Our Big Fat Greek Easter

Easter is always the biggest holiday in the Greek Orthodox calendar, but this year we celebrated the best Greek Easter ever, because it brought together grandchildren from both coasts for a week of fun and adventures and getting to know each other.

Here's the crew--left to right: Stone Suire age 3 1/2 and his sister Eleni, 1, Nicolas Baltodano, 4, baby Gage Antonia Hineline--four months old and meeting her cousins for the first time-- and Amalia Baltodano, age 7.  Stone and Baby Eleni belong to Frosso, the daughter of "Big Eleni" Nikolaides,  who has lived with us for 40-plus years. Nico and Amalia belong to our daughter Eleni, and Baby Gage is the firstborn of daughter Marina, so they'll all grow up together, we hope,  as loving cousins.

Even though they were too little to join the egg hunt in the front yard, these two stole the show.

Eleni and her kids got to Grafton, MA, Friday night, (Emilio flew in later) and on Saturday they ventured to the Hebert Candy Mansion to see the Easter Bunny.  Amalia's expression is meant to signal that she is highly suspicious of the identity of the Easter Bunny, but I warned her not to say anything that would make the Bunny feel bad, as well as the crowd of little kids waiting in line, and she complied.  After the bunny, we got sundaes at the make-your-own sundaes bar.

On April 21, Eleni and Papou Nick went to church for Greek Palm Sunday and then we had carrot cake with one candle for Baby Eleni and four candles for Nico (he's lower left, behind Amalia), both of whom had recent birthdays.

That day was when Amalia began making Easter eggs with the "Egg-Mazing Egg Decorator" to use as place cards for all 23 people who would join us the next Sunday for Greek Easter.  (This year it fell a week after Catholic Easter.  The two Easters are sometimes on the same day, or as much as a month apart.) Amalia worked all week, customizing the eggs by asking everyone's favorite colors.

On Wednesday we all went to church for Holy Unction, which involves the priest putting holy oil on your eyes, mouth and hands, so that you will see, say and do beautiful things instead of bad ones.  "Does this mean I can't say 'Poop' any more?" worried Nico, referring to his favorite dirty word.

On Thursday we went to nearby Green Hill Farm,  a (free) petting zoo, and everyone met peacocks, llamas, goats, exotic fowl, miniature donkeys and horses and very fluffy sheep.

On Good Friday, daughter Eleni and "Big Eleni" Nikolaides prepared the traditional red eggs, making patterns on them with flowers and leaves held in place by pieces of panty hose wrapped around and tied with dental floss before the eggs are put in the dye.  After they're taken out and cooled, the eggs are rubbed with oil to make them shine.  The photo at right combines the red eggs with Amalia's striped ones.

On Holy Saturday everyone hurries to church for the "First Resurrection" after having fasted throughout Holy Week (or, for the very devout, for the seven weeks of Lent.  The priests at St. Spyridon Cathedral in Worcester dramatize the joy of the moment by tossing bay leaves everywhere (which Nico tried to pick up) and giving out hand bells to ring (when the priest said so.). Then we all gathered at an IHOP to order  the kind of breakfasts we've been forbidden until now--but no meat until after midnight.

Despite all the Easter preparation, these three moms, Frosso, Eleni and Marina, managed to complete this puzzle of Great Americans in time to photograph it, then clear it up to set the kids' table for tomorrow.  Eleni and her father went to the midnight resurrection service, then came home to crack red eggs, saying "Christ is Risen!" "Indeed He is Risen!" and eat the traditional Mayeritsa soup.  While everyone slept, the Easter bunny hid more than 150 eggs in the front yard and filled the five  large Easter baskets with goodies (as well as five smaller baskets for the kids coming tomorrow.)

Finally it was Easter Sunday!  Amalia found the golden egg on top of a pot of pansies.  Then Tia Marina helped everyone open the eggs to discover what was inside.

Next everyone checked out their Easter baskets.  Yiayia Eleni pointed granddaughter Eleni to hers.   Nico admired his new disco cup (it flashes) and Amalia tried her new stick-on nails, while Marina and Baby Gage watched from the sidelines.

It was time to go to church for the Agape service followed by another egg hunt, this one in the church auditorium.  St. Spyridon's was so crowded that we were sent upstairs to the choir loft, where we got a beautiful view of the congregation below, with everyone trying to keep their candles lit to take home.  The patriarch of the family uses his flame to mark another cross on the top of the house's door.  Amalia kept hers lit too, a tradition that always makes me nervous, waiting for the odor of singed hair.  (Children get fancy decorated candles, called "Lambadas" at Easter, from their godparents.)

Back home the table for adults was set in the dining room.  Amalia was thrilled to hear that she was going to be the boss of the kids' table in the living room (because she was three years older than anybody else.) She even wrote down a speech which began, "Hello, I'm Amalia and I'm the boss of the kids' table.  If you have a problem, come to me.  If you get bored, there is a paper with instructions and a coloring sheet..."

Then the feasting began: lamb, of course, spinach pie, chicken and rice pita, giant beans, Marina's special salad and so much more, ending with a dome-shaped Princess Torte from Crown Bakery. The party went on until Eleni and family had to leave for New York.  Marina and Baby Gage flew out to San Francisco the next day, leaving two grandparents grateful for this best Easter ever, and hoping that we will all come together again as the little ones grow, to make more Easter memories.

Greek Easter--The Drama Begins

I first posted this in April of 2010, when Orthodox Easter and Catholic Easter happened to fall on the same day.  This year Greek Easter is celebrated a week later than Catholic Easter.  Why? Because Orthodox Easter has to happen after Passover.  So we usually get to buy our Easter goodies at half price.  But not the paschal lamb.  I've already ordered our lamb from Bahnan's, described below.   This blog post seems to be becoming an annual tradition, so I'd like to start today to wish Happy Easter  to all and to our Greek friends, Kahlo Pascha!

Next Friday is Good Friday on the Orthodox calendar and in a Greek household that means we can’t eat dairy or meat (that’s been going on for 40 days) and also we can’t eat oil, so on Good Fridays we usually end up surviving on things like plain baked potatoes and peanut butter on crackers.

But the Big Eleni, who lives with us and is the best cook in the world, has all sorts of “fasting” food ready for Holy Week, which starts on April 2 with "Clean Monday".  She's cooking up Halvah, stuffed grape leaves, rice-stuffed tomatoes, taramasalata (made from fish roe) and some sort of artichoke/spinach/ hummus concoction. And boiled shrimp.

Next Thursday, April 5, will also mark the annual dramatic journey into Worcester to collect the lamb which we ordered from Bahnan’s Market on 344 Pleasant Street. As you can see from the first sign below, the people at Bahnan’s are ready to sell you your Easter needs in four languages: English, Greek, Turkish and Arabic.

And they  have a café where, according to local Greeks, you can get the only authentic gyros for miles around.

Shopping at Bahnan’s is like a visit to the United Nations, but on Easter week it’s like several festivals rolled into one.

There is usually a considerable line of people waiting to get into the refrigerated back room to receive the lamb they had ordered and have it cut up to their specifications.   By Friday afternoon the line will be out the door.

I don’t last long in the refrigerated room, because of the cold and the proximity of all those lamb corpses, some of which look the size of a small horse. (Our lamb will be very small—20 to 25 pounds.)

I usually escape before the butcher starts sawing,  but this process is still easier than some early Easters in Nick’s northern Greek village, when the adorable baby goats were tied to each house’s front door knob and my offspring loved petting them. Then I had to drag the children, (all three under age ten) out of town on Holy Saturday to prevent them seeing the general bloodshed as the baby goats were slaughtered and blood ran in the street.

In the village on Easter Sunday you see spits outside every house, each one tended by the patriarch who is drinking homemade moonshine called Raki and having a good time. We sometimes do the lamb on the spit outside in Grafton, but not when Easter comes with weather this cold.

In the photos above you see the Big Eleni shopping for Greek cheese at Bahnan’s. She's about to make our large round Tsoureki bread with the red egg in the middle. And on Holy Thursday, as always, we will dye dozens of eggs red for the Saturday-night egg-cracking duel, after we all return from the midnight church service,  when you challenge everyone – saying “Christ is risen” “Indeed he is risen”. Crack! And whoever’s egg comes out the winner gets the other guy’s egg.

On Holy Saturday, we will all go to church very early and without consuming as much as a drop of water beforehand. We line up to take communion and then are free for the first time in seven weeks to eat dairy (not meat. Not yet. But we are free to rush to the Pancake House where we traditionally stuff ourselves with high-calorie breakfast treats that have been forbidden for weeks.)

Then it’s back to church again at midnight.—for the dramatic Midnight Mass on Saturday night when the church is plunged into darkness and the priest comes out at the exact stroke of midnight with a single candle and announces ‘Christ is risen!” Then the flame passes from his candle to everyone else’s and the church fills with light as we sing the Resurrection hymn: “Christos anesti!” We try to keep our candles lit as we drive home to break the Lenten fast by cracking eggs and eating the delicate dill-and-egg-lemon soup called "mayeritsa" made by the Big Eleni out of the lamb's intestines.

(Actually, she doesn’t put in the intestines, because she knows that our kids would never eat it. In fact two are vegetarians. And after my visits to pick up the lamb, I understand perfectly.)

I hope wherever you are celebrating Easter or Passover -- in any language – you are enjoying spring weather. Here in Massachusetts, they're predicting snow in two days on everybody else's Easter.  So when the Greek Easter Bunny comes around on Sunday April 8, he will probably have to hide the Easter eggs inside instead of outside this year.  But the azaleas and the forsythia, as well as the crocuses, will be in bloom by then, so whether you're celebrating Passover or Easter this weekend or Orthodox Easter next Sunday, let me wish you  "Kalo Pascha!"  (And don't put away the snow shovels yet!)

Greek Easter--The Drama Begins

I first posted this in April of 2010, when Orthodox Easter and Catholic Easter happened to fall on the same day just as they do this year.  We just picked up our lamb from Bahnan's market today, and I realized this blog post is becoming a tradition.  Happy Easter  to all and to our Greek friends, Kahlo Pascha!

Today is Good Friday and in a Greek household that means we can’t eat dairy or meat (that’s been going on for 40 days) and also today we can’t eat oil, so on Good Fridays we usually end up surviving on things like plain baked potatoes and peanut butter on crackers.

But today the Big Eleni, who lives with us and is the best cook in the world, has all sorts of “fasting” Good Friday food ready – Halvah, stuffed grape leaves, rice-stuffed tomatoes, taramasalata (made from fish roe) and some sort of artichoke/spinach/ hummus concoction. And boiled shrimp.

Today was also the annual dramatic journey into Worcester to collect the lamb which we had ordered far ahead from Bahnan’s Market on 344 Pleasant Street. As you can see from the first sign below, the people at Bahnan’s are ready to sell you your Easter needs in four languages: English, Greek, Turkish and Arabic.

(And they now have a café where, according to local Greeks, you can get the only authentic gyros for miles around.)

Shopping at Bahnan’s is like a visit to the United Nations, but on Easter week it’s like several festivals rolled into one.

There was a considerable line of people waiting to get into the refrigerated back room to receive the lamb they had ordered and have it cut up to their specifications. And this was in the morning, before church let out. I imagine by afternoon the line was out the door.

I didn’t last long in the refrigerated room, because of the cold and the proximity of all those lamb corpses, some of which looked the size of a small horse. (Our lamb was very small—I believe 27 pounds.)

I had to escape before the butcher started sawing, I couldn't take it, but this process is still easier than some early Easters in Nick’s Northern Greek village when the adorable baby goats were tied to each house’s front door knob and my offspring loved petting them. Then I had to drag the children, (all three under  age ten) out of town on Holy Saturday to prevent them seeing the general bloodshed as the baby goats were slaughtered and the blood ran in the street.

In the village on Easter Sunday you see spits outside every house, each one tended by the patriarch who is drinking homemade moonshine called Raki and having a good time. We sometimes do the lamb on the spit outside in Grafton, but not when Easter comes this early.

By the way, this was a rare year when Orthodox Easter and everyone else’s Easter are on the same day. Usually we Greeks are later because Orthodox Easter has to be after Passover. It’s complicated.

In the photos above you see the Big Eleni shopping for Greek cheese at Bahnan’s. We already have our large round Tsoureki bread with the red egg in the middle. And on Holy Thursday, as always, we dyed dozens of eggs red for the Saturday-night egg-cracking duel when you challenge everyone – saying “Christ is risen” “Indeed he is risen”. Crack! And whoever’s egg comes out the winner gets the other guy’s egg.

Tomorrow—Holy Saturday—we will all go to church very early and without consuming as much as a drop of water beforehand. We line up to take communion and then are free for the first time in seven weeks to eat dairy (not meat. Not yet. But we are free to rush to the Pancake House where we traditionally stuff ourselves with high-calorie breakfast treats that have been forbidden for weeks.)

Then it’s back to church again at midnight.—for the dramatic Midnight Mass on Saturday night when the church is plunged into darkness and the priest comes out at the exact stroke of midnight with a single candle and announces ‘Christ is risen!” Then the flame passes from his candle to everyone else’s and the church fills with light as we sing the Resurrection hymn: “Christos anesti!” We try to keep our candles lit as we drive home to break the Lenten fast by cracking eggs and eating the delicate dill-and-egg-lemon soup made by the Big Eleni out of the lambs intestines.

(Actually, she doesn’t put in the intestines because she knows that our kids would never eat it. In fact one is a vegetarian. And after my visit to the market today, I understand perfectly.)

I hope wherever you are celebrating Easter or Passover -- in any language – you are enjoying warm spring weather. Here in Massachusetts it has finally stopped raining and will be a beautiful weekend. Kalo Pascha!

Greek Easter--The Drama Begins

I first posted this in April of 2010, when Orthodox Easter and Catholic Easter happened to fall on the same day.  This year they are more than a month apart and we're gearing up for a big Greek Easter on Sunday, May 1.  Now we're headed off to Bahnan's market to pick up the lamb, and I'm sure the visit will be much the same as it was in 2010.  Happy May Day to all and to our Greek friends, Kahlo Pascha!

Today is Good Friday and in a Greek household that means we can’t eat dairy or meat (that’s been going on for 40 days) and also today we can’t eat oil, so on Good Fridays we usually end up surviving on things like plain baked potatoes and peanut butter on crackers.

But today the Big Eleni, who lives with us and is the best cook in the world, has all sorts of “fasting” Good Friday food ready – Halvah, stuffed grape leaves, rice-stuffed tomatoes, taramasalata (made from fish roe) and some sort of artichoke/spinach/ hummus concoction. And boiled shrimp.

Today was also the annual dramatic journey into Worcester to collect the lamb which we had ordered far ahead from Bahnan’s Market on 344 Pleasant Street. As you can see from the first sign below, the people at Bahnan’s are ready to sell you your Easter needs in four languages: English, Greek, Turkish and Arabic.

(And they now have a café where, according to local Greeks, you can get the only authentic gyros for miles around.)

Shopping at Bahnan’s is like a visit to the United Nations, but on Easter week it’s like several festivals rolled into one.

There was a considerable line of people waiting to get into the refrigerated back room to receive the lamb they had ordered and have it cut up to their specifications. And this was in the morning, before church let out. I imagine by afternoon the line was out the door.

I didn’t last long in the refrigerated room, because of the cold and the proximity of all those lamb corpses, some of which looked the size of a small horse. (Our lamb was very small—I believe 27 pounds.)

I had to escape before the butcher started sawing, I couldn't take it, but this process is still easier than some early Easters in Nick’s Northern Greek village when the adorable baby goats were tied to each house’s front door knob and my offspring loved petting them. Then I had to drag the children, (all three under  ageten) out of town on Holy Saturday to prevent them seeing the general bloodshed as the baby goats were slaughtered and the blood ran in the street.

In the village on Easter Sunday you see spits outside every house, each one tended by the patriarch who is drinking homemade moonshine called Raki and having a good time. We sometimes do the lamb on the spit outside in Grafton, but not when Easter comes this early.

By the way, this was a rare year (2010) when Orthodox Easter and everyone else’s Easter are on the same day. Usually we Greeks are later because Orthodox Easter has to be after Passover. It’s complicated.

In the photos above you see the Big Eleni shopping for Greek cheese at Bahnan’s. We already have our large round Tsoureki bread with the red egg in the middle. And on Holy Thursday, as always, we dyed dozens of eggs red for the Saturday-night egg-cracking duel when you challenge everyone – saying “Christ is risen” “Indeed he is risen”. Crack! And whoever’s egg comes out the winner gets the other guy’s egg.

Tomorrow—Holy Saturday—we will all go to church very early and without consuming as much as a drop of water beforehand. We line up to take communion and then are free for the first time in seven weeks to eat dairy (not meat. Not yet. But we are free to rush to the Pancake House where we traditionally stuff ourselves with high-calorie breakfast treats that have been forbidden for weeks.)

Then it’s back to church again at midnight.—for the dramatic Midnight Mass on Saturday night when the church is plunged into darkness and the priest comes out at the exact stroke of midnight with a single candle and announces ‘Christ is risen!” Then the flame passes from his candle to everyone else’s and the church fills with light as we sing the Resurrection hymn: “Christos anesti!” We try to keep our candles lit as we drive home to break the Lenten fast by cracking eggs and eating the delicate dill-and-egg-lemon soup made by the Big Eleni out of the lambs intestines.

(Actually, she doesn’t put in the intestines because she knows that our kids would never eat it. In fact one is a vegetarian. And after my visit to the market today, I understand perfectly.)

I hope wherever you are celebrating Easter or Passover -- in any language – you are enjoying warm spring weather. Here in Massachusetts it has finally stopped raining and will be a beautiful weekend. Kalo Pascha!

Spring Has Sprung in Manhattan

  "April is the cruelest month," wrote T. S. Elliot, but for the Gage family, the current month of April, which we spent in New York, has been the best ever, as we greeted a new little grandson and watched the city burst into bloom after a winter of record snow.

On April 2, Nicolas José Baltodano Gage was born--our second grandchild and Amalia's little brother.  And in Central Park, the snow drops were blossoming among the snow drifts.

 On April 5 Baby Baltodano headed for home strapped to his Papi's chest, because home was only two blocks from the hospital.

On April 9, Amalia colored eggs for Greek Easter (on April 12 this year) while Tia Marina, visiting from San Francisco, talked on the phone.  Amalia made the chick and rabbit place cards for the Easter table as well...

...and Nicolas celebrated being one week old.

On April 12, there was an egg hunt at home, followed by church at Holy Trinity Cathedral...

...Nicolas chatted with Amalia from his basket...

...and Uncle Bob's egg beat all challengers at the egg cracking game.

The next day Nicolas enjoyed his first outing-- to Central Park near the boat pond-- but he's hidden under Eleni's breastfeeding shawl...

...while Amalia examined the fountain in her favorite playground, which will squirt water on hot summer days.

On April 18, the first really warm day, people gathered outside their favorite coffee shop in the sun  on Lexington Avenue next to masses of flowers...

...And two statues of the Virgin Mary had their own offerings of fresh flowers.

Tulips were blooming everywhere.

On April 18, because the baby's umbilical cord stub had come off, the family gathered on the balcony to plant it for strength and health in the dirt of one of the trees--a custom in Papi Emilio's native Nicaragua.

Amalia did the digging.

On Monday the 20th,  April showers began, but Amalia was ready, with her rain coat, rain boots and umbrella, for Papou to take her to preschool.

On our last day before returning to Massachusetts, Eleni took us to lunch at a restaurant on 81st Street called Antonucci's, and on the way, she snapped our picture in front of this great grafitti work of art by Nick Walker, an artist from Bristol, England  (not Banksy, who is from the same city.)  We really do love New York in the Spring, especially in April!

Red Eggs for Easter

Yesterday was Good Friday and once again we trooped off to pick up our slaughtered Easter Lamb from Bahnan's Market on Pleasant Street in Worcester, where they celebrate Easter every year in four languages.  Once again, I got queasy in the ice-cold room where the lambs were hanging and had to escape to the fresh air outside.

Today, early,  we rushed off to church without a bite of food, eager to end our fast with communion.  Then we made our annual pilgrimage to the Pancake House where we wallowed in treats forbidden during the past weeks of Lent (but no meat--yet!).  Now we're dressing for the late-night Easter service which culminates with the church in complete darkness until, at the stroke of midnight, Father Dean announces "Christ is risen" and the light from his candle spreads throughout our congregation and then through the city and through all the world as we make our way home, protecting the flame, and begin to eat  mayeritsa soup and crack our red eggs in competition to see whose is strongest, repeating each time,  the great good news:  "Christ is risen!"  "He is risen indeed!

(If you would like to read a delightfully humorous, lyrical and personal description of the rituals of Orthodox Holy Week as written by daughter Eleni, click on her latest post on her new blog "The Liminal Stage, below." ) 

http://www.theliminalstage.com/?p=321

Below is the saga of our Greek Easter as I reported it last year in a post called "Easter in Four Languages."   The story this year was pretty much the same.  That's one of the great things about ritual, tradition and holidays.

(Please click on the photos to enlarge them)

Today is Good Friday and in a Greek household that means we can’t eat dairy or meat (that’s been going on for 40 days) and also today we can’t eat oil, so on Good Fridays we usually end up surviving on things like plain baked potatoes and peanut butter on crackers.

But today the Big Eleni, who lives with us and is the best cook in the world, has all sorts of “fasting” Good Friday food ready – Halvah, stuffed grape leaves, rice-stuffed tomatoes, taramasalata (made from fish roe) and some sort of artichoke/spinach/ hummus concoction. And boiled shrimp.

Today was also the annual dramatic journey into Worcester to collect the lamb which we had ordered far ahead from Bahnan’s Market on 344 Pleasant Street. As you can see from the first sign above, the people at Bahnan’s are ready to sell you your Easter needs in four languages: English, Greek, Turkish and Arabic.

(And they now have a café where, according to local Greeks, you can get the only authentic gyros for miles around.)

Shopping at Bahnan’s is like a visit to the United Nations, but on Easter week it’s like several festivals rolled into one.

There was a considerable line of people waiting to get into the refrigerated back room to receive the lamb they had ordered and have it cut up to their specifications. And this was in the morning, before church let out. I imagine by afternoon the line was out the door.

I didn’t last long in the refrigerated room, because of the cold and the proximity of all those lamb corpses, some of which looked the size of a small horse. (Our lamb was very small—I believe 27 pounds.)

I had to escape before the butcher started sawing, I couldn't take it, but this process is still easier than some early Easters in Nick’s Northern Greek village when the adorable baby goats were tied to each house’s front door knob and my offspring loved petting them. Then I had to drag the children, (all three under ten) out of town on Holy Saturday to prevent them seeing the general bloodshed as the baby goats were slaughtered and the blood ran in the street.

In the village on Easter Sunday you see spits outside every house, each one tended by the patriarch who is drinking homemade moonshine called Raki and having a good time. We sometimes do the lamb on the spit outside in Grafton, but not when Easter comes this early.

(By the way, this is a rare year when Orthodox Easter and everyone else’s Easter are on the same day. Usually we Greeks are later because Orthodox Easter has to be after Passover. It’s complicated.)

In the photos above you see the Big Eleni shopping for Greek cheese at Bahnan’s. We already have our large round Tsoureki bread with the red egg in the middle. And on Holy Thursday, as always, we dyed dozens of eggs red for the Saturday-night egg-cracking duel when you challenge everyone – saying “Christ is risen” “Indeed he is risen”. Crack! And whoever’s egg comes out the winner gets the other guy’s egg.

Tomorrow—Holy Saturday—we will all go to church very early and without consuming as much as a drop of water beforehand. We line up to take communion and then are free for the first time in seven weeks to eat dairy (not meat. Not yet. But we are free to rush to the Pancake House where we traditionally stuff ourselves with high-calorie breakfast treats that have been forbidden for weeks.)

Then it’s back to church again at midnight.—for the dramatic Midnight Mass on Saturday night when the church is plunged into darkness and the priest comes out at the exact stroke of midnight with a single candle and announces ‘Christ is risen!” Then the flame passes from his candle to everyone else’s and the church fills with light as we sing the Resurrection hymn: “Christos anesti!” We try to keep our candles lit as we drive home to break the Lenten fast by cracking eggs and eating the delicate dill-and-egg-lemon soup made by the Big Eleni out of the lambs intestines.

(Actually, she doesn’t put in the intestines because she knows that our kids would never eat it. In fact one is a vegetarian. And after my visit to the market today, I understand perfectly.)

I hope wherever you are celebrating Easter or Passover -- in any language – you are enjoying warm spring weather. Here in Massachusetts it has finally stopped raining and will be a beautiful weekend. Kalo Pascha!

Easter in Four Languages

(Please click on the photos to enlarge them)


Today is Good Friday and in a Greek household that means we can’t eat dairy or meat (that’s been going on for 40 days) and also today we can’t eat oil, so on Good Fridays we usually end up surviving on things like plain baked potatoes and peanut butter on crackers.

But today the Big Eleni, who lives with us and is the best cook in the world, has all sorts of “fasting” Good Friday food ready – Halvah, stuffed grape leaves, rice-stuffed tomatoes, taramasalata (made from fish roe) and some sort of artichoke/spinach/ hummus concoction. And boiled shrimp.

Today was also the annual dramatic journey into Worcester to collect the lamb which we had ordered far ahead from Bahnan’s Market on 344 Pleasant Street. As you can see from the first sign above, the people at Bahnan’s are ready to sell you your Easter needs in four languages: English, Greek, Turkish and Arabic.

(And they now have a café where, according to local Greeks, you can get the only authentic gyros for miles around.)

Shopping at Bahnan’s is like a visit to the United Nations, but on Easter week it’s like several festivals rolled into one.

There was a considerable line of people waiting to get into the refrigerated back room to receive the lamb they had ordered and have it cut up to their specifications. And this was in the morning, before church let out. I imagine by afternoon the line was out the door.

I didn’t last long in the refrigerated room, because of the cold and the proximity of all those lamb corpses, some of which looked the size of a small horse. (Our lamb was very small—I believe 27 pounds.)

I had to escape before the butcher started sawing, I couldn't take it, but this process is still easier than some early Easters in Nick’s Northern Greek village when the adorable baby goats were tied to each house’s front door knob and my offspring loved petting them. Then I had to drag the children, (all three under ten) out of town on Holy Saturday to prevent them seeing the general bloodshed as the baby goats were slaughtered and the blood ran in the street.

In the village on Easter Sunday you see spits outside every house, each one tended by the patriarch who is drinking homemade moonshine called Raki and having a good time. We sometimes do the lamb on the spit outside in Grafton, but not when Easter comes this early.

(By the way, this is a rare year when Orthodox Easter and everyone else’s Easter are on the same day. Usually we Greeks are later because Orthodox Easter has to be after Passover. It’s complicated.)

In the photos above you see the Big Eleni shopping for Greek cheese at Bahnan’s. We already have our large round Tsoureki bread with the red egg in the middle. And on Holy Thursday, as always, we dyed dozens of eggs red for the Saturday-night egg-cracking duel when you challenge everyone – saying “Christ is risen” “Indeed he is risen”. Crack! And whoever’s egg comes out the winner gets the other guy’s egg.

Tomorrow—Holy Saturday—we will all go to church very early and without consuming as much as a drop of water beforehand. We line up to take communion and then are free for the first time in seven weeks to eat dairy (not meat. Not yet. But we are free to rush to the Pancake House where we traditionally stuff ourselves with high-calorie breakfast treats that have been forbidden for weeks.)

Then it’s back to church again at midnight.—for the dramatic Midnight Mass on Saturday night when the church is plunged into darkness and the priest comes out at the exact stroke of midnight with a single candle and announces ‘Christ is risen!” Then the flame passes from his candle to everyone else’s and the church fills with light as we sing the Resurrection hymn: “Christos anesti!” We try to keep our candles lit as we drive home to break the Lenten fast by cracking eggs and eating the delicate dill-and-egg-lemon soup made by the Big Eleni out of the lambs intestines.

(Actually, she doesn’t put in the intestines because she knows that our kids would never eat it. In fact one is a vegetarian. And after my visit to the market today, I understand perfectly.)

I hope wherever you are celebrating Easter or Passover -- in any language – you are enjoying warm spring weather. Here in Massachusetts it has finally stopped raining and will be a beautiful weekend. Kalo Pascha!