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Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: Rambi who wrote (62687)	5/21/2002 7:37:06 PM
From: Crocodile	Read Replies (1) \| Respond to of 71178

I tried ouzo once too. Similar results. And you're right. By the time you manage to swallow a couple of shots, it just gets better and better. I think we tried it to imitate Nick Adonidas on the old "Beachcomber" TV series. You probably have never heard of it, but it was something of a Canadian institution for many years. Produced by CBC, it starred Nick as a beachcomber who cruised along the B.C. shores in his boat, The Persephone... salvaging logs and hanging out in Molly's Reach diner with a young native guy named Jesse Jim. The "tension" in the series was provided by Relic, an ornery old coot who drove a jet boat and tried to beat Nick and Jesse out of the best logs. So, there you go. That's the standard image of a Greek that most Canadian kids grew up with. Actually, Nick was a pretty cool guy. BTW, our Canadian TV shows are about as different from American TV as you can get. You know.. Anne of Green Gables, The Beachcombers, The Littlest Hobo (a show about a "drifter" dog who helped people and then moved on down the road at the end of each show). What a bunch of nostalgic wusses we are up here, eh? (o:

To: Rambi who wrote (62687)	5/23/2002 12:27:13 AM
From: George the Greek	Respond to of 71178

Ouzo is absolutely an acquired taste - I first learned to like it when I went to Greece on a shoestring budget after graduating college (this was in the dark distant past - but still memorable). At the beginning of the trip, there was the challenge of relaxing and taking life more slowly in the Greek style, more slowly than Americans are accustomed to, so that drinking some ouzo and eating barbequed octopus slices and such hors douvres was a nice way of spending the evening hours, easing on to a respectably Mediterranean-late dinner at 9 or 10 PM. That's when I learned to like it. Best on the rocks - it turns a milky white and there is some dilution. BTW, retsina (wine) is also an acquired taste - made from the resin of a tree, I believe - it's got a sharp bite! More good memories: drinking homemade retsina and broiling fish on hot stones over a makeshift fire on the beach of a cove on Paros with some lovely German tourists I met, and watching the sun set into the Aegean with that fabulous magical glow I've seen nowhere else. Nice to revisit those memories, thanks. George