Archive for the ‘Food/drinks’ Category


Have you ever seen lemons like this. We found them behind the graveyard in Skopelos!

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Trahana night

Yesterday night was Trahana night, a part of the Skopelos week where local products are shown to the public. Trahana is a mixture of goat milk with wheat. It needs to cook long and stirred with a wooden spoon before it thickens and is ready. When it is cooled off a little bit it can be eaten. Mmmmmm delicious! Local farmers provided the milk and made the Trahana. Thank you Nikos and Diamantis!

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I think Skopelos needs new businesses that add something to existing businesses. Agnondas has three restaurants near the sea but a good coffee place for coffee and other drinks and sweets was missing there. From this summer 4 M is present and I can tell you that a morning coffee is heaven there. The amazing harbor, the ducks, the jetty it’s all worth a drive. Take your swimming gear and take a dive in the tranquil sea and have a coffee of course.

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I am in heaven. Local made katiki. I might not stop eating untill the bowl is empty…..

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New places

Yesterday I went looking for some extra oregano. The road where I knew I could find oregano destroyed the plants because, further along the road, two villas are being build. The oregano on that dirt road is full of sand. So I went and looked for my oregano further inland. Driving through Pevkias I saw a lot and because of the heat these last few weeks the oregano is in excellent conditioning. Scissors out, big shopping bag ready and here we go! I bind them together in small bouquets, I hang them in the shade and somewhere dry. Within a couple of days I can harvest.

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Have a good March everybody! Spring is in the air and we need to protect ourselves from the sun. I have put on my March bracelet so “I won’t be burned by the sun”

March bracelet.

Almost everybody and especially kids wear them. Mothers will combine white or gold thread with red and wind the bracelet around the wrist.


You can buy fancier ones in gifts shops.
I found some fresh fish too from a fisherman in the harbor. Maybe I will give the fasting a go.

Fresh fish

On Sunday Skopelos is in Trates mode. I will post about it tomorrow.

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Tomorrow, Thursday is tsiknopepti. Charred Thursday. The last day that a lot of Greeks will eat meat until Easter. Fasting will start on Friday and for many it includes not eating meat, diary, eggs and sometimes olive oil too. Tsiknopempti is also a day that people act silly, dress up, walk around the village with masks

and have their faces painted with charcoal.

So light up the BBQ, burn that meat a little and have a great time !!!

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Skopelos and it’s gastronomy were represented last week on the HORECA exhibition in Athens. Meropi Lithadioti, a chef of Skopelos 9 (on the left in the photo with the glasses) cooked goat with plums. Many other delicacies from Skopelos were presented on Horeca like olive oil, wine, honey, almond sweets, Skopelitan cheese pie, beer and liqueur made from plums.

photo Iro Sotiriou

All the fantastic products of Skopelos, photo Kostas Lemonis

If you want to show off Skopelos you cannot forget the traditional dancing. Here we see vice-major Athina Daki. She made us proud.

Video by Karvelis

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Like eggs in a basket

This years lemons look really good and haven’t gone bad after the snow we had a couple of weeks on Skopelos. I gathered them after taking them out of the tree. Lemon pies, lemon juice …… here we come.

Tomorrow i can call about the crow and get an update.

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Today we found the first egg of the year. Our 10 chickens stopped in the fall with laying eggs and we missed the them. There is nothing like a fresh egg. Soon we will have a couple per day. In the weeks during Carnival we use them to make sweets and pies and before Easter we will have many so we can paint them red.

I remember that my mother in law used to give my kids a treat containing the yoke of an egg and sugar. She would put the yoke in a cup and add plenty of sugar. She would then, very fast, mix the two ingredients with a spoon. You have to beat the egg and sugar with the same movement until it is ready. The “krojali” must be frothy. My husband knows how to make this treat but I never dared to try it. This is a memory for my kids where my mother in law plays the leading role.

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