Forward

As young children, we grew up eating some pretty amazing Greek and Mediterranean food. I can't speak for my siblings, but for me, it wasn't until I was 10 or 12-years-old that I realized how lucky we were. I assumed that everyone ate the same foods that we ate. I slowly realized throughout my pre-teen years that, no one ate the same things we did, with the exception our other Greek friends and relatives.
  We coveted Kraft's mac & cheese, while our mom was serving up moussaka. What were we thinking! Other kids got chocolate chip or peanut butter cookies, while we ate baklava and kourambiedes. They had chicken noodle soup, we had avgolemono. They ate apple pie, we ate apidea (Athenian desert pairs). And don't even get me started on real Greek yogurt with village honey!!
Yeah, we were spoiled, at least by todays standards, and didn't even know it.
  As adults, we now cannot wait to come back home to our parents house for some good ol' fashioned Greek cooking.
  In an attempt to share and preserve some of our mothers family recipes, we dedicate this book and blog, to our mother, Margarita Spiridon (Daoussis) Miles, also known as Yiayia, to the grand kids.
Thank you for keeping and perfecting so many wonderful Greek recipes.
Mark Andrew Miles