Argiroupolis Part 4

Wednesday 16 June 2010
Kiria Eleftheria believed in feeding us and fed us, she did. In huge portions. Our breakfast consisted of eggs (collected from her chicken coop behind the domatia), home-made sheepmilk yoghurt, honey, peaches, freshly baked bread, rusks, pastry, cakes and biscuits. The table was groaning under the weight of the dishes.



breakfast6 homemade yoghurt

As for dinner, it was pork stifadho with beans and potato stew as well as pureed potato. It was simple Cretan cuisine at its best. The latter was made with organic extra virgin olive oil from their farm. I don't know how Steve and Jen did it but between the two of them, they managed to finish absolutely everything. For dessert, Kiria Eleftheria presented us with traditional pastry filled with soft cheese with a pinch of oregano. Simply delicious.

mrs Z cooking

pork stifadho2

beans stew

cheese pastry

potato puree

Kiria Eleftheria, Yanna and Filothei spent years cataloging their heirlooms which are safely ensconced in the newly set up museum next to the domatia. Most of the items are centuries old, including an oka (a Cretan weighing scale) which was over 600 years old. Unfortunately, over the years, tourists that came through managed to pilfer small items from the museum.

traditional kitchen
The traditional kitchen in Crete in olden days. The wooden stick like contraption on the far right corner of the photo is the olive oil lamp.

After a meal, the family gathered outside with a few relatives popping by to catch up on the latest gossip.


Mr Z2


  1. Ummm, you missed Part 3. The food looks amazing. L looks so happy in all yours and Jen's photos. Lucky girl!

  2. Thanks for reminding me, Chin. Believe me, she may look happy in the photos but she reminded me daily she wanted to either go home or live with Mi and Di!



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