St. Euphrosynos Taverna and Ouzeri 34

[Rick of Wessex]

And, yes, it’s my first time in America.​

I hope you enjoy it.

By the way, my wife and I went to Paris last month.

Rick

 

[Emmanuel-A]

By the way, my wife and I went to Paris last month.

Rick

I hope you enjoyed it.

 

[Mary of Bethany]

Good morning to those who give blood to people who need it, to those who miss veterans including me (thanks guys, you make me blush), to those who kindly give me tips and addresses for my Texas trip next month, to those who iron shirts and to those who make cookies, and to other friends.​

Emmanuel​

PS : Does anyone knows the ROCOR parish in Dallas ? Is it nice ? I’m asking because, according to orthodoxyinamerica website, it’s the closest to my friends house.
I’ll have to go to St Seraphim Cathedral anyway, at least 3 people here and on OC told me it how great it is.​

And, yes, it’s my first time in America.​

I've not been to their parish for any services, but I've driven by. They rent a small building at the back of an Episcopal Church. They have now bought land in a far-northern suburb of Dallas and will be building there soon.

I met the priest, Fr. Seraphim Holland (who is on OC btw, so you could contact him through there), at the Festival of Orthodoxy a couple of weeks ago. Very nice man. I'm sure he'd be happy to have you come by.

Mary

 

[Mary of Bethany]

Emmanuel-A,

I don't know how much time you'll have to spend at different services, but if you're going to be here from March 16th on, we're having Pan-Orthodox Vespers at different parishes in the area at 6:00p on Sundays.

Will you be here March 16th? If so, you're in for a treat. Three different heirarchs (from 3 of the jurisdictions) are going to celebrate DL at St. Seraphim in the morning, then everyone will be at the Vespers at Holy Trinity Greek parish that evening.

I hope I see you there!

mary

 

[Emmanuel-A]

Emmanuel-A,

I don't know how much time you'll have to spend at different services, but if you're going to be here from March 16th on, we're having Pan-Orthodox Vespers at different parishes in the area at 6:00p on Sundays.

Will you be here March 16th? If so, you're in for a treat. Three different heirarchs (from 3 of the jurisdictions) are going to celebrate DL at St. Seraphim in the morning, then everyone will be at the Vespers at Holy Trinity Greek parish that evening.

I hope I see you there!

mary

I should normally be there and will try to attend.

 

[AureateDawn]

*pokes the quiet taverna*

;

 

[-Kyriaki-]

Hello taverna, how are we all?

I'm very very tired, had blood tests again yesterday, all that fun stuff.

But, Church - God-willing I'll get to Vespers tonight, and then Church tomorrow morning, yay! So that'll be good.

*falls asleep on a couch*

 

[SaintMarina]

Gearing up for our lifetime confessions today....


LOL...still anxious but ready to get this over with.

Kyrie, you had mentioned some rosewater cookies on another forum....I've never heard of them. What is teh recipe for these cookies?

 

[-Kyriaki-]

I'm sure you will be fine Marina

Rosewater cookies? They are YUM. They taste like turkish delight!

Everyone and their dog seem to want these cookies, so here's the recipe - and because I (and my cookbook) are awesome, it's in metric/standard/imperial measurements DO NOT mix measurements, the conversions are not exact!

Rosewater Thins

Ingredients:
225g/8oz/1cup slightly salted butter
225/8oz/1cup caster sugar
1 egg
15ml/1tbsp single cream
300g/11oz/2 1/2 cups plain flour (gluten free flour works well in this recipe, for those that need it - my sister's coeliac)
pinch of salt
5ml/1tsp baking powder
15ml/1tbsp rosewater
caster sugar for sprinkling

Method:
1. Preheat the oven to 190*C/375*F/Gas 5. Line two baking sheets with non-stick baking paper.
2. Soften the butter and mix with all the other ingredients until you have a firm dough. Mould the mixture into an even roll and wrap in greaseproof paper. Chill until it is firm enough to slice very thinly. This will take 1-1.5 hours.
3. Arrange the cookies on the prepared baking sheets with enough space for them to spread. Sprinkle with a little caster sugar and bake for about 10 minutes until they are just turning brown at the edges.

These are YUMMY, and good to freeze - make the rolls up, freeze them, and when you need cookies just pull out a roll, slice it and cook it.

 

[Rick of Wessex]

I hope you enjoyed it.

Saying we enjoyed it would be an understatement. We loved Paris. The city is beautiful, wonderful, full of history... we definitelly fell in love with Paris.

Not to mention that we even got the chance to venerate St. Genevieve's relics at St.-Ettienne's.

Rick

 

[MariaRegina]

And, yes, it’s my first time in America.​

Welcome. May your visit be pleasant with no blackouts or traffic jams.

 

[MariaRegina]

I'm sure you will be fine Marina

Rosewater cookies? They are YUM. They taste like turkish delight!

Everyone and their dog seem to want these cookies, so here's the recipe - and because I (and my cookbook) are awesome, it's in metric/standard/imperial measurements DO NOT mix measurements, the conversions are not exact!

Rosewater Thins

Ingredients:
225g/8oz/1cup slightly salted butter
225/8oz/1cup caster sugar
1 egg
15ml/1tbsp single cream
300g/11oz/2 1/2 cups plain flour (gluten free flour works well in this recipe, for those that need it - my sister's coeliac)
pinch of salt
5ml/1tsp baking powder
15ml/1tbsp rosewater
caster sugar for sprinkling

Method:
1. Preheat the oven to 190*C/375*F/Gas 5. Line two baking sheets with non-stick baking paper.
2. Soften the butter and mix with all the other ingredients until you have a firm dough. Mould the mixture into an even roll and wrap in greaseproof paper. Chill until it is firm enough to slice very thinly. This will take 1-1.5 hours.
3. Arrange the cookies on the prepared baking sheets with enough space for them to spread. Sprinkle with a little caster sugar and bake for about 10 minutes until they are just turning brown at the edges.

These are YUMMY, and good to freeze - make the rolls up, freeze them, and when you need cookies just pull out a roll, slice it and cook it.

What is caster sugar? Can one substitute regular sugar?

 

[Khaleas]

What is caster sugar? Can one substitute regular sugar?

Caster sugar
Superfine sugar, castor



Also referred to as bar sugar or sugar superfine sugar, caster sugar is granulated sugar ground very fine. It dissolves very quickly which is why it is preferred for drinks and some confectionery tasks.

Equivalents
1lb, 2 1/4 cups

Substitutions
Superfine sugar

 

[MariaRegina]

Is caster sugar equivalent to confectioner's sugar?

 

[E.C.]

Empty Taverna.

 

[Anhelyna]

hmmm - let's try this for descriptions of sugar as used in the UK - it might help

Granulated sugar - can be white , golden etc - tiny crystals of sugar which are regular in shape. It dissolves fairly easily in water. Boiled in water it will make a sugar syrup. In this form it is also used for adding to drinks - eg tea and coffee This is the normal everyday useage sugar.

Castor sugar - much finer - used in jam making and baking in general. It is still granular

Icing sugar - much finer still - actually in powder form , used for cake decoration .

Ain't language wonderful

 

[Kolya]

hmmm - let's try this for descriptions of sugar as used in the UK - it might help

Granulated sugar - can be white , golden etc - tiny crystals of sugar which are regular in shape. It dissolves fairly easily in water. Boiled in water it will make a sugar syrup. In this form it is also used for adding to drinks - eg tea and coffee This is the normal everyday useage sugar.

Castor sugar - much finer - used in jam making and baking in general. It is still granular

Icing sugar - much finer still - actually in powder form , used for cake decoration .

Ain't language wonderful

And we can buy all those types of sugar off the shelf here too, even fructose, And of course the man-made poison substitutes too.

 

[Anhelyna]

Oh I didn't even consider fructose I have to admit It's not available in every shop here - but it is in many

 

[-Kyriaki-]

Caster sugar is between ordinary sugar and confectioner's sugar. You should be able to find it in the supermarket - I use it a lot in cookies.

 

[MariaRegina]

I have never seen caster sugar in the supermarkets. Furthermore, I have never seen it in a recipe until Kyrie mentioned it.

At first, I thought it came from the castor bean plant.

I guess I could put some granulated sugar in the blender and try to make a finer ground sugar.