ITALIAN DISHES

 A friend brought osso buco for our bridge lunch, which we all thoroughly enjoyed.                 

 

                                                       OSSO BUCO

 

6 large pieces of veal

Salt and freshly ground black pepper to taste

3 tbsp olive oil

1 large carrot, scraped and chopped

1 leek, white part only, trimmed and chopped

1 celery stalk, threaded and chopped

1 onion, peeled and grated

3 cloves garlic, peeled and minced

1 tbsp finely grated lemon zest

½ tsp crushed red pepper

3 tomatoes, halved, deseeded, grated, skins discarded

 

2 rosemary sprigs

5 thyme sprigs

2 bay leaves

 

1 cup white wine

4 cups chicken stock

Grated lemon zest

Chopped parsley

 

Season the meat and refrigerate overnight.  Preheat oven to 180 C (350 F). Remove the meat from the fridge and sauté 3 pieces of meat in olive oil and cook for 8 minutes, turning occasionally until brown and place on a plate.  Then repeat the same procedure with the remaining meat.

 

Add the carrots, celery, onion, and garlic to the pan and simmer in olive oil for 3 minutes, stirring constantly.  Pour in the wine and stock and cook until the liquid reduces by half.  Add the tomato, rosemary, thyme, and bay leaves and return the meat to the pan and bring to a boil and place in the oven and roast for 1 ½ hour until the meat is tender discarding the herbs.  

 

Serve the meat and vegetables garnished with grated lemon zest and chopped parsley. 

   

                                                       MINESTRONE

A delightful Italian soup.

 

Ingredients:

2 cups coarsely chopped onions

1 cup chopped celery

1 cup chopped parsley

¼ cup olive oil

2 garlic cloves, peeled and minced

5 cups beef broth

2 cups, skinned, deseeded, and chopped tomatoes

1 cup tomato sauce

2 tbsp fresh chopped basil

Salt and pepper to taste

750 g (1 ½ lb) veal cut into bite-sized pieces

1 ½ cups sliced courgettes

1 cup uncooked spaghetti, broken into small  pieces

Boiled brown beans

 

In a saucepan, sauté the onions, celery, and parsley in olive oil until tender,  Add the garlic and cook 1 minute longer.  Pour in the broth, tomatoes and tomato sauce, carrots, basil, salt, and pepper, and bring to a boi

 

In a large frying pan sauté the meat in olive oil until no longer pink and transfer to a plate.  Then pour off all but 2 tbsp of olive oil from the pot and reduce the heat to medium, and add the meat with its juices and simmer until the meat is tender, approximately 2 ½ hours. 

 

Skim the liquid for impurities and strain it through a fine sieve over the meat.  Cover and refrigerate overnight.

 

About 2 hours before you wish to serve, spoon any fat from the surface of the soup and discard.  Then heat the soup to a simmer and drop in the spaghetti and boil for 12 minutes or until “al dente”.

 

Serve the minestrone with the boiled brown beans sprinkled with Parmesan.   

 

 

                                              PASTA CON FAGIOLI

175 g borlotti beans

2 celery stalks, threaded

2 carrots, peeled 

sprig of rosemary

2 tbsp olive oil

75 g pancetta, diced

175 g small macaroni

2 tomatoes, halved, deseeded, grated, skins discarded

1 onion, peeled and shredded  

25 g butter

15 g Parmesan or pecorino, grated

Soak the beans in plenty of cold water for about eight hours.  Strain and place in a large saucepan with one each of carrots and celery stalks, both snapped in half and half the onion,

Cover with cold water and bring to a boil and skim the surface,  add the rosemary and reduce the heat and cook for about one hour or until the beans are tender.  Towards the end of the cooking period, peel and cut the remaining carrot and celery into fine dice, keeping the onion separate. 

Heat the olive oil in a wide saucepan and cook the shredded onion until soft and golden.  Then add the carrots and celery and do the same.  Add the pancetta and fry until it releases its fat, then stir in the tomatoes breaking them up with a spoon.

Once the beans are cooked discard the rosemary and remove a few vegetables, a ladleful of beans and a little of the cooking liquid and mash them together into a paste.  Then stir them into the soup and simmer gently until you cook the pasta in salted water until "al dente" and stir them into the soup.  

Stir in the butter and serve sprinkled with grated cheese. 

PLEASE DO BE VACCINATED AGAINST COVID - 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD, AND YOU REMAIN HEALTHY AND SAFE DESPITE THE OMICRON VARIANT. 

   

3 GOURMET SEAFOOD RECIPES

 Here are 3 gourmet seafood recipes:                                                  

 

 

 

                                           SHRIMP VERDE

A lovely Italian seafood dish.

2 tbsp olive oil

2 cloves garlic, peeled and minced

½ cup chopped onion

250 g (1lb) shrimp, shelled and deveined

½ cup chopped parsley

1/2 cup grated Parmesan

 

Sauté garlic and onion in olive oil but do not brown the garlic.  Toss in the shrimps and cook until pink and opaque in the center. Stir in the parsley and cook through.

 

Remove from the heat and transfer to a serving dish, sprinkled with Parmesan,

 

 

                                                  FISH CURRY

Try preparing this delectable Indian dish.

700 g     white fish fillets

2 medium onions

4 cloves garlic, peeled and minced

1 tbsp ginger paste

4 tbsp tomato paste

2/3 cup water

Salt to taste

½ cup ghee

 

Spices:

1 tsp cumin seeds

1 tsp turmeric powder

1 tsp hot curry powder

 

Cut the fish into medium pieces and sauté in ghee for 5 minutes, drain on kitchen paper, and set aside.

 

Peel and chop one onion, finely,  and grate the other one.  Add the chopped onion to the ghee and fry until golden.  Add the spices and cook, stirring for 10 seconds.

 

Now add the grated onion, garlic, ginger, and tomato paste.  Fry the mixture until the mixture starts to separate, add the water and salt and bring to a boil.  Add the fried fish and simmer for about 10 minutes. 

 

Serve the curry with rice and roti (Indian bread)’

 

 

                                        FISH SOUP (PSAROSOUPA)

There can be nothing more enjoyable than a Greek psarosoupa. 

1 red snapper and 1 sole. scaled, washed, patted dry, and rubbed with salt and lemon

Olive oil

Hot water

4 potatoes, peeled and quartered

2 carrots, scraped and thickly sliced

2 celery stalks, threaded

1 onion, peeled and chopped

2 garlic cloves, peeled

1 cup tomato juice

Salt and pepper to taste

1 bay leaf

 

Sauté the vegetables in olive oil and pour in the tomato juice and enough hot water to cover and season with salt and pepper.  Simmer until the vegetables are almost tender and place the fish on top, which should be submerged in the liquid, if not add some hot water.

 

Simmer until the fish flakes when tested with a fork.  Remove the fish and vegetables from the stock and serve with mayonnaise. And prepare your favorite fish soup with the stock.         

 

 

PLEASE DO BE VACCINATED AGAINST COVID-19 SO THAT YOUR BELOVED FAMILES, FRIENDS, THE WORLD AND YOU REMAIN HEALTHY AND SAFE.

 

 

 

WHAT TO KNOW ABOUT THE OMICRON VARIANT OF THE CORONAVIRUS

A new variant of the coronavirus is raising concern around the globe.  South Africa confirmed that scientists there had detected a variant with a high number of mutations that could make it more easily transmissible.   

The World Health Organization labeled it a "variant of concern", a classification it has given only to 4 other variations so far.  The global health agency also gave it the Greek letter designation: OMICRON.

Several countries, including the USA, moved to curb the flights from South Africa, while epidemiologists began working to identify how far the variants may have already spread.   Thus several cases have been identified in half-dozen nations, most but not all tied to recent travels to Africa.  

Thus far, there has been too little research to draw conclusions with experts urging caution but not panic.  Studies are underway to examine how the vaccines hold up against the new variant, with some experts expressing initial optimism that they will offer protection.

Officials in South Africa said that most of those hospitalized had not gotten the shot.

PLEASE DO BE VACCINATED AGAINST COVID - 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU WILL REMAIN HEALTHY AND SAFE

  

THE NEW DELTA VARIANT OF THE COCONAVIRUS IS WORRYING EXPERTS

The newly discovered mutation of the OMICRON variant is under investigation.  There are concerns that it could make the virus more transmissible and could possibly, undermine Covid-19 vaccinations.

 

Still, there are many “unknowns” surrounding this new variant that has been now dubbed the “variant of concern”.

 

So let us all be very careful, be triply vaccinated against the coronavirus, keep distances, wear masks, do what doctors advise us until this terrible disease and its mutations are finally curbed because Covid could be, unfortunately, death. 

 

ADONIS

                                                

 

 

Adonis was the mortal lover of goddess  Aphrodite in Greek mythology.  He was conceived after Aphrodite cursed his mother, Murha, to lust after his father, King Cinyrase of Cyprus.   Murha had sex with her father in complete darkness, for nine nights, but he discovered her identity and chased her with a sword.

 

The gods transformed her into a myrrh tree, and in the form of a tree, she gave birth to Adonis.   Aphrodite found the infant and gave him to be raised by Persephone, the Queen of the Underworld.

 

Adonis grew up to be an astonishingly handsome young man, causing Aphrodite and Persephone to feud over him, with Zeus eventually decreeing that Adonis would spend 1/3 of the year with Aphrodite, 1/3 of the year with Persephone, and the last third with whomever he chose.  Adonis chose to spend his final third with Aphrodite.

 

One day, Adonis was gored by a wild boar, during a hunting trip, and died in Aphrodite’s arms, as she wept.  His blood mingled with her tears and became anemone flowers.  Aphrodite introduced the Adonis Festival, commemorating his death, which was celebrated by women, every year, at midsummer.

 

During this festival, Greek women would plant “gardens of Adonis”, small pots containing fast-growing plants, which they would set on the top of their houses, in the hot sun.  The plants would sprout but soon wither and die.  Then the women would mourn the death of Adonis, tearing their clothes and beating their breasts, in a public display of their grief.

 

The Greeks considered Adonis’s cult to be of Oriental origin, Adonis’s name comes from a Canaanite word meaning “lord” and most modern scholars, reading the story of Aphrodite and Adonis said that the name derives from an earlier Mesopotamian name of Ianna (Ishtar) and Domud (Tommar).

 

The worship of Aphrodite and Adonis is probably a Greek continuation of the ancient Sumerian worship of Ianna and Domus.  The Greek name Adonis is derived from the Canaanite word “adon” which means “lord”, as mentioned above.  This word is related to Adonai (Hebrew) one of the titles used to refer to God in the Hebrew Bible and is still used in Judaism to the present day.

 

The earliest known Greek reference to Adonis is from a poem by the Lesbian poet Sappho (630-570 BC) This was poem was sung by young girls.

 

“Women sit by the gate weeping for Tamnur, or offering incense to Baal, on roof-tops and planting pleasant plants.  These are the very feature of the Adonis legend, which is celebrated on flat roof-tops on which seeds were sawn quickly germinating green, are placed in Adonis’s garden and the climax is a loud lamentation for the dead god.”      

     

PLEASE DO BE VACCINATED AGAINST COVID - 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD, AND YOU REMAIN HEALTHY AND SAFE BECAUSE COVID IS DEATH 

NEW DISHES - THANKSGIVING

    Today is Thanksgiving so here are several dishes you could offer to your family and friends.

                                             ROAST TURKEY 

One 1-11/2 kg (2-3 lb) turkey

1 onion, peeled, halved, and sliced

2 sprigs thyme

4 tbsp butter, melted

2 tbsp minced  fresh thyme

1 lemon, quartered

Grated rind of 1/2 lemon

Salt and freshly ground pepper to taste

Two days before you wish to serve the turkey, combine 2 tbsp of salt with the thyme and lemon zest.  Wash the turkey inside and out, drain it well, and pat it dry with paper towels.  Then sprinkle the turkey evenly with the salt mixture and rub it all over the skin including the wings and legs.

Place the turkey in a shallow dish just large enough to hold it, cover with cling film, and refrigerate for 2 days.  Discard the wrap one day before you intend to serve the bird and place it in the fridge so the skin can dry.

Then fill the turkey with your favorite stuffing, rub the skin with melted butter and bake in an oven preheated to 180 C (350 F) for about 1 hour or more until the skin is crisp and brown and the flesh moist.

                               

                                   BROCCOLI PIE WITHOUT CRUST

 

 

2 large broccoli, cut into florets,

2 tins tunny fish

3 eggs, slightly beaten

750 ml (3 cups) milk

1 cup self-rising flour

400 g ( 14 oz) grated  mild cheese

3 tbsp olive oil

Salt and freshly ground pepper to taste

 

Boil the broccoli florets in salted water for 7-8 minutes until almost tender.  Drain, place in a bowl, and mash until almost smooth.  Add the tunny fish, salt, and pepper and mix well.

 

Whip the eggs with the milk and sift in the flour until it thickens into a dough.  Add the grated cheese and olive oil and mix well together.

 

Preheat oven to 180 C (350 F) and brush a round, 30 cm (12 in) tin, with olive oil and line the base with oiled baking parchment.  Spoon half the mixture into the dish then spoon the broccoli mixture evenly over.  Cover with the remaining egg and cheese mixture and bake for 50 minutes, until puffed and golden.

 

Serve hot or warm.

 

 

                                               PORK WITH QUINCES

 

1 cup sugar

2 cups water

2 large, ripe quinces, peeled, deseeded, and cut into bite-sized pieces

70 ml olive oil

1 onion, peeled and finely chopped

2 garlic cloves, peeled and mashed

1 kg (2 lb) leg of pork cut into bite-sized pieces

2 tbsp plain flour for the meat

250 ml (1 cup) dry wine

500 ml (2 cups) hot meat stock

1 cinnamon stick

1 tbsp dry thyme

1 large piece of orange peel

Salt and pepper to taste

 

Place the sugar and water in a saucepan and simmer stirring until the sugar dissolves.  Add the quinces and simmer for 12 minutes until slightly tender and set aside covered.

 

Sauté the onion in olive oil for 3 minutes until soft add the garlic and cook for ½ a minute and transfer with a slotted spoon to a plate.

 

Sift the flour over the meat and shake to remove excess flour and sauté in the remaining olive oil for 6 minutes, turning until well browned.  Spoon the onion mixture on top and pour in the wine. Allow it to boil for 4 minutes and pour in the stock, the cinnamon stick, the thyme, and the orange peel.  The liquid must cover the meat by 3 quarters  and simmer, covered for 30 minutes;

 

Drain the quince and place in the saucepan with the meat and simmer for 45 minutes until the meat is tender.  Discard the cinnamon stick, the orange peel, and thyme.  The dish should have enough gravy.

 

 

                                           RICE WITH ALMONDS

 

60 ml olive oil

1 large onion, peeled and cubed

2 carrots, peeled and cubed

1 Florina pepper, chopped

2 cups basmati rice

3 cups hot chicken stock or more

2 cups defrosted peas

½ cup almonds, peeled, toasted, and thickly chopped

Salt and pepper to taste

 

Sauté the onion in olive oil in a large saucepan for 4 minutes until tender. Add the carrots and the Florina pepper and simmer for 2 minutes until tender. 

 

Add the rice and stir until well covered with oil.  Pour in the stock, season to taste cover, and simmer for 10 minutes.  Add the peas and when it starts to boil, cook for 10 minutes until the rice is done. Cover with a napkin for 2 minutes.  Serve with toasted almonds.          

 

PLEASE DO BE VACCINATED AGAINST COVID - 19 SO THAT YOUR BELOVED FAMILIES, FREINDS, THE WORLD AND YOU WILL REMAIN HEALTHY AND SAFE BECAUSE COVID US DEATH. 

     

 

MARILENA VAYIANOS

                                          

 

With profound sorrow it was announced that Marilena died yesterday at the Errikos Dinan hospital, adored wife of Antonis, precious mother of Anna Maria, beloved sister and sister-in-law of Demetris and Athena Rizos.

 

Marilena was loved and respected by her friends because she was kind, generous, and intelligent, with a tremendous sense of humour.  May her loved ones be comforted with the thought that she no longer suffers, she is not in pain and she will always be remembered by all who knew her with great affection and respect. May she rest in peace.    

THE TWELVE LABOURS OF HERCULES

Slaying the Nemean Lion 

 Driven to insanity by Hera, Hercules slew his six sons and his wife Megara.  After recovering his sanity Hercules, devastated, deeply regretted his foul action, so we went to Delphi to inquire the Oracle how he could be atoned for his terrible actions. 

Pythia, the Oracle of Delphi advised him to go to Tiryns and serve his cousin King Eurystheas performing any labours he asked him to do.  In return, he would be rewarded with immortality.

Hercules despaired at the notion that he would have to serve a man inferior to himself.  Yet fearing to oppose Zeus' eventually he placed himself at Eurystheas' disposal.  Eurystheas, originally, ordered Hercules to perform ten labours, but then, trying to challenge Hercules, he changed his mind and ordered him to perform twelve being sure this was quite impossible.  

Hercules managed, with great difficulty, to perform all twelve labour very successfully.  These were:

1  Slaying the Nemean Lion 

2  Slaying the nine-headed Lernea Hydra

3  Capture of the Cerenean Hind

4  Capture of the Erymanthian Boar

5  Cleaning the Argean Stables in one day 

6  Slaying the Stymphalian Birds

7  Capturing the Cretan Bull

8  Stealing the Mares of Diomedes 

9  Obtain the Girdle of Hippolytus, Queen of the Amazons  

10 Obtain the cattle of the monster, Geryon 

11 Capture and bring back Cerberus

Hercules after performing these very difficult labours decided to join the Argonauts in their attempt to obtain the Golden Fleece.  

PLEASE DO BE VACCINATED AGAINST COVID -19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU REMAIN HEALTHY AND SAFE, BECAUSE COVID IS DEATH.

  

TITANOMACHY

                                 TITANOMACHY - ZEUS VERSUS CRONOS

 

Cronos dethroned his father, but he was also dethroned by his own son.

 

It is told that Uranus, the first ruler of the universe, hated his own offspring, kept the Cyclopes and the Hecatonheires imprisoned in the depth of the earth.  This cruelty grieved their mother, Gaea, who encouraged the Titans to revolt against their father.  They did overthrow him, but the new ruler, Cronus, abstained from restoring justice and shut his brothers up in the same deep depth again.  Revolt bred revolt in succession and that might be the true reason why both Gaia and Uranus foretold Cronus that he would be dethroned by his own son.

 

Having heard the prophesy, Cronus began to swallow his children at birth, a method that enraged his wife, Rhea, who saw herself always pregnant but never a mother.  So while expecting Zeus, she went to Crete and gave him birth in a cave, giving Cronus a stone wrapped in clothes to swallow, as if it were a newborn child.  This is how Zeus escaped being devoured by his father.  

 

When he grew up he asked Metis to help him against his father and she gave Cronus a drug that forced him to disgorge, first the stone, and then the children he had previously swallowed.  Some affirm that Cronus did not swallow all of them, but cast Hades in Tartarus and Poseidon in the sea.  Others assert that Rhea, having given birth to Poseidon, declared to Cronus that she had given birth to a horse and gave him a foal to swallow instead of a child.

 

When Zeus grew up to maturity, he decided to wage a war against Cronus and the Titans, declaring that he was without office or rights that should be given to him.  Becoming the ruler of the universe, Zeus did not deprive a few others of the privilege also.

 

So Styx came first to Olympus together with her children rallied by his side.  This is why Zeus granted her special honors and appointed her to be the Great Oath of the gods and her children were Nike, Selos, Cratos, and Bia to be near him always.

 

The Titans fought from Mount Offries and the gods from Mount Olympos, but after ten years of constant fight, the issue of way hung evenly balanced.  It was then that Gaia prophesied victory to Zeus if he should have allies those who had been hurled down to Tartary by Cronos: the Cyclopes and the Hecatonheires.  Cronus had imprisoned the Hecatonheires because he was jealous of their manhood and comeliness as they say  He made them live beneath the earth for a long time with great suffering.  But Zeus and his brothers decided to bring them up again, at Gaia’s advice.  Consequently, Zeus slew their jailoress,  Compte, and fired them.  Zeus provided them with nectar and ambrosia and their spirit recovered.  Then he addressed them:

 

“Hear me, bright children of Earth and Heaven what I wished a long time now.   We who have sprung from Cronus and the Titan gods, fought with each other every day to get a victory and prevail.  But show your great might and strength and face the Titans in bitter strife and  remember our friendly kindness and from what suffering you have come back to the light from the cruel bondage under the misty gloom through all counsels.”

 

The Cyclops gave Zeus thunder and lightning and gave Hades a helmet and Poseidon a trident. It is told that during this terrible war, the sea rung terribly, the earth crashed loudly, the heaven was shaken and Olympus reeled from its foundation.  The Hecatonheires held huge rocks in their hundred hands and Zeus hurled his lighting, while the earth burned, and the woods crackled with fire.  The streams of the ocean seethed and covered the Titans.

 

A huge flame rose and the glaze of the lightning and thunderstorm blinded the eyes of the Titans.  And it is said that heat seized Chaos and that it seemed as if Earth and Heaven came together and there was a mighty crash, amid earthquakes and dust storms.

 

But the Hecatonheires overshadowed the Titans with mighty rocks that their hundred hands hurled at them and having defeated them they chained them as far beneath the earth, as heaven is above the earth.  That is in Tartarus, a place of deep darkness and a bronze fence around it that even the gods abhor.

 

The Titaness, Themis, sided with Zeus because she knew that neither the brute nor the violent would prevail, but the clever. Prometheus listened to her words and sided with Zeus too.  However, after the war, when Zeus had Prometheus chained for having given fire to the mortals, he lamented his choice.

 

“Thus, I helped the tyrant of the gods and with his foul payment he was responding to a disease that is interested in tyranny and had no faith in friends.”

 

When the heroes stopped at the land of the Babryces, king Amylcus challenged them as he did with all visitors, to fight to death.  Pollux the son of Zeus took up the challenge and killed Amylkus.   

The Argonauts then stopped to see Phineas, the blind King of Thynia.  Phineas was a prophet and the travelers needed advice on how to proceed.  Phineas agreed to help them if they got rid of the fierce part-woman part-bird creature, Harpies, who stole and spoiled his food.  Jason ordered a feast to be prepared.  When Harpies arrived to ruin the feast, two of the Argonauts, Calais, and Zetes, winged sons of Boreas, the North Wind, pursued her.

Eventually, Zeus sent a message to Harpies should be spared, but they should leave Phineass in peace.

After entering the entrance to the Black Sea, the Argonauts had to go through the Sympligades.  These were huge rocks that crashed together and destroyed any ship that tried to sail through them.  Following Phineas' advice, the Argonaugnts released a dove and watched its course as it flew between the rocks.  The dove made the passage, losing only a single tail feather. 

As soon as the rocks began to come apart, the Argonauts pulled hard on their oars, following the path of the dove.  When they had almost passed through, a huge wave held them back.  At that point, the goddesses Hera and Athena gave them a push and the ship made it to safety.  Forever after the Sympligades remained separated.     

PLEASE DO BE VACCINATED AGAINST COVID-19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU WILL REMAIN HEALTHY AND SAFE BECAUSE COVID IS DEATH  

 

      

ARGONAUTS

                  

 

 

In Greek mythology, the Argonauts were heroes who sailed with Jason on his quest for the Golden Fleece.  Their journey took them through numerous adventures requiring the help of many different gods.

According to some sources, one of the argonauts was a woman, the huntress Atlanta.  Jason was the son of Aeson the King of Iolcus.  When Aeson was overthrown by his brother Pelias., he sent Jason to be raised by the wise centaur Chiron.  Later Jason returned to Iolcus to claim the throne.  Pelias agreed to give it to him if he found and brought the Golden  Fleece, which Pelias knew was an impossible task.

 

The Golden Fleece was the hide of a golden ram sent by the gods to save Phrixus and Helle, two royal children of Iolcus whose life was threatened by their stepmother.  As the ram carried them to safety, Helle fell into the sea and drowned.  The area where she fell became known as Hellespont. Phrixus reached Colchis safely.  There his sacrificed the ram to Hera, his protector.  The fleece was hung on a tree in a sacred place guarded by a serpent that never slept.

 

Jason ordered a ship, the Argo, to be built and sent messengers throughout Greece asking them to join him in his quest of the Golden Fleece.  After assembling a group of 50 heroes Jason set off.   The Argonauts’ first adventure was at Lemnos, which was populated only by women.  A revolt between husbands and wives, the women had killed all the men.   The women received the argonauts with great hospitality and the heroes began to forget their quest.  One of the Argonauts stood firm, however.  This man, Hercules,  was known for his strength and he persuaded the Argonauts to return to the ship. 

 

In another adventure, Hercules defended the ship against six-armed giants, who attacked while the others were on land.  Later during the fight, Hercules broke his oar. While cutting wood for a new oar, his squire was kidnapped by a water nymph. Hercules went in quest of the boy and eventually the boy was left behind by the Argonauts.

 

   The Argonauts then stopped to see Phineus, the blind king Thynice.  Phineus was a prophet and the travelers needed advice on how to proceed.

 

Pheneus agreed to help them if they would get rid of the Harpies, a fierce half-woman half-bird creature who stole and spoiled his food.  Jason ordered a feast to be prepared.  When the Harpies arrived to ruin the feast, two of the Argonauts, Calais, and Zetes, winged sons of Boreas, the North Wind, pursued them.  Eventually, Zeus sent a message that the Harpies should be spared but that should leave Pheneus in peace.   When the heroes stopped at the land of the Babryces, king Amylcus challenged them as he did with all visitors, to fight to the death.  Pollux the son of Zeus took up the challenge and killed Amylkus.    

 

After reaching the entrance to the Black Sea, the Argonauts had to go through the Symplegades. These were huge rocks that crashed together and destroyed any ship that tried to sail through them.  Following Pheneus’ advice, the Argonauts released a dove and watched its course as it fled between the rocks.  The dove made the passage, losing only a single feather. 

 

As soon as the rocks began to come apart, the Argonauts pulled hard on their oars, following the path of the dove. When they had almost passed through, a great wave held them back.  At that point, the goddesses Athena and Hera and the ship made it to safety. Forever after the Symplegades remained separated. 

PLEASE DO BE VACCINATED AGAINST COVID - 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU REMAIN HEALTHY AND SAFE 

 

 

STEM STARS

 

                                                  

 

The US Embassy announced a second year of STEM Stars in Greece.   The US Embassy in Athens, in co-operation with the non-profit organization Sei-Co announced this week the second year of STEM Stars in Greece.  Its goal is to support, highlight and reward high-school students who are interested in science, technology, engineering, and mathematics (STEM),

 

Participating students will have the opportunity to develop research, dive into specific STEM topics, present their findings and communicate on the network not only with fellow students, who share common interests but with scientists and STEM professionals.

 

The top contenders of this event will represent Greece at the International Science and Engineering Firm (ISEF), the largest international science competition.  Last year two teams represented Greece with great success winning several awards including the Ricoh Sustainable Development Award.

      

Participation in the competition is free for students aged 14-18.  The students or teams can submit their chosen STEM research project by February 28^th, with the qualifying students being announced on March 22^nd.

 

The national finals will take place in April 2022 as part of the wider Athens Science Festival.

 

The STEM Stars is one of many programs run by the US Embassy to strengthen the ties between the people of Greece and the people of the USA. 

PLEASE DO BE VACCINATED AGAINST COVID - 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU WILL REMAIN HEALTHY AND SAFE BECAUSE COVID IS DEATH.

GOURMET DISHES

            TOMATO TOWER SALAD  WITH CORN, AVOCADO, AND BACON

 

Ingredients:

4 lean bacon rashes

1 cup corn

2 large red tomatoes, peeled, deseeded, and finely sliced

2 yellow tomatoes .peeled, deseeded, and finely sliced

Salt and freshly ground black pepper to taste

1 ripe avocado, peeled stone discarded, and finely sliced

 

Vinaigrette dressing:

2 tbsp olive oil

½ tbsp balsamic vinegar

1 tsp mustard with honey

(Mix everything well together)

Chopped chives and basil for garnish

 

Preheat the grill at high heat, add the bacon, and cook until crisp, turning occasionally until slightly brown and placing them on paper towels to drain.

 

Wash and slice the tomatoes, the avocado and dice it, and wash and chop the chives and basil.

 

To assemble, sprinkle a splash of olive oil on a plate.  Layer the red tomato, yellow tomato, and avocado slices alternately on 4 plates.  Sprinkle evenly with crisp bacon, corn, and chopped chives, and basil.  Drizzle with a little balsamic vinegar and serve immediately.

 

 

                                                      CHEESE BALLS

                                        

Two 240 g (8 oz) cream cheese at room temperature

1 cup grated Cheddar

½ cup mozzarella

½ tsp minced garlic

4 small onions, peeled and finely chopped

2 tbsp lemon juice

1 tbsp Worcestershire sauce

1 cup chopped nuts or more for rolling

 

Using a large bowl mix everything together except the nuts and form several balls.  Scatter the nuts on a large dish and roll the cheese balls until completely covered with nuts.  You can serve immediately or cover and refrigerate overnight.   Serve with crackers.

 

 PLEASE DO BE VACCINATED AGAINST COVID-19, SO THAT YOUR BELOVED FAMILIES.FRIENDS, THE WORLD AND YOU REMAIN HEALTHY AND SAFE   

  

MITSOTAKIS ADDRESSED THE NATION

 

The Greek Prime Minister, Kyriakos Mitsotakis, addressed the nation, on Thursday afternoon and briefed them on the course of the pandemic in Greece, and explained the government’s initiatives on the fourth wave of the pandemic.

 

All private doctors and nursing staff will be requisitioned to help out with this terrible disease.  Also, most private hospitals will have to be transformed into Covid institutions.

 

The Prime Minister tried to convince Covid refusers to be vaccinated against Covid – 19 in order to save their lives and the lives of their loved ones because  Covid is death.    

ANAXAGORAS

                 

Anaxagoras born 510 BC died circa 428 BC was a Greek philosopher remembered for his cosmology and for his discovery of the true cause of eclipses.  He even associated with the Athenian statesman Pericles.

 

About 480 BC, Anaxagoras moved from Anatolia to Athens, then becoming the center of Greek culture and brought from Ionia the new practice of philosophy and the spirit of scientific energy.

 

After 30 years of residence in Athens, he was persecuted on the charge of impiety for asserting that the sun is an incandescent stone, somewhat larger than the region of the Peloponnese.  The attack on him was intended as an indirect blow on Pericles and although Pericles managed to save him, Anaxagoras was compelled to leave Athens. He spent his last years of retirement at Lampsacus.

 

Only a few fragments of Anaxagoras’ writings have been preserved and several different interpretations of his work have been made.  The basic features, however, are clear.  His cosmology grew out of earlier Greek thinkers who tried to explain the physical universe by an assumption of a single fundamental element. 

 

Parmenides, however, assessed that such an assumption could not account for movement and changes, whereas Empedocles sought to resolve this difficulty by posting four basic ingredients.  Anaxagoras posited an infinite number.  Unlike his predecessor who had chosen such elements as heat and water as the basic substance, Anaxagoras those found in living bodies such as flesh, bone, bark, and leaf.

 

Otherwise, he asked how should flesh come from what is not flesh.  He also accounted for biology changes, in which substances appear under new manifestations as men eat and drink, flesh, bone, and hair growth.   In order to explain the great amount of diversity of change he said that “there is a portion of everything i.e. that is of every element stuff in everything “but” each is and was most manifestly those things of which there is mast.”

 

The most original aspect of Anaxagoras’ system was his doctrine of “nous” (mind or reason).  The cosmos was formed by the mind in two stages: first by a revolving and mixing process that still continues and second by the development of living things.  In the first all the darkness came together to form the night, “the fluid” came together to form the oceans and soon with other elements.  The same process of attraction of “like to like” occurred in the second stage when flesh and other elements were formed together mind in large amounts. This stage took place by animal and plant seeds inherent in the original mixture. The growth of living things, according to Anaxagoras, depend on the power of the mind within the organizing and it enables them to extract nourishment from surrounding substances.  For this concept of Anaxagoras was commended by Aristotle.  Both Plato and Aristotle, however, objected that his notion of mind did not include a view that the mind acts ethically  for "the best interest of the universe,"   

PLEASE DO BE VACCINATED AGAINST COVID - 19 SO THT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU WILL REMAIN HEALTHY AND SAFE BECAUSE COVID IS DEATH.                       

AGRIPPA

                      

 

 

Agrippa observed in 92 AD an eclipse of the Pleiades by the moon.

 

Agrippa was a Greek astronomer and the only thing that is known about him regards the astronomical observation that he made in 92 AD, which was cited by Ptolemy.  Ptolemy writes that in the 12^th year of the reign of Domitian on the 7^th day of the Bithynian month Matrious, Agrippa observed the occultation of the Pleiades by the southernmost part of the moon.

 

The purpose of Agrippa’s observation was probably to check the precession of the equinoxes which were discovered by Hipparchus.

The lunar crater Agrippa is named after bim.

PLEASE DO BE VACCINATED AGAINST COVID – 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU WILL REMAIN HEALTHY ANSD SAFE BECAUSE COVID IS DEATH.             

THE POLYTECHNEIO REVOLT

Today is the 48th anniversary of the Polytechnic revolt.  The Athens Polytechnic uprising occurred in November 1973 as a massive student demonstration and popular rejection of the Greek military junta 1967-1974.  The uprising began on the 14th November 1973 and escalated into an open anti-junta revolt and ended in bloodshed in the early morning of the 17th November when a tank crashed through the gates of the school. As the authorities stood by the students were calling themselves "The Free Besieged" a reference to the poet Dionysios Solomos inspired by the Ottoman siege of Messolonghi.  The main slogan was "Bread-Education-Liberty" (Psomi-Paedeia-Eleftheria).

During the 2nd day of the uprising, thousands of people from Athens came to support the students.  The students proclaimed that they wanted to bring down the hated junta. Unfortunately, 24 people were murdered by army snipers. 

                  DISHES TO OFFER ON THE POLYTECHNIC ANNIVERSARY                                        

                                                       BOUILLABAISSE

A delectable  French seafood soup.

6 cups water

250 g  (1/2 lb) shrimp

1 bay leaf

12 black peppercorns

Peel of 1 orange 

3 tbsp olive oil

2 small fennel bulbs, trimmed, finely sliced, fronts reserved

1 small onion. peeled and diced

1 leek, white part only, thinly sliced

4 cloves garlic cloves, peeled and minced

4 tomatoes, skinned and deseeded, diced

250 ml (1cup) dry white wine

1 tsp fresh thyme

1 tsp fresh marjoram

1/2 tsp saffron threads

A pinch of Cayenne pepper

250 g (1/2 lb) salmon, skinned and cut into bite-sized pieces

250 g (1/2 lb) cod, scaled and cut into bite-sized pieces

250 g (1/2 lb) clams, scrubbed

250 g (1/2 lb) mussels, scrubbed, strings discarded

Shell and devein the shrimps, wash them thoroughly and pat them dry, reserving the shells.  Bring the water to a boil and add the shrimp shells, bay leaf, peppercorns, and orange peel and simmer gently for 15 minutes. 

Meanwhile, saute the onion, leeks, fennel bulbs in olive oil. season with salt and sweat them for 20 minutes until tender but not brown. Add the garlic and cook until fragrant.  

Add the tomato and pour in the wine. Turn up the heat until the wine begins to boil and cook until the wine has been reduced by half. 

Strain the shrimp shell and orange stock into the onion mixture.  Add the thyme, marjoram, saffron, and cayenne pepper and simmer for 10 minutes.   Add the fish first, about 2 minutes later add the mussels and clams.  Finally, after two minutes add the shrimps and simmer for two minutes until they are just cooked through.

Remove from the heat and serve immediately garnished with the reserved fennel fronts. 

                                            SPANISH RISOTTO – PAELLA

 

Paella can be prepared with frugal or rich ingredients such as lobster or prawns, but whatever ingredients with which you wish to prepare it, this seafood risotto is a delicious, Spanish dish.

1 kg (2 lb) prawns, shelled, deveined, thoroughly washed, and patted dry

6 mussels, scrubbed, stings removed

1 kg (2 lb) chicken, cut into serving pieces

4 spicy sausages

Salt and freshly ground black pepper to taste

 

Sofrito: 

60 g (2 oz) lean bacon, cubed

60 g (2 oz) onions, peeled and finely chopped

1 clove garlic, peeled and minced

1 medium-sized red pepper, halved, deseeded, and cut into bite-sized pieces

1 large tomato, peeled, deseeded, and finely chopped

 

750 g (1 ½ lb) long-grained rice

½ tsp saffron

5 cups tasty chicken stock

90 g fresh parsley, finely chopped

2 lemons, each cut into 6 wedges

 

Prick the sausages with a fork, cover with water and simmer for 5 minutes, then drain and slice.   Pat the chicken dry, season to taste, and cook in olive oil, skin side down browning well all over and transfer to a plate,

 

Add the prawns and cook for 1 minute on each side or until they turn pink and place on kitchen paper to drain, and place on a separate plate.

 

For the sofrito, discard all the oil from the frying pan, pour in the remaining olive oil, add the bacon and sauté over high heat.  Add the onion, garlic, and tomato and cook briskly, stirring constantly until most of the liquid evaporates and the mixture thickens.

                 

About ½ an hour before you wish to serve, preheat the oven to 200 C (400 F) place the sofrito, the rice, and the saffron on a paella dish.  Pour the hot chicken stock over and stirring constantly, bring to a boil.  Remove the pan from the heat and arrange the chicken, prawns, sausages, and mussels over the rice and scatter the peas evenly over.  Place the pan into the oven and cook until the liquid has been absorbed for 25 – 30 minutes.    

 

Let it rest for 5 minutes and serve garnished with lemon wedges.    

 

                                                     GUACAMOLE

A delightful Mexican dip

6 ripe avocados

1/2 a peeled onion, finely chopped

1/2 a tomato peeled and chopped

2 tbsp cilantro finely chopped

Zest and juice of 1 lemon

1 tbsp olive oil

Salt and pepper to taste

1/2 tsp paprika

1/2 tsp cumin

1 clove of garlic, peeled and minced

Wedges of 1 lemon

Slice the avocados in half and discard the stones and gently spoon the flesh into a large bowl.  Mash the avocados until smooth and season with salt, pepper, paprika, and cumin to taste.  Fold in the zest and juice of a lemon.  Drizzle with olive oil and sprinkle with the tomato, onion, and garlic and mix well together.  Finely add the cilantro, mix well and spoon into a pretty bowl and garnish with chopped tomato, onion and serve with lemon wedges.  

                     BREAD AND BUTTER PUDDING WITH A GREEK TOUCH 

This pudding is better eaten on a very cold day.

8 slices of white or brown bread

Butter

Morello cherry jam or any other jam

2 cups of milk

1/2 cup of cream 

3 eggs

1/2 cup sugar

Zest of a lemon

2 tbsp walnuts, chopped 

1 tbsp pine nuts (slightly roasted)

2 tbsp currants

Cinnamon to taste

Butter the slices of bread and spread with jam.  Cut in quarters.  Place half the pieces in a buttered oven-proof dish and sprinkle with nuts, currants, and cinnamon.  Place the rest of the pieces of bread on top,  Whip the eggs, milk, sugar, and cream together and pour over the bread.

Bake the pudding, in an oven preheated to 180 C (350 F) for about 45 minutes or until well browned.     

PLEASE DO BE VACCINATED AGAINST COVID – 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU WILL REMAIN HEALTHY AND SAFE BECAUSE COVID IS DEATH. 

 

    

 

STOICISM

                                                

 

Stoicism was founded in Athens, about 310 BC by Zeno of Citium and brought to fuller systematic form by his successors, heads of the school, Cleanthes of Assos, and Chrysippus of Sole who died about 206 BC.

 

Important Stoic writers of the Roman period include Epictetus and Marcus Aurelius.  Their doctrines continued little that was new, seeking to give a particular application to the dogma, which they took ready-made from previous systems with them.  Philosophy is the science of principles on which the moral life ought to be found.  The only allowable effort is towards the attainment of knowledge of human and divine things in order to regulate life.

 

The method to lead men to true knowledge is provided by knowledge;  physics embraces the doctrine as to nature and organization of ethics draws from them its conclusions of practical life.

 

Regarding Stoic logic, all knowledge originates in the real impressions of things on the senses where the soul is at birth a blank slate receives in the form of presentations.

 

These presentations, when confirmed by ripe experience are syllogistically developed by the understanding into concepts.  The test of their truth is the convincing or persuasive force with which they impress themselves upon the soul.

 

In physics the foundation of the Stoic doctrine is the dogma that all true being is corporeal.  Within the corporeal they recognize two principles, matter and force – that is the material and Deity (logos, order, fate) permeating and informing it.  Ultimately, however, the two are identical. There is nothing in the world with any independent existence all is bound together.  

 

The agreement of human action with the law of nature, of the human will with the divine will, or life according to nature is virtue the chief good and highest end in life. It’s essential one the particular virtues of Plato being only different aspects of it, it is completely sufficient for happiness and incapable of any difference in of degree,  All good actions are absolutely equal in merit and score all bad actions.

 

All that lies between virtue and vice and is nothing good nor bad it is distinguished as preferable, understandable, or indifferent.  Virtue is fully possessed only by the wise person which is in no way inferior to Zeus, he is lord over his own life and may end it by his own choice.

 

In general, the prominent characteristic of Stoic philosophy is moral heroism, after verging on asceticism.

 

The Stoics thought ethics was the most important component of their philosophy was about how to live one’s life in the best possible way.  However, they also believed that it is hard to develop ethics without two other components: understanding how the world appreciates the power and the limits of human reasoning.

 

Stoicism, therefore, was made of three areas of studying ethics, physics, and logic.   By physics the Stoics meant by today’s meanings would encompass natural science and metaphysics or what is called modern philosophy which would not have surprised ancient philosophers.

Stoicism is a philosophy designed to make us more resilient, more virtuous, more wise, and better people and professionals.          

   

PLEASE DO BE VACCINATED AGAINST COVID - 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU REMAIN HEALTHY AND SAFE,

    

 

NEOPLATONISM

                                                                  

The closing period in Greek philosophy is marked in the 3^rd century of the establishment of Neoplatonism in Rome.

 

Its founder was Plotinus of Lycopolis (205-270) and its emphasis is a scientific philosophy of religion in which the doctrine of Plato is fused with the most important elements in the Aristotelian and Stoic systems and with eastern speculations.

 

At the summit of existences stands the One or the Good of the source of all things it emanates from itself, as from the reflection of its own being reason wherein is contained the infinite state of ideas.

 

Soul the copy of reason is emanated by and contains in it, as reason is the One and by informing matter itself nonexistence constitutes bodies whose existence is contained in the soul.  Nature, therefore, is a whole, endowed with life and soul.

 

The soul being chained to matter longs to escape from the bondage of the body and return to its original sources.

 

In virtue and philosophic thought, the soul has the power to elevate itself above reason into a state of ecstasy, where it can behold or ascend up to that one good Being, who reason cannot know.

 

To attain this union with Good or God is the true function of humans to whom the extending world should be absolutely indifferent.

 

Platinius’ most important disciple, Syrian Ralphecy, contained himself with populating his master’s doctrine.  But the school of Iamnbicus, a disciple of Prophecy affected a change in the position of Neoplatonism, which now took up the causes of polytheism against Christianity and adopted for this purpose every conceivable form of superstition especially those from the East. 

Failed in the attempt to resuscitate its old beliefs its supporters then turned up with scientific work and especially the study of Plato and Aristotle in the interpretations of whose works they rendered great services.

The last home of philosophy was in Athens, where Proclus (411-485) sought to reduce to a kind of system the whole mass of philosophic tradition until 529 CE the teaching of philosophy in Athens was forbidden by Justinian.

PLEASE DO BE VACCINATED AGAINST COVID - 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU WILL REMAIN HEALTHY AND SAFE. 

                  

GREEK GOURMET RECIPES CONTINUED

       

                                POTATO AND COURGETTES SOUP

This is a delicious soup from Santorini

 

3 medium-sized courgettes, cubed

1 large potato, peeled and cubed

4 cups chicken stock

2 tbsp parsley, finely chopped

1 tbsp butter

½ cup grated Parmesan

1 sprig of dill

2 egg yolks

Salt and freshly ground black pepper to taste

Garnish with chopped dill and cream

 

Sauté and the courgettes, potato, and dill in butter for a few minutes, then pour in the stock and simmer until soft.

 

Remove the saucepan from the heat and discard the dill.  Beat the egg yolks with the cheese.  Very slowly, pour in about 1 ½ cup of stock to the egg mixture stirring quickly.  Pour the mixture slowly back into the saucepan, stirring constantly.  Return to the fire with the saucepan uncovered.   Don’t let it boil.  It is a full meal.

 

 

                                               MUSSELS AND GARLIC

 

Do prepare this easy but delightful dish from Ithaki.

 

1 kg (2 lb) mussels, scrubbed

¼ cup olive oil

3 cloves of garlic, peeled and chopped

½ cup white wine

Pepper to taste

Sauté the garlic in olive oil until soft.  Pour in the wine and simmer for 3 minutes until the alcohol evaporates.  Throw in the mussels Cover the pan and simmer very slowly, shaking the pan occasionally.  As soon as the shells open the mussels are cooked.  Discard the mussels that don’t open.

 

Sprinkle with freshly ground black pepper and eat with warm crispy brown bread.

 

 

                          POT ROAST CUSHION OF VEAL WITH WINE

 

 

Back in the 70s this was a favorite Sunday dish in Greece.

 

1 ½ cushion of veal, trimmed

 

Marinade:

2 tbsp olive oil

500 ml (2 cups) dry white wine

1 bay leaf

Salt and freshly ground black pepper to taste

 

1 clove garlic, peeled and cut in slivers

Salt and pepper to taste

½ tsp ground ginger

2 tbsp olive oil

2 tbsp butter

¼ cup Metaxa brandy

250 ml (1 cup) beef stock

2 carrots, peeled

2 onions, peeled and cut into quarters

2 tender celery stalks, threaded and finely sliced

1 tbsp or more lemon juice

String for tying

 

Mix all the marinade ingredients together, simmer and cool.  Pour the marinade over the meat, and refrigerate for at least 8 hours, turning the meat over once or twice.  The next day, remove the meat and pat dry.  Strain and heat the marinade, and keep warm.

 

Mix the garlic slivers with salt, pepper, and ginger.  Pierce the meat in several places and fill the splits with the salt and spices mixture. Tie with string.

 

In a large saucepan, sauté the veal in butter and olive oil until well browned.  Discard most of the fat, and the carrots, onions, and celery and simmer for a minute or two. Sprinkle the brandy over the meat, very slowly, turning it over once or twice, until the alcohol evaporates.  Douse with the marinade, add some extra wine and meat stock inf needed.  It should cover halfway up the sides of the meat.  Simmer very gently for 1 – 1 ½ hours or until tender, turning it over every half an hour, adding more liquid if necessary. 

 

Remove the meat from the saucepan and keep warm.  Strain the liquid through a fine sieve, pressing on the vegetables to extract their juices. Skim off any fat and simmer gently until the sauce has reduced to about 1 ½ - 2 cups.  Stir in the lemon juice. Taste and correct the seasoning if necessary.

 

Serve sliced with the sauce, mashed potatoes, and a salad of your choice.

 

 

                                               LEMON CHEESECAKE

 

 This is one of the best cheesecakes ever, it is aromatic, creamy and delicious!

 

Crust:

340 g (3/4 lb) Digestive biscuits, crushed

160 g (5 oz) butter, melted

 

Filling:

340 g (3/4 lb) cream cheese

4 ½ tsp powdered gelatine

2 tbsp water

4 tsp lemon zest

¼ cup lemon juice

180 g (6 oz) sugar

400 ml ( 1 ¾ cups) cream

 

Garnish:

Whipped cream and lemon slices.

 

Mix crushed biscuits and butter together, and press into 25 cm (10 in) springform tin.  Place in the fridge for 1 hour.

 

Beat cheese until smooth then add the zest and lemon juice and beat gently.  Whip the cream to form soft peaks. Add the cream to the cheese mixture and stir gently.  Mix the gelatine in warm water until dissolved and cool and add in two stages and stir quickly to prevent setting. Pour the mixture over the biscuit crust and level with a spatula. Leave in the refrigerator until set (about 2 hours).  Remove from tin and garnish with whipped cream and lemon slices.  

                                     

    

   

 PLEASE DO BE VACCINATED AGAINST COVID - 19 SO  THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU REMAIN HEALTHY AND SAFE.