Sat AM April 23

Here's the schedule and menu for today and tomorrow.

Saturday - Resurrection Night
23:00 departure for the church in Aghia Marina
24:00 RESURRECTION  - light your candle with the "Holy Flame" sing "Christos Anesti" and drive back to Kavos Bay with lighterd candles
About 24:30 the Resurrection dinner is served and consists of
1) "Magiritsa"  a traditional Easter soup made with fresh vegetables, chopped lamb liver and intestines in egg-lemon sauce.

2)"Giouvariakia" a Greek beef meatball soup with herbs and rice in good stock, finished off with beaten eggs and fresh lemon juice.

3)  Red eggs, cheese pies, fresh goat cheese, wine, beer, soft drinks, tea, coffee and Easter cookies.

Easter Sunday
After breakfast we will set the skewered lamb on the grill to start cooking.  The lamb needs at least 4 - 5 hours to be completely cooked.  Even though the grill keeps turning automatically, we all need to keep an eye and to take turns in smothering the lamb with the olive oil mix so it doesn't burn or become dry.
While the lamb is roasting, the men are barbecuing bits and pieces (sausages, pork ribs, chicken) just to munch on, with drinks in hand, while we wait for the lamb to cook..
When the lamb is completly cooked we all sit down to enjoy our "Easter Feast"  The lamb is served with green salads, different cheeses and "Pasticio" (macaroni/cheese/beef souffle)  Music and dancing to complete our day!

KALO PASCHA!!    ( Happy Easter)

All of the above is in the words of my hostess Irene.  Thanks Irene.
I will have my camera at the ready during all of this and will take photos when it is appropriate (probably not during church) .   The family has begun to arrive from Athens and elsewhere.  By this afternoon there will be grandmas, aunts, daughters, babies......oh, and some men as well, someone has to be here to be barbecuing all those yummy bits and pieces tomorrow! 

It's another beautiful Mediterranian day.