Chestnut and Tsipouro Festival – Ano Chora, Greece
|Laundry day in Vourvoura By Andrea Granahan|
|Book Cover By Andrea Granahan|
In 1967 a young American sculptor and his family booked passage on a freight ship and moved to Greece, long before there was a European Union or Euros and the drachma was still the currency. This is the story of the family’s pivotal years first in the mountain villages of the Peloponnesus and then on the island of Paros in the Cyclades. The rural Greeks embraced the family and the family embraced the Greeks’ simple way of life, with hilarious and harrowing moments along the way. Life was so basic everyone knew how many jars they owned because each one had its use, and your food was local because there was only one boat delivery a week. The Greeks knew how to work hard and celebrate wholeheartedly. Not a wealthy super-country, Greece was rich not just in history but in daily enjoyment of life.
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|Photo By womansday|
|Photo Credit: NickChino via Compfight cc|
It is also known as Labropsomo, or Labrokoulouro. The names vary according to the region of Greece they are made. The origins of this sweet bread are possibly Turkish, due to the 400 years of Ottoman domination. This kind of bread is called çörek in Turkish. Tsoureki breads are also made with chocolate, nuts, berries, cream or syrup and found everywhere in Greek bakeries throughout the year, but the traditional plain tsoureki is massively produced for Greek Easter. Delicious with various aromas, is the ideal breakfast on Easter Sunday.