Dancers waiting to perform.
Dance Group
Antonia packaging pastries for sale (wearing our new Tastes Like Home: Mediterranean Cooking in Alaska apron).
Baklava
Melomakarona (Honey Spice Cookies)
Holy Transfiguration Greek Orthodox Church just before the 2008 Greek Festival opened. Before it was sanctified as a church, this was a personal residence. The building is much too small for our parish, and must be replaced. All the proceeds from the cookbook, the apron, and the car raffle go directly into our Building Fund. Part of the funds raised by the festival go towards church operating expenses, and the rest go into the Building Fund.
Raffle prize (drawing to be held just before Greek Festival closes on Sunday August 17). 
14 comments:
You know what they say, Laurie: the Greeks abroad are more Greek than the Greeks in Greece
I love a good festival...love to see more pics Laurie.
Looks like lots of fun.
Paz
Laurie, I'm with Peter, I love Greek festivals and I'd love to see more pics too. :)
What a fun festival! And it's nice that it's outdoors. (Or in tents if necessary.)
Great pics Laurie - it looks like fun.
Chronia Polla. Great job Laurie. Although we might disagree sometimes regarding Greek food, I cannot but acknowledge your contribution to promoting it.
Once again you don't know how much I would have loved to have been there:D
Oh, I hope you had a fun and tasty time at the Greek Festival! What nices photos of the girls and the desserts! BTW, that pig looks delicious in the prev post.
Everything looks fantastic. I remember that we couldn't wait for our church festivals every year. I hope that your parish enjoyed the festival. Your aprons are adorable!
Thanks all for the good wishes. The festival was a rousing success, and thank God, the weather was lovely. I had a really good time and it was nice to see lots of friends I hadn't seen for awhile show up at the festival.
It looks so fun, and your church building is beautiful!
Who won the red car?!
i had made it once but didn't really liked it...the most important to it ,it's the quality of cheese you're putting in...not riccota certainly....this is an italian cheese...the ideal one for melopita is called anthotiro...it's similar to ricotta...
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