If you want to get away from it all – all being politics, taxes, pension cuts, PSIs & IMFs, transport strikes, burning cities or runofthemill exhaust fumes, cement jungles and prying neighbors – then I heartily recommend a week at our honeymoon cottage on Andros.
We arrived after three months absence on the first spring morning of the new year at the end of February. Usually December and January are blessed with halcyon days – sunny, mild stretches when the sea is calm enough for a kingfisher to lay her eggs in a floating nest. (Alcyone was a daughter of Aeolus, who threw herself into the sea after her husband drowned. Instead of letting her die, the wind god blew her to him and some benevolent deity changed them both into those quicksilver birds.)
But first things first. We bought a small tuna straight off one of the kaikis tied up at the dock. The fisherman plucked it from a crate where about a dozen glistening porgies (tsipoures) lay breathing their last. Talk about fresh.
And then drove up and over the hills between our house and the port, slaloming around potholes and clusters of sheep and goats, mothers with their sets of skittish twins.
Roadside puddles spoke of recent rains, but the biggest puddle was on our terrace, which meant the guestroom under it would be damper than usual. Unblocking the drain and sweeping the lake away was no biggie. Worse was the fact that we had no electricity. Lightning had knocked out something vital outside the house, and the surge protector had died trying to shield the refrigerator. (It also carbonized the innards of our second phone and we’re lucky it didn’t burn down the house – the electrician in Athens told us yesterday.)
But we didn’t know that at the time and I was far more upset about having to trash the moldy blackberries; I’d been hoarding them for out-of-season crumbles.
My husband dealt with the Public Power Company, while I got out my gloves and secaturs and started pruning.
Short of picking fruit and olives, there is no gardening job I like better than pruning. It’s scary at first, when you’re not sure which branches to cut, but very satisfying and utterly absorbing once you gain confidence.
Our trees are youngish, between 22 and 18 years old, so not unmanageable in size. I start by cutting all the branches that go straight up, the ones that cross over and rub each other, and even the ones that dangle down. They say the center of the olive tree should have enough space for a bird to fly through it without grazing its wings.
Most of our trees were so dense (like the one above) that each one took two to three hours to penetrate and shape. As I sliced away, I was oblivious to everything except the branches and the leaves, the breeze, the sun on my back, the smells of earth and grass and almond blossoms, but mostly the sounds. The countryside is anything but quiet, and the dozens of sheep and goats that surround us kept up a constant cacophony of anxious plaintive bleats and husky, reassuring baaas.
Believe it or not, we were engaged in a wonderful symbiosis. Sheep and goats find olive leaves the best mezes – a real treat – and we could throw all our branches over the fence for their delectation and clean up our own land in the process.
Our first three days were hara theou – so bright and clear that God rejoices, as the Greeks say. And then suddenly it was winter, ferocious glacial winds and a soot-gray sea, sometimes invisible under a thick fog. On Tuesday it snowed all day and all night and by the next morning everything was covered in white. Not thick enough to be a blanket, but rather rustic lace or openwork embroidery, like the curtains that hang in island windows.
That was my joy, to see the land transformed, even if only for a few hours.
Four days of zero temperatures and then spring sprang back. The plum buds that had been the size of seed pearls opened, slowly slowly, into blossoms, the apricot branches that had been totally bare sprouted tiny red beads, daisies popped up where there had been none, and black bees only slightly smaller than humming birds feasted on the rosemary hedge.
I returned to my pruning and would have finished if rain hadn’t drenched our last hours.
But water from the heavens was not our only problem. As if the electricity failure wasn’t enough, our tap water was spurting out black. Literally. Filling the kitchen sink with rich earth. As for the bathroom, the faucets were clogged to a mere trickle. The tanks were not at fault; the filter there remained almost white. Perhaps a rat had gnawed a hole in the rubber pipe . . . under the ground somewhere?
We loaded up the car with relief. There’s nothing like something screwing up the plumbing to make “civilization” and its discontents look more attractive.
As for the black water, that will provide some fun for next time.
That little tuna was sublime. All I did was bone and butterfly it, sprinkle lots of lemon juice on the open side and grill it, drizzled with olive oil, coarsely ground pepper and rosemary (all but the pepper, our own, of course).
That’s hardly a recipe, I know. I also made two big pots of soup – lentil and bean – and a new dish, rice with cauliflower, an idea from the Gastronomos magazine that comes with the Kathimerini once a month. Here it is, streamlined:
1 large cauliflower, washed and separated into smallish florets
1/4 cup/60 ml olive oil
2 medium onions, chopped
2 garlic cloves, crushed
hot pepper flakes, to taste
½ tsp rosemary or thyme
salt and pepper
1 cup/240 g Carolina rice or whatever’s on hand
¼ cup/60 ml white wine
1 lb/400 g canned chopped tomatoes
Wilt the onions in the oil, add the garlic and seasonings and cook for a minute. Add the rice and cook, stirring, for a couple of minutes. Pour in the wine, bring to a boil, and then add the tomatoes plus 1 ½ cups (360 ml) hot water, stir, lower the heat and cover. When the rice is half cooked (8-10 minutes), fold in the cauliflower florets and add more water if necessary. Cook for another 10 minutes or until the cauliflower’s how you like it and the liquid has been absorbed. (4 servings)
Gastronomos added toasted sesame seeds to the finished dish, but I didn’t have any. I also intensified my version with a tablespoon of homemade tomato paste, which I make with lots of sugar. This is a surprisingly good way to deal with cauliflower, after you’re fed up with gratins, curries and just plained boiled.