December's Recipe:
Mama's Melomakarona
(Traditional Greek Cookies)
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My mom made these for years and they remind me of the holidays. these spice cookies,
lightly baked to perfection, are dipped in honey to add an extra flavorful touch.
They are delicious with coffee.
Dough Ingredients:
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- 1 cup vegetable oil
- 1 stick butter, softened
- 1/2 cup sugar
- 1 egg yolk
- 1/8 cup honey, warmed
- 1 tsp lemon juice
- 1 tsp vanilla
- 1/8 cup whiskey
- 4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tbsp cinnamon
- 60 baking cups
Syrup Ingredients:
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- 4 cups water
- 4 cups sugar
- 1/2 cup honey
- 1/2 fresh lemon, juiced and strained
- 1 strip lemon zest
- 1 strip orange zest
- 1 cup walnuts, finely grated
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Preparation:
Using a mixer in a large bowl, cream oil, butter, and sugar until light and fluffy.
Add egg yolk, honey, lemon juice, vanilla, and whiskey until mixed well. In a separate
bowl, mix flour, cinnamon, baking powder, and soda together. Slowly add one cup at a time
to creamed mixture until a soft dough is formed. May not need all the flour. Take out of mixer
and knead well. Shape tablespoon-sized dough into 3-inch long ovals and align on an ungreased
baking sheet. Make diagonal indentations with a fork on top of each cookie before baking.
Preheat oven to 350° F. Bake cookies for 15 minutes or until light golden brown.
To make honey syrup: In a saucepan, heat 4 cups water, 4 cups sugar, orange zest, lemon juice,
and lemon zest and bring to a boil. Add honey and continue to boil for 20 minutes, constantly
scraping the foam off the top while boiling. Reduce heat and remove zest.
Dip cooled cookie in warm (not hot)
syrup for 1 minute. Cookie should be well drenched and saturated. Remove with a slotted spoon. Sprinkle
with walnuts and place in a decorative baking cup.
Serves 50-60 people
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 Excerpts
and Photography from:
Greek Chic Cuisine
by Stephanie M. Patsalis
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December's Article: |
| The Greeks of Australia |
The Greeks of Australia
Despite the population increase, the new
arrivals were not provided with employment opportunities in the
urban centres. Most of them were scattered over immense
distances through the vast continent, compelled to labour in the
bush, unprotected and often exploited. Most of them were
alienated by the different cultural environment, the vastness of
the host country, the hardships in the mining camps and the
difficulties of surviving in the bush. Lacking adequate
communication with their relatives at home through the tyranny
of isolation and distance, facing communication breakdowns in
their social life because of linguistic deficiencies and unable
to find consistent employment, they faced serious health and
mental problems. Most of them, though, were forced to endure the
hardships because of their inability to finance the long return
journey by sea.
Gregorios Gersios, brothers Pavlos and Sotiris Siapkalis and
Kostas loannou from Kastoria, Western Macedonia, paid eighteen
pounds for passage from Piraeus to Fremantle on an Italian
steamship in 1924.
Gersios and loannou, who shared the same tent for three years in
the bush, when they settled in Perth, obtained their meals from
the Salvation Army for sixpence and a bed for one shilling.
Gersios worked for five years in the bush clearing farms than
opened his own restaurant in Perth and finally his general store
with liquor license. He brought his wife in 1931 from Greece and
in the same year he was instrumental in the establishment in
Perth of the first Greek Macedonian Club in Australia with his
compatriot Zissis Nolides, entitled 'Alexander the Great Club'.
There was a great poverty then... However, some managed to
prosper during those difficult years and realized that Australia
provided more opportunities for continuing prosperity than were
available back home, and thus they settled permanently. Several
examples of those who prospered included the Komninos dynasty
who established themselves in the oyster industry in NSW and the
Mytilinian Mihalis Manousos who became a well-known and
successful farmer. Others included Kastellorizians Athanasios
Avgoustis and Andreotis Georgios Falagas who became the most
skilful cultivators and traders of oysters in WA. The Ithacan
Lekatsas family, who ran a chain of shops providing
refreshments, was also successful and consequently acquired real
estate properties such as commercial buildings, hotels and
theatre chains in Melbourne. In Perth, the brothers Michalis and
Petros Michelidis from Kastellorizo became the most successful
tobacco growers and industrialists of the time. Georgios
Lymberidis, the biggest wheat-grower in NSW, and Nikolaos
Lourantos, one of the wealthiest landowners whose property ran
thousands of sheep, were regarded as great benefactors of the
Greek community and were knighted for their efforts by the
Australian government.
After 1895 pioneer immigrants were able to settle and survive in
the large urban centres of Sydney, Perth and Melbourne. The
position of these early Greek immigrants was worrying. Most of
them arrived with no clear objectives in mind, with no knowledge
of English, into a rather ignorant, and in certain colonies (WA
and Queensland) hostile environment. Those migrants who were
fortunate enough to have suitable trades could settle
permanently in the cities. Those with trades included
confectionery-makers, greengrocers, fishermen, wharf-labourers
and porters, shopkeepers and restaurateurs. By 1916 there were
nationwide six hundred Greek shops including fourteen cafes. In
the rural areas occupational patterns differed depending on the
origin of the immigrant. The islanders usually dominated the
fish-mg industry and the mining industry and, after 1924, many
worked in the vast sugar cane plantations in far north
Queensland. The Macedonians proved to be the pioneers in timber
cutting, market gardening and the clearing of arable land. They
were also instrumental in the cultivation of grapes, tobacco and
fruit. Employment in the industrial sector remained the
exclusive privilege of British subjects in the cities.
Until 1936 the union movement and the Australia Labor Party
perpetuated an anti-foreign policy, confining most southern
European settlers to manual work in the rural areas and
exercising political pressure on the colonial and state
governments to enforce restrictions at the expense of the first
migrant settlers.
During those early years, only a few educated migrants, some
high school graduates, a couple of public school teachers and a
few medical doctors were caught by the emigration fever. These
individuals were not excused from the recriminations nor the
hardships suffered by their less qualified predecessors. Lacking
an adequate command of English most of them were confined to
practice within the Greek community, often pursuing manual
labour normally expected from immigrants in the restaurants of
their compatriots.
Article to be continued next month
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Special Feature:
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Zakynthos: Food, Wine & Products
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Tomato, or comidoro as Zakynthians call it, taken from the Italian pomodoro, is another
key element in the Zakynthian diet. tomatoes originated in the New World, and the Venetians
brought them here from Italy. Recent studies have concluded that tomatoes contain a cancer
fighting antioxidant called lycopene that has been linked to a lower risk of breast, prostate
and cervical cancer. Zakynthians use them in almost all their dishes, from sauces to soups.
Sartsa, their national dish, is a special combination of tomatoes with garlic, onions, basil
and other herbs. Either for a poor meal or for a full dinner, tomatoes provide a nutritious
dish for everyone.
Garlic is another key element of the Zakynthian diet. This is one food that the
English never appreciated during their occupation in Zakynthos, so they kept to their own
cuisine. since ancient times and even in today's studies it is known that garlic lowers
high blood pressure, high cholesterol and kills germs and worms. Combined with olive oil,
tomatoes and lemons, it neutralizes acids and helps digestion. Zakynthians use it in almost
all their dishes. It is also the best seasoning for lamb, grilled fish, and barbeque. Garlic
is the main ingredient for Aliada, a garlic and potato puree, and skorthostoubi, the national
dish of Zakynthos made of eggplants and tomato sauce.
Cheese is not abundant in Zakynthos since there is not a great deal of livestock.
The local cheeses are pretza, lathotyri and kefalograviera. Today there are other cheeses
in the market which come from other parts of Greece.
Pretza or myzithra is a fresh cheese made of goat's milk, either salted in
sea salt or unsalted. It is made from collecting the residue on the bottom of the feta
barrel. If unsalted, it goes with sugar or honey on bread, and for breakfast it is very
nutritious. When salted, it is used as an appetizer, and, mixed with crumbled feta, olive
oil and thyme, it is outstanding.
Lathotyri-oil cheese is made of sheep's milk. It is a small fez shaped feta. Zakynthians
steep it in salt brine from two weeks to a month and store it in olive oil in earthenware urns.
In the oil, it ferments and becomes pungent, peppery and very piquant. It is also delicious fresh,
before being placed in the olive oil. Today it is not available in the market, but only in rare
households for personal use.
Lathograviera is a typical gruyiere, steeped in olive oil. It is matured for about two
weeks until it develops a slight rind, and then it is placed in large barrels filled with olive
oil. It has a sharp taste.
Game birds are a tradition in Zakynthos. Since ancient times, human beings survived
through the hunting and gathering of wild plants and game. This is a healthy food which Zakynthians
appreciate. Even as far back as Odysseus people enjoyed barbecue of game birds!
There are a lot of migrating birds on this island on their way from Africa to Europe in spring
or to Africa from Europe in autumn. Mid-April to mid-May and late August to early October are
the seasons for trigonia (doves) and ortika (quails), while November and December are best for
bekatses (woodcocks), cooked with the Venetians' favorite starch, polenta, and stuffed with local currants.
Hares used to be abundant but recently it has disappeared. Instead, rabbits are raised locally. It
is the traditional dish, cooked with garlic and tomato sauce and called Stifatho.
Galopoulo is very popular during Christmas Holidays and Zakynthians cook it with their own
recipes. Local
beef, pork by itself or as Hiromeri, and goat and lamb are all cooked in many ways that Zakynthians enjoy.
Hiromeri is a cured ham similar to prosciutto, but saltier. Zakynthians used to make it from fat pork
dried in the sun. It is called Hiromeri when made from the shoulder, and pancetta when made from the breast.
It is highly seasoned with garlic, whole black peppercorns and bay leaves. In the old days it was sprinkled
with salt, let sit for almost 3 months in a barrel with brine, and then at about springtime it was taken out
of the barrel rinsed well and dried in the sun to be ready for Easter. Today, because it is so much trouble
to make, it is bought in stores. It is an excellent appetizer.
Fishing used to be a way of living. Big kaikia, boats, harbored in the port of Zakynthos, full of
all kinds of fresh fish, and everyone rushed to get it and take it home, to grill or bake accompanied with
wild greens. Today very few fishermen exercise this hobby but when they do there is a big demand.
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The Special Feature "Zakynthos: Food, Wine & Products" will continue next month..
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 Excerpt from
Cooking and Traditions of Zakynthos
by Calliopi Toufidou |
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What's New!
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Alphabet Block Personalized Apparel
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Sterling Silver Jewelry |
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14k Gold & 18k Gold Overlay Jewelry |
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Greek
Music |
Hriso Paketo 2011 |
Kolasi 2011 |
Laika 2011 (3CD edition) |
I zoi mou erotas, Natassa Theodoridou |
Aggeli stin kolasi, Kelli Kelekidou |
Rithmos In the Mix Vol. 3 , Various Artists |
Egklima kai Timoria, Giorgos Margaritis |
Notis Sfakianakis, Matomeno Dakri - Horeftikon |
Stamatis Gonidis, Se thelo |
Mihalis, Mihalis Hatziyiannis |
Anepanorthoti Zimia, Alekos Zazopoulos |
Mono Newo Sti Riza, Hristos Thivaios |
Evesthiti h logiki, Peggy Zina |
A Tribute to El Greco, Vangelis |
Pame San Alote, Collection of 1936 - 1957 Greek Retro Hits (2CDs) |
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Books in Greek |
I simfonia ton oneiron, by Nikos Themelis (In Greek) |
I ginaika tou Farou, by Pashalia Travlou (In Greek) |
O episkeptis tou Oneirou, by Eleni Tsamadou
(In Greek) |
Epistrofi stin Smirni 1: I thalassa mas, by Evaggelos Mavroudis (In Greek) |
Epistrofi stin Smirni 2: ITTIHAT VE TERAKKI, by Evaggelos Mavroudis
(In Greek) |
Stous Pente Anemousm by Marina Petropoulou
(In Greek) |
I Zoi mou me ton Sadam, by Parisoula Lamsos
(In Greek) |
Erotas ypo Eresi, by Nikos Papandreou (In Greek) |
Gyrismos / Return by Victoria Hislop (In Greek)
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Eat, Pray, Love, by Elizabeth Gilbert (In Greek) |
Skilisies Meres, by Kostas Bostantzoglou (In Greek) |
Min Pairnesi Kai Orko ston Erota, by Katerina Papanikolaou (In Greek)
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Agapw tha pei hanomai, by Rena Rossi-Zairi (In Greek)
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Lefki Orhidea, by Kaiti Economou (In Greek)
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O Kipos me tis Mouries, by Kaiti Economou (In Greek) |
To Kima tou Erota, by Giannis & Maria Alexandrou (In Greek) |
Agapi se meres vrohis, by Katerina Mbozoni
(In Greek)
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Ena Gramma gia Sena Mitera, Mimika Makrigianni (In Greek) |
Stavroforoi Horis Stavro, by Stavros Ligeros (In Greek) |
I Istoria tis Sychronis Elladas 1941-1974 (Modern History of Greece 1941-1974), (In Greek) |
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Books & DVDs in English |
The Colossus of Maroussi, by Henry Miller (In English) |
Café Tempest: Adventures On a Small Greek Island by Barbara Bonfigli
(In English)
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Greece: A Traveler's Literary Companion by Artemis Leontis
(In English) |
Harlot's Sauce: A Memoir of Food, Family, Love, Loss, and Greece
(In English) |
The Struggle for Greece 1941-1949 (In English) |
Crete: The Battle and the Resistance , Antony Beevor
(In English) |
A Concise History of Greece , Richard Clogg (In English) |
Cambridge Illustrated History of Ancient Greece , Paul Cartledge (In English) |
Brief History of Ancient Greece : Politics, Society and Culture
(In English) |
Modern Greece: A Short History, CM. Woodhouse
(In English) |
Modern Greece : A History Since 1821 by John S, Koliopoulos, Thanos M. Veremis (In English) |
Mediterranean Grilling: More Than 100 Recipes from Across the Mediterranean (In English) |
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The Greeks of Southern California, Pioneers & Promise of
Tomorrow
2 DVD set |
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Children's Books in Greek |
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Children's DVDs in Greek |
Toy Story 3 - The Great Escape, DVD (PAL/Zone 2), In Greek |
Tinkerbell, The Great Fairy Rescue, DVD (PAL/Zone 2),
In Greek |
Beauty and the Beast, Belle's Magical World, DVD (PAL/Zone 2), In Greek |
Bob the Builder, Oloi stin Koilada, DVD (PAL), In Greek
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Mickey's Twice upon a Christmas DVD (PAL/Zone 2) |
Mickeys Once Upon a Christmas, DVD (PAL/Zone 2), In
Greek
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Barney, Great Surprise, DVD (PAL), In Greek |
Ta Zouzounia, H Mikri Arahni Ke Alla Tragoudia CD + DVD (NTSC/PAL) |
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Children's Greek Toys |
My New First Greek Laptop 4+ |
Disney Baby's First Greek Laptop, Ages 2+ |
Greek ABC Talking Cards (speaks Greek), Ages 3+ |
Eksipnoulis (Genius) Electroning Greek Reading and Writing, Ages 5+ |
Eksipnoulis (Genius): Electroning Game for learning the Animals in Greek, Ages 3+ |
Eksipnoulis (Genius): First Greek Phrases Educational, Ages 5+ |
Eksipnoulis (Genius): Electroning Vocubulary builder, Ages 5+ |
Eksipnoulis (Genius): Learning the Animals - Moms and Babies, Ages 3+ |
Eksipnoulis (Genius): Learning the Greek Alphabet, Ages 3+ |
Eksipnoulis (Genius): Learning the Time in Greek, Ages 5+ |
Eksipnoulis (Genius): Learning the Numbers in Greek, Ages 3+ |
Eksipnoulis (Genius): Learning the Professions in Greek, Ages 3+ |
Eksipnoulis (Genius): Learning Greek Spelling, Ages 4+ |
Eksipnoulis (Genius): Learning Greek Geography Puzzle, Ages 5+ |
Eksipnoulis (Genius): Learning the Months and the Seasons in Greek, Ages 5+ |
Eksipnoulis (Genius): Little Words in Greek, Ages 4+ |
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Greek Food & Baking Goods |
Greek Christmas Cookies Combo Pack - Courambiedes & Melomakarona bites |
Greek Christmas Cookies & Baklava Combo Pack - Courambiedes, Melomakarona & Baklava variety |
Baklava Taster's Choice: Giannotiko, Walnut, and Traditional Greek Baklava pack |
Homemade-style Traditional Greek Baklava |
Greek Christmas Almond Cookies, Courambiedes bites |
Greek Christmas Honey and Walnut Cookies, Melomakarona bites |
Papa Cristo's Greek Seasoning Spice Blend |
Papa Cristo's Greek Red Rub Spice Blend |
Loukoumia Rose Flavor with Almonds, 450 gr |
Loukoumia Mastic Flavor with Almonds, 450 gr |
Manna Wheat Rusks from Crete, 600 gr. |
Manna Rye Rusks from Crete, 400 gr. |
Gelo Greek Jelly Candy - 6 Flavors (300g) |
Top Greek Red Wine Vinegar (500ml) |
Fantis Pure Natural Greek Honey in Squeeze Bottle (1lb 3/4oz) |
Morfat Dumpling Loukoumades Mix 2-Pack |
St. George Mills Farin AP, Greek Self Rising Flour – 500 gr. |
Spitiko Greek Olive Oil 3LT Can |
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Greek Christmas Snowflakes Silver Glitter Mug with Greek Candy
Gift Package |
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Vintage Greek City Photo & Advertisement Posters |
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Vintage Greek Advertising Posters - Kithara Threads (1958) |
Vintage Greek Advertising Posters - Kolynos Toothpaste (1964) |
Vintage Greek Advertising Posters - 22 Cigarettes (1964) |
Vintage Greek Advertising Posters - MEZ Lozenges and Mints (1958) |
Vintage Greek City Photos Attica - City of Athens, Plaka (1917) |
Vintage Greek City Photos Ionian Islands - Cephalonia, Agia Efimia, Port view (1910) |
Vintage Greek City Photos Ionian Islands - Cephalonia, Agia Efimia, City view (1970) |
Vintage Greek City Photos Ionian Islands - Cephalonia, Agia Efimia, Port view (1907) |
Vintage Greek City Photos Peloponnese - Lakonia, Kastania, City view (1906) |
Vintage Greek City Photos Peloponnese - Lakonia, Kastania, Town Square (1906) |
Vintage Greek City Photos Attica - Attica, City of Athens, Parthenon (1964) |
Vintage Greek City Photos Attica - Attica, City of Athens, Ermou Street (1912) |
Vintage Greek City Photos Attica - Attica, City of Athens, Constitution Square (Syntagma) (1907) |
Vintage Greek City Photos Attica - Attica, City of Athens, Constitution Square (Syntagma) (1902) |
Vintage Greek City Photos Attica - City of Athens, Omonia Square (1932) |
Vintage Greek City Photos Attica - Attica, City of Athens, Parthenon view (1930) |
Vintage Greek City Photos Eastern Aegean Islands - Ikaria, Agios Kirikos beach (1935) |
Vintage Greek City Photos Eastern Aegean Islands - Ikaria, Agios Kirikos Port (1955) |
Vintage Greek City Photos Eastern Aegean Islands - Ikaria, Evdilos / Pera Gialos (1934) |
Vintage Greek City Photos Eastern Aegean Islands - Ikaria, Evdilos (1900) |
Vintage Greek City Photos Eastern Aegean Islands - Ikaria, Agios Kirikos (1920) |
Vintage Greek City Photos Eastern Aegean Islands - Ikaria, Ikarian immigrants in America (1985) |
Vintage Greek City Photos Macedonia - Salonica, Thessaloniki White Tower (1900) |
Vintage Greek City Photos Macedonia - Salonica, Thessaloniki Kamara - Apsida Galeriou (1930) |
Vintage Greek City Photos Macedonia - Salonica, Thessaloniki White Tower Port view (1902) |
Vintage Greek City Photos Macedonia - Salonica, Lefkos Pirgos White Tower (1955) |
Vintage Greek City Photos Macedonia - Salonica, Waterfront - Leoforos Nikis - White Tower (1925) |
Vintage Greek City Photos Macedonia - Salonica, Leoforos Nikis view from White Tower (1904) |
Vintage Greek City Photos Macedonia - Salonica, White Tower Lefkos Pirgos (1934) |
Vintage Greek City Photos Peloponnese - Arcadia, Tripolis, St. Basil Church (1920) |
Keep a close eye on
the
Greek Poster Section as it continues to expand. We
are in the process of adding hundreds of Vintage City
Photos and
Vintage Advertisement Posters.
Above you can find a selection from the city of Athens
in the Attica region, Eastern Aegean Islands, Macedonia,
Cephalonian & Peloponnese Regions.
Click Here to send a request for your favorite location.
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Latest
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Greek
Almanac & Calendar Refills |
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Greek Hooded Sweatshirts
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Ancient Greek Costumes & Jewelry |
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| Featured Destination: Cyclades - Kea (part 2 of 22) |
|
 GEOGRAPHY Kea or Tzia is the northernmost island
of the Western Cyclades. It is located between Euboia
and Kythnos, almost directly opposite Attica, with
Makronisos interposed between them. 131 sq. km. in area,
81 km. of coastline, it is 12 nautical miles from
Sounion and has 1,618 inhabitants. The capital is loulis
(Chora) and its harbor is Korissia (Livadi), from where
there is a daily car and passenger ferry service to
Lavrion and once a week to Piraeus during the summer
season. The only Cycladic island with which there is a
link is Kythnos.
A mountainous island, it consists of small valleys
leading down to little bays and sandy beaches.
Geologically it is the continuation of Sounion. The
highest peak is Profitis Ilias (567 m. a.s.l.), almost
at the centre of the island. In the northwest part,
between the mountainous masses, is the gulf of Aghios
Nikolaos, one of the safest natural harbors in the
Mediterranean. Very close to Attica and with limited
tourist development and road network, it is just the
place for a relaxing vacation.
HISTORY Known in antiquity as "Keios" or "Keio",
after the mythical hero Keos, the island's present name,
Tzia, is a legacy of the Frankish occupation. Finds from
excavations at Kephala testify that the island was
inhabited in Neolithic times. Karians, Pelasgians and
Lelegians also settled here. In historical times it was
colonized by Ionians and consisted of four independent
cities -loulis, Karthaia, Poieessa, Koresia- all of
which flourished. The island sired poets (Simonides,
Bacchylides), philosophers (Aristion) and athletes, and
the four cities minted their own coinage. Kea fought
against the Medes during the Persian Wars and afterwards
joined the Athenian League. Kea was an ally of Thebes
for a brief spell, then passed to the Macedonians,
Ptolemies and, eventually, to the Romans, which heralded
its decline. In Byzantine times it belonged to the Thema
of the Aegean and immediately after the Fall of
Constantinople in 1204 it was ceded to the Venetians. In
1537 Kh. Barbarossa plundered Kea and it was easily
conquered by the Turks. Between 1770 and 1774 it was
taken by the Russian fleet and in 1781 was the base for
the sorties of L. Katsonis.
 SIGHTS-MONUMENTS The island's capital, loulis (Chora)
is built amphitheatrically in the hinterland, 6 km. from
the harbor, on the site of the ancient city of that
name. Its vernacular Cycladic architecture is totally
unspoiled, snow white two-story houses, narrow cobbled
streets and innumerable churches dating from the 17th -
19th century, most with wood carved iconostases and
important icons (St. Spyridon, Virgin Rematiani, St.
John). From the neighborhood of Kastro, where remnants
of the Venetian castle are preserved, there is a
magnificent view over the sea to the mountains of
Attica. Engraved on a schistose rock northeast of Chora
(approx. 1 km.) is the "Lion of Kea", a colossal lion
dated to 600 BC, work of an Ionian sculptor and
associated with the island's mythology. In the
Archaeological Museum one can see finds from excavations
conducted on the island, especially from Aghia Irini. 6
km. southwest of Chora, is the monastery dedicated to
Aghia Marina, built in the 16th century around a
three-storey Hellenistic tower, the ruins of which are
still preserved. 2 km. beyond Aghia Marina is Poises
with its sparse remnants of the once important city of
Poieessa. This richly vegetated region is delightful for
swimming, with its tiny bay and sandy beach. The road
from here leads to the bay of Koundouros, one of the
most beautiful on the island, with deep blue waters,
many beaches and coves. There are several hotels and in
the last few years the area has developed touristically.
Proceeding eastwards from Chora, one may visit Aghia
Anna, formerly a monastery, though nowadays only the
church is still in good condition. Southeast of Chora
(approximately 12 km.) in an area of particular scenic
beauty, difficult of access, is the site of the ancient
city of Karthaia.
 The site of ancient Koressia is also the site of the
modern town known as Livadi by the locals. Excavations
conducted here have brought to light sections of the
ancient wall and a cemetery in which the statue of an
Archaic kouros of the 6th century BC was discovered,
nowadays exhibited in the National Archaeological
Museum, Athens. About 2 km. from Koressia is the
picturesque bay of Vourkari, with the tiny village of
that name, a safe anchorage for yachts throughout the
year. On the Aghia Irini peninsula opposite, excavations
carried out by the American School of Classical Studies
(under the Direction` of the late professor John Caskey)
have revealed an important Bronze Age settlement, at its
zenith between 2000 and 1400 BC. In addition to the
various buildings, many of which are in the sea,
significant movable finds have been recovered: vases,
domestic objects and Cycladic figurines. After Vourkari
is the gulf of Otzias from where a road leads to the
monastery of the Virgin Kastriani (16 km. east of Chora).
Within the monastery is the two-storey church of the
Virgin, the lower section of which (an 18th century
building) is dedicated to the finding of the miraculous
icon kept there. On August 15th, the feast of the
Virgin, pilgrims flock to the monastery. In addition to
the bay of Koundouros and Poises in the south, there are
fine beaches at Koressia, Yaliskari and Otzia which can
all be reached by bus or car. For those with a boat
there are numerous secluded beaches with sparkling sea.
Refuelling stations at Koressia and Bourkari. There are
a few hotels and rooms for rent.
Next month:
The Islands of the Cyclades - Kythnos, Part 3 of 22
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December
2010 Greek Orthodox Calendar |
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Sunday |
Monday |
Tuesday |
Wednesday |
Thursday |
Friday |
Saturday |
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1
Wednesday of the 11th Week
Nahum the Prophet
Philaret the Merciful of Amnia
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2
Thursday of the 11th Week
Habakkuk the Prophet
Our Righteous Father Cyril of Phileus
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3
Friday of the 11th Week
Zephaniah the Prophet
Our Righteous Father John, Bishop and Hesychast
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4
Barbara the Great Martyr
John the Righteous of Damascus
New Hieromartyr Seraphim, bishop of the Phanar in Greece
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5
10th Sunday of Luke
Savas the Sanctified
Holy Martyr Diogenes
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6
Nicholas the Wonderworker, Archbishop of Myra
Nicholas the New Martyr of Asia Minor
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7
Tuesday of the 12th Week
Ambrose, Bishop of Milan
Athenodoros the Martyr of Mesopotamia
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8
Wednesday of the 12th Week
Forefeast of the Conception by St. Anna of the Most Holy Theotokos
Patapios the Righteous of Thebes
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9
The Conception by St. Anna of the Most Holy Theotokos
Hanna the Prophetess
Narses the Martyr of Persia
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10
Friday of the 12th Week
Menas, Hermogenes, & Eugraphos, Martyrs of Alexandria
Thomas the Righteous of Bithynia
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11
Saturday of the 12th Week
Daniel the Stylite of Constantinople
Luke the New Stylite of Chalcedon
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12
11th Sunday of Luke
Spyridon the Wonderworker of Trymithous
Holy New Martyr Peter the Aleut
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13
Monday of the 13th Week
Herman the Wonderworker of Alaska & First Saint of America
Auxentios, Eugene, Mardarios, Orestes, & Eustratios, Martyrs of Sebaste
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14
Tuesday of the 13th Week
Thyrsos, Leucius, & Callinicos, Martyrs of Apollonia
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15
Eleutherios the Holy Martyr, Bishop Illyria and his mother Anthia
The Martyr Susannah the Deaconess
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16
Thursday of the 13th Week
Haggai the Prophet
Modestos, Archbishop of Jerusalem
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17
Friday of the 13th Week
Daniel the Prophet & Ananias, Azarias, & Misail, the Three Holy Youths
Dionysios of Zakynthos
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18
Saturday before Nativity
Sebastian the Martyr & his Companions
Our Righteous Father Michael Syngellon the Confessor
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19
Sunday before Nativity
Boniface the Merciful of Tarsus, Eutychios the Martyr of Thessaloniki
Our Righteous Father Gregentius, Bishop of Ethiopi
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20
Ignatius the God-Bearer, Bishop of Antioch
Forefeast of the Nativity of Our Lord and Savior, Jesus Christ
Our Righteous Father Philogonius, Bishop of Antioch
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21
Tuesday of the 14th Week
Forefeast of the Nativity of Our Lord and Savior, Jesus Christ
Juliana of Nicomedia & her 630 Companion Martyrs
|
22
Wednesday of the 14th Week
Anastasia the Great Martyr
Chrysogonos, Theodota, Evodias, & Eutychianus, the Martyrs
|
23
Thursday of the 14th Week
Ten Martyrs of Crete
Rememberance of the Founding of the Holy and Great Church of Christ, Hagia Sophia in Constantinople
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24
Eve of the Nativity of Christ
Eugenia the Righteous Nun-martyr of Rome
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25
The Nativity of Our Lord and Savior, Jesus Christ
The Adoration of the Magi: Melchior, Gaspar, & Balthasar
The Commemoration of the Shepherds in Bethlehem who were watching their flocks and came to see the Lord
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26
Fast Free
Sunday after Nativity
Synaxis of the Holy Theotokos
Euthemios the Confessor, Bishop of Sardis
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27
Fast Free
Stephen, Archdeacon & First Martyr
Theodore the Confessor
Brothers Theophan and Poietus
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28
Fast Free
Tuesday of the 15th Week
20,000 Martyrs burned in Nicomedia
Holy Martyr Glycerus
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29
Fast Free
14,000 infants (Holy Innocents) slain by Herod in Bethlehem
Our Righteous Father Marcellus, Abbot of the Monastery of the Unsleeping Ones
Our Righteous Father Thaddeus the Confessor
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30
Fast Free
Thursday of the 15th Week
Anysia the Virgin-martyr of Thessaloniki
Gideon the New Martyr of Mount Athos
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31
Fast Free
Friday of the 15th Week
Apodosis of the Nativity of Our Lord and Savior, Jesus Christ
Melania the Younger, Nun of Rome
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Icons
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