PELOPONNESE: MORIAS 21 INITIATIVES REVIVES HISTORY OF GREEK REVOLUTION

The Captain Vasilis and Carmen Konstandakopoulos foundation and TEMES SA, the developer of the Costa Navarino resort have introduced the Morias’ 21 Program,  an initiative that aims to honour the bicentennial  of the 1821 Greek Revolution  against the Ottoman Empire.

 

Through the initiative, the foundation invites Greeks from around the world to meet at the Peloponnese and relive the historic moments of the Greek Revolution through routes experiential and interactive experiences.

The program has taken its name from the peninsular of the Peloponnese, which during the Middle Ages was known as “Morias.”

 

Under the hashtag kEgosoMoria which is Greek for “I shall also be in Morias”, will unveil the  strong connection of the Peloponnese with the Greek Revolution through 21 thematic routes for11 destinations, including 8 emblematic cities, villages, castles, monasteries and historic battlefields at Mani. Kalamatas, Corinth, Monemvasia, Nafplion, Pylos and Tripoli.

Speaking to journalists during a press conference, then president of the foundation, Achilleas Konstantakopoulos, revealed that the journey will be completed by a number of activities focusing on history, art, gastronomy and nature.

 

“Our program is addressed to all Greeks, the everyday heroes of life, whom during these unprecedented times, we admire even more, as well as the people who struggle to innovate, promote,  protest, and develop identity.  Through our program we invite all of you to the Peloponnese …to Morias,” he said.

Konstantakopoulos is also the president of TEMES SA the company behind the award-winning Costa Navarino resort

 

The Morias ’21 program will roll out through the following activities:

                                             Greek Warriors by Louis Dupre 

                            Woman Crying for her Dead Husband by Delacroix 

                                      A Battel against the Turks  by Vyzirakis 

                                         Papaflessas by Dionysios Tsokos 

History: With the use of the latest technology and visual materials the program will digitally revive paintings related to the Greek revolution, created by Greek and foreign artists.  Their presentation will be combined with narrations about the revolution and its people.

 

                                  Grafitti about the Greek Revolution at Pylos

Art:  A number of artists will create graffiti inspired by the Greek revolution and its heroes in select cities of the Peloponnese.

Gastronomy:  Greek Chef, Lefteris Lazarou has created a menu inspired by the culinary habits of the fighters of the Greek revolution, that will be available at restaurants of the Peloponnese.

Nature:  The program has located Moria’s centuries-old trees and will promote 27 of them, that are connected with some of the revolution’s most historic moments.  Each tree will feature special significance.

 

Morias 2021 is taking place under the auspices of Greece 2021, the organizing committee of the bicentennial celebrations.   

“This program is one of special efforts that inspire to revive history in a unique, modern creative way.  It is inviting visitors to live a holistic and multidimensional experience that combines thematic routes to emblematic cities and points of interest of the Peloponnese connected with the Greek Revolution,” Greece’s 2021 President, Gianna Angelopoulou Daskalaki said, during a press conference.

 

The Initiative 1821-2021 created by the National Bank of Greece and some of the country’s most prestigious scientific and cultural bodies are also supporting the program.   Furthermore, the program is coordinated and managed by Discover Greek Cultural, a cultural tourism company. 

        

         

                  

RATATOUILLE

 

                                                

 

An old friend brought a wonderfully tasty briam for our bridge, lunch.  Briam is a popular Greek vegetable dish, similar to ratatouille, a dish from the south of France.  Being inspired by Dick’s recipe, I used leftover vegetables to prepare a roast vegetable salad.

 

2 onions, peeled and cut into sixths or eights 

2 carrots, scraped, and thickly sliced on a slant

2 red bell peppers, stalks removed, deseeded, and cut into bite-sized pieces

1 large aubergine, partly peeled and cut into bite-sized pieces

2 large potatoes, peeled and cubed

2 large courgettes, scraped and sliced on a slant

2 cloves of garlic, peeled and sliced

Salt and freshly ground black pepper to taste         

¼ tsp Cayenne pepper

125 ml (½ cup) olive oil

 

2 large tomatoes, peeled deseeded and cubed

250 ml (1 cup) tomato juice

¼ cup basil leaves

 

Mix the first 10 ingredients well together, and place in a single layer in a baking dish, doubled- lined with parchment.  Roast in an oven preheated to 180 C (350 F) until the vegetables are cooked but still slightly crunchy.  

 

Then collect the vegetables at the centre of the tin, place the tomato cubes evenly on top, pour the tomato juice over, sprinkle with chopped basil and roast for 12-15 minutes more.  Spoon the briam or ratatouille in a serving dish or bowl and serve warm or cold with feta and warm, crusty bread.    

GREEK VEGAN DISHES

 

                       

 

                                                           ELIOPSOMO

                                                         OLIVE BREAD

4 ½ cups wholewheat flour

2 ½ tsp salt

1 tsp dry yeast

1 tsp sugar

500 ml (2 cups) lukewarm water

1 cup pitted Kalamata olives, chopped

1 tbsp chopped fresh rosemary

1 tsp semolina

 

Mix everything well together in a large bowl.  Cover with a cloth and a small blanket and set aside in a warm space to rise for 8-10 minutes until doubled in bulk. Shape into loaves and bake in an oven preheated to 180 C (350 F) and bake for 50 minutes until puffed and golden brown.

 

                                                      VEGAN RICE DISH

A delightful vegan dish.

 

¼ cup olive oil

2 cups rice

1 cup peeled, chopped onions

½ cup slivered almonds

½ cup raisins

4 cups tasty vegetable stock

Freshly ground black pepper to taste

Grated nutmeg to taste

A pinch of saffron

1 cup chopped parsley

 

Sauté the rice in olive oil and cook, stirring, for 3-4 minutes until starting to brown. Add the onion, almonds, and rosemary and cook stirring for 5 minutes. Add the raisins, saffron and pour in the stock.  Season with black pepper and nutmeg.  Lower the heat and simmer gently for 20 minutes until the rice is tender and dry.  Serve sprinkled with chopped parsley.

 

 

 

                                                       GARLIC BREAD

One bowl, four ingredients, and no kneading!

 

4 ½ cups plain flour

2 ½ tsp coarse salt plus extra for the top of the loaf

1 tsp dry yeast

500 ml (2 cups) lukewarm water

1-2 tbsp mashed roasted garlic

 

Mix the dry ingredients in a large bowl.  Pour in the water, a cupful at a time, mixing well before adding the second cup. Stir in the garlic. Cover with cling film and a small blanket and allow the dough to prove for 8-10 hours or until doubled in bulk. Shape into a single loaf, sprinkle evenly with coarse salt and bake in an oven preheated to 180 C (350 F) FOR 45-50 minutes until golden brown.                 

    

 

                        

                                                  AUBERGINE SALAD

A recipe fora delicious melitzanosalata.

1 kg (2 lb) large aubergines

1 tbsp finely chopped cucumber

2 tbsp peeled, deseeded and finely chopped tomatoes

2 spring onions, trimmed and finely chopped

1 garlic clove, peeled and finely chopped

5 tbsp olive oil

Estragon vinegar to taste

250 ml (1 cup) vegan yogurt

Salt and pepper and Cayenne  pepper to taste

Prick the aubergines all over with a fork and grill directly over a flame or until the skins are chard,  This will give the aubergines a smoky flavour, and then bake them in an oven preheated 190 C (375 F) doe 15-20 minutes. or until tender.

While still hot hold them by the stem and peel off the chard skin frim the bottomto the stem, rinse the aubergines and dry the excess water.

Place theaubergines ina bowl and mash them with a fork.  Add all thr other ingredients and stir well. Season with salt, freshly ground black pepper and  Cayenne pepper to taste.      

                                                   CHICKPEA PATTIES

Chickpea patties are prepared on many Greek islands. Here is our favourite recipe.

1/2 kg (1 lb) chickpeas,  skinned

2 medium-sized onions,peeled, chopped  and sauteed in water and olive oil until soft

2 medium-sized tomatoes skinned, deseeded and finely chopped

2 tbsp parsley, finely chopped

1 tbsp mint, finely chopped

Salt and fresly ground black pepper and Cayenne pepper to taste

Grated nutmeg

Plain flour

Olive oil for frying 

Soak the chickpeas overnight. The next day, boil, drain and dry them. Then blend all the ingredirents together. taste  and season accordingly, if necessary.  Coverand refrigetate.

One hour before serving, shape small balls, the size of a walnut, flatten into patties and dust with flour. Fry in olive oil for 2 minutes on each side.    

                              TOMATOES AND PEPPERS STUFFED WITH RICE  

A traditional summer dish

6 large, ripe but firm tomatoes

4 multicoloured peppers

Salt, pepper and sugar to taste

250 ml (1cup) olive oil

Stuffing:

2 large onions, peeled and grated

2 garlic cloves, peeled and mashed

500 g (1 lb) aubergines, peeled and cubed

150 g (12 tbsp) or more short grain rice

4 tbsp parsley, finely chopped

2 tnsp mint, finely chopped

2 tbsp currants

2 tbsp pine nuts,  slightly roasted

The flesh of 3 tomatoes, finely chopped

Sugar to taste

3 medium-sized potatoes,  peeled and cut into eighths 

Salt and freshly ground black pepper       

Cut a slice from the top of each tomato, remove the flesh and sprinkle with a little salt and overturn to drain, reserve the slices. Chop half the tomato flesh, blend the remaining into a pulp and set aside. 

Cut a slice from the top of each pepper and reserve.  Discard the seeds and hard parts of each pepper and sprinkle with a little salt.

For the stuffing, saute the onions and garlic in 3 tbsp of olive  oil until soft.  Add the rice, pine nuts, currants, chopped tomatoes and herbs.  Season with salt, pepper and sugar and simmer gently fr 5-7 minutes.  Taste forseasoning and correct, if necessary.  Sprinkle the inside of each tomato cup with salt and sugar to taste.  

Stuff the tomatoes and peppers with the above mentiond stuffing, cover with the rserved lids and arrange them in a abaking dish thst holdsthem snugly.  Also season the potatoes with salt snd pepper and tuck them between the stuffed vegetables.

Drizzle with olive oil and bake in a moderate oven, preheated to 190 C (375 F) for about an hour, adding hot water, if necessary.   Serve at room temperature            

THE COURSE OFTHE PROBLEMS BETWEEN GREECE AND TURKEY

 

               

 

  The Greek and Turkish Ministers of Foreign Affairs Discussing their Countries Bad Relations  

 

According to Alexis Papachelas of the “Kathimerini”, Greek-Turkish relations were for a long time at knife’s edge.  We found ourselves for the first time since 1996 to armed conflict.  Everything now points to a period of relative calm.  There will be rhetorical clashes and tensions, but not uncontrolled.

 

Ankara realised that it is expending an excessive amount of international capital on defending its reation towards Greece.  Erdogan has a lot of problems in Turkey and, presently, he wishes to keep the relations with Greece more relaxed, of course,

that will not be easy.  Erdogan’s dependence on the national Turkish extreme right is obvious.  He needs it, and that makes tactical attacks on Greece and Cyprus a necessity.

Athens and Ankara have agreed to disagree and will have to live with this situation for some time.  Diplomats will negotiate without pressure; the military will do the same and the time will pass unless there are any impermissible Turkish attacks in Thrace and Kastelorizo.

 

Cyprus is a different story, the pressure will not abate.  The goal is to officially recognize the division of the island.  Erdogan will move forward with a large project in occupied Famagusta, which is, also, an important investment for the Turkish business establishment.  Funds are already being sought and the goal is to move with the project immediately.  There also exists the scenario of Turkish inadmissible drilling in Cyprus’ exclusive economic zone (EEZ), a scenario that remains possible but depends on international reactions.

 

Turkey seems determined to push ends on wider developments and bring things to the brink in Cyprus to force the final resolution of the issue.  Ankara is aware that the European Union would never allow an independent Turkish-Cypriot state to become a member of the bloc, as it would essentially be admitting Turkey itself by the back door. 

 

Over the next months, the issue of the “problem without a solution”, as it is called by experienced diplomats, will become clear.  Many, following the developments, wonder if the tragic denouement will be the annexation of the Turkish-Cypriot pseudostate by Turkey.

 

There is increasing tension in Cyprus which will reverse this prediction and maybe a report by Erdogan that the Oruc Reis has discovered gas reserves in the area between Cyprus and Kastellorizo.  In that case “history’s accelerator” would start working again.     

SOME OF THE BEST SWIMMING WATERS IN EUROPE IS IN GREECE

 

 

                                           Platis Yialos, Argostoli, Cephalonia

Greece has the clearest, high-quality swimming waters in the whole of Europe, according to a statement released by the European Environment Agency  - EEA, recently.

 

This news will not come as a surprise to all who have swum in the immaculate, crystal clear seas and the quality of the water in Greece is well above the European levels.

 

The EEA findings show that the 83.7% of the swimming waters in the European Union are  of high quality while a stunning 97% of Greek seas are of excellent quality.

                                                                Halkidiki

Crete 

                                                              Rhodes

A total of 545 beaches in Greece were awarded the prestigious Blue Flag award for 2021.  Halkidiki, Crete, and Rhodes got the 1^st, 2^nd and 3^rd place.  The Blue Flag is one of the world’s most recognized ecological awards to beaches, marines, and boat line tourist operators. 

In Attika, the popular beaches of Varkiza, Voula and Vouliagmeni all came up to the standard as well.     

THE MONTH OF JUNE

 

                                 

      

June was most likely be named after the Roman goddess Juno, patroness of marriage and the well-being of women. Also, “juventis” is Latin for youth.

  

June is the 6^th month of the Julian and the Gregorian calendars.  The month of June brings bouquets of roses and other beautiful flowers, love, and marriage, I was a June bride, and delicious fruits and vegetables.  

 

                                            It is the month of June

                                            The month of love and roses

                                             When pleasant sights salute the eyes

                                             And pleasant scents the noses.   

                                             (N.P. Willis - 1807-1867)

On June 20^th is the summer solstice in the northern hemisphere and Fathers’ Day.

 

As we say in Greek: καλό μήνα  (have a good month)

GREECE WINS EUROPEAN HERITAGE AWARDS

 

                     

 

 

Greece has been honoured at the European Heritage Awards 2021, the EU initiative for cultural heritage, organised by the European Commission and Europa Nostra for the restoration of the Plaka Bridge in Epirus.

Plaka Bridge is a single arched stone bridge the largest and most impressive of its kind in Epirus.  In February 2015, during a heavy storm, the river overflowed, and a significant part of the bridge collapsed.  However, the project has restored the bridge to its former beautiful condition, to the pleasure and pride of all Greeks.

 

Founded by the Council of Europe programme the awards this year honour 24 exceptional achievements from 16 European countries.

 

The award winners from across Europe were selected by independent juries composed of heritage experts from across Europe. The nominees were selected from 30 European countries. 

Greece received a total of three awards in the categories of research and reconstruction of the Plaka Bridge, the development of FIBRANET Agency a Collaboration with Denmark and the launch of the CONTRASHIFT project along with the Netherlands.  

(Unfortunately, I could  not find an image for CONTRASHIFT)