2 CommentsWant to get an inside look into athentic Greek life? Our next Houses and Homes post comes to you from Athens, where Bwogger Danielle Mikaelian vacationed with some of her future floormates. If you want to join in on the scenery-sharing action, send your five senses and a photo (or two) to tips@bwog.com.
Where: A second floor apartment in Athens (specifically Neos Kosmos) that my friend is renting for the summer!
Sight:
A view straight out of a Percy Jackson book
Smell: Sweat (from the never-ending humidity) and faint traces of cigarette smoke.
Taste: The Armenian food I’ve grown up with…plus lots of feta cheese, olives, Souvlaki, Mousakka, and Butterbeer (there’s a Harry Potter cafe in Athens).
Sound: A car being washed by someone throwing water from their balcony. Strange bugs that you always hear…but never see, which create an endless cacophony of cricket-like sounds. Arctic Monkeys and Lorde being played on repeat. Laughter between friends.
Photo via Danielle
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2 Comments
@Anonymous Grilling a vertical spit of stacked meat slices and cutting it off as it cooks was developed in 19th century Bursa by Turks called doner kebap, shawarma, and tacopastor, introduced in Nea Ionia by Anatolians from Anatolia during the Greek civil war. Most American “Greek” Gyro is separated by a blender (to keep from destroying the sinews the way meat grinders cross cut) then the meat is filtered under steam pressure to remove debris dangerous to your dental work. Insect protein is ideal for lent and it doesn’t produce as much global warming flatulence as animal meat, so now gyros will be made from insects.
@Anonymous Noisy bugs are cicadas. Greek kids tie them with thred and fly them around.
They do the same with butterflies. But the tethered bugs usually die of hunger.