Welcome to The Tribal Tomato

Welcome to The Tribal Tomato. This is my first foray into the heady world of blogs. As some of you might know, I am very unbloggish. I still think email is the height of technological sophistication. But it's high time I got with the game. To get me started, I have harnessed the kind help of some people in the know.

Those people include my lovely husband George Mifsud, talented photographer. His are the wonderful photos you will see peppering this blog to help make it more fun and palatable. And thanks is also due to my clever friend, designer Pauls Sloss. He helped to get me started with all things bloggish, and bought to life the tribe of tomatoes you see in the banner.  Check out their websites in the links page of this blog.

Now, to the point of this blog. It's about food, family and connection. A very broad topic I know.  More specifically, it's about how food can bring us together. How we can share it. How we can barter with it. How we can sit around a big table and talk until the sun sets. It's about returning to some of the things our parents, or even our grandparents, might have done. Things we have (almost) forgotten about in our busy, urban-dwelling lives.  It's about connecting with the people around us, be they family, friends or neighbours. And it's about re-connecting with the food that we eat, in all its glorious, juicy deliciousness.

I have some ideas about what I will post - starting with revisitng some of the Easter cooking rituals of my childhood. This week we make tsoureki (Greek Easter bread), dye red eggs and make bread. I will keep you posted.

I am hoping that you are going to help me by divulging your stories of shared food experiences that have given you joy. Or perhaps even some old photos of things your family did, like this one of my dad and a friend turning the lamb on a home-made spit . If you like the idea of connecting over food, follow the blog, post your own ideas, and even send in your photos. It's even possible to Email Me. Now, how old-fashioned is that?

Comments

[C&J]

Hi Spiri,
Love the new site it looks great. We are looking forward to reading more esp the Easter egg dying as I had that down for an activity to do with Jack and Claud over the holidays.

We will be forwarding this on to all our foodie friends.

With love and best wishes C&J

[Ros]

Hi Spiri,

Can you explain the easter custom of the red hard boiled egg, still in it's shell, baked in the bun? Do you eat the egg? Is the bun sweet or plain? Do you give them for good luck or such?

This Australian girl would like to explore some traditions of other cultures, but don't know where to begin.

Cheers, R