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Archive for the ‘other sides to this life’ Category

Alan Bates (very young innocent 1950’s sounding English voice):

Are you married?

Anthony Quinn (very gruff, worldly 1950’s Greek-sounding voice):

Am I married?–I have a HOUSE, a WIFE, CHILDREN–the full CATASTROPHE!”

It’s a sequence I’ve been dining out on ever since I saw the film in the Sixties.

Anthony Quinn and Alan Bates start to dance in the final scene of Zorba the Greek.

Roll forward to Sunday morning in “our” nearby village and a group of youngsters ( late teens for the most part) are gathering for a final dance rehearsal.

They’re leaving at five this evening for an international dance festival in San Sebastian on the north east Atlantic coast of Spain.

Along one wall of the rehearsal hall–below the many colorful photos of dances and costumes– the neat pile of suitcases is growing.

The level of chatter from the excited young dancers is getting louder–many of the group are probably leaving Greece for the first time.

Meredith sat opposite Maria–the mother of one of the dancers and also a member of the troupe–two nights ago, at a seaside taverna dinner given by our hostess, Peggotty, for Corfiot friends, made over the many years she and Andrew have been coming to Corfu for holidays.

When Meredith asked Maria where she could see some authentic Greek folk dances, Maria had a whispered exchange with nearby friends at the table then turned back to Meredith and said that if she liked, she could come to the final rehearsal on Sunday at the hall in Sinies.

The answer to her prayers!

By ten it’s already hot as locals and holiday makers come by to collect their day’s bread supply from the village store opposite the rehearsal hall.

Word has got round our group and it has grown like Topsy–the final rehearsal is turning into a non-dress performance–not a bad thing perhaps for the young dancers to experience a real audience.

Inside the hall it’s sweltering, as the three musicians (accordionist, balalaika player and guitarist) start to play

and the informally dressed dancers begin to circle,

under the encouraging eye of Ioannis Vlahos, one of the best dance teachers in Corfu– we are told.

For the next hour they run through their repertoire.

It’s an impressive display.

The assurance and ease of movement, the lightness of touch and the commitment to a tradition is delightful to watch.

Then after a pause to catch their breath and drink some water they regroup for the final dance–ZORBA!

As we approached Corfu Town on our way to the airport just before six that evening, a big tourist coach passed us at speed on the dual carriageway.

In the back window a large sign announced it was carrying members of THE CULTURAL ASSOCIATION OF SINIES! They were on their way!

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Red, pink, pale green, darker greenpurple/black and white are the colors looking up at you from the bowl on the table. Add the dressing and turn the contents over and your fork will start jabbing in–involuntarily.

Tomatoes, cucumber (peeled or unpeeled), peppers (red or green), sweet (red) onion, black olives, feta cheese, olive oil, red wine vinegar, salt & pepper. 

A glass of retsina, blue blue sky, a dry summer heat, a swimming pool or blue blue sea.

The first nine ingredients are the essentials, the last five are preferable–but not obligatory–as they are not always available!

It works best if the tomatoes and cucumber are sun-ripe and juicy but the contrasting tastes of the feta, the olives, olive oil, vinegar and seasoning make this national dish worth eating anytime, anywhere.

Chunks, curls, slices and slabs lend a spirit of generosity to the brimming bowls presented here in Corfu.

The olives here in Corfu are the kalamata variety, similar to the small black olives that feature in that other summer wonder–Salade Niçoise. Their faint bitterness  balances the sweetness of the tomatoes and cucumber.

The grilled sardines–small but meaty–arrived on a large plate, filling it from edge to edge.

I put down the knife and fork in the end and ate them with my fingers. It took a while.

Greek salad would have made a simple, clean and contrasting accompaniment with or without the cheese–no room though!

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Seven o’clock and the sun has just risen over the Albanian mountains, catching the white headboard of a ferry out in the channel moving east for Athens or Igoumenitsa with a precious cargo of holiday makers, ready to spend their euros in the shops, hotels and restaurants of this troubled country.

There was an election here on Sunday–a critical one that could decide whether Greece stays in the eurozone–even whether the eurozone itself survives! But none of the razzmatazz and frenzy of an American or English election day.

Greeks we asked about it in Corfu Town summoned up little interest and we saw not a single sign indicating a polling station.

The Corfiots (the name the locals go by) we were told, leave town on a Sunday and head for their villages where they vote if they have a mind to.

Two friends who arrived from Athens reported the same thing in the capital; the town felt empty, they said.

Not much activity either in the Internet Café on the beach.

Just us and two busy swallow parents dashing back and forth under the beams of the terrace feeding their nest of youngsters.

(Our waiter told us it’s considered bad luck in Greece ever to remove a swallow nest.)

Only a scattering of sunbathers along the stony beach, making it feel more like the Costa Brava my parents took us to in 1953—unspoiled and beautiful.

But Lloret del Mar back then was supporting a mere five hotels and a few bars—nothing as remotely needy of tourism and trade as this beautiful part of Corfu today.

Another ferry on its way–

Let’s hope those two empty loungers above will be occupied next week!

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Meredith’s shot of the mountains of central Corsica–soon after taking off from Toulouse and heading east on our secret mission with a Poldark connection…

Elba–Napoleon’s home for a while and where the Ellis family had a holiday in 1962–is quickly followed by…

…the island of Giglio with last year’s wreck of the Concordia lying on its side, just visible,  looking like a child’s white coffin.

Then leaving Italy at Brindisi and approaching our destination, the island of Corfu–hoping the secret will hold until Tuesday evening when the celebrant should get the surprise of his life!

The view (below)–Albania–from the location where all was revealed last night and our subject was duly astonished that such a thing could be achieved.

PLOT revealed!

Andrew Graham–Winston’s son–is 70 today and Peggotty his wife summoned friends from far and wide (Texas and  Melbourne–Sydney, Bath and Lautrec) to bear witness and celebrate with a Surprise Party.

She did it for his 40th, his 50th and his 60th.

As Andrew arrived on the empty terrace of the villa last night, one by one, familiar faces popped up from hiding….

“She’s done it again and I had no idea!”

Today all 19 co-conspirators are all feeling self-satisfied and relieved.

Mission Accomplished!

Now let’s go for a swim…

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on a secret mission…!

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Marie A Bright wrote plaintively on Facebook yesterday after the post on Sugar:

What if you have a sweet tooth but don’t want to use sugar? I know artificial sweeteners are no good either but sometimes, you want a bit of sweet. Robin, I know you don’t really have a sweet tooth and you are so lucky but is there anything out there that is natural but not harmful to your health? Thanks.

Without much reflection I suggested a square of 80-90% cacao chocolate, a slice of apple, a dried fig or apricot or a bowl of raspberries. 

It is the season–supposedly! Summer arrives officially in a week, though it’s hard to credit.

I’d bought a small punnet yesterday in a new vegetable & fruit shop in Castres.

They looked good–but not exactly home grown.

But mixed in with some Realmont Market strawberries from a trusted source–they made a colorful addition to my breakfast bowl and lifted the spirits.

Soon after, from somewhere in deep cover in the garden, Meredith announced :

We have raspberries!” Hardly a bowl of them yet, but thanks to the rain and now the sunshine we live in hope.

Beau was on the case too–Watson to Meredith’s Sherlock.

Here’s perhaps more than you need to know about raspberries!

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I was lucky growing up in the fifties, neither of my parents took sugar in tea or coffee–spoilt the taste they insisted.

Like a good son, I copied them and in spite of Ma’s talent for baking–coffee cakes and flapjacks were unrefusable offers at “tea-time”–I didn’t develop the raging sweet tooth some people have to feed.

So the changes I made after I was diagnosed with Type 2 Diabetes thirteen years ago were minimal and not really painful.

“Out with the whites” (refined carbohydrates like white rice, white pasta, white bread)–an earlier post–became the rule and I don’t miss ’em!

I prefer wholewheat pasta, brown basmati rice and whole rye bread–I prefer the taste I mean.

And of course I don’t drink artificially sweetened soft drinks, though I remember in the fifties enjoying my share of something colored red called TIZER, bought in large bottles from “The Tuck Shop” in Highgate Village after school.

I was doubly lucky it turns out, according to this piece from The Guardian:

http://www.guardian.co.uk/business/2012/jun/11/why-our-food-is-making-us-fat

I was brought up before the development of high-fructose corn syrup (H-FCS) produced in the 1970s from a glut of corn.

This readable article is an introduction to a three-part TV series to be shown on BBC2  starting this Thursday evening.  Journalist and film maker Jacques Peretti identifies SUGAR–and in particular the development and wide spread introduction into food and drink products of H-FCS–as villain in the search for why people (especially children) are dangerously overweight these days.

Obesity is strongly linked to the development of Type 2 diabetes in adults–and, more recently, also  in children.

(Meredith just told me that her father restricted her to one bottle of Coca-Cola a day in the fifties but lifted the order when Diet Coke was introduced. Game, Set and Match to Coca-Cola!!)

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This morning I was doing my Yoga for Softies routine under the trees in the garden when I heard a noise overhead–a sort of chug-chug. Odd sort of bird sound I thought. In fact it was a red squirrel doing his rooftop rounds–checking out the early fruit on the wild mulberry.

I watched as he elegantly progressed past the church facade and towards the hedgerow, disappearing from sight and sound and leaving me to my contortions.

Two days ago as I was on my way to the tomato patch to water-in the last six plants, a branch of the Judas tree snapped overhead and fell at my feet.

I looked up and there was Beau–looking down big-eyed at me from even higher than this morning’s squirrel–clearly surprised but otherwise unworried. I was the worried one and started shouting for him to go back when Meredith came out and said calmly “ignore him”!

Sure enough as I returned, watering over, there he was on a low branch readying himself to leap onto the garden table!

If you stand still in the courtyard these days and listen carefully you become aware of a low tweeting and twittering.

If you listen harder you might be able to locate the three little hens–working the undergrowth like fully grown adults and on their very own social network–keen to show us that in fact they were the trend setters and the whole world has followed their lead!

Resting tweeters …

Searching for a trowel in the pigeonnier last week, I heard a snoring sound.

Quite loud–the sort you might expect to hear in the lounge of a traditional men’s club in London–after lunch.

I looked high and low–and eventually found the source–snugged in deep on a shelf against the wall, masked by a small bowl.

Marmaladesoundfully asleep!

He is not well. His left cheek shows signs of swelling and his eyes run–the cancer in his nasal passages causes the snoring sound. He eats and shows his customary friendliness to us and has some quality of life, but at some point we’ll have to make the painful decision.

For the time being though he still likes to encourage me to keep going on the yoga mat and not be distracted by a chug chug from above!

“What on earth is he doing?!!…”

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…from the Starters and Light Lunches section of Delicious Dishes for Diabetics:

This tasty seasonal starter is useful for company it as you can prepare it beforehand–it makes regular appearances through the summer.

(A couple of ripe cherry tomatoes will add colour to the plate in a month or so.)

Serves 4

2 large aubergines

salt
2 tbsp olive oil
2–3 tbsp wine vinegar

Sauce:

3–4 cloves of garlic – crushed with a little salt
60 g/2 oz walnuts – shelled; if you do this yourself, take care that no pieces of shell get left with the kernel.

a handful chopped parsley

  • Wash and cut the aubergines lengthwise into 1.5 cm/1/2 inch slices.
  • Salt them slightly and put them in a colander for an hour or so, to drain off some of their bitter juice.
  • Dry them thoroughly and brush generously with olive oil on both sides.

Heat the oven at 240°C/475°F/Gas Mark 9.

  • Put the aubergines on well-oiled foil in a shallow oven tray.
  • Cook them in the oven for about 20 minutes to brown them, turning after 10 minutes.
  • While the aubergines are in the oven, make the sauce.
  • Mix the crushed garlic with a tablespoon of olive oil.
  • Chop the walnuts in a processor or pound them in a pestle and mortar.
  • Combine these two ingredients with the parsley in a bowl and add another tablespoon of oil.
  • Mix well and check for salt.
  • Take the aubergines out of the oven, put them on a serving plate, brush with the vinegar and spread the delicious sauce on top.
  • Serve warm or room temperature.

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When we heard an encouraging cheer from the hamlet up the hill–we hopped in the car and headed for Place Soult in Castres.

Toulouse were leading at half time but Castres  equalized within minutes of our arrival and we thought we’d brought good luck!

Wishful thinking!

Castres Olympic 15….Toulouse 24.

The end of the dream–as the truth sinks in.

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