Writers gonna write, teachers gonna revise! After several years of editing other people’s essays, translating pretty much anything (from factory-machinery manuals to poetry), and jotting down reckless thoughts in journals, I started blogging for the world to see… er, read. You can find several essays, opinion/commentary, how-to, and lifestyle articles right here on the blog, in my Life category. If you wish to “thumb through” more of my stories, you can catch my latest articles on all the places I’m a contributing author to, here:
My portfolio @Politismos onLine (feature writer)
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My portfolio @Politismos eMagazine (feature writer)
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My portfolio @WindyCity Greek (guest writer)
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![A few weeks ago, we used syglino (cured pork meat cooked in an aromatic liquid flavored with orange and smoked with sage), sfela (a PDO brine cheese produced in Messinia and Laconia that resembles feta but is denser and saltier), juicy Laconian oranges, dried figs, and a mustard-orange-honey dressing to make a very special potato salad. Today we're exploring more Laconian products, discussing some typical culinary practices of the region, and making Maniot pulled pitas [πίτες «τραβηχτές»].
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Once a contrivance of hardship and scarcity of ingredients, these pitas were made of flour, water, and olive oil. Nowadays, they’re a quick delightful comfort food that can satisfy both a savory and a sweet craving. Feta or graviera cheese and/or syglino can be incorporated in the dough, they can be drizzled with honey or grape molasses, sprinkled with walnuts, or served in literally any combination one can think of. They can be enjoyed for breakfast or as a snack. 🫓🧀🥛
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