Here we are, in May…with the colors and the perfumes filling the air! …
Where were we? Oh yes, we were in April last time, so today we will talk about May!
Surely, our Byzantine ancestors enjoyed the colors and the smell of the flowers … because the cars and the motorcycles didn’t exist… there was no asphalt and cement and the neighborhoods certainly had gardens … Oh, beautiful times … But let’s come to the point!
In May, the experts didn’t permit the dry foods and those that produce bad juices. Avoid anything glutinous like extremities, offal and fibrous parts. Among meat choose those that are rich and well-fleshed : lumps that are grass-fed not suckling but that have been suckled by their mothers, and they may be young males or castrated, lean meat well boiled. Their soup must be spiced with nard, fresh cilantro, a little pepper and safflower. Don’t even think about pork meat. Remember the roosters, the pigeons, the ducks and the geese must be well boiled and not too spicy…
What about fish? Only the salt and dried fishes are permitted and not the young seafood … well, let them grow up …anyway they will not avoid the inevitable … some day they will “come” in our menu … let them enjoy their life for a little…
We have green asparagus, dry soups, legumes soups, porridge, watered fish sauce (garo) and fenugreek. This month not dry, not salty, not sour nor too sweet foods and fruits! But garlic is still here…it is boiled with oil and salt…don’t forget it!
Generally this is the month of mediocrity … moderately sweet foods, moderately sweet white wines … but the breaths are so many…
Don’t forget the baths and the creams…stay tuned!!!
Article by Kyriaki Solomonidou, AthensTrainers® Associate
Source : “Tastes of Byzantium” by Andrew Dalby