Easter Lamb Memories

[Jawge]

I have so many misty eyed memories of Easter.

Back in the 50s my Uncle Charlie, of eternal memory, would cook a whole lamb outside. The men would gather as early as possible after the Resurrection Service in the evening and subsequent late meal, to celebrate, and turn the lamb by hand over a charcoal fire. The task assigned to the sons and nephews was to see that the men were properly "hydrated". Mizethes were also plentiful

Later, Dad decided to cook his own lamb and the ritual began Saturday when the lamb was sewn up to the long skewer. We started with hand cranking but that proved a bit too much for just a few people because most people arrived late...Greeks you know.

So Dad, of eternal memory, mechanized the process and that made it a lot easier for my brothers (Spiro, of eternal memory, and Stevie), Dad and me. We had a grand time. The time spent together was absolutely priceless, memorable, and unfortunately, never to be repeated again.

When Dad got sick my wife and I took over and cooked the lamb at our house for many years. It was fun having friends and relatives to celebrate with us. Cooking the lamb became too difficult when Spiro died and Stevie moved to another state in anther region of the country. Change is inevitable.

So today, early on Easter morning, Lord willing, I will cook 2 lamb legs (American spring lamb, of course) on the grill. I season them that morning with salt, pepper and lemon juice. I just turn them every 10 minutes by hand and baste them...a method pioneered by Spiro. Some people like their lamb rare (what?!) which is why we have 2 (not I) leg.

Mezethes will include loukaniko on the grill, Greek olives, feta, dyed eggs and kouloria for
invited guests who arrive early.

My wife cooked pastichio, dyed the eggs red for cracking at the early morning Resurrection meal and Easter Day. The eggs symbolize the opening of the tomb. After the Resurrection Service we say Christos Anesti...Christ has risen. My oldest daughter cooked koulouria and koulourakia. My youngest daughter is making fasolia and more desserts.

Easter is a joyous time to first thank our Lord Jesus for his Resurrection and second, to celebrate with family and friends.

Also, Easter, for me, is a time to remember my family, through misty eyes, who have passed to be with our Lord.

Kali Anastasi and Kalo Pasxa.

Time to make more memories.

 

[Joni T.]

I have so many misty eyed memories of Easter.

Back in the 50s my Uncle Charlie would cook a whole lamb outside. The men would gather as early as possible after the Resurrection Service in the evening and subsequent late meal, to celebrate, and turn the lamb by hand over a charcoal fire. The task assigned to the sons and nephews was to see that the men were properly "hydrated". Mizethes were also plentiful

Later, Dad decided to cook his own lamb and the ritual began Saturday when the lamb was sewn up to the long skewer. We started with hand cranking but that proved a bit too much for just a few people because most people arrived late...Greeks you know.

So Dad, of eternal memory, mechanized the process and that made it a lot easier for my brothers (Spiro, of eternal memory, and Stevie), Dad and me. We had a grand time. The time spent together was absolutely priceless, memorable, and unfortunately, never to be repeated again.

When Dad got sick my wife and I took over and cooked the lamb at our house for many years. It was fun having friends and relatives to celebrate with us. Cooking the lamb became too difficult when Spiro died and Stevie moved to another state in anther region of the country. Change is inevitable.

So today, early on Easter morning, Lord willing, I will cook 2 lamb legs (American spring lamb, of course) on the grill. I season them that morning with salt, pepper and lemon juice. I just turn them every 10 minutes by hand and baste them...a method pioneered by Spiro. Some people like their lamb rare (what?!) which is why we have 2 (not I) leg.

My wife cooked pastichio, dyed the eggs red for cracking at the early morning Resurrection meal and Easter Day. The eggs symbolize the opening of the tomb. My oldest daughter cooked koulouria and koulourakia. My youngest daughter is making fasouia and more desserts.

Easter is a joyous time to first thank our Lord Jesus for his Resurrection and celebrate with family and friends.

Also, Easter, for me, is a time to remember my family who have passed to be with our Lord.

Kal Anastasi and Kalo Paska.

Time to make more memories.

What beautiful memories, and how special it is that you have kept some of these memories alive. I hear it's an amazing experience to spend Easter in Greece as a lot of the villagers maintain the exact same customs. Our ancestors were amazing, how on earth did they manage to do all they did?

 

[k_tsoukalas]

Kali Anastasi! These are such beautiful memories. We all pitched in and had a fabulous day! Grilling the lamb legs is a brilliant choice, it is less work, tastes yummy, and still feeds a pretty substantial crowd. It's a joyous celebration!