18/11/2024
What a whirlwind summer it has been!
Ithaki had a fantastic season (and it’s not over yet!), the boys kept us on our toes with their busy sports and social schedules, and co-organizing the Classic Car event in Steni was so fulfilling—but it took countless hours of work. Once all of that was behind us, the boys and I treated Yiayia to a trip to beautiful Vienna last week!
We returned on Friday, and I promised myself I’d spend the entire weekend vegetating... but somehow, I ended up in cooking mode (which is so unlike me!). I decided to tackle pastitsio for the first time, using notes from a "training session" with a friend (from 6 months ago!) and Chryso Lefou’s cookbook as my guide.
Lunch was the big reveal, and I have to say—I’m proud of myself! It wasn’t without hiccups: I ran out of the same-size pasta and had to mix different ones, and I didn’t have all the spices, so I had to improvise a bit. And the bechamel? Let me tell you, it took forever as I made it from scratch!
I’m not much of a cook, so I’m not sure if I’ll attempt it again, but thanks to my friend’s training and Chryso’s recipe, it was surprisingly easy to follow. If anyone wants to give it a try, I’d be happy to translate the recipe for you—just let me know by commenting below!
P.S. I’ve added a few photos from our trip to Vienna at the end, I hope you will enjoy them—what a beautiful city it is!
