Thank you, Thank you, Dani
I had no idea how to start this thread and was all tied up on Romantic Dialogue tonight, so thanks for doing it, Dani:notworthy:
Woohoo, you enjoyed my DDGC! I did too.
Not your typical Greek tycoon, is he? He's not cruel or selfish, and he doesn't have a evil cast of characters on his private island. lol
Alexandros is to die for. He has everything, but he values family and respects the people in his life. He might be accustomed to getting his own way (gosh, I'd give him anything he asked for), but he doesn't need to bamboozle the heroine.
And Athena...well she's no wilting flower. She's strong and successful. She is beautiful inside and out, but she has a problem with trusting others.
When they're thrown together, they just work! Sparks fly, and I have to root for the fairy tale ending.
As for Santorini and its people, well I feel that I definitely cheated here. It is one of my favorite places in the world. Not only is it gorgeous, but the people have such a zest for life. They're sensual, practical, and vivacious. They live for the moment and enjoy it to the fullest.
Who can blame them? With a history such as theirs, you never know what tomorrow brings.
I'll post more on Alexandros tomorrow. He's a compilation of various individuals I've met, and most importantly, he's the perfect man for Athena. Regardless of the fact that it doesn't fit her ideals. You see, Greek-Americans are a very tight-knit group and often shy away from relationships with Greeks from Greece. Any idea why?
Here is bit on the Greek Rule
In ‘The Greek Rule’, Alexandros, a Greek golden boy, is a magnanimous tycoon who always gets what he wants. But when he goes for Athena she disappears on him and avoids his invitation. Not only does she work for the competition, but she is his future sister-in-law’s best friend and has a silly rule about no romance with a Greek. He is a Greek! When she comes to Santorini for the wedding festivities, he has one week to show her he’s the exception to the rule.
Athena is determined to stay out of the clutch’s a rich, spoiled, Greek man who gets what he wants. She deserves to get what she wants, and it just happens to be the same resort property he’s bidding on. But stuck on the island with Alexandros, she discovers there is so much more to him. And she can’t deny that she likes, really likes, what she sees.
Add to these characters the people and the charm of Santorini, and you have the makings of a story that makes we want to pack my bags when I reread it. The people are warm, sensual, and vibrant, and the land is so naturally breathtaking with the mountains, the beach, and the ominous volcanoes looming in their midst, that you say, ‘Why not?’
Tzatziki is for souvlaki and dips
Okay, despinis Dani, I'm tearing myself away from Dante for you.:goinginsane: Do you know how good Dante is? Okay, need to catch my breath anyway.
Originally Posted by IrishWolf
So, before we do any recipes, you need to know that when it comes to most Greek food, I go by a little of this and a little of that. It looks, feels, and tastes right.
The trick is to marinate the meat first. It is best if you do it overnight.
I like chicken breast and pork chunks the best.
A little olive oil (the darker, the better --more virgin)
A tooth of minced garlic in the juice is good, too
For pork (Not chicken) add a little red wine
Also, when I say a little, I don't really mean it. Drench the stuff!
Skewer and then BBQ.
Don't over cook.
Brush your pita bread with a mixture of olive oil, lemon juice, and oregano --mostly oil on this mix before placing it on the grill.
As for tzatziki- it is a bit tedious, but easy
If you can get whole fat greek style yogurt-you're good.
Strain 16 oz of whole fat plain yogurt in cheese cloth ( a clean ktchen towel, knotted and tied to the sink works. too). It will reduce to less than half the size.
Grate a european cucmber (meat only-not the seeds), salt and drain. The salt brings out the moisture, so be sure to squeeze it again -after you let it sit for 20-30 minutes.
Mince two, three, four teeth of garlic (Start with two and keep adding according to taste)
Now combine the thee ingredients.
Add while stirring
~3 TBS olive oil
~2TBS white vinegar
salt, and taste...hm, maybe a bit more vinegar or oil -depends on the brand of yogurt you use.
You can add a little chopped dill- this time I mean a little.
Smooth it all out and top it in the center with an olive!
Don't make it watery- be sure to drain the yogurt for at least 1 1/2 hours.
Galaktoboureko is more complex...give me a little while to pull out my Mom's recipe, because it isn't in the ingredients, but the movement of the wrist and the timing. You can always shoot over to Tarpon Springs. :stretching1: