Sunday Surprises in Kifissia

It’s been snowing for days. Practically blizzarding. We can’t open the windows or huge flakes come right into the flat and litter the rugs and tiles with thick white balls. Of course, I’m not talking about real snow. This is the end of April, the season for poplar fluff, which comes right on the heels of the pine pollen, which turned our cars and balconies yellow a few weeks ago.

Nobody really minds. The messy fluff that piles into grubby grey drifts on our sidewalks and gardens gives us a chance to complain about something other than our upcoming elections, plethora of unworthy candidates and worries about the day after when no one wins. And we lose.

We’re not often stuck in our apartment on a spring Sunday. But Joy of the People was feeling too unwell (nothing serious, don’t worry) to even accept a lunch invitation from dear friends for “more lamb if you can stand it.” So he collapsed on the sofa with the paper and I sat at the diningroom table with my laptop.

Our own lunch was a nonevent. The perfect looking avocado I’d hoped to serve proved impossible to cut through; the center was hard as wood even though the outer flesh was squshy. In fact, it rather took away our appetite so we contented ourselves with yogurt and strawberries.

At about 5 pm I decided to go out for a breath of fluffy air and walk up towards Erythraia for a change instead of circling the park, which I’d done Saturday.

I threaded my way through quiet streets to Kefalari Square, where every single café throbbed with animated talkers hunched over half-drunk frappés (the Greek version of iced coffee). A clown was teasing a giggle of children in front of Fridays. A Porsche and an SUV-sized Minis had stopped at the news stand.

Then I turned left and a couple of blocks on I stopped to stare at a crane tilted over a collection of unfinished maisonettes. Lined with blue insulation, fenced with dented aluminum, abandoned buildings are no rarity in Kifissia, but the crane swaying in the breeze added interest. So I went around the corner to get a better look.

And forgot about the construction site. The skeletons of nine burned cars, still reeking of charred rubber, their hoods opened to reveal fused engines, stopped me in my tracks. A few people, similarly dazed, were commenting across the street. “It’s a message.” But from whom to whom? The cars were not particularly luxurious or provocative. Sure there was an Audi sportscar, but the others, a Smart, an aged Cherokee, a battered red van, a tired Golf seemed inadequate targets for enemies of extreme wealth.

One of the charred cars

We got used to hearing about torched cars in Parisian banlieues, but it’s a relatively rare form of vandalism in Athens, and unknown in our suburbs.

A tall mustachioed gentleman with a friendly face approached, so I asked him in Greek what had happened. “They say that around 3 am some hoodies rode by and poured gasoline over the cars and set them alight.” I nodded and asked where he was from. “New York,” said he. “Me too,” said I, so we continued in English, amused at the coincidence.

Back to the joys of spring!

When we parted, I kept walking north, stopping to take photos of a flower standand then on to my destination: a new vegetable garden in a plot attached to an abandoned house. A friend had alerted me to the beautifully tilled soil, neat-as-a-pin rows and the promise of organic veggies for sale. The gardener was absent but a sign gave morning opening hours and a number to call for orders. I’ll go back to find out more. Watch this space.

A welcome addition to our community

Heading homewards, I noticed a new shop. Veneti, perhaps the capital’s best and largest chain of bread and sweets, had moved into premises vacated by a deluxe auto showroom. And this was their inauguration day. An eager employee gave me a tour and I promised to be back.

Veneti's shop window. Doesn't this make you want to taste their bread?

I ambled past Zillions ice cream parlor—with every seat occupied inside and out—and the price per kilo reduced from 19 euros to 16.90. Still pretty expensive. I’d deliberately set out with no cash to avoid such temptations.

Zillions gave way to trillions of roses, their perfume vying with the orange blossom. Some sidewalks were pink with “confetti” from the Judas trees, which had lit up the streets before Easter.

Roses to gladden the heart and the senses.

Back in Kifissia center, where I go almost every day, yet another new shop had opened–a café called Bellini, tucked as close as a Siamese twin to chef Christoforos Peskias’s Π Box, which looked dead.

What? Toppled from its fashionable perch? I went to the back courtyard. There three cafés, Π Box, Bellini and the Muffin Shop, were enjoying capacity crowds. Not an empty table. At 7 on a Sunday afternoon.

Conclusion: The crisis does not seem to have hit café/frappé society; gilded youth, young families with double strollers and rambunctious toddlers, even older couples filled Kifissia with life and ease.

And yet, how would they have reacted to the sight of the burned cars? Or to the news I learned only this morning (Monday), when we ran into a friend outside yet another new bakery on the same block as Veneti’s?

“Did you hear,” he said, “about the car bomb that went off under my grandmother’s apartment a few nights ago? That one was aimed at the Uruguay ambassador!”

I don’t know what to think, how to react. So I’ll brave the fluffy air once more and make a foray to the organic farmers’ market. We’ve run out of strawberries.

RECIPE

And just so you don’t go away with a bitter taste or a feeling of foreboding, here’s the recipe for the Chocolate Cloud Cake we swooned over at Easter.

250 grams dark chocolate (70%)

120 grams unsalted butter

170 grams fine sugar

6 eggs, 2 whole, 4 separated

2 tablespoons liqueur (I’d put mastiha or cointreau)

Line a 22 cm cake tin with baking parchment. Melt the chocolate in a double-boiler or in the microwave. Add the butter and remove from heat when melted.

Beat the whole eggs and 4 yolks with 75 grams of the sugar until thick and creamy. Add the chocolate mixture and fold in until no streaks remain.

Beat the egg whites until thick, gradually adding the remaining sugar until peaks form. Fold them into the chocolate gently.

Pour the mixture into the cake pan and shake a little to even the surface. Bake at 170 C (360 F) for 35-45 minutes until set and small cracks have formed. Cool in the tin. Don’t worry if the middle sinks a bit and the rim cracks some more.

When cold, spread whipped cream over the top and decorate with chocolate shavings or as inspired.

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