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October's Recipe:
Patates, Elies,
Kapari Me Ladoxydo Anjouyas
(Potatoes, Olives & Capers with Anchovy Vinaigrette)
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Don't crowd the pan, or the potatoes will steam instead of browning.
To avoid this, use a 12-inch sauté pan, wok, Dutch oven, or heavy
soup pot, and cook in batches. To achieve a golden brown surface,
the trick is to add a little butter to the olive oil: as the butter
solids caramelize, the vegetables begin to brown. If you cook in
batches, however, wipe the pan clean after each one. Serve hot or
warm.
Ingredients:
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- 2 lbs fingerling potatoes, scrubbed
- Kosher salt & black pepper
- 3-4 tbsp extra virgin olive oil
- 1 1/4 cup small, picked sprigs parsley
- 1/2 cup small, picked sprigs dill
- 18 whole caper berries
- 1/2 cup capers
- 18 mixed green and black olives, pitted and split
- 12 whole scallions, thickly sliced
- About 1/2 the recipe of White Anchovy Vinaigrette*
Additional Ingredients for
Dressing:
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- 4 white anchovies
- 4 shallots, thickly sliced
- 1 tbsp small, picked sprigs dill
- 1 tbsp small, picked sprigs parsley
- 8 leaves fresh mint
- 1 tbsp Dijon mustard
- 1 tsp dry Greek oregano
- 1 cup distilled white vinegar
- 1/2 cup extra virgin olive oil
- Kosher salt & black pepper
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Preparation:
Put the potatoes in a large pot of generously salted cold water and
place over high heat. Bring to a boil, then reduce the heat and
simmer gently until just crisp-tender, about 7-9 minutes. Drain the
potatoes and spread out on a plate. Refrigerate for at least 30
minutes and up to overnight. Cut into rustic, bite-size chunks and
season with kosher salt and pepper.
In a very large skillet, sauté pan, or pot, warm the oil over
medium-high heat. When the oil is very hot, add the potatoes (no
crowding!). Roast the potatoes, shaking the pan, for several
minutes, until most pieces turn a golden color. Add the herbs, caper
berries, capers, olives, and scallions and shake the pan for 1
minute more, just to wilt the herbs and scallions. Add the White
Anchovy Vinaigrette and warm through; transfer to serving platter
and serve immediately.
-- Add some crumbled feta to the last batch of potatoes just before
they're done, then fold all together. Or if you have some leftover fish, fold chunks of fish into this
dish and serve at room temperature.
Serves about 15, as a side dish, as part of a larger spread.
*White Anchovy Vinaigrette:
In a small food processor, combine the anchovies, shallots,
dill, parsley and mint. Pulse until finely chopped but not pureed.
Transfer to a bowl.
Add the mustard, oregano and vinegar. Whisk together and, whisking
all the time, drizzle in the olive oil. Season with salt and pepper.
Since this is a broken vinaigrette, it will separate quickly. Whisk
again to bring it together just before serving.
Makes 1 3/4 cups
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 Excerpts and Photography from: How to Roast a Lamb
by Michael Psilakis
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October's Article: |
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A
Dedication to the Greek Diaspora |
Part Two of a Two
Part Series:
The Greek Americans
THE ETHOS IN A
CHANGING MILIEU
Greek values exist in an ever-changing society, and
Greek Americans deal with issues of identity and
ethnicity in different ways. The practice of
traditions and customs differs enormously from one
family to another.
The issue of generational differences is discussed
in a book by Alice Scourby, The Greek Americans.
Historically, she says, the first generation of
Greek Americans vigorously tried to preserve values
from the motherland and worried about the influences
of the larger American society. The second
generation (those born in America but having at
least one parent born in Greece) were more
assimilated but often felt ambivalent about their
Greekness. They felt a strong attraction to American
society and often rejected certain aspects of Greek
tradition. The third generation (those with two
parents born in America) usually felt comfortable as
Americans with their Greek heritage. In the 1960s,
the American society's attitude changed, encouraging
pride in ethnic background, making it easier to be
both Greek and American.
The "Greekness" of the Greek-American community is
also changing. Fewer immigrants are coming from
Greece. In addition the number of marriages between
Greek Orthodox people and those outside the faith
has increased. Between 1980 and 2001 interChristian
marriages fluctuated between sixty and sixty-seven
percent. How do these marriages affect the "Greekness"
of these couples and their children? And what makes
someone Greek? How far removed can one be from one's
ancestors to still be considered Greek? Fifth
generation? Tenth? Do people with Greek ancestors on
both sides remain Greek if they do not follow
customs from the homeland or speak the language?
What if someone adheres to part of the ethos but
does not practice Greek Orthodoxy? These questions
illustrate the diversity and change within the
Greek-American experience.
The United States Bureau of the Census adopted the
policy of letting people define their ethnicity
themselves. It asked each American to indicate his
or her ancestry. In both the 1990 U.S. Census and
the 2000 U.S. Census, just over one million people
claimed Greek ancestors. How has the Greek-American
community maintained its identity?
PRESERVATION STRATEGIES
Strong institutions still exist today to preserve
the Greek-American ethos and its dual foundations of
Orthodoxy and Hellenism: the church, university
academic programs, museums, and community
organizations. But each institution faces the
challenge of preservation and appealing to younger
generations and non-Greeks.
The Greek Orthodox church has always played a major
role in the movement to preserve Hellenism. The
Christian religion was developed in the Greek
language and influenced by classical Greek thought,
entwining the two as far back as The New Testament.
The church played varying roles in the Byzantine
Empire, Ottoman Empire, and modern Greek state.
Today in America the church sponsors Greek language
schools, festivals with traditional food and crafts,
camps, religious retreats, and partial use of the
Greek language in the church services. However, the
increase in the number of non-Greeks as a result of
interfaith marriages and conversions creates
questions about keeping the ethnic component such as
the use of the Greek language and celebrating Greek
Independence Day. Would the church grow more if the
ethnic emphasis were dropped? Some would agree, but
others believe Hellenism is universal and
expandable. Alexander the Great remains a role model
as someone who spread Hellenism beyond the
boundaries of Greece. The Greek Orthodox hierarchy
and community are making an effort to welcome others
to Hellenism and Orthodoxy with their current
interfaith effort. Yet in the tolerant,
multicultural society of America, the married Greek
partner, family, and community must respect the
faith and culture of the non-Greek partner who may
also be devoted to a different heritage.
On the secular front, Greek Americans employ
different strategies to keep Hellenism alive, from
the study of classics to concern for American
foreign policy toward Greece. While the classics
were once part of the core curriculum in higher
education, the recent trend downplaying the classics
and adding a more diverse curriculum has met
resistance by alarmed Philhellenes (friends of
Hellenes) and Greek Americans. They have begun
donating money for classics chairs at universities,
sponsoring lecture programs, building cultural
centers and working with the Greek government and
Greek nonprofit organizations to halt the erosion.
Thanks to their efforts, plus the innate brilliance
of the heritage, they have met some successes,
resulting in a modest revival. Such efforts need to
be strengthened and expanded even further in
Byzantine and modern Greek studies. Preservationists
are also building Greek-American museums, collecting
documents such as local Greek-American histories,
and writing memoirs. Cultural groups present plays
and art exhibits. Politically active individuals try
to influence United States foreign policy toward
Greece and its neighbors. Despite all these laudable
efforts, many still lament that not enough is being
done. They want the next generation to visit Greece
periodically, read Homer, and attend church more
often.
Another preservation strategy involves staying
connected with fellow Hellenes in the worldwide
Diaspora (Greek communities outside Greece).
Increased awareness of a shared heritage via travel,
the media, and the Internet generates a sense of
excitement and connection to people all over the
globe who have the same values, holidays, and love
for the motherland. In 1995 the Greek government
established the World Council of Hellenes Abroad to
facilitate cooperation and camaraderie among the
Diaspora communities. The results of this effort and
global communication are too new to evaluate. Will
they help spread Hellenism to their host countries,
or will Diaspora Greeks erect walls to keep out
non-Greeks who might dilute the ethos?
Preservation strategies vary, as does the depth of
involvement. After all, Hellenism and Greek
Orthodoxy exist in a third context, the culture of
contemporary America, which prizes choice. Most
Greek Americans today think of themselves as
Americans first and then choose their own depth of
identification and involvement with their Greek
heritage. Some Greek Americans immerse themselves
solely in the church, focusing on Orthodoxy. Some
Greek Americans may not be members of the Orthodox
church and choose to devote themselves to Hellenic
cultural activities such as language, higher
education, museums, and political causes. But most
enjoy participating in both religious and secular
activities. In addition, they care deeply about
being successful Americans who present themselves to
the rest of society as model citizens in keeping
with the unchanging ideals of the golden age of
classical Greece and the tenants of Christianity.
These diverse, individual approaches may ultimately
provide the most effective overall preservation
strategy. Today's Greek American proudly embodies a
rich historic identity that comfortably coexists
with contemporary American civilization. Each
individual can balance and integrate the Hellenic,
Orthodox, and American cultures in keeping with a
spirit of freethinking and choice.
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Special Feature: |
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Zakynthos: Food, Wine & Products |
Kolatsio is one of the most interesting
meals in Zakynthos. It is the traditional
light meal between breakfast and lunch.
Kolatsio is a rest break for farmers who
work the harvest of grapes, raisins and
olives, an din reality it is a feast. In the
old days the boss brought Kolatsio for their
workers in big baskets or in bolies - large
cloth napkins - filled with bread and other
foods. Today Kolatsio is a full meal. It
consists of reganada, which is soaked bread
spread with olive oil, vinegar and chopped
tomatoes as well as herring, lard, olives,
tomatoes, onion from Belousi, garlic,
bakaliaro - cod fish -, fresh bread and many
other orektika, appetizers.
The most outstanding kolatsio is when slices
of bread are dipped in soups or in ragou
before dinner or into the freshly processed
warm olive oil. Through the years
Zakynthians have created their own cuisine
which is a true melting pot. It is a
colorful cuisine that belongs to the
Mediterranean diet and is similar to the
Omega Diet, one which is based on
nutritional studies by several universities
around the world, and which recently has
become very popular.
After many years of research, scientists
have discovered that the inhabitants of
Mediterranean regions live longer because of
their diet. Studies by Dr. A. Simopoulos and
J Robinson have revealed that the Omega Diet
fuels our bodies with food our systems
expect to be fed and which our bodies
require for optimum health. these foods are
fish, game, vegetables and fruits. Humans
throughout evolution survived with these. I
am personally convinced that if we combine
the Mediterranean and the Omega diets with
regular physical exercise we can reduce our
risk of cancer, obesity, diabetes, heart
disease and depression.
The staple foods of the Mediterranean diet
are bread, olive oil and wine. It is a fact
that during wars people survived on those
products.
Bread: Bread and olive, meant the
bare necessities, but was also a slogan at
these times. Bread has sustained the body
and spirit through the millennia. It has
been a sacred food and a commemoration of
our lives, also playing a central role in
our diet. According to mythology, Demeter
was the goddess of crops, fruit and cereals.
She was also responsible for their
cultivation. Every autumn after the planting
of the corn seed, Goddess Demeter was
commemorated with the Celebration of the
bread, one of the most important festivals
of the ancient world. Everyone participated
in this festivity by making breads with
wheat and honey.
At the Last Supper, Christ breaks bread with
his disciples in the original meal, which is
reenacted with wafers and sweet wine in the
Holy Eucharist of many Christian religions
worldwide.
Zakynthians believe that bread is so sacred
that when a piece of bread falls to the
floor, they pick it up and kiss it. In
Zakynthos, bread and olive oil are not only
symbolically blessed elements but essential
foods. Every Civilization throughout history
has been based on grain; of the common
grains, wheat is the most nutritious. It
contains carbohydrates and every amino acid
we need.
In the old days Zakynthians grew their own
dark brown wheat every year, and with hard
labor harvested and saved it for their own
use. The good quality wheat was rare,
probably available only for the well to do.
Peasants typically used up all their flour
by April and had to wait through spring and
summer for the new harvest.
The bread was made with dough, water and
basil and was given out by the priest at
church the 14th of September. People kept
this dough the whole year in order to make
bread. Formerly, bread was baked in ovens
made of clay. Today every market and bakery
provides bread of various types, and many
people bake it at home in modern electric or
gas stoves. Either plain or combined with
certain ingredients, bread is nutritious and
Zakynthians eat it with all their dishes.
Pasta was as important as bread and all
Zakynthians were raised with it. Accompanied
with sartsa, sauce, it is a complete dish
for any meal. Not only is it easy to
prepare, but it is something which everybody
loves.
Olive Oil: the Olive tree has been an
unsurpassable source of life, inspiring
artists and poets from every epoch. It is a
cherished tree which has marked all the
civilizations around the Mediterranean. Its
oil has lit man's life and soul alike for
centuries. In Greece it is believed that a
few drops of oil in water are enough to ward
off the evil eye. Even in the ancient
Olympic games, champions spread olive oil on
their bodies before they started and the
winners were wreathed with crowns made of
olive branches. It has been the symbol of
serenity, fertility, and peace.
It was the Greeks who brought the
cultivation of olives to Sicily, Italy,
North Africa and Spain. For centuries, olive
oil has been used to maintain the suppleness
of skin and muscle, to heal abrasions, to
give body and sheen to hair and to soothe
the drying effects of the sun and wind. It
was also a famed means of contraception.
Olive oil is an irreplaceable food of man.
Hippocrates, the father of Medicine, has
referred in his work to the beneficial
qualities of olive oil to health in general,
calling it the great therapeutic.
Scientists today have discovered that olive
oil reduces the risk of heart disease,
maintains metabolism and contributes to the
development of the brain and bones in
children. It is a source of vitamin E for
older people and it also helps the digestive
system and prevents gastrointestinal
problems.
As revealed by a new study at the University
of Oxford, the Mediterranean diet of meat,
fish and olive oil is as good as a diet of
fresh fruit and vegetables for keeping colon
cancer at bay. Using 40 grams of olive oil
lowers blood pressure. Olive oil neutralizes
the acid of tomatoes and lemons and when
combined with garlic it helps to digest
vegetables. Zakynthians are able to use
extra virgin olive oil in their everyday
life. They rarely use fat or butter.
Zakynthos has a reputation for a high
quality of olive oil. It is an earthy heavy
green, which slides like gold on the tongue
because in harvesting, Zakynthians dislodge
a harder greener olive with sticks and
combs, believing that premature fruit yields
a less acidic, sweeter oil.
In the past, horses and mules helped rotate
the huge litharia, circular stones, which
crushed the olives. Now automated large
metal blades have replaced the stone wheels.
The best moment during the new harvest of
olives is dipping bread in the freshly
processed warm olive oil and combining it
with herring, fresh onions, fresh plum
tomatoes and olives to enjoy a delicious
Kolatsio.
Before electricity was introduced,
Zakynthians used lamps of cotton wicks in
olive oil. Today they still use them at
church. They also use the oil to make soap
for everyday use and a limited quantity of
aromatic soaps for tourism. Olive oil is
ideal for preserving foodstuffs and oiling
hinges and tools.
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The Special Feature "Zakynthos:
Food, Wine & Products"
will continue next
month. |
 Excerpt from
Cooking and Traditions of Zakynthos
by Calliopi Toufidou |
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What's
New! |
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Archaic Necklace Collection |
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14k Gold & Gold Overlay Jewelry |
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Sterling Silver Jewelry |
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Collectible Greek Coins |
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Children's Greek DVDs |
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Greek
Books |
Eat, Pray, Love, by Elizabeth Gilbert (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) |
Skilisies Meres, by Kostas Bostantzoglou (In Greek) |
I Istoria tis Sychronis Elladas 1941-1974 (Modern History of Greece 1941-1974), (In Greek) |
I Apagorevmeni Istoria tis Elladas (The Forbidden History of Greece),
(In Greek) |
Stavroforoi Horis Stavro, by Stavros Ligeros (In Greek) |
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) |
The Struggle for Greece 1941-1949 (In English) |
Megas Onirokritis - Dream Interpreter, in Greek |
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The 2011
Kazamias Greek Almanac and Calendar refills are
now available.
Order yours today!!
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Greek 2011 Calendar Refill with Cooking Anecdotes
(in Greek) |
Greek 2011 Calendar Refill with Saints and Religious Holidays (in Greek) |
Small Greek 2011 Calendar Refill with Poems (in Greek) |
Kazamias 2011 -
Greek Almanac |
Kazamias 2011 -
Greek Almanac
(Ksematiasmata Edition) |
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Greek
Music |
Non Stop Mix 6 by Nikos Halkousis , Various Artists |
Parathisos 2010 , Various Artists |
Thalassa Club 2010 , Various Artists |
H2O International Dance Mix , Various Artists |
Fresh Hits 2010 , Various Artists |
Live + 8 Nea Tragoudia , Nikos Makropoulos (2CD) |
I agapi ine eleftheri , Glykeria |
Apo Ton Tsitsani Ston Hadjidaki , Manolis Mitsias (2CD) |
To Kalokeri Mou , Mihalis Hatziyiannis (CD Single) |
Dos Mou Ligo Fos , Giorgos Alkeos (CD + DVD) |
Rixe Kati Pano Sou , Lefteris Pandazis |
Arrosto Pathos , Dimitris Kondolazos (CD Single) |
Zondani Epafi LIVE , Yiannis Poulopoulos |
I Eleni Tsaligopoulou Sti Lira , Eleni Tsaligopoulou (2CD) |
Ma Pou Na Pao - Oles I Epitihies , Themis Adamantidis (3CD) |
I Megales Epitihies LIVE , Katerina Stanisi (2CD) |
Erotokritos: I Ekdohi Tis Sitias , Nikou Mamagkaki & Various Artists (2CD) |
Erofili , Nikou Mamagkaki & Various Artists (2CD) |
Erotokritos , Nikou Mamagkaki & Various Artists (2CD) |
Ta Konserta tou Nikou Mamagkaki |
To Dimotiko Tragoudi einai edo Vol. 12, Traditional Greek Folk/Clarinet Music Collection (4CD) |
To Dimotiko Tragoudi einai edo Vol. 15, Traditional Greek Folk/Clarinet Music Collection (4CD) |
I zoi mas ena glenti, 56 Greek Folk songs - Syrto, Kalamatiano, Tsamiko, Tsifteteli songs (2CD) |
Pame sta Klarina, 72 Greek Folk songs - Syrto, Kalamatiano, Tsamiko, Tsifteteli |
E, Re Glentia , Various Artists (2CD) |
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Vintage City Photo Posters |
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Vintage Greek City Photos Attica - Faliron, Neo Faliron (1935) |
Vintage Greek City Photos Attica - Faliron, Neo Faliron - Ta Loutra (1930) |
Vintage Greek City Photos Attica - Faliron, Palaio Faliro 6th Fleet (1960) |
Vintage Greek City Photos Attica - Faliron, Palaio Faliro (1936) |
Vintage Greek City Photos Attica - Pireaus, 6th Fleet in Kastella (1950) |
Vintage Greek City Photos Attica - Pireaus, Aerial View (1960) |
Vintage Greek City Photos Attica - Pireaus, City Hall (1920) |
Vintage Greek City Photos Attica - Pireaus, City Hall view (1930) |
Vintage Greek City Photos Attica - Pireaus, Kanari Beach (1955) |
Vintage Greek City Photos Attica - Pireaus, City Hall view (1913) |
Vintage Greek City Photos Attica - Pireaus, Kastella (1907) |
Vintage Greek City Photos Attica - Pireaus, Kastella (1950) |
Vintage Greek City Photos Attica - Pireaus, Pasalimani (1927) |
Vintage Greek City Photos Attica - Pireaus, Pasalimani (1937) |
Vintage Greek City Photos Attica - Pireaus, Pireaus Port view (1910) |
Vintage Greek City Photos Attica - Pireaus, Pireaus Port view (1950) |
Vintage Greek City Photos Attica - Pireaus, Aerial View (1960) |
Vintage Greek City Photos Attica - Pireaus, Themistocleous Square (1904) |
Vintage Greek City Photos Attica - Pireaus, Themistocleous Square (1904) |
Vintage Greek City Photos Attica - Pireaus, Tourkolimano (1908) |
Vintage Greek City Photos Attica - Pireaus, Tourkolimano (1930) |
Vintage Greek City Photos Attica - Pireaus, Tourkolimano (1955) |
Vintage Greek City Photos Attica - Pireaus, Zea (1910) |
Vintage Greek City Photos Attica - Saronic Gulf Islands, Aigina Port (1960) |
Vintage Greek City Photos Attica - Saronic Gulf Islands, Aigina Port (1963) |
Vintage Greek City Photos Attica - Saronic Gulf Islands, Aigina Port (1970) |
Vintage Greek City Photos Attica - Saronic Gulf Islands, Poros Port (1950) |
Vintage Greek City Photos Attica - Saronic Gulf Islands, Spetses Bouboulinas Villa (1947) |
Vintage Greek City Photos Attica - Saronic Gulf Islands, Poros Port (1960) |
Vintage Greek City Photos Attica - Saronic Gulf Islands, Spetses (1950) |
Vintage Greek City Photos Attica - Saronic Gulf Islands, Spetses (1960) |
Vintage Greek City Photos Attica - Saronic Gulf Islands, Spetses Ntapia (1950) |
Vintage Greek City Photos Attica - Saronic Gulf Islands, Spetses St. Mamantos (1970) |
Vintage Greek City Photos Attica - City of Athens, Haftia (1934) |
Vintage Greek City Photos Attica - City of Athens, Ermou Street (1904) |
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.
Click Here to send a request for your favorite location.
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Latest
Arrivals |
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Greek & English Dictionary |
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Greek Soaps & Snacks |
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Featured Destination: Islands of the Saronic & Argolic Gulf -
Spetses (part 5 of 5) |
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 GEOGRAPHY
Located at the entrance to the Argolic gulf, Spetses,
which is also the name of its main town, is 22 sq. km.
in area, has 29 km. of coast and has a population of
3,708. Some 52 nautical miles from Piraeus, the island
is extremely close to the Peloponnese, being only 2
nautical miles from Kosta, from where visitors are
conveyed in speed boats. There are also passenger
ferries and hydrofoils from Piraeus and connections with
the other Argosaronic islands, as well as with Hermioni
and Porto Cheli, again by boat and hydrofoil. During the
summer additional services link Spetses with Tolo,
Nauplion, Leonidion, Monemvasia and three times a week
with Neapolis and Kythera. Cars are prohibited on the
island and the only means of transport are the bus and
horse-drawn carriages. One may also travel by small
caiques or by "taxi", that is speedboats departing from
the harbour, Dapia, for picturesque beaches and bays.
The island is rich in natural beauty and is an ideal
place for both quiet and cosmopolitan holidays.
 HISTORY During antiquity Spetses was known as
Pityoussa and, as finds from excavations at Aghia Marina
testify, was inhabited in the Early Bronze Age (2500 -
2000 BC). The ancient city was located at Kastelli, a
short distance from the present harbour. Little else is
known of the island's past history. In more recent times
Spetses, like Hydra, developed to a notable naval power
and, Psara, its fleet played a major role in the 1821
Revolution. Captain Laskarina Bouboulina is one of the
legendary figures of the Struggle for Independence and
her bones repose in the local museum. The interior of
her house is preserved just beyond the harbour. The
heart of Spetses is its quaint little harbour, Dapia,
with its six canons, mementos of the Struggle for
Independence. Restaurants, cafes and patisseries line
the waterfront and throughout the day until late at
night there is an endless toing and froing of people. A
short distance from the quayside is the Chatzi-Yanni
Mexis mansion in which the museum is housed. Exhibits
include heirlooms of the Revolution, archival and
folklore material pertaining to the island's past. Other
sights worth visiting include the church of All Saints,
the church of St. Nicholas on the road to the old
harbour, the church of the Dormition of the Virgin. From
Dapia one may take a small boat to several of the
island's beautiful coves (Aghios Georgios, Aghia
Paraskevi, Vrellos) and enjoy the precipitous northwest
coast with the tiny islet of Petrokaravo or visit the
bay of Aghioi Anargyroi and the Bekiri cave, haven for
freedom-fighters during the War of Independence. Last
but not least are the scenic bays of Xylokeriza and
Aghia Marina. Directly opposite the southeast littoral
of Spetses is the dazzling island of Spetsopoula, owned
by the ship owner Niarchos. Excursions are organized
from Spetses to Kosta, Porto Cheli and Kranidi, as well
as to Nauplion and archaeological sites in the Argolid.
Next month:
The Islands of the Cyclades, Part 1 of 22
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October
2010 Greek Orthodox Calendar |
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Sunday |
Monday |
Tuesday |
Wednesday |
Thursday |
Friday |
Saturday |
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1
Friday of the 2nd Week
The Feast of the Holy Skepi of the Theotokos
Ananias, Apostle of the 70
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2
Saturday of the 2nd Week
Cyprian the Holy Martyr, Justina the Virgin-martyr of Nicomedea
Eleutherios and Roustikos, the Athenian Martyrs
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3
2nd Sunday of Luke
Dionysios the Areopagite
John the Chozebite, Bishop of Caesaria
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4
Monday of the 3rd Week
Hierotheos, Bishop of Athens
Domnina the Martyr and her daughters
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5
Tuesday of the 3rd Week
Charitina the Martyr
Methodia the Righteous of Kimolos |
6
Thomas the Apostle of the 12
Eroteis the Martyr of Cappadocia
Makarios the Righteous of Chios
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7
Thursday of the 3rd Week
Sergius & Bacchus the Great Martyrs of Syria
Polychronios the Martyr
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8
Friday of the 3rd Week
Pelagia the Righteous
Pelagia the Virgin-martyr of Antioch
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9
James the Apostle, son of Alphaeus
Andronicus & his wife Athanasia of Egypt
Poplia the Confessor of Antioch
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10
3rd Sunday of Luke
Eulampios & Eulampia the Martyrs
Our Righteous Father Theophilus the Confessor
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11
Monday of the 4th Week
Philip the Apostle of the 70, one of the 7 Deacons
Theophanes the Confessor, Bishop of Nicaea
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12
Tuesday of the 4th Week
Symeon the New Theologian
Provos, Andronicus, & Tarachos, Martyrs of Tarsus
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13
Wednesday of the 4th Week
Carpos, Papylos, Agathodoros, & Agathoniki, the Martyrs of Pergamus
Benjamin the Deacon
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14
Thursday of the 4th Week
Nazarios, Gervasios, Protasios, & Celsius of Milan
Kosmas the Hagiopolite
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15
Friday of the 4th Week
Loukianos the Martyr of Antioch
Savinos the Bishop of Catania |
16
Longinos the Centurion
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17
Sunday of the 7th Ecumenical Council
Hosea the Prophet
Holy Martyrs Cosmas and Damian of Arabia
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18
Luke the Evangelist
Marinos the Martyr
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19
Tuesday of the 5th Week
Joel the Prophet
St. Varys the Martyr
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20
Wednesday of the 5th Week
Artemios the Great Martyr of Antioch
Gerasimos of Cephalonia
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21
Thursday of the 5th Week
Hilarion the Great
Our Righteous Father Christodoulus, the Wonderworker of Patmos
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22
Friday of the 5th Week
Averkios, Equal-to-the-Apostles and Wonderworker of Hierapolis
Seven Holy Martyred Youths of Ephesus
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23
James the Apostle, brother of Our Lord
Our Righteous Father Ignatius, Patriarch of Constantinople
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24
6th Sunday of Luke
Arethas the Great Martyr & Syncletiki and her two daughters
Sebastiane the Martyr
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25
Monday of the 6th Week
Marcianos & Martyrios the Notaries, Chrysanthe
Tabitha, who was raised from the dead by Peter the Apostle
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26
Demetrios the Myrrhbearer & Great Martyr of Thessaloniki
Commemoration of the Great Earthquake in Constantinople
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27
Wednesday of the 6th Week
Nestor the Martyr of Thessaloniki
Kyriakos, Patriarch of Constantinople |
28
Thursday of the 6th Week
Holy Protection of the Theotokos
Holy Martyrs Terrence and Eunice
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29
Friday of the 6th Week
Anastasia the Martyr of Rome
Avramios the Recluse & his niece Maria of Mesopotamia |
30
Saturday of the 6th Week
Cleopas, Apostle of the 70
Zenobios & Zenobia the Martyrs |
31
5th Sunday of Luke
Amplias, Apellos, Stachyos, Urbanos, Aristovoulos & Narcissos of the 70
Nicholas the new Martyr, Epimarchos of Alexandria
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Icons
depicting the celebrated Saint, make great gifts for
namedays, as do our custom-made Greek name mugs.
Shop among our great collection of gift ideas at our
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for birthdays, holidays, namedays and
special occasions.
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