On Saturday night, T took the cousins and grandson to one of our island "treasures" in Kinopiastes- the taverna known as "Tripa" This is an opportunity to spend an evening outdoors, under the grape vines tasting every single specialty food make on Corfu, while listening to bouzouki music and watching Greek dancing.
It has been known to be a bit of a mystery spot as trying to figure out what time it opens, when the show starts and how much it costs, are oddly not something included anywhere on their advertisements.
It's seems that's the Greek way of doing things.I can tell you that it WAS open on Saturday night (calling the Tripa phone number twice over the course of the day brought forth a woman who only spoke Greek and could give no information.)
SO... They arrived at 8 and were the first people there! The cost was 40 euros per person (up from last year). They stayed through the meal (general consensuses was that there were five different HUGE courses of food brought to the table and the bouzouki music was really good. (The dancers were also good but not as good or with as much variety as in the past and certainly without the guy who carried the table around in his teeth... this from T who liked the guy with the table and was disappointed he wasn't there.) Everyone got home around 11 pm. stuffed to the gills with food and feeling like they'd never have to eat ever again.
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That all changed on Sunday. T, grandson and Alexander went to play golf (grandson's last round before he returns to the bosom of his family in the US.) and cousins rested by the pool. At four the golfers returned and Roy and Sammy came over. I popped two chickens in the oven, simple-simple but really nice: cut up a whole lemon and tuck it inside chicken cavity with a sprig or two of fresh rosemary. Slather the outside of chicken with olive oil and sprinkle with sea salt cracked pepper and a little bit of garlic powder. Put in a preheated 175 C/350 F oven and (as I had two chickens and 8 foil wrapped potatoes sharing the oven) pop in for two hours or til done.
I fixed corn on the cob and watermelon to go with it and made a quick sponge cake with several healthy spoonfuls of my "ginger pear thingie" the whole package was verry tasty.
There was much swimming and horsing around and regretful partings. The evening was rounded out by cousin Benoit attempting to give grandson a haircut (which T fortunately smoothed out and finished- much experience with beard!)
All in all it was a good weekend.
