Grecian cats--no, not a new, travel version of the musical

The interloper

During my recent trip to Greece I came in contact with cats, a lot of cats.  A quick Google search reveals that most Greeks feel that cats are not exactly house pets, but a wild species best left to their own devices.  As a result they wander the streets and ancient ruins with pretty much no human interference.

Even we Americans know that one doesn’t own a cat.  A cat owns us.  If a cat wants something, it gets it.  All the while plotting their happy little owner’s demise.  When we come home from work the dog greets us with gusto.  He jumps, yelps, and licks while his tail wags at 100 miles an hour.  The cat, on the other hand, stands aloof, as if to reprimand us for not being at her disposal all day.  She may, if it suits her, decide to saunter by and rub against our legs; simply to piss off the dog.  We hear her purr and we imagine it is for us, which in all reality may not be the case.

Grecian cats strolled around many of the outdoor restaurants and cafes.  They sunned themselves on walls and threaded their way through the crowded streets full of multi national tourists.  Most looked well fed and fairly healthy.  They were not pets but not exactly what we Americans would call feral.  They lay beside humans and begged with only their presence.  Who but a local could refuse their enormous staring eyes? These cats have perfected the art of begging.  They remind me of the squirrels and chipmunks in National parks that know just what cute little tricks to do to get the goofy human to toss them a few nuts. 

My husband who fancies himself a Dr. Dolittle tried to pet a docile looking black and white cat lounging on a path and was put in his place with a quick swat of the paw. That’ll teach you, lesson learned.  They are not house cats. 

Evenings in Greece are beautiful, cool and comfortable not even requiring an air conditioner, and there are very few bugs.  So as we went out to dinner in one of the many outdoor cafes, we chose to leave the windows to our hotel room open. Do you see where I am going with this?

Returning to our room after a delicious dinner, we turned on the lights and proceeded to get ready for bed.  A strange sound was coming from the sofa, and, to our surprise we saw a large ginger cat casually using the back of the couch as a scratching post.  It just stared, and not the sweet large eyed, begging stare.  It was a look that said we were the intruders and it was standing it’s ground.

Shaken, I turned to my husband with a look that said, “What should we do?”  "Should we call the desk?"  Or do we just wait and see if it’s friendly?

My husband tiptoed over to the door, and opened it. (Not really sure why he tiptoed since the cat already saw us and they can't fly)  Then he comically deepened his voice and said, “SHOO.”  Seriously?  Shoo?  This was steadily becoming a cartoon.  I almost expected Jerry from Tom and Jerry to jump out from behind the sofa.  My husband repeated his shooing while ridiculously flailing his arms. The cat jumped off the sofa and casually, with a regal toss of it’s head, walked out the front door, but not before I snapped his pic.

Maybe the Greeks have it right after all.  Cats should just be left to their own devices.  They can use people when they want.  They can walk around like they own the place, because in their minds they do.  And nature can take care of the rest.

The beauty of Greece

Our beautiful hotel in Mykonos

Yo---gurt

Are you a yogurt fan?  I know it’s good for you and I’m Greek so I’m supposed to love it right? For me it’s kind of a love-hate relationship.   How so?  Let me explain.

My grandmother used to make yogurt in her kitchen with milk and cultures from a previous batch.  She would put it in an earthen jar and wrap a sweater around it to keep it warm while it became the creamy, delicious yogurt that you could eat plain or with just some honey added. 

When I grew up, I made my own yogurt using her recipes but I used a thermos instead of an earthen jar and sweater.  And it was delicious.  I used it in place of sour cream.  I used it to make dressings.  I drained it through a strainer to thicken it. (Thus becoming Greek yogurt) The only time it was sweet was when I added honey.  Fruit was a no-no. 

So, fast-forward to my busy today life.  I don’t make yogurt anymore.  And my refrigerator is a yogurt graveyard.  There are containers of every brand sitting there just waiting for their sell by date to expire.  I don’t like any of them.  Every time a new flavor or kind comes out I buy it.  I take a few bites, grimace and then toss it in the circular file. (Trashcan)

So after my latest purchase of “Greek” yogurt with the limited edition flavor of chocolate mint, I can it after a few forced bites and vow to never to buy another “new” flavor again.  Sorry yogurt makers everywhere.  Who are you kidding anyway?  Yogurt does not and never will taste like a slice of Boston cream pie! 

But it is good made into a tzatziki sauce for Gyros.  It’s delicious as a substitute for sour cream on baked potatoes.  It’s wonderful to use when making dressings for salads. And if you must have it sweet a dollop of honey is just divine. 

Yogurt recipe

1 quart of milk

2 tablespoons of plain yogurt (starter)

Bring starter to room temperature.  Pour milk in a heavy pot.  Heat milk till it reaches 180 degrees on a candy thermometer.  Stir so no top skin forms.  If you don’t have a thermometer, let the milk come to a boil and cook for 5 minutes, stirring constantly.  Cool to 110-115 degrees or when you hold your little finger in the milk for a slow count of ten, the milk has cooled sufficiently.  Thin the starter with four tablespoons of cooled milk, add to the pot and stir to blend.  Pour mixture in a wide mouth thermos, cover and leave undisturbed for 5-6 hours.  When mixture has reached a thick consistency, refrigerate.  If your want it even thicker drain in a strainer over a bowl. 

Cooking calamity or just Greek serendipity?

The other night as is usual I started to fix dinner.  I got my pork chops in the oven and then tried to decide on what to make as a side dish. I opened my cupboard and found I had red potatoes, green and yellow squash, onions and some frozen green beans.  It started to look like a very delicious medley to me so I cut up the potatoes and squash into chunks.  I chopped my onions and put the potatoes in the microwave to slightly cook before I added them to the large frying pan.

Now when I cook I don’t really measure anything out.  I toss in a dash of this, a pinch of that and call it a day.  Usually it all comes out pretty darn good and I’m not bragging when I say that most people consider me a pretty awesome cook, but occasionally when one cooks like that there are apt to be mistakes made.  Sometimes they work to an advantage.

I put some olive oil in my pan and heated it slightly, added the partially cooked potatoes, squash and onions and cooked on medium heat till the potatoes started to brown.  Then I added the frozen green beans and stirred.

So since I was in a hurry (I still haven’t got used to that darned DST) I reached in my spice cabinet for the seasoning salt and before I realized it I had added a good dash of cinnamon! 

Now how many of you know that the spice used in savory Greek cooking that you just can’t quite identify is, in actuality—cinnamon?  Since I’m Greek I just figured, yum!

Well, it turned out quite delicious, I did add a bit of seasoning salt as well.  Maybe I need to separate my spices a bit better because although this turned out pretty darned good, I can only imagine how awful cinnamon rolls might taste if I mistakenly used seasoning salt!!!!

Greek style veggie medley

Red potatoes, cut up in bite sized chunks

Green and yellow squash cut up in similar sized pieces

Chopped onion

Finely chopped garlic

Whole green beans

Light olive oil for cooking

Seasoning salt

Cinnamon

Black pepper to taste

Put the potatoes in a microwaveable bowl and microwave for about 5 minutes, until they are partially cooked.  Meanwhile put some olive in the pan and heat on medium heat.  Add the onions and garlic and cook till they are slightly transparent.  Add the partially cooked potatoes and cook until they start to brown. 

Add the squash and green beans and stir together.  Add about a teaspoon of cinnamon and a sprinkle of seasoning salt and cook for a bit longer till the squash and green beans are tender.  Add some freshly grown pepper and enjoy.

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