Photo cyprusisland.net
To Pyla. Bus almost empty. Difficult to predict. Have been the only ones on a full sized bus, but then there was the time last month when it was so full that we were offered seats by members of a Tbilis, Georgiai team (identifiable by their jackets, but sport unknown) as people were standing in the aisles. Team a significant reason for the overcrowding, but there were quite a few others as well.
Archetypical Cypriot spring day, with full sun and a cloudless sky. J and Bill with some more trimming to do with the new saw. And sheftalia on the barbecue for lunch. Sheftalia, are a Cypriot sausage. Name sounds the same in both North and South, although the spelling is, obviously, quite different in Turkish. They’re made from ground pork or lamb, or possibly beef, mixed with finely chopped onion and parsley, salt, and pepper. The filling is formed into small balls which are then placed on spread out caul, which is transparent and naturally fatty. Squares of caul (thin lacy membrane surrounding internal organs) are cut around them and wrapped, making little sausages which are put on skewers and then grilled, preferably on charcoal, until golden brown. In the process of cooking the caul fat melts and drips off, leaving just the browned sausages. sounds rather off-putting, but completely delicious.
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