Category Archives: greek

A Time Travelers Guide to Camping

September 14, 2021

Growing up, I went to an all girl’s Catholic high school. There we were, all of us in our matching plaid uniform skirts, at the knee. Okay, most of us. Maybe. Earrings and shoes, our only fashion accessories. I won’t lie, it was nice to not have to think about what to wear every day, and just spend your time focused on other things. It must be why to this day I still like plaid and the orderly look of a uniform. But I am not here to talk about school uniforms. Today, I am sharing a different kind of story.

Back to high school.

While there, I became friends with two girls that had an almost identical experience growing up as I did but in another language. From the moment of their birth, it was a full on ethnic immersion. A couple of American-born girls, who were as Latvian as I was Greek. They went to Latvian school and learned about their language, traditions, and cultural history, just like I went to Greek school to learn about mine. They were so wrapped up in their cultural heritage that it was a religion. I knew this feeling. It was familiar to me. I understood them and I instantly felt at home around them.

When we graduated high school, we all went to college at the University of Illinois in Urbana. My two Latvian high school friends were roommates in the same dorm I was at, living only two floors above me in Saunders Hall. No surprise to anyone, my roommate was Greek and my dorm neighbor was Greek too. So there we were. All daughters of immigrants, all friends sharing a common experience, eventually becoming roommates in our first college apartments too. During this time, I got to meet more Latvians. Lots of them. Maybe even all of them, at least the ones from Chicago. All had unique names, all with blond hair and light blue eyes and they all absolutely knew how to throw a party. It must have been part of their DNA. I remember a lot of beer, vodka & lemonade drinks. It was some kind of punched up Latvian summer shandy. And always dancing at the end of the night to “Oh, What a Night” by Frankie Valli and the Four Seasons. Pants optional. True story.

The unique thing about this little group of Chicago-based Latvians, was that they all knew each other from the time they were born. They grew up together, they went to school together, they travelled together, they even went to summer camp together. Everything. Together. If you didn’t know better you would have thought they had the same mother. And in many ways they did, mother Latvia. Their dedication to her was unwavering and admirable.

What stood out to me, when my Latvian girlfriends would tell me their stories growing up, were the ones about summer camp. This camp was forever etched into my imagination. Every summer, an annual pilgrimage to a small lakeside enclave in Wisconsin to be with all the other Latvian kids they grew up with. Their moms would run camp programs, their dads would visit over the weekend. An outdoor, Catholic Mass on Sundays, celebrated in Latvian. They would play volleyball all day, party into the night, while dancing around a big bonfire singing Latvian folk songs. It sounded like magic.

I mean, don’t get me wrong. I went to a Greek village every summer of my life, which was great. It was like summer camp when I was a kid. In the early years, the bathroom was an outhouse. Electricity didn’t make it to our village until the 80s. I was there surrounded by all my Greek aunts, uncles, cousins and friends. In many ways it was very similar to that Latvian camp experience, except in one critical way. Many of my Latvian friends could not go back to Latvia every summer like I did to Greece. Latvia was part of the Soviet Union during that time and did not gain independence until 1991. This one detail was important and the main reason Latvian summer camp took on a different meaning for them. It was a proxy Latvia. It was where Latvians could come together and be free.

Right about now, you might be wondering why I am telling you this story? Well, this weekend I went to Camp Wandawega. And Camp Wandawega, I will have you know, is where this Latvian summer camp used to be. The actual camp location where my Latvian friends and their community would come together every summer. I know, pretty cool, right? Now, this is not meant to be a puff piece extolling the epic coolness of Camp Wandawega. I am not here to “influence” you. I am not going to talk about all the Instagram-ready vignettes dotted around the resort paying an homage to retro camping and the history of this lakeside area. Though they are beautiful, there have been a multitude of media pieces covering this resort far better than I ever could, which you could read about here and here.

But this camp, this weekend, made me smile and took me back in time. It forced me to disconnect from my city life: all the technology, television and the general pre-occupation with keeping busy. It forced me to slow down and remind myself of a different life. A simpler life. One where I could hear myself think and appreciate the general sights and sounds of nature instead of looking at them on my iPhone. And I love knowing that the current stewards of this property, Dave Hernandez (another Latvian) and his wife, Tereasa Surratt were able to preserve this camp and share it with all of us. Nostalgia lives on. It’s not just me who longs for the past and simpler times.

(I mean he got the chance to keep his boyhood summer camp! Come on! I love that!!!)

In the distance when I heard other camp visitors laughing and talking, in my mind’s eye I could see and hear my Latvian friends playing volleyball and later dancing around a bonfire singing to the Cikagas Piecisi. And it made me smile.

Carry on. Cheers!

Now go make some s’mores.

-Kallie

50, 50, 50, 4 Days Ago, oh…

May 8, 2020

In the wise words of Joey Ramone:

20, 20, 20, 4, hours to go
I wanna be sedated
Nothing to do, nowhere to go, oh
I wanna be sedated

So, it’s been 54 days since we were told to “shelter in place”. That’s almost 8 weeks of working from home, ordering groceries, sanitizing, cooking, cleaning, watching Netflix, sanitizing, drinking all the cocktail kits, getting Friday night “curbside pick-up” from my favorite restaurants and sanitizing. Did I mention sanitizing? Yes, lots of that.

I am an introvert by nature. A shy, keep to myself, honest to goodness homebody. But THIS is getting to be a little much, even for me and in many ways, I was made for this crisis. I love doing things the old fashioned way. I love cooking. I hate the limelight. I am not a fan of public speaking. I tire of putting my “game face” on at work or being “on” all the time around people I don’t know well. If given a choice, I think I could stay home and read my books forever!

But…

I do miss seeing my mom everyday. I miss seeing my friends at our monthly “Diva Dinner”. I miss some of my co-workers. It would be nice to have the option to browse in a store or go grocery shopping like it’s not some sort of Navy Seal mission. Masks, antibacterial wipes, sunglasses? Check, check, check.

The longer times goes on, the more I am realizing our old life will be a memory. Kind of like how life changed after 9-11. Do you remember 20 years ago we used to travels without having to take off our shoes through security? That we used to go into our offices without needing to “swipe in”? A world without a constant scrolling news feed?

Are we ever going to go outside without masks again? Will we ever share a meal again? Will we ever shake hands or hug to greet each other again?

I learned something new during this pandemic. This is not my mother’s first pandemic. No I am not talking about that Spanish flu they keep talking about on the news. She isn’t that old. But in 1957 she says she remembered staying home from school for 3 months because of a strain of flu that originated from Singapore called H2N2 that also caused a global pandemic.

How am I just find out about this now? How have I been around my mother my whole life and she just casually mentions it to me now? I have been thinking about my grandfather. I wish I could talk to him. I wonder what things changed in his life in Greece after this pandemic? What things did he lament changing? Did life ever feel “normal” again?

The movie theater. I miss the movie theater. More than anything else, I miss going to a big dark movie theater with plush seats and surround sound. Just me, a bag of buttery popcorn and giant screen taking me on a journey. Netflix is ok. AppleTV is fine. They are good for binge watching one season after another of The Crown or Anthony Bourdain’s No Reservations, but it is not the same experience. Besides actually living the story yourself, a big movie screen experience will sweep you away in a story.

Gosh I miss Anthony Bourdain.

So, I have spent a lot of time cooking. What are you cooking? I made strawberry jam recently. Not that this was my intent. I was placing an online order on Instacart and instead of ordering two small packages of strawberries, I ordered two 32oz packages of fresh strawberries. That’s 4 lbs of strawberries! So I made jam with one of the packages.

I was surprised that I could order phyllo dough. So I decided I also needed to make 4,000 spinach and feta triangles, but with Swiss chard, so I guess Swiss chard and feta triangles, technically. I didn’t know how much a bunch of Swiss chard weighed so again I was surprised to find that I ordered what looked like entire field of Swiss chard. But no fear. In case you are wondering, two armfuls of Swiss chard successfully shrinks down to the palm of your hands once you sauté it. So I in fact did order just the right amount. When it comes to “greens”, always order more than you think you need, then add more. You won’t be sorry.

Also, it was Easter on April 19th, so I did Easter-type things. I didn’t feel very spring like, but I kind of tried to go through the motions. You know how they say “act as if, and it will be”. There is some truth to that. So I painted my Easter eggs red and baked a tsoureki. You know, it was the first time also painted “American style” pastel Easter eggs with some PAAs-like egg dye. I am not going to lie. Why? Why does anyone do it? Why does it take so long? I made a dozen red eggs in the same amount of time it took to make one pink, yellow and blue Easter egg. And the risk of getting color EVERYWHERE is exponentially high.

I streamed Easter services online for the first time in my life. In many ways it wasn’t bad. I could sit down with my cup of coffee while “watching” church. There was no getting dressed for church. No having to put my on my “game face” on or be “on”. Did I mention how much I hate putting on my “game face’?

Anyway, it did feel like Easter, kind of. Ok, not really.

I also set up a tent for my daughter in our living room, cuz why not? I have never been camping . That’s one of the many things in life I kind of wish I had done, but if I really were to search in the depths of my inner soul, I would find that I really have zero desire to go camping. I mean, I have been going to small Greek villages since the 70s and 80s when they still didn’t have electricity and all bathrooms were outhouses. So in many ways, haven’t I already been “camping”? What would I be proving by sleeping outside in a thin canvas tent on the hard ground with the very real risk of a bear snooping around? No thanks!

So pretend camping is where it’s at. We sit inside of it, with our pillows and little battery powered candles and read books and pretend there are monsters outside, a.k.a. my husband, Jeff. Roar.

So yeah, that’s what I have been doing to keep myself busy in between working from home, disinfecting groceries, and living blissfully in my jeans and a tee shirt. In the meantime, I will “act as if” I am a famous author writing the next great American novel.

Later,

Kallie ♥️

A recipe that’s easy as pie, but it’s cake…not pie.

February 4, 2018

Okay guys, I am pretty sure my mom is secretly a blogger writing recipes on Food52.  I am not kidding.

So last week I discovered a recipe that was easy as pie, but it wasn’t pie.  It was cake.  Easy as cake.  But you know, pie isn’t that easy either sometimes.  But this cake was.  Easy that is.  Okay, okay…just keep reading.

I get these emails from Food52 every week.  It’s one of my all time favorite foodie websites, and kitchen gear websites, and lifestyle websites.  It’s totally my aesthetic, my jam , ya’ know?  Well, one day they emailed out this recipe for a “no measure chocolate cake”.  What on earth does this mean, “no measure chocolate cake?”  What is this?  Like one of those “no kneed breads?”  Something that sounds like blasphemy but is really a miracle?

A cake is baking and baking means measuring.  Measuring means being exact.  And why be exact?  Because science people!  Science! Baking is science!

Not this recipe.  It uses the slightest notion of a measuring tool.  The plastic cup of a yogurt container…much like my mother’s approximate baking theory uses a coffee mug.  I had to do a double take and make sure she wasn’t secretly blogging for Food52 and doing product placement for Fage Greek Yogurt.  This recipe is so up Vasiliki’s alley.

So, I tried it and it was so easy.  We are talking chocolate cake in less than an hour.  More like 45 minutes.  And it was good man.  Do you want dessert?  Make this cake.  Do you want a slightly sweet treat to accompany your morning coffee?  Make this cake.  Do you like chocolate?  Make this cake people!!!  I can’t believe how easy it was.

I changed it up a tiny bit.  I used olive oil instead of canola, well because I’m Greek. There I said it. Canola…come on! Now that’s blasphemy. I also put a tiny splash of vanilla.

And so, I share the cake that’s easy as pie…but cake…okay bye.

“No measure” Chocolate Cake – adapted from Food52

Ingredients

1 container Greek yogurt (7 oz)

1 container olive oil

1 container sugar

2 eggs (LARGE)

2 containers self-rising flour (NOTE THE SELF RISING FLOUR, OKAY?)

1 container cocoa powder (unsweetened, DUTCH PROCESS PLEASE!)

1 container coffee (use a cup of coffee that you make the morning that you make this)

small splash of vanilla (don’t bother measuring)

Powdered sugar for dusting OR chocolate frosting, because, chocolate. I love chocolate.

Directions

Pre-heat over to 350.

Open your yogurt container and make note of where the yogurt is leveled off in the container.  You will want to “measure out” the rest of your ingredients up to this appoximate level as well.

Empty the yogurt into a mixing bowl.  Using that same container measure out your sugar and olive oil.  Add the eggs and beat until mixed.  Next, add your flour, cocoa and coffee and mix until smooth.  Pour the whole thing into a greased and floured spring form pan and bake for 35 minutes.

Let it cool, frost it or dust it with powdered sugar and pat yourself on the back.  Drop mic.  You just made the simplest chocolate cake.

Enjoy.

-Kallie

The Holiday Cookie to End All Cookies…Melomakarona

December 31, 2017

Cassandra, this one’s for you.

Have you ever had a cookie that just basically stops time?  One that makes you stop in your tracks and re-examine your life?  No?  Well, I have a cookie recipe that will make you philosophical.  It’s called melomakarona.  And during the holiday season, when you are constantly bombarded with peppermint this and pumpkin spice that, melomakarona sing a different tune.  These cookies  gently embrace you with the classic wintertime flavors of orange (yes, oranges are a winter fruit), cinnamon, and a kiss of honey.

But if that’s not enough to convince you, what if I told you they are healthy too?  Yes, a cookie can be healthy.  Can’t it?  No?  Yes!!! Let me explain:

These cookies are a unique concoction of all that is good and right in the world.

  1. Olive oil – full of heart healthy fats and anti-inflammatory properties.
  2. Orange juice – vitamin C.  Just what’s needed for the winter time cold season.
  3. Eggs yolks – all protein and the most nutritional part of the egg.
  4. Honey – hell, honey makes this cookie almost paleo.  It’s anti-bacterial, anti-microbial and has healing properties…it’s the good kind of sugar right?  Right?
  5. Walnuts – full of more protein, those feel good omega-3 fats and vitamin E too (shiny hair folks).
  6. Cinnamon & clove – they have anti-oxidant and anti-inflammatory properties and also help in diabetes management.

Have I convinced you yet that this cookie is “not that bad”?  Okay good, because you are going to need to remember all this stuff I just told you when I tell you to bathe them in a pool of honey simple syrup later.

Wait what?

But they are so gooooood.  These cookies are move the earth kind of good…trust me please!!!

 

Well, instead of writing a soliloquy extolling the virtues of melomakarona…why don’t I just tell you how to make them and you decide!  It’s a multi-step process, but nothing you have to do all in one day and it’s all pretty easy.

Here we go:

 

Melomakarona – makes 45 “question the meaning of life” cookies

Ingredients for the cookie part:

3/4 cup freshly squeezed orange juice

1.5 cups olive oil

1 sticks of melted unsalted butter

2 egg yolks (large)

1 tsp honey

1 tsp cinnamon

1 tsp clove

1 rounded tsp of baking powder

1/2 rounded tsp of baking soda

grated orange rind of 1 orange

approximately 4 – 4.5 cups of all-purpose flour (approximate baking theory folks, read about it here)

Ingredients for the simple syrup:

3/4 cups sugar

1 cup of honey

1 cup of water

Ingredients for the topping:

1 cups of walnuts finely crushed in a mini food prep, or mortar and pestle if you’re old school

2 tbsp of sugar

1/4 tsp of cinnamon

Let’s talk about how to make them below:

Directions for the cookie:

Pre-heat oven to 400 degrees F.  Grate the rind of one orange, it equates to about a healthy tablespoon and set aside.  Squeeze the juice out of that orange and another if needed to get about 3/4 cup of orange juice.

In a large stand mixer, place the olive oil and orange juice, beat on high for 20 minutes.  Next, add your melted butter and egg yolks and beat for another 20 minutes.  Your batter will turn thick and creamy and a pale shade of yellow.  You want to beat them for this long because it will add air into the batter for a nice tender cookie.

Now that 40 minutes have elapsed and you have finished checking your email, Facebook and Instagram pages, add, the cinnamon, clove, honey, orange rind, baking powder and baking soda.  Mix for 5 more minutes.

Remove the mixing bowl from the stand and begin adding the flour one cup at a time.

Note: you can probably add the fist 2- 3 cups of flour and beat it in with you mixing stand, but after that I recommend you mix in the final 1 – 1.5 cups with your hand.  You really need to feel the dough and get the right texture.  You want to add enough flour so that the dough pulls away cleanly from the bowl, but not so much that the dough gets dry and cracks.  You want the cookie to be smooth when you roll it out.

Next, roll out your cookies by hand like little football shapes about 2 -2.5 inches long and then press little indentations on them with a fork like in the picture above.  We do this for several reasons.  It helps to prevent the cookie from cracking, but also to create a little texture for them to hang on to syrup, walnuts and cinnamon sugar afterwards.  Bake at 400 degrees F for about 18-20 minutes.  They will become a nice toasty golden brown.  Much like your favorite camel colored coat.

Ok ignore me.

Directions for the honey syrup bath and walnut topping:

After you have baked all of your cookies.  I recommend you let them cool.  Do not taste them.  They are not sweet yet.  It’s this next part, where you give them their sexy little honey syrup bath that transforms them into magic.  You can do this part after they have cooled or even the next day.  Or two days from now.  No one is rushing you, even though you will want to after you taste them.

To “honey” them, begin by adding the sugar, honey and water in a small saucepan and bring to a boil to melt the sugar and honey into a syrup.  Once that has occurred, turn your burner down to low to keep the syrup warm.  Add about 5-6 cookies at at time and let them swim in there for about 1 minute.  Could be more, could be less time, but it’s rather quick.

I would recommend doing a tester one first to see how long it takes for the syrup to soak through the cookie.  The trick is to have enough of the syrup permeate the cookie to sweeten it, but not so much that you have made mush.  You want the cookie to hold up and not fall apart when you handle it or take a bite.

After a minute, remove the cookies onto a sheet tray to cool and add the next 5-6 cookies.  While you are waiting for the new set to take their dip in the syrup, you can top the ones you just took out with finely crushed walnuts and sprinkle of cinnamon sugar.

And that’s it!  You are done!  You have now aligned the sun, moon and stars with all that is right about the world.  Enjoy!

-Kallie

Here is my little melomakarono…hope your holidays were as magical as this cookie.