Home » Cyprus » Cyprus - part VII.

Cyprus à la Carte<br/>

Green almonds We're going home tonight. The plane takes off 21.15 local time, but before that we're going on a trip: "Cyprus a la carte".
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Helle is up before the wake up call 6.30. We have breakfast, check out and have our suitcases stored. The tour bus is at Kition Corner on time 8.45.
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Cyprus - part VII.

Eric
2005-12-08 20:01:27

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by surprise when I order Cyprus coffee instead of instant.

Swallows nestHowever a yell and some explanation to mama in the kitchen takes care of our order and we sit down on the veranda facing the open church door. Under the roof shading the veranda are swallow nests with busy parents, and under the nests are shelves - better droppings on the shelf than in the coffee, I presume.

Reunification? - No thanks!In the church are many icons glittering with gold paint and below the cross behind the altar is a skull with crossed bones like on a pirate's flag. Outside is a tray with sand where you can put your candles. The bus is parked near the church and across the road is another cafeteria. Here are garlands with the Greek flag and a huge banner saying "OXI", which means "No". Blue and white colors - no doubt about their sympathies!
Anogyra

We continue North and the roads get almost to narrow for the bus. The road climbs until we stop in the village Anogyra where we visit a small family industry, where they make carob syrup the old way. First you sog the chopped fruit in water for some hours and then you boil and reduce the water until it turns to syrup. If you continue the reduction process the syrup will turn to a sugar-like substance tasting of cocoa.

Boiling carob syrup Boiling carob syrup Old olive tree

Pampos says that most villagers are pensioners, but there are also some 40 Brits living here permanently. There are some very thick and very old olive trees that could have inspired H.C.Andersen.

And olives is the next item of this days' menu. We visit the Oleastra olive mill and museum in Anogyra. The process is modern and ecological with olives as input and cold pressed oil as output. The machines are all modern and state of the art, but the stones that crush the fruit are rollers like in the old days. The stones are from the Alps and look like granite; ...