Bits and Pieces
 
Sophie is always cold but won't wear anything. I made her a lovely padded coat with fleece lining which she lost last week so she is now trussed up with bows - in a cardie!! Milly, on the other hand, has a bit more sense.
Ps. there is a proper doggy coat on its way for Sophie.
For anyone island hopping get in touch with Sarah of Lipsi bookings. She is a mine of information about the area and extremely helpful. Not to mention that Lipsi is a beautiful island!!
Click on www.lipsibookings.com
There are no excuses for not arriving early this year from the UK at least. Ryanair are flying from Leeds/Bradford and Liverpool from the end of March. I have booked to go the the UK in April and it has cost me €130 return which is not bad. That includes 15 kg of luggage so no shopping when I go!!
We have plenty of accommodation options for anyone wanting to holiday here this winter. Katerina and Efi, Ilios and Irini, Agrellis, Marias, Ilios and Athinas are all set up for a comfortable winter stay.
For a reliable alternative to taxi transfers and for hours when the local bus doesn't run click on
Python Tours Transfers. Prices are sensible and booking is easy.
The new 'Aplo' Bar has been opened by Christos, Lisette and Georgios. In a superb situation at the top of the beach with views across the sea to the islands it is worth the saunter up there!
  
Kathryn, of El Greco, has started up 'Angel Events Services', part of which will be concentrating on organizing weddings. More details to follow - eventually, when I have time!!
The building that houses the 'Suite Nightclub' is for sale for anyone looking for a business/investment opportunity.
Anyone really wanting to splash out and see quite a few islands can do so by hiring a light plane - including the pilot! - and get a real bird's eye view of things. A great special occasion treat that I have had good feed-back about. Ask me or go to - www.aegeanaeroclub.gr
RECIPES
Halva
This is a recipe for home made halva, not the sort you buy in the shops which is different. You may well have been offered this in a taverna after a meal. I rather like it I must admit.
1 cup of olive oil
1 cup of fine semolina
1 cup of coarse semolina
3 cups of sugar
4 cups of water
ground cinammon
Put the oil in a saucepan to heat. Add the semolina and stir constantly, allowing it to brown slightly.
In the meantime, put the sugar and water in another saucepan to boil for 10 minutes.
When the semolina had browned, add the sugar syrup (it may spit at you so be careful!). Add a good dollop of cinammon and lower the heat. Keep stiriing until the mixture thickens. The halva is ready when it leaves the sides of the pan.
If you have a mould you might like to use it as it looks rather nice presented whole. Otherwise just put the halva into a baking/cake tin and cut into squares to serve it.
Sprinkle a bit more cinammon on for serving.
To add a bit of variety you can add browned almonds, nibs, flakes or whole, or pine nuts, or sultanas.
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