Two boons for ex-pats

Boon 1.         BLOGGING.

     Having a blog is a simple, efficient way to let family and friends know what's been happening in your life. Very easy to set up and once you have done so it's even easier to put your posts on.

     In a way it's an alternative to creating a 'round robin' email which, although more private, some people find a little impersonal.  Obviously the same can be done on, say, Facebook but that type of social media works best with a smallish group of friends who are willing to bat their thoughts too and fro amongst themselves at any time of the day or night.  With a blog you are not constantly bombarded with requests from complete strangers to become your 'friend'!  It's a case of 'horses for courses' I guess.

     The frequency of updating  is your choice....be it daily, weekly, monthly or just when the mood takes you.  From your reader's point of view it's probably best to settle on a regular pattern so they know when it's worth checking your blog for the latest offering.  The one thing to bear in mind is that whatever you post on your blog, the entire world has access to, so be careful not to give out too many important personal details.  Other than that you can be as creative as you like....be it with writing, photographs, videos, music and so on.  Let your imagination go and you may be surprised at the number of people, in addition to your friends and family, who are entertained enough to visit your blog regularly.  With a blog comes the ability to check how many people visit the blog, and from which part of the world they come.

     All you have to do is to sign up for a Google account (free) and start blogging.

To find out more click on the Blogger button

Check out these three local Lefkas blogs

'From Yorkshire to Greece'                         'Tortusvill'                          'Babkalindas Day'


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Boon 2.         SKYPE.

     Probably the biggest and best known internet telephony company.  What a tremendous innovation it is; allowing you, not only to make telephone calls across the world at no charge but also to see live video of each other.

     When you're settled in a land far from close family the ability to talk to and see your loved ones, with no time limit, is an absolute joy.... especially, for example, when you don't want to miss seeing your grandchildren growing up.

     Now that 3g mobile networks are pretty much Lefkas-wide, data transmission speeds are (for the most part) up to the task of using Skype. If you're lucky enough to have broadband in your home, even better.  WiFi is also great.   In order to avail yourself of this 'wonder' the person you are calling also has to have a skype account....which is free.  However, you can add some paid credit to your account which enables you to make calls to landlines and mobile phones extremely cheaply.  I put on a credit of £10 twice a year which is more than enough to call those who can't or won't put Skype on their computer.  An added bonus is that if you have to conduct telephone business with a bank or some such and you use Skype, it really doesn't matter if they play endless music or send you round the system several times as the cost to you is minimal.

                                           CLICK HERE FOR MORE INFORMATION

If you follow this recipe exactly you will produce perfect marmalade

ORANGE MARMALADE
       (Delia Smith Recipe)

2 lb Oranges (900 g)

4 pints water (2.25 ltrs)

1 Lemon

4 lb Granulated sugar (1.8 kg), warmed

½ Teaspoon butter

               Six 1 lb (450g) jars, a 9 inch (23 cm) square of gauze, string, and three or four saucers.

               Begin by measuring the water into a preserving pan, then cut the lemon and oranges in half and squeeze the juice out of them.  Add the juice to the water and place the pips and any bits of pith that cling to the squeezer onto the square  of muslin (laid over a dish or cereal bowl first).  Now cut the orange peel into quarters with a sharp knife and then cut each quarter into thinnish shreds.  As you cut add the shreds to the water.  Any pips or spare pith you come across should go onto the muslin.  The pith contains a lot of pectin so don’t discard any and don’t worry about any pith and skin that clings to the shreds – it all gets dissolved in the boiling.

               Now tie the pips etc. up loosely in the muslin to form a little bag and tie this onto the handle of the pan so that the bag is suspended in the water.  Then bring the liquid up to simmering point and simmer gently, uncovered, for 2 hours or thereabouts, until the peel is completely soft – test a piece carefully by pressing it between your finger and thumb.  At this point pop the saucers into the freezing compartment of the fridge.

               Next remove the bag of pips and leave it to cool on a saucer.  Then pour the sugar into the pan and stir it now and then over a low heat, until all the crystals have melted (check this carefully, it’s important).  Now increase the heat to very high and squeeze the bag of pips over the pan to extract all of the sticky, jelly-like substance that contains the pectin.  As you squeeze you’ll see it ooze out.  You can do this by placing the bag between two saucers or using your hands.  Then stir or whisk it into the rest.

               As soon as the mixture reaches a really fast boil, start timing.  Then after 15 minutes spoon a little of the marmalade onto one of the cold saucers from the fridge and let it cool back in the fridge.  You can tell – when it has cooled - If you have a ‘set’ by pushing the mixture with your little finger; if it has a really crinkly skin, it is set.  If not, continue to boil the marmalade and give it the same test at about 10 minute intervals until it does set.

               After that remove the pan from the heat (if there’s a lot of scum, most of it can be dispersed by stirring in half a teaspoon of butter and the rest can be spooned off).  Leave the marmalade to settle for 20 minutes.

               In the meantime the jars (washed, rinsed and dried first) should be heated in a moderate oven for 5 minutes.  Pour the marmalade, with the aid of a funnel or a ladle, into the jars and cover with waxed discs and seal while still hot.  Label the jars when quite cold.

                                 FOR AN EASY TO PRINT VERSION CLICK HERE

YOUR OWN OLIVE OIL

If you haven't yet produced any oil from your olive trees then Click here to read the account of a group of friends on Lefkas who have done just that.


You may even be encouraged to have a go yourself.


It was a fascinating and rewarding experience with the result as pictured.


Truly delicious!