Chocolate fest
Well it’s now Easter Monday and the hot cross buns are all gone as is over half of my egg, junior, of course, being a lot smaller than me still has most of her egg in tact which is going to be complete torture for me until she finishes it!
I put the crosses on the hot cross buns this time unlike last year when she refused to have anything put on the top – this time she just removed them so there’s progress. Home made hot cross buns, unlike shop bought ones, tend to be quite dense and very filling, or at least the ones I make do! They tasted and smelt similar to the mass produced variety although a lot more satisfying and we all enjoyed them split with a little margarine in the middle. They didn’t look great but you should know by now that I’m not big on appearance or presentation.
That’s melted golden syrup on the top which gave it a really sticky, sweet taste. Yum.
Obviously Easter is not about hot cross buns, it’s about chocolate, and after seeing junior’s egg I wondered what I would be eating on Sunday (she refused to entertain the possibility of sharing), so Sean got me an egg from the same shop in Volos.
This is junior’s egg
which pretty much still looks like that at the moment as she’s only started eating the lattice part around the outside, and this is my egg
which looks nothing like that as I’ve demolished the vast majority of it. Because it was handmade and therefore not produced in a standard mould, the base was a large disc of solid chocolate, which you can just see in the picture. Breakfast on Sunday consisted of the base and the front part of the egg. Excessive chocolate never seems to make me feel sick, guilty yes, sick no.
Traditionally in Greece, Easter is a meat fest which is not only disgusting to see but also disgusting to smell so we headed out for a picnic on the beach to escape, taking with us bread sticks, homemade hummus, pasta, hot cross buns, (chocolate of course) and a flask of tea for me – sometimes the britishness just takes over I’m afraid.
The evening before, we went out to Englezos for our Saturday night meal out and I had a delicious risotto prepared especially by Spiros (not that he doesn’t prepare me something special every week).
Spiros understands what a vegan does and doesn’t eat so I know that whatever he prepares will be fine, which can be a problem in other places where they are unsure of what veganism is and what it involves. He’s even contemplating putting vegan food on the summer menu and marking it as such, which I’ve told him will be handy for people with dairy allergies to be aware of as well as any passing vegans. One step at a time!
