The Creopolio
Greeks like to visit and this man on the right was visiting with the butcher when we walked in. Paul began talking to him and told him he was making Pork with Celery. Ahhh, this man's eye's lit up! I am not sure why Cretans love their food so much but Paul thinks it is because the food that is made is seasonal and much of it you have to go out of your way to make.
In this dish, the celery is definitely not the same celery back in the States. This celery is greener, the stalks are longer but thinner and the flavor is more intense. Again, I am humored and also amazed at the discussions surrounding food, especially at the butcher's and among men.They discussed what kind of celery it was (thin stocks or thick stalk), differences in flavor b/t the two, the pork and where it came from. We wouldn't be surprised if he just happened to be passing through Kolymbari around messimeri.
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| Mano has been trying to photobomb every picture I take! |
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| The discussion about the dish |
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| The butcher is also drying herbs! |
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| The butcher and his beautiful chicken |
Well, this was a wonderful post. The food was luscious to look at. It looks so much better there than here. Was this right in Kolymvari? Love the pictures of the kids. That photobomber looks like one of my grandkids! Hmmm! I like how you take something mundane and turn it into a fascinating story like the celery. Looks like autumn is settling in.
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