweatshirt
Hellas Children

Hellas Children's Sweatshirt
 Accesories
Solid Gold Evil Eye Pendant Style 388AP

Solid Gold Evil Eye Pendant Style 388AP
Solid Gold Baptismal Evil Eye & Virgin Mary Pendant

Solid Gold Baptismal Evil Eye & Virgin Mary Pendant
Olympiakos Scarf

Olympiakos Scarf
Amalia Costume for Alexa Bilingual English Greek Doll

Amalia Costume for Alexa Bilingual English Greek Doll
 
 Torino 2006
Torino 2006 Cowbell Pin

Torino 2006 Cowbell Pin
Torino 2006 Figure Skates Pin

Torino 2006 Figure Skates Pin
Torino 2006 US Flag

Torino 2006 US Flag
 
Torino 2006 Italian Flag Pin

Torino 2006 Italian Flag Pin
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Torino 2006 Dual Flags Pin
Torino 2006 The Boot Pin

Torino 2006 The Boot Pin

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Torino 2006 Mascots Pin
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Torino 2006 Bronze 2-tone Oval
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Torino 2006 Silver 2-tone Oval
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Torino 2006 2 Color Square Pin

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Torino 2006 Bronze Cut-Out Logo Pin
 
Torino 2006 Gold Cut-Out Logo Pin

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Torino 2006 Italian Mountain Pin

Torino 2006 Italian Mountain Pin
Torino 2006 Hexagon Snowflake Pin

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Torino 2006 Snowboard Pin
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Torino 2006 100 Nights To Go Pin
Torino 2006 100 Nights To Go Pin
 
Torino 2006 Happy Thanksgiving 2005 Pin
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Torino 2006 10 Days To Go Pin
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Torino 2006 Crossed Skis Pin
Torino 2006 Crossed Skis Pin

 
Torino 2006 The Mole Pin
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Torino 2006 Tower of Pisa Pin
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Torino 2006 Snowboarder Double Pin
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Torino 2006 Coca Cola Bobsled Bear Pin
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Torino 2006 USOC I Was There Pin
     

  Featured Destination: Spetses


Geography:
Located at the entrance to the Argolic gulf, Spetses, which is also the name of its main town, is 22 sq. km. in area, has 29 km. of coast and has a population of 3,708. Some 52 nautical miles from Piraeus, the island is extremely close to the Peloponnese, being only 2 nautical miles from Kosta, from where visitors are conveyed in speed boats. There are also passenger ferries and hydrofoils from Piraeus and connections with the other Argosaronic islands, as well as with Hermioni and Porto Cheli, again by boat and hydrofoil. During the summer additional services link Spetses with Tolo, Nauplion, Leonidion, Monemvasia and three times a week with Neapolis and Kythera. Cars are prohibited on the island and the only means of transport are the bus and horse-drawn carriages. One may also travel by small caiques or by "taxi", that is speedboats departing from the harbour, Dapia, for picturesque beaches and bays. The island is rich in natural beauty and is an ideal place for both quiet and cosmopolitan holidays.

History:
During antiquity Spetses was known as Pityoussa and, as finds from excavations at Aghia Marina testify, was inhabited in the Early Bronze Age (2500 - 2000 BC). The ancient city was located at Kastelli, a short distance from the present harbour. Little else is known of the island's past history. In more recent times Spetses, like Hydra, developed to a notable naval power and, Psara, its fleet played a major role in the 1821 Revolution. Captain Laskarina Bouboulina is one of the legendary figures of the Struggle for Independence and her bones repose in the local museum. The interior of her house is preserved just beyond the harbour. The heart of Spetses is its quaint little harbour, Dapia, with its six canons, momentoes of the Struggle for Independence. Restaurants, cafes and patisseries line the waterfront and throughout the day until late at night there is an endless toing and froing of people. A short distance from the quayside is the Chatzi-Yanni Mexis mansion in which the museum is housed. Exhibits include heirlooms of the Revolution, archival and folklore material pertaining to the island's past. Other sights worth visiting include the church of All Saints, the church of St. Nicholas on the road to the old harbour, the church of the Dormition of the Virgin. From Dapia one may take a small boat to several of the island's beautiful coves (Aghios Georgios, Aghia Paraskevi, Vrellos) and enjoy the precipitous northwest coast with the tiny islet of Petrokaravo or visit the bay of Aghioi Anargyroi and the Bekiri cave, haven for freedom-fighters during the War of Independence. Last but not least are the scenic bays of Xylokeriza and Aghia Marina. Directly opposite the southeast littoral of Spetses is the dazzling island of Spetsopoula, owned by the shipowner Niarchos. Excursions are organised from Spetses to Kosta, Porto Cheli and Kranidi, as well as to Nauplion and archaeological sites in the Argolid.
 

 

 Travel Guides and Information for your trip in the area


Going to Live and Work in Greece

Going to Live and Work in Greece
2005 edition

Let

Let's Go Greece 2005 edition - 20% off

Greece Road Map Set - 10 maps

Greece Road Map Set - 10 maps

Greece - A Guide to the Archaeological Sites - Travel Guide

Greece - A Guide to the
Archaeological Sites - Travel Guide

Cruise Greece DVD

Cruise Greece DVD

 Saints' Namedays in November

Monday Tuesday Wednesday Thursday Friday Saturday Sunday
  1
Ag. Anar/ron
Kosma & Damianou
2 3 4 5 6
 7
Asteriou
8
Mixael & Gavriel
9
Nektariou
10 11
Mina/Victoros
12
 

13
Ioannou
Xrysostomou

14
Filippou
 

15 16
Mathaiou
17 18
Platonos
19
 
20
21
Eisodia tis Theotokou
 
22
Filimonos
23 24
 
25
Merkouriou/
Aikaterinis
26
Stulianou
27
Nathanial
28 29 30
Andrea

 
   


 
 


Icons depicting the celebrated Saint, make great gifts for namedays.
Shop among our great collection of icons at our store. Also available, namedays, birthday, holiday, and special occasion greeting cards.

Gold and Silver Icons Hand Painted Icons Icons by Zafiris
Gold and Silver Icons
 
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Icons by Zafiris
 
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