SAINT ANDREW'S DAY

 

Today is St Andrew’s day according to the Greek Orthodox church and he is the patron saint of the city of Patras. 

The Cathedral of St. Andrew in Patras is a Greek Orthodox basilica, built on the west side of the city.  The construction of the cathedral started in the early 20^th century and was inaugurated 66 years later.  Unfortunately, today, worshipers are banned from entering the church, due to the coronavirus, much to their dismay.

A year ago, no one could possibly imagine that such peculiar and frightening events would be taking place in our country.  That we should not be allowed to see your beloved family and friends, wear masks indoors and outdoors, keep distances, stay at home and, generally, strictly obey doctors in order to be healthy and safe.   

A few words to express my deep admiration and gratitude for the doctors,, nurses and medical staff who risk their own lives while caring for and protecting their patients with COVID -19.  Also, our sincere condolences to all who have lost their loved ones and our best wishes to all patients for a speedy recovery. 

Happy name day for all Andrews and Andtiannas!  

22 HALO

 

 

A 22 halo is an optical phenomenon that belongs to the family of ice crystals, which was visible from Greece last night. 

 

Its form is a ring with an apparent radio of approximately 22 around the moon or the sun.  When visible around the moon it is called a “moon circle” or a “winter halo”, and according to meteorologists brings heavy rains.

THE RESTORATION OF THE TATOI PALACE

 

RESTORATION OF GREECE’S TATOI PALACE UNEARTHS DOZENS OF ROYAL HEIRLOOMS

 

The restoration works that are presently taking part in Greece’s Tatoi Palace, for the last few months have unearthed and brought to life hidden historical treasures.

Hundreds of valuable objects belonging to the former Royal family of Greece have been discovered in a number of different buildings of the Tatoi estate.

Among the recent discoveries found were seventy suitcases and trunks that apparently belonged to the consort Queen Frederica of Greece.  She was queen, from 1947-1964, and Queen Mother after.  

The work of discovering these treasures in Tatoi is supervised by archaeologists which make sure that these precious discoveries of Greece's modern history will not be damaged.

The restoration works have also discovered precious royal carriages and unopened bottles of red wine dating back to the 1950s.  

The Tatoi estate covers an enormous area of 45.000 hectares, which is approximately 45 million square metres and  45.000 Greek stremmata.   It was originally bought by Greek Royal Family in the 1870s,  since then, it has endured numerous changes of ownership, due to the turbulent political situation in Greece during the late 19th and early 20th centuries.  

 

                                             The Presidential Palace in Athens                            

Originally designed as a summer palace for the Greek royal family, it later became their permanent home as they had more privacy there than the official Royal Palace, now the Presidential Palace in  Athens.  

The Tatoi Palace is expected to become a museum when the restoration work is completed.     

 

 

 

NEW RECIPES

 

                              

Here are few recipes for soups, first and main dishes, salads and  desserts which I hope you will enjoy.

 

                                                     VEGETABLE SOUP

This is a delightful vegetable soup.

 

4 tbsp olive oil, separated

1 onion, peeled, and cut into eight pieces

2 leeks, trimmed, sliced lengthwise, thoroughly washed and thickly sliced

2 carrots, trimmed, scraped and thickly sliced

1 sweet potato, peeled and cut into bite-sized pieces

2 cups pumpkin, peeled, deseeded and cut into bite-sized pieces

1 celeriac, peeled and cut into bite-sized pieces

1 litre (4 cups) hot vegetable stock

Salt, freshly ground black pepper and grated nutmeg to taste

 

Sauté the onion and leeks in half the olive oil, over medium heat, stirring until they start to caramelise.  Pour in the hot vegetable stock, lower the heat and simmer covered until the vegetables are thoroughly cooked. 

 

Blend the soup with a hand blender until smooth and season with salt, freshly ground black pepper, a little sugar if necessary, and grated nutmeg to taste.  Serve drizzled with a little olive oil and sprinkled with extra black pepper to taste.

 

 

                                      MEAT COOKED IN A CARROT SAUCE

A lovely meat dish with an interesting sauce.

 

1 kg (2 lb) veal, cut into bite-sized pieces

Salt and freshly ground pepper to taste

62.5 ml (¼ cup) olive oil

1 onion, peeled and thickly grated

2 leeks, split lengthwise, thoroughly washed, and thickly chopped

1 garlic clove, peeled

A bouquet garni (2 twigs parsley + 1 bay leaf + 1 sprig rosemary)

6 carrots, scrapped and thickly grated

62.5 ml (¼ cup) balsamic vinegar

500 ml (2 cups) white wine

250 ml (1 cup) meat stock

 

Season the meat with salt and pepper and sauté in olive oil until browned on all sides. Then add the onions, leeks, garlic, carrots and cook for a few minutes more.  Pour in the balsamic vinegar, and wine cooking for 6 minutes until the alcohol evaporates then add the meat stock, decrease the temperature and simmer gently, covered until the meat is tender, and the sauce thickens.

 

Serve drizzled with the remaining olive oil, and mashed potato and celeriac.     

 

 

 

                                        CELERIAC AND POTATO PUREE

This is a lovely combination.

 

1 kg (2 lb) potatoes, peeled and cut into chunks

½ kg (1 lb) celeriac, peeled and cut into chunks

2-3 tbsp olive oil oil

Milk or cream

Salt and freshly ground white pepper to taste

Grated nutmeg

 

Boil the vegetables until soft, strain and mash well, then stir in the olive oil and milk or cream and season with salt, pepper and nutmeg.  As the celeriac discolours easily, peel it at the last possible moment before boiling.

 

 

                                               RICE AND PRAWN SALAD

A lovely salad, which can be offered as a first dish.

 

300 g (10 oz) basmati rice, soaked in water for 10 minutes and strained

600 g (1 lb 30z +) prawns, washed and deveined

 

300 ml (1 cup + 2 tbsp) dry white wine

1.200 ml (4 4/5 cups) water

1 bouquet garni (1 bay leaf+2 twigs parsley+1 twig rosemary)

1 large carrot, peeled and thickly sliced

1 onion, peeled and thickly sliced

Salt

1 tsp peppercorns

1 tbsp olive oil

Dressing:

2 tbsp lemon juice

Grated rind of ½ a lemon

5 tbsp extra virgin olive oil

Salt and freshly ground black pepper to taste

1/8 tsp Cayenne pepper, optional

 

Bring the wine and water to the boil and add the bouquet garni, sliced carrot and onion, salt and the peppercorns and simmer gently for 20 minutes.

 

Decrease the heat and boil the prawns, in the aromatic water for 2 minutes and quickly remove them with a slotted spoon and allow them to cool.  Strain the stock.

 

Boil the rice in the stock until al dente, drain, sprinkle with a little olive oil, swirl the saucepan, and set aside to cool.    Place the rice and prawns in a large salad bowl, sprinkle with the sliced celery and the chopped Kalamata olives

 

Meanwhile, prepare the dressing, mix all the ingredients well together and drizzle over the salad.  Toss gently but thoroughly and enjoy.

 

 

                                         FIVE SPICE POWDER MEATBALLS

Five-spice powder is a combination of 5 or more ground spices  ( 1 tsp cinnamon + 1 tsp cloves + 1 tsp ginger + 1 tsp nutmeg + 1 tsp Szechuan pepper) used predominantly in  Chinese and Taiwanese cuisines.

 

Meatballs:

1 egg white

¾ cup bread crumbs

¼ tsp five-spice powder

½ tsp salt

500 g (1 lb) minced meat

 

Sauce:

375 ml (1½ cup) orange juice

3 tbsp honey

4 tbsp cornflour

4 tbsp soy sauce

¼ tsp minced ginger

1 medium-sized red bell pepper, trimmed and cut into small pieces

 

Mix all the meatball ingredients well together and shape into small meatballs the size of walnuts.   Place them on a tin lined with baking parchment and roast for 15-20 minutes in an oven preheated to 180 C (350 F) or until they are cooked through.

 

Meanwhile, in a large wok, stir together the orange juice, honey, cornflour, soy sauce and minced ginger and cook and stir until thick and bubbly.  Add the bell pepper and the meatballs to the wok, and cook stirring until heated through.  Serve over rice or noodles.

 

 

                                          TART WITH CARAMEL GANACHE

A delightful dessert.

 

Pastry:

113.4 g (3 ¾ oz) butter at room temperature

3 tbsp sugar

Pinch of salt

160 g (1 ¼ cups) plain flour and a little more if necessary

 

Filling:

230 g (7 3/5 oz) sugar

30 g (1 oz) glucose

500 ml (2 cups) milk 35% fat, heated with

1 vanilla

250 g (½ lb) dark chocolate finely chopped

1 tsp coarse salt

 

First, prepare the pastry.   Heat the oven to 180 C (350 F) and place the butter, sugar and salt in a large bowl and mix well together.  Then add the flour and stir until just combined. 

 

Place the dough into a 22 centimetre (9 in) tart tin with a removable bottom and press the dough with your fingers into the bottom and up the sides of the tart tin.  Cover the tart shell with cling film and refrigerate for 30 minutes at least.   Prick all over with a fork and bake for 25-35 minutes or until crisp and golden brown. Remove from the oven and cool completely.

 

Over low heat, caramelize the sugar, in portions, then add the glucose and mix well together.  Pour in the milk and stir well together and allow to cool a little.  Then stir in the chopped chocolate and stir well together.  Allow the caramel ganache to cool completely and spoon into the pastry shell. Even the surface with a spoon, cover and refrigerate until firm. 

 Sprinkle evenly with coarse salt, cut in wedges and serve. 

 

 

                        CHOCOLATE MOUSSE CAKE WITH STRAWBERRIES

I have no words for this dessert.

24 chocolate digestive biscuits, finely crushed

6 tbsp. butter, melted

A pinch of salt

(Mix everything well together and press into the base of a springform tin and refrigerate)

 

Chocolate Mousse:

2 tbsp powdered gelatine

2 ½ tbsp. cold water

2 ¼ cup dark chocolate, finely chopped

750 ml (3 cups) thick cream, separated

½ cup icing sugar

 

1 ½ kg (3 lb) strawberries, hulled

 

Topping:

2/3 cup thick cream

2 cups chocolate, finely chopped

1 tsp honey

 

Chocolate shaving for garnish

 

For the chocolate mousse, soak the powdered gelatine in cold water for 10 minutes.

 

Place the chopped chocolate in a bowl and bring a cup of cream to a simmer and remove from the heat.   Add the soaked gelatine and stir until thoroughly dissolved and then pour the mixture over the chopped chocolate and whisk until the chocolate melts. Allow to cool, stirring occasionally.

Beat the remaining cream with the icing sugar to soft peaks and stir ¼ cup into the melted chocolate.   Then gently fold in the remaining whipped cream until no white streaks are evident.

 

Spread a thin layer of mousse over the biscuits crust.  Cut several strawberries in half and place them around the sides of the tin.  Spoon in the remaining mousse, lever the top, cover with cling film and ice for 6 hours.

 

Meanwhile, prepare the ganache.  Heat the cream and pour over the chopped chocolate, after 2-3 minutes add the honey and stir vigorously until smooth shiny.  Refrigerate for 12-15 minutes so that it thickens a little and spread it over the mousse.  Sprinkle the top with chocolate shavings, garnish with strawberries and cover and ice before serving.   

 

 

 

 

                                            Autumn Flowers by Ioan Popei

A GREEK CHILD MUSICAL PRODEGY

Stelios Kerasides, an eight-year-old Greek piano virtuoso and composer amazes the world by bringing a traditional Greek folk song, from Eripus, into the modern era.

 

The boy’s “Isolation Waltz”, composed last March, went viral as people around the world were amazed by his breath-taking musical talent.  The song was inspired by the coronavirus epidemic, that has affected all the world, and the deep loneliness felt by all, due to the quarantine.

 

                                                  Carnegie Hall New York

This is not the first time that this amazing child, who has been playing the piano since he was three years of age, has received international attention for his outstanding musical talent. When he was five, in 2018, he won the first place award in the Golden Classic Music Awards, where children from all around the world take part in the prestigious musical competition and the winners have the opportunity to perform at Carnegie Hall in New York.

 Here is the musical score ( the partitura) of "Yianni mou to mantili sou":

                                                                       

His most recent project is a modern version of the traditional Greek song from the region of Epirus, “Yianni mou to mantili sou,” which features his own interpretation of the song on the piano accompanied by the traditional clarinet.

 

We are very proud of this tiny musical genius, and happy name day, dear Stellio!

 

 

  

Listen to the music composed by this tiny genius:

 https://www.youtube.com/watch?v=DZovpz8SpSE

HOPE FROM BRUSSELS

 

European President, Ursula von der Leyen said yesterday, the 25^th November 2020, that the first European citizens might be vaccinated before the end of December.

 

In an address to the European Parliament, she said there is, finally, a light at the end of the tunnel and that EU member states should start to distribute vaccines.  

 

“What counts are vaccinations.  The Member States must get ready now.  We are talking about millions of syringes, we are talking about cold chains, we are talking about organising vaccination centres, we are talking about trained personnel that is there.  You have it all.  It has to be prepared.”

 

The EU signed a deal with Moderna, on Wednesday the 25^th November to secure 160 million doses of the US biotech’s company vaccine, which is found to be 94.5% effective at protection against COVID -19.

 

Moderna, Pfizer-BioNtech and Oxford – Astra Zeneca are submitting data for their vaccines to the European Union.

 

Excellent and hopeful news about the salvation of mankind from this deadly disease.

 

 

 

The 25^th of November is Saint Katherine’s day.  My very dear friend who is also our Yianna’s beloved mother has her name day today, and we wish her the best of health and happiness. Katerina is an excellent high school teacher, a philologist, and has always been a wonderful daughter, wife, mother, sister and friend.

 

She always helps anyone in need, psychologically, even financially, always very discreetly, like coaching some of her pupils in ancient Greek or history when she suspects that their families can not afford to pay. She, also, always rushes to help people who are sick.

 

Katerina is always there to give a helping hand, when we are sick or very busy, with her good humour and kind disposition. Besides being beautiful, she is a wise, tender, generous and gracious personality who is very popular with all who know her.

 

Thank you for your friendship and magnanimity Katerina mou.  We love you.

        

COVID - 19 IN GREECE

 

According to Greek doctors, specialised in COVID – 19, this will be difficult and long winter, due to this terrible disease.

 

This is a very serious situation in our country, and the remaining European Union member states the cases and deaths are, unfortunately, rapidly rising.  Unbelievably, the USA have lost more citizens by the coronavirus in 2020, than in World War II.

 

Despite the lockdown and all the preventions taken by most of the Greek population (with one incredible exception) like wearing masks, indoors and outdoors, keeping distances etc, the cases and deaths are rising by the day.

 

We are afraid but also hopeful that a vaccine will be available for the broad public by the summer of 2021, which will save mankind from this awful plague.

 

It is also very hard for the economy, and the world economy, because due to the lockdown shops in general, and restaurants, teashops and bars are empty.  Only a few food shops are working by sending their goods to their clients.  Some had to, unfortunately, sack their staff while others had to shut down completely.  A great financial loss.  

Please, do not forget that SAFETY IS FIRST!

RECIPES WITH INTERESTING INGREDIENTS

 

                                 CHICKEN AND GUACAMOLE ON TOAST

A lovely South American snack.

 

6 slices of hot toast

1 leftover chicken breast, cut into 6 slices

Guacamole sauce:

2 very ripe Guacamole pears, peeled, stoned, cubed and drenched with the juice of

1 lime

1 onion, peeled and very finely chopped

1 tomato, halved, deseeded, grated, skin discarded

200 g (1 tub) Greek yoghurt

Salt and freshly ground black pepper to taste

½ cup chopped fresh coriander or

½ cup chopped parsley

(Mix everything well together, taste for seasoning and adjust)

 

 Place a slice of chicken on top of each toast, cover lavishly with guacamole sauce, and serve sprinkled with parsley.

                                                     CALDIERADA

A tasty seafood stew from Spain which can be prepared with any kind of seafood.

 

120 g (4 oz) onions, peeled and finely chopped

75 g (2 ½ oz) green peppers, seeded the white pith removed and finely chopped

3 medium-sized tomatoes, peeled, seeded and finely chopped

1 tsp finely chopped garlic

Salt and freshly ground black pepper to taste

8 tbsp olive oil

500 g (1 lb) clams, scrubbed, string removed and cooked in a white wine until they open,  strain and reserve the cooking liquid

500 g (1 lb) squid, cleaned and cut into strips

500 ml (2 cups) dry white wine

8 slices of bread cut into triangles

3 tbsp finely chopped parsley

 

Place the onions, peppers, tomatoes, chopped garlic, salt and pepper in a bowl and mix well together.

 

Place half the vegetables in a large heavy casserole, pour 4 tbsp olive oil over.   Scatter the squid.  Spread the remaining vegetable mixture on top and pour in the wine.  Bring to the boil over high heat and then reduce the heat, cover the saucepan and simmer gently for about 20 minutes until the squid is cooked.  Add the reserved clams with their juices and cook for 2 minutes more.

 

Meanwhile, fry the bread in the remaining olive oil and brown well on both sides.  Then transfer of kitchen paper to drain.

 

Place the fried bread on a serving dish, arrange the clams and squid attractively over and ladle the sauce over.  Serve sprinkled with parsley.

 

 

                                            SHRIMP RUSSIAN SALAD

An old-fashioned but delicious salad wich is a must for any buffet dinner.

 

1 ¼ kg (2 ½ lb) shrimp shelled, deveined, washed and boiled * (Please see first recipe below)

 

1 kg (2 lb) potatoes, boiled in salted water, peeled and diced

500 g (1 lb) carrots, peeled, boiled and diced

500 g (1 lb) peas, cooked in salted water and strained

 

2 sweet gherkins, finely sliced

2 tbsp olive oil

1 cup fresh parsley leaves, roughly chopped, separated

2 cups mayonnaise *(Please see recipe below)

 

                                         Recipe for Boiled Shrimp

Shrimp shells

 1 tbsp salt

1 peeled garlic clove

1 bay leaf

2 litres (8 cups) water

 

Bring the shrimp shells and the other ingredients to the boil, simmer gently until the garlic softens and strain.   Add the shrimp and boil for 2-3 minutes or until they turn pink.  Remove and cool immediately to prevent the shrimp from hardening.

 

                                            Recipe for Mayonnaise

 

2 egg yolks, at room temperature

1 heaped tsp Dijon mustard

½ cup sunflower oil mixed with

¼ cup mild olive oil

1 tsp tarragon vinegar

Lemon juice to taste

A little salt, if necessary

 

Place the egg yolks in a bowl with the mustard, vinegar and a little salt and stir until well combined.   Then very, very slowly add the oil, drop by drop whipping constantly until ¼ of the oil has been added and the egg yolk mixture thickens and emulsifies.  Continue adding the oil in a thin stream and beating until all the oil has been used.

 

Place all the diced vegetables and the boiled shrimp in a large bowl with the sliced gherkins and ½ the chopped parsley, drizzle with a little olive oil and very gently fold in the mayonnaise, until well combined.

 

Arrange the shrimp Russian salad in a pretty bowl and garnish with extra parsley

 

 

 

                                                 SPANISH OMELETTE

 A delicious egg dish.

6-8 eggs

2 tbsp olive oil

100 g (3 ½ oz) ham chopped

1 onion, peeled and chopped

A green bell pepper, stemmed, de-seeded and diced

1 aubergine, peeled and diced

A small courgette, diced

2 ripe tomatoes, peeled, deseeded and chopped

 

Gently sauté the ham, onion and pepper in olive oil for about 10 minutes, add the aubergine and courgette and continue cooking gently, stirring occasionally, until all the vegetables are tender.   Add the tomatoes and cook until the cooking liquid evaporates.   Season with freshly ground black pepper, but be sparing with the salt, due to the ham.

 

Beat the eggs with a little salt and pour over the vegetables.   Cook over medium heat for about 2 minutes.  When the bottom side is lightly brown, flip the omelette over to brown on the other side.   Serve in wedges.

 

 

 

 

                                    TOMATO SAUCE WITH FETA AND EGGS

A very interesting breakfast or supper dish.

 

1 tbsp extra virgin olive oil

1 large onion, peeled and grated

1 red pepper, seeded and finely sliced

2 cloves garlic, peeled and minced

2 tbsp tomato paste

500 g (1 lb), ripe tomatoes, halved, seeded, grated, skins discarded

1 tsp cumin powder

½ tsp coriander powder

½ tsp red pepper flakes

Salt and freshly ground black pepper to taste

 1 tsp sugar or more according to the acidity of the tomatoes

10 eggs

1 cup grated feta, if salty soaked in water before grating

½ cup chopped parsley

 

Preheat oven to 180 C (350 F).   In a large saucepan, over medium heat, sauté the onions in olive oil, stirring occasionally until caramelised. Add the tomato paste and the garlic and cook for 2-3 minutes more, stirring constantly.  Then add all the other ingredients and  simmer gently for 20 minutes, until a thick sauce is formed.

 

Transfer the sauce into a pyrex dish and with the help of a spoon make 10 small wells.   Crack an egg into each well and season with salt and freshly ground black pepper.  Sprinkle, evenly, with grated feta, cover with tin foil, and bake until the egg whites are just set, for 12 -15 minutes.

 

Garnish with chopped parsley and serve with warm, crusty brown bread. 

 

                      

                                 

                                              BEAN SOUP WITH MEAT

A delicious winter soup which is a full meal in its own.

 

500 g (1 lb) white beans soaked overnight in lightly salted water

500 g (1 lb) lean beef slice

1 large onion, peeled and grated

2 carrots, scraped and finely chopped

2 celery stalks and the leaves, threaded and finely sliced

4 tbsp olive oil

½ tsp minced garlic

Freshly ground black pepper to taste, salt to be used when the beans are almost done

250 ml (1 cup) thick tomato juice

A bay leaf

1 litre (4 cups) hot water or more

 

½ a small chilli pepper or

¼ tsp Cayenne pepper (both optional)

 

Sauté the meat in  olive oil on both sides,  add the chopped vegetables and continue cooking. 

Meanwhile, drain and rinse the beans and place them in the saucepan with the tomato juice, minced garlic, the bay leaf, chilli pepper or Cayenne pepper and enough hot water to cover the beans entirely.  Cover the saucepan and simmer gently for about one hour or until the beans are tender.   Cut the meat into small pieces and place them into this delightful soup.  Serve with warm crusty bread.

 

 

                          LAMB FRICASSE WITH LETTUCES AND ENTIVES

Another traditional Greek dish.

 

1.250 kg (2 lb 8oz) lamb chops, boned, all visible fat removed, reserve the bones*

2 tbsp butter

1 onion, peeled and grated

6 cos lettuces, trimmed, washed, cut into small pieces, blanched and well strained

1.250 kg (2 lb 8oz) endives, washed, thickly chopped, blanched and well strained

Salt and freshly grated black pepper to taste

Stock prepared with the *reserved bones + 1 carrot + 1 celery stalk with leaves + ½ an onion

 

Avgolemono Sauce:

3 eggs

1 tbsp plain flour

1 cup lamb stock

 Lemon juice to taste

 

Cut the lamb into bite-sized pieces, sprinkle with salt and freshly ground black pepper.  Brown all over in butter with the grated onion.  Pour the lemon juice and enough water to cover.  Lower the heat, and simmer, covered for about 30 minutes or until tender.

 

When the lamb is cooked add the blanched vegetables and cook for 5 minutes more.   Taste for seasoning and add salt, pepper and lemon juice, if necessary.

 

Then prepare the avgolemono sauce (egg and lemon sauce).  Whip the eggs, sift the flour over and stir until well combined.   Pour in the lemon juice over sprinkle with salt and freshly ground black pepper and cook until the sauce thickens.  Then add 500 ml (2 cups) lamb stock and mix very well together until smooth.   Pour evenly over the meat and vegetables and swirl the saucepan to incorporate the sauce.   Taste once more and season accordingly.  Serve with chips.

 

 

 

                                 For My Beloved /Family and You Dear Reader

  

 

TOUGHER CORONIVIRUS RESTRICTIONS IN ENGLAND

 

“England will face tougher local restrictions when its second national lockdown ends on the 2^nd December,” Downing Street officials have said.

 

Parts of the country will move into the highest level of reformed three-tier system in which some restrictions will tightened up to restrict the further spread of COVID-19 in Great Britain.

 

The news came before the announcement to MPs on Monday by Boris Johnson, who will explain the government’s plans of how to deal with the plague during the winter, including how families can celebrate Christmas.

 

The Prime Minister’s “COVID winter plan” is expected to strengthen some existing restrictions in order to maintain progress in getting the virus under control, according tp Downing Street. 

 

It has also been suggested that the 10 pm curfew, currently in place, could be amended to 11 pm to allow customers to finish their meals and drinks in pubs and restaurants.

 

The plan will also set out how households could spend time together during Christmas.  The plan will be singed by the Cabinet on Sunday with the MPs being given a vote on the new proposed changes to the existing tiered system before the end of the current four-week lockdown which began on the 5^th of November 2020.    

                                                  London during Christmas
      

 

  

EXEMPLARY SOLIDARITY

 

    

I was particularly touched by 10 nurses who, while risking their lives left their families in Crete and other places in Greece and flew to Thessaloniki to help out with the surge of COVID 19 in the city.  They are specialized in intensive care units and they voluntary asked to be transferred to the hospital in Thessaloniki, which is suffering from a second and more severe wave of the coronavirus disease.

 

The President of the Republic, Mrs Katerina Sakellaropoulou, was clearly moved by this brave act and said:

 

“The nurses specializing in intensive care units are voluntary going to the Hippokrateio Hospital in Thessaloniki to support their colleagues in the fight against the pandemic.  An exemplary act of solidarity and offering, which deserves the respect of us all.”   

     

POLITICAL CARTOONS

 

 

Political cartoonists in the Middle East and North Africa are not leading an easy life.  In their native lands, many of these artists face censorship, persecution even imprisonment just for drawing satirical cartoons.

 

Sudanese political artist, Khalid Albaih, lives in Denmark.  His caricatures and criticism of the former Sudanese President Omar el-Bashir have made it impossible for him to live in his country.  Born in Rumania, and brought up in Quatar, being the son of a diplomat, he was always enveloped by politics.

With numerous exhibitions and social media, the activist has been constantly and increasingly trying to dispel false news about the Sudan and the surrounding area.  Albaih’s works were painted on walls and banners, across the Middle East and North Africa, by protesters and street artists during the Arab Spring.

 

“For me the Arab Spring is still going on.  Its outcomes are still happening,” Albaih told “Inspire Middle East’s” Rebecca McLaughlin Eastham, “And I believe cartooning will always be a strong way to convey a message.  It’s in the middle, it’s not journalism and it is not full of art, so we spoke to everyone”.

 

Keen to connect the world’s artistic community, Albaih founded a digital platform called FADAA, putting artists in touch with patrons offering them places to show their work.  His aim is to build an artistic ecosystem and encourage a creative sharing community in the MENA region, whilst promoting freedom of speech.

 

“Freedom of speech is a big issue and there is a lot of debate about its limits.  Limits that you give yourself of others gave you”, he said.  “But I think for an independent political cartoonist, the most important thing is knowledge of you are talking about and its implications.”