The planet is our home; we need to be more responsible. Here's what I do.
Many years ago, a friend and I went to Greece. It was a last minute decision booked from a travel agent in Exeter.
We’d just graduated and it was a package holiday, basically. I’ve not been on one since.
There were donkeys, mosquito bites, boat trips, taverna experiences and sunburn.
All details are sketchy in my recall but on that trip I discovered Greek egg and lemon soup. Sadly in a packet in the supermarket. Avgolemono what a great name.
There’s a real recipe here
I can’t claim to make an authentic version of it as mine is vegetarian and a bit store cupboard. Basically I make it when I’m sick. But it’s lovely.
Here’s what I do:
-two medium onions chopped
-garlic finely chopped (as much as you can bear)
-a mug of rice
-stock (stock cube and a litre of water or two)
-a beaten egg (the smoother the egg the smoother the soup)
-2-3 tbspn lemon juice
What to do
Sauté the onion in the oil until it’s soft
Add the stock and the rice
Add the garlic
Bring to a simmer
After about twenty minutes test the rice is cooked.
Stir in the egg
Add the lemon juice and serve.
The rice will absorb more liquid as it cools so any leftovers may become less soupy. I usually add more stock before reheating any leftovers later.
a blog by a multilingual expat-since-birth, linguist, researcher, mum of three, living in the Netherlands and writing about bilingualism, multiculturalism, parenting abroad, international life...