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As I was taking a shortcut home yesterday through the Township of Ocean, I noticed that a local Greek Orthodox Church was having their annual “Greek Festival.” I told Jersey Shore Fightin’ Texas Aggie Ring ’84 that we were going to go to the festival.
Aggie Ring said, “Greek Festival? Will there be sorority girls?” I laughed and told Aggie Ring, “No, that was way back when you were an Aggie Ring in a Greek fraternity at Texas A&M in the Greek system and we wore a pledge pin on our Aggie Corps uniform. These are real Greeks.” Aggie Ring said, “That fraternity stuff was all fine until those two Waggie gals dimed us out at that Corps dining in for wearing the fraternity pin on our dress uniform.” I replied, “Oh? You didn’t seem to mind going to the grog bowl.”
Aggie Ring sighed and said, “Oh, I remember all of the socials at the bars in College Station that we had with the Aggie sorority girls and the BBQs with our fraternity brothers from the University of Texas.”
“Well,” I told Aggie Ring, “Where there are real Greeks, there’s going to be something good to eat.” Aggie Ring didn’t seem to have a problem with that. Aggie Ring started with the grilled octopus (xταπόδι-σχάρας) and then moved on to a couple of skewers of pork souvlaki and a Greek salad.
After Aggie Ring ’84 and I finished, we had a Turkish coffee. As we were enjoying the incredibly wonderful weather and low humidity, Aggie Ring said to me, “You know, sometimes I think that I’m the luckiest Aggie Ring in the world because I live on the Jersey Shore.”
Who am I to argue with an Aggie Ring? Living on the Jersey Shore sure as hell beats running over armadillos or tipping cows back in Texas.
#AggieRing #TexasAggie #AggiesEverywhere
45th Annual Houston Greek Festival on the grounds of the Annunciation Greek Orthodox Cathedral. Authentic Greek food, wine, dancing and artifacts are fun for the entire family.
As I was taking a shortcut home yesterday through the Township of Ocean, I noticed that a local Greek Orthodox Church was having their annual “Greek Festival.” I told Jersey Shore Fightin’ Texas Aggie Ring ’84 that we were going to go to the festival.
Aggie Ring said, “Greek Festival? Will there be sorority girls?” I laughed and told Aggie Ring, “No, that was way back when you were an Aggie Ring in a Greek fraternity at Texas A&M in the Greek system and we wore a pledge pin on our Aggie Corps uniform. These are real Greeks.” Aggie Ring said, “That fraternity stuff was all fine until those two Waggie gals dimed us out at that Corps dining in for wearing the fraternity pin on our dress uniform.” I replied, “Oh? You didn’t seem to mind going to the grog bowl.”
Aggie Ring sighed and said, “Oh, I remember all of the socials at the bars in College Station that we had with the Aggie sorority girls and the BBQs with our fraternity brothers from the University of Texas.”
“Well,” I told Aggie Ring, “Where there are real Greeks, there’s going to be something good to eat.” Aggie Ring didn’t seem to have a problem with that. Aggie Ring started with the grilled octopus (xταπόδι-σχάρας) and then moved on to a couple of skewers of pork souvlaki and a Greek salad.
After Aggie Ring ’84 and I finished, we had a Turkish coffee. As we were enjoying the incredibly wonderful weather and low humidity, Aggie Ring said to me, “You know, sometimes I think that I’m the luckiest Aggie Ring in the world because I live on the Jersey Shore.”
Who am I to argue with an Aggie Ring? Living on the Jersey Shore sure as hell beats running over armadillos or tipping cows back in Texas.
#AggieRing #TexasAggie #AggiesEverywhere
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Triggered by Godox FT-16s
📷: Apple iPhone 16 Pro
💻: Lightroom
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Every year a portion of Danforth Ave in Toronto's Greektown area is shut down for "A Taste of the Danforth" This food festival attacts thousands who come to experience a taste of Mediteranean food from Greece. Fresh grilled Souvlaki and Calamari are the dishes of the day. If you want to see more of my food photography and my portfolio please visit www.fulcrum imaging.com or our blog at www.lenstoweb.com. Also on Instagram @fulcrumimaging. Copyright 2015
Thank you Kelly:)
Anyone who i have omitted -you're tagged!!!
1. I was born in Melbourne, Australia.
2. Went to School and lived in Melbourne till around six years ago
3. I have two amazing and adorable children, Caleb, 4 and Elspeth, 3.
4. My husband performs incredible feats of patience living with me and my kids!!!
5. I am a Librarian by training and am a stay at home Mum for now:)
6. I love collecting objects from the past, they remind me of histories already lived
7. I love cooking and reading and dolls are obviously a big passion!
8. My favourite take away meal is Indian, but if I'm really hungry a souvlaki would be ideal!
9. I have travelled to Italy, England and Bali but really want to get to Eastern Europe one day.
10. My father is Armenian, my Mum Australian
11. My hair is a complete frizz ball!(see pic)
12. I wish I could be an acrobat in the circus, or a ballerina!
13. I have a massive crush on Reece Shearsmith and Mark Gatiss from A League of Gentlemen
14. I also adore Simon Schama and Richard Dawkins -oh and Brian Cox (physicist) Of course I ADORE my husband most!
15. I wish there were more time in the day.
16. I wish I lived closer to my sisters, in Victoria -I miss them.
17. I want to create something Museum-worthy one day! (if only!)
18. I want to vist Mona and the Victoria and Albert Museum
19. I have so many monster high dolls to customise its' not funny!
20. Please dont laugh at my dress (some teenagers in the Supermarket did -and it really hurt my feelings!)
i KNOW HOW BUSY EVERYONE IS, if you have time guys do this -its' fun! If I left you out please feel included:)xxx
Most of the souvlaki restaurants in Greece and Cyprus, use paper as a tablecloth. So, when I go to such restaurants, and if the paper is suitable for folding, I always ask for some.
This particular piece of Kraft-like paper, comes from a restaurant here in Nicosia, called "Valtou Rigani". And from that square of paper, here comes a lady with a rose. As always, the girl is just a square of paper, rose is a strip of paper, calyx and leafs are from squares as well.
Suvlaki (Greek Σουβλάκι, literally "skewer") - small kebabs on wooden skewers, typical of Greek cuisine.
Souvlaki
Greek Σουβλάκι
Self-cooking set “souvlaki in pita”
Usually, souvlaki use pork (traditionally in Greece), less commonly lamb and chicken meat (Abkhazia) or fish (in other countries or for tourists). The meat is cut into small pieces and marinated in a mixture of olive oil, oregano, lemon juice, salt and pepper, then strung them into short skewers and cooked kebabs over an open fire or on a baking sheet placed on the coals, due to which the meat is quite dry.
Souvlaki are considered Greek fast food and are sold in almost all fast-food restaurants and eateries. Most often, souvlaki is served either on a skewer, along with white bread and lemon slices (or lemon juice), or something like shawarma, “souvlaki in a drink”. In the latter case, the meat is removed from the skewer and wrapped with tomatoes, onions and tzatziki sauce in a slightly roasted pita. There are also other types of toppings: green salad, french fries, sweet peppers, mustard, ketchup.
In Cyprus, in the pit, they usually make a “pocket” where the stuffing is put. For souvlaki, lamb, pork, chicken and / or traditional Shephtalia sausages are most often used. As a salad - a mixture of tomatoes, cucumbers and cabbage.
Most of the souvlaki restaurants in Greece and Cyprus, use paper as a tablecloth. So, when I go to such restaurants, and if the paper is suitable for folding, I always ask for some.
This particular piece of Kraft-like paper, comes from a restaurant here in Nicosia, called "Valtou Rigani". And from that square of paper, here comes a lady with a rose. As always, the girl is just a square of paper, rose is a strip of paper, calyx and leafs are from squares as well.
Nicosia Kebab House Turkish - Melbourne
Address: 250 Glenferrie Rd map
Suburb: Malvern Tel: 03 9509 9823
Dining Precinct: Malvern - Glenferrie Rd
Website: www.ador.com.au/restaurantdetail.aspx?c=1&r=3947
Australian Dining Out Reviews:
Tortillas Chips Burger mit Black Angus Beef
Black Angus Beef schön gegrillt, dabei die letzte Zeit schon den Käse drüber legen damit er schmelzen kann. Während dessen auch die aufgeschnittenen Burger Buns etwas anrösten.
Auf das untere Buns wird eine leicht scharfe BBQ-Sauce aufgetragen,
nun werden zerstoßene Tortilla Chips aufgestreut, nach belieben kommt jetzt Salat, Tomaten und eventuell noch Bacon. Darauf kommt das Black Angus Beef mit dem Käse und nochmal einige zerstoßene Tortilla Chips. Auf dem Bunsdeckel habe ich noch ein Ketchup-Senf Gemisch aufgetragen.
Fertig, der war sehr lecker 👌👍 👌👍👌👍
Near Millennium Square, Leeds
Dominating the bustling Millennium Square in Leeds city centre, The Electric Press, built around 1840, offers a fantastic selection of cuisines, from Italian to Indian, Asian to modern British, there’s something to suit the most demanding of taste buds.
Home to Epernay, All Bar One, Revolution, Peachy Keens, Souvlaki, Red Chilli and Be At One, the Electric Press provides drinking and dining options from breakfast through to supper.
There’s extensive outdoor seating for al fresco dining, as well as a glazed, heated courtyard area, making it an ideal location for coffee with friends or cocktails after hours.
The Electric Press is home to the Carriageworks theatre, Leeds City Council’s theatre. Showcasing the best national and regional performances with a dynamic programme of theatre, dance, comedy and film, the Carriageworks also gives the local community the chance to take part in a variety of high quality arts activities.
On our way to Prespa lake in northern Greece, we stopped by at the city of Kastoria and its lake. What a lovely place! Birds at close distance (not that common in Greece....) just at the waterfront near the public parking.
Eating souvlaki at one the many tavernas and watching Pygmy cormorants, Little bitterns, Dalmatian pelcians, Great crested grebes, Coots , Great reed warblers and more doing their daily business just in front of you!
I had afternoon tea with some awesome guys and gals today...
Thanks Asti & BGH for having us at your beautiful new home...
Thanks to Xenia, Alison, Karen, Sheryl, Sandy, Charlie, David, Asti & BGH for the great food!.......phew I am sooooooo full............it was all delish!
more food shots to come!...lol
I chose Evvia in Palo Alto for my birthday dinner this year. The upscale Greek food is divine and the service exemplary. I had souvlaki and my husband had lamb chops and we shared a bottle of Merry Edwards Sauvignon Blanc.
My 365-2022: #269 of 365
Mixed Grill Platter (lamb chops, lamb fillet, pork medallions), French Fries
A typical Greek platter, often served as a main course or a sharing platter, is a carnivore's dream. The heap of meat is a central and defining feature, a testament to the country's rich culinary traditions and love for robust, savory flavors. This heaping portion isn't a single cut of meat, but a diverse and delectable assortment. It's a medley of popular Greek meat preparations, often including succulent gyro slices, flavorful souvlaki skewers (marinated pork or chicken), and juicy bifteki (Greek-style beef patties). There might also be lamb chops, sausage, or even a pasticcio slice, all artfully arranged to create a mountain of culinary delight. The sheer volume and variety are meant to be a feast for the eyes as much as the palate, offering a taste of multiple Greek specialties in a single serving.
For those who love it, the heap of meat on a Greek platter is the epitome of comfort food and social dining. It’s a generous, rustic presentation that feels authentic and unpretentious. The variety allows diners to explore different textures and flavors without committing to a single dish. One can savor the crispy, seasoned edges of the gyro meat, the tender, marinated chunks of souvlaki, and the hearty, herb-infused bifteki all in one meal. This platter encourages sharing and communal eating, a cornerstone of Greek culture, where food is a vehicle for bringing people together. The combination of different meats, often served alongside fresh tzatziki, warm pita bread, and a simple Greek salad, creates a balanced and deeply satisfying meal that celebrates the simple yet profound pleasure of good food and good company.
Conversely, some people find the sheer volume of meat overwhelming and unappealing. This can be due to a variety of factors, including dietary preferences, health concerns, and ethical considerations. Vegetarians and vegans, of course, would find this platter completely unsuitable, as it is fundamentally meat-centric. For those who are not strictly vegetarian but prefer to eat less meat, the platter can seem excessive and heavy. The focus on rich, fatty meats might not align with a preference for lighter, plant-based meals. The visual of a large pile of meat can also be off-putting to some, who may find it lacks the elegance or balance of dishes where meat is a smaller, more integrated component.
Beyond personal taste and dietary choices, there's also the element of presentation and cultural context. Some diners may perceive the massive heap of meat as less refined than a single, perfectly cooked steak or a thoughtfully composed plate. In some dining cultures, the emphasis is on quality over quantity, and a large, mixed platter might be seen as a less sophisticated option. The rustic nature that appeals to some is precisely what others might find unpolished. This divergence in opinion highlights how our perception of food is deeply intertwined with our cultural backgrounds, personal values, and aesthetic preferences. What one person sees as a generous, celebratory feast, another might see as a heavy, uninspired meal.
Ultimately, the typical Greek platter with its impressive heap of meat is a dish that evokes strong feelings, both positive and negative. It's a culinary experience that speaks to the heart of Greek hospitality and tradition, offering abundance and variety in one go. Whether it is seen as a glorious celebration of flavor and community or an overwhelming, heavy meal depends entirely on the individual's perspective, dietary habits, and cultural lens. This divide in opinion doesn't diminish the platter's status as a beloved and iconic dish, but rather illustrates the diverse and subjective nature of what we find delicious and appealing in our food.
People were talking about souvlaki even before I went to Greece. So I went to one of the restaurants near Plaka and ordered a chicken souvlaki. When it came , I was very surprised to see it looked very much like Chelo Kebab in Iran or Kebab in the Arab world. It was very tasty and filling.
Souvlaki is just the barbecued meat on the skewer and served with chips, vegetable and special sauce. In Greece , food in restaurants always being accompanied with bread or toast.
Photo : Souvlaki in Restaurant in Athens, Greece.
Armenian - Horovats (խորոված)
Georgian - Mtsvadi (მწვადი )
Greece - Souvlaki (Σουβλάκι)
Russian - Shashlik (шашлык)
sardeles, souvlaki, gyros, suzuki, rice, tzatziki (sp?) salad, feta, peppers, olives, greek wine, yum!