Tsipouro! Yammas!

Mum returned from Greece with a small amount of a drink which was new to Dad, it being the local fire-water, "Tsipouro". Absolutely clear in colour this is 'pomace brandy', pomace being "the solid remains of grapes, after pressing for juice. It contains the skins, pulp, seeds, and stems of the fruit". It is around 47% proof, so not quite as lethal as good old Irish over-proof Poitín (Potcheen) and, it will not surprise you to know, was first produced by some Greek Orthodox Monks (weren't all these dodgy spirits?) up a mountain. According to Wikipedia ( http://en.wikipedia.org/wiki/Tsipouro  ) " Depending on the time of year, tsipouro is used either as refreshment or as a hot beverage, and depending on the time of day, it replaces the drinking of coffee or wine. Tsipouro and tsikoudia, as with all alcoholic beverages in Greece, always seem to coincide with various social gatherings, as their consumption had a festive and symposium-like quality.

It is usually served in shot glasses, very cold, often with meze, walnuts, almonds, raisins, feta cheese, olives, or accompanying halva or other desserts in restaurants.

In 2006, Greece filed a request to recognise tsipouro as a PDO (Protected Designation of Origin) product.

We say 'Yammas' (Cheers) to that!

Much to everyone's amazement, I reach my 6th Birthday (on Monday 17th), and so, too, do my sister, Ellie, back in Faversham, and my Brother Archie, back in Maidstone. The word is that I have matured into a very sensible, capable, well balanced dog and a good 'Auntie' to the kindergarten. Cynics say that this is because I was always wishing I was a favourite only dog and I am happier that way so that I just had to contrive to remove Megan, Haggis and Coco from any position superior to, or threatening, mine and I'd be home and dry. All I have to do now is make sure Blue, Rolo, Towser, Poppy, assorted rabbits and poultry and any other arrivals stay subservient and I should remain well adjusted to the end of my natural puff. Yammas to that, too.

Mike-the-Cows's herd have now pretty much eaten off all the grass on Vendor Anna's land and on our bits so, yesterday, were moved off to give the grass a chance to recover and for them to get some grub on less grazed turf. Dad loves that the local farming mags talk about something called the 'rate of thrive' which is basically the rate at which cows put on weight in kg per day. These are beef animals so success is all about the weight of the carcase at slaughter. The farmer either buys them in at a known weight or breeds them himself, but then has to spend x amount of money on grazing or on concentrates per day, hoping that at the end the weight will have gone up sufficiently that they have made more in carcase value (weight) than he has spent getting them to that weight. I gather it can be a bit knife-edge at the moment with a poor Summer having given them poor grass growth and a lot of them having to eat into stored silage which was meant to see them through winter. Also, says Mike, with cows being worth anything from €700 up to and over €3000, you've only got to lose one to sickness or an accident and you may have no margin left this year at all. Mike seems to be doing OK, though he'd never admit that!

Yammas!

Deefer