Burberry Store at Amazon.com

Burberry was founded in 1856 when 21-year-old Thomas Burberry (1835 - 1926), a former draper’s apprentice, opened his own store in Basingstoke, Hampshire, England. By 1870 the business had established itself by focusing on the development of outdoors attire. In 1880 Burberry invented gabardine, a hardwearing, water-resistant yet breathable fabric, in which the yarn is waterproofed before weaving. Gabardine was patented in 1888. Burberry was the original name, but then soon switched to Burberrys, after many customers from around the world began calling it Burberrys of London. This name is still visible on many older Burberry products.

In 1891 Burberry opened a shop in the Haymarket, London, which still exists and is the site of Burberry’s corporate headquarters. In 1904, the Burberry Equestrian Knight Logo was developed containing the Latin word “Prorsum”, meaning forwards, and registered as a trademark. In 1911 they became the outfitters for Roald Amundsen, the first man to reach the South Pole, and Ernest Shackleton, who led a 1914 expedition to cross Antarctica.

In 1914 Burberry was commissioned by the War Office to adapt its officer’s coat to suit the conditions of contemporary warfare, resulting in the “trench coat“. After the war, the trench coat became popular with civilians. The iconic Burberry check was created in the 1920s and used as a lining in its trench coats. It has been popularized by Humphrey Bogart in Casablanca[citation needed] and Peter Sellers in the Pink Panther films.

Burberry also specially designed aviation garments. A. E. Clouston and Mrs Betsy Kirby Green made the fastest flying time to Cape Town from London in 1937 and were sponsored by Burberry.

Givenchy

Givenchy Store at Amazon

Givenchy(pronounced [?iv???i]) is a French brand of clothing, accessories, perfumes and cosmetics with Parfums Givenchy.

Givenchy was founded in 1952 by designer Hubert de Givenchy, who retired in 1995. John Galliano succeeded him as designer, but he was later replaced by Alexander McQueen. In 2001, designer Julien McDonald was appointed Artistic Director for the women’s lines, while in 2003 Ozwald Boateng was appointed the designer for the men’s range. Clothing lines include haute couture as well as ready-to-wear men’s and women’s fashions.

The reins for both haute couture and women’s ready-to-wear were ultimately passed on to Riccardo Tisci in 2005 when he was named chief designer of womenswear. Tisci’s apparent fascination with gothic touches (dark, languid dresses on sickly-looking models for fall couture) and space-age minimalism (one ready-to-wear show featured white-clad models drifting aimlessly around a sterile-white sphere) have drawn new attention to the brand. Reviews and output so far have been mixed and inconsistent, but many, including influential fashion critics (such as Cathy Horyn of the New York Times and Suzy Menkes of the International Herald Tribune) have homed in on Tisci’s conceptual leanings, as well as his future potential for revitalizing the Givenchy brand and infusing it with his precision and imagination.In May 2008 he was named as the menswear and accessories designer of the menswear division. Making him as the entire brand overall Designer.

The most famous patron of the brand was Audrey Hepburn in films such as Sabrina, for which Edith Head claimed the Academy Award, How to Steal a Million and Breakfast at Tiffany’s. Other famous patrons include the Guinness, Grimaldi and Kennedy families, who famously wore Givenchy clothes to the funeral of John F. Kennedy.

Givenchy is a member of Chambre Syndicale de la Haute Couture et du Pret-a-Porter. Like Dior, the company is owned by European luxury goods giant LVMH. In 1993, Givenchy achieved a total sales worth of $176 million, making it the second largest apparel division of LVMH after Dior.

Wireless DJ Music System

The Logitech wireless DJ music system makes it easier for you to listen to music from your PC on your home stereo. Its plug and play feature is so convenient! You just plug the USB Music transmitter and it’s ready. You can listen to online radio as well. Just tune in to the online radio of your choice by adding them to your playlist in Windows media player and iTunes. With its remote control, you don’t need to go back and forth to your PC to change the playlist and such because you can control it remotely. The remote control has an LCD display and a scroll wheel similar to the scroll wheels on iPods.

How to Clean Jewelry

There are so many brands of jewelry cleaners on the market today. Depending on how your jewelry is made, these products may or may not be safe for your jewelry! So, before using jewelry cleaner, take a good long look at the jewelry and try to determine what it is made of.

Please note that any jewelry that is glued should not be soaked in jewelry cleaner. Instead, use a little Woolite mixed with water, and soak the piece for just a couple of minutes. Remove the piece from the mixture and dry it immediately – but gently – with a soft cloth. Use a soft toothbrush to gently scrub small crevices.

Try to avoid soaking pearls! Pearls may come from the ocean – but your tap water may very well damage pearls. Simply wipe the pearl with a damp cloth, then use a polishing cloth to give it back its shine.

Never soak any of your jewelry overnight. It isn’t necessary, and it may harm the jewelry. Again, it is important to know what gemstones are used in your jewelry, and how the piece of jewelry was constructed before determining how you will clean it.

Logitech

Harmony 890 Advanced Universal Remote Control

If you want a universal remote control that can be used on almost all your devices then the Logitech Harmony 890 Advanced Universal Remote Control is the perfect choice for you. It’s one cool looking remote control that can integrate up to 15 devices. You can use this on your television and even on your remote controlled lighting and other appliances that has a remote control feature. Its shape does not only look stylish but it’s built for easier grip so there’s less chance for falling off your hands.

It’s a product of Logitech, one of the most reliable names in the market today so you are assured that you’re getting your money’s worth.

Amazon

Amazon Kindle

Amazon Kindle is a state-of-the-art electronic-paper that lets you read any downloadable books, newspapers or blogs. Its sharp LCD display makes it feel like you’re reading on real paper. It utilizes the high speed data network EVDO instead of Wi-Fi so there’s no need for you to search for hot spots. This makes it a lot easier and quicker to download and buy your favorite books from the online Kindle Store. At just 10.3 ounces, it feels like you’re just carrying one book with up to 200 titles! Its battery life is great too. If it’s wireless on, you only need to recharge every 2 days and if you turn off its wireless feature, it can stay on for a week!

Apple

8 GB iPod Touch

If you like all the features of an iPhone but does not need its phone feature then the new Apple 8 Gb iPod Touch is your perfect choice. It has Wi-Fi web browsing that utilizes the Safari web browser. This is the first iPod with Wi-Fi which makes it stand out compared to the iPhone. Just like the iPhone, the iPod touch also uses the Cover Flow technology that lets you glide through albums and other settings and it responds to your movement. If you turn it sideways, it automatically adjusts and switches to the widescreen mode. All these features are compacted to its 8 millimeter thin body.

Samsung

LNT4061F 40″ 1080p LCD HDTV

The Samsung LNT4061f LCD High definition TV comes with a full definition 1080p and a 10000:1 contrast ratio. Enjoy watching your favorite high definition movies with realistic images that would make you believe the images are real and right in front of you. Its Digital Natural Image engine lets you enjoy even with analog NTSC signals and/or wideband video outputs as it adjusts the display for an improved picture quality. Video quality is not enough as the sound is equally as important. Its built-in speakers are built for HQ virtual surround sound. It uses the SRS TruSurround XT technology for that clear and realistic effect.

Nikon

Nikon Coolpix L14 7.1MP

Nikon has always been the market leaders when it comes to digital SLR’s and it point and shoot section is not bad either. Taking photographs have never been so easy as with the
Nikon CoolPix L14 digital camera. With a 7.1 MP and a 3x Zoom and an astounding battery life, this Nikon beauty has got everyone watching it. A VR optical image allows one o remove motion blur and an ISO up to 1000 allows one to take photographs under low light. A slim and compact stylish exterior and an Easy Auto Mode allows this model for great pictures any time, and for the photographer who takes time in composing the photographs it has a 2.4” high definition LCD monitor. All in all, it is a must buy for someone who wishes to click with a certain style.

Canon

EOS 40D

Although Nikon are the clear market leaders in Digital SLR’s Canon is not far behind. One of its newest cameras the Canon EOS 40D redefines photography as real art. This has been regarded by canon as the ‘next gen’ digital cameras and some of its highly anticipated features include an advanced autofocus sensor, Live View shooting and an advanced DIGIC III image processor. It has a 3″ LCD and a 6.5 fps continuous shooting capability, which gives it, added advantage. This camera is easy to learn and its menu interface is pretty simple. There are various modes that you can shoot in making it one of the most used by professional photographers. It also features a full-time ISO in the viewfinder and it is also known to be much more weather durable than its previous version.

Olympus

Zuiko ED 50-200mm f/2.8-3.5 Interchangeable Lens

Olympus has always excelled in providing lenses that raise the bar. The Zuiko ED 50-200mm telephoto zoom lens is just what the photographers require to click excellent pictures. The lens has a wide zoom ring marked at 50, 70, 100, 150 and 200mm and it looks robust with a tripod mount collar just in front of the mount. Its performance across the board is excellent and it is splash proof. It is well built and a nice carry case is supplied that would keep it safe. Although the auto focus is a little slow and takes a bit of time to lock on while its hood seems a little fragile, it sets the standard for extremely sensitive and excellent lenses.

Fisher-Price Nature’s Touch Baby Papasan Cradle Swing

The Papasan Swing has been an absolute life (and sanity) saver in our home. My son, 4 months old, constantly wants to be held and comforted. If I put him down or pass him to someone else, he just cries and cries. The only time he is content without being held is when I place him in his Papasan Swing. The gentle cradle rocking motion accompanied by the soothing nature sounds quickly sends him off to dreamland. I must admit that the Papasan Swing is used A LOT in our house. I absolutely love it and I recommend it to all my friends.

Linksys WRT600N

Linksys Ultra RangePlus Dual-Band Wireless-N Gigabit Router with Storage Link

This router is no doubt, the most advanced router ever made. This router can operate in the 2.4 and 5 gigahertz radio bands simultaneously so doubles your bandwidth. This router also has breath taking ranges. Consider this - If the router was at the bottom of the empire state building and you were at the top, you would get a decent signal to the router and a fast connection. If you’re a gamer, this router is almost certainly the one for you, unless you use wired of course, which has obvious speed advantages, however with wireless.. well the name pretty much says it all. You won’t have bundles of wires running along your floor inviting people to trip over them.

Rating - 8/10 - Good but expensive

HP Pavilion A6300F Desktop PC

(Intel Pentium Dual Core E2180 Processor, 2 GB RAM, 500 GB Hard Drive, Vista Premium)

A very good budget build, with quality written all over it. This is possibly the best budget pc you will find, although it doesn’t include a monitorit is still very cheap at about $539.99, although the specs do look good, the graphics card isn’t able to handle advanced games such as Call of Duty 4 or Crysis. However, graphics cards are cheap and easy to replace. If you didn’t know much about building computer, were on low budget and needed a decent computer, this would be the one for you.

Rating 7/10 ~ Good but lacks graphics power.

Contents

A Jellie of Fyshe
Croustade of Chicken and Pigeon
`Fenkel in Soppes’ or Braised Fennel with Ginger
Lozenges or Curd Cheese Pastries
Griddled Trout with Herbs
Hare, Rabbit, Veal, or Chicken Stew with Herbs & Barley
Small Bird & Bacon Stew with Walnuts or Hazelnuts
Summer Fruit, Honey & Hazelnut Crumble


———-
*
A Jellie of Fyshe
Serves 6

225 g (8 oz) hake, cod, haddock, or other well-flavored white fish
3 scallops
75 g (3 oz) prawns (shrimp)
2 onions, roughly sliced
1 tablespoon white wine vinegar
25g (1 oz) ginger root, peeled and finely chopped
1/3 teaspoon sea salt, 1/4 teaspoon white pepper
450mL (15 fl oz, 2 cups) each white wine and water
20g (3/4 oz) gelatin

Put the white fish in a pan with the onions, vinegar, ginger root,
spices, wine and water. Bring it gently to the boil and simmer for 10
minutes. Add the scallops and prawns and cook for a further 3 minutes.
Remove the fish; bone and skin the white fish and set it all aside.
Strain the cooking juices and set aside to cool for several hours by
which time a lot of the sediment will have settled in the bottom of the
bowl. Carefully pour off the juices, leaving the sediment, and then
strain several times through a clean tea cloth. You should have
approximately 750mL (25 fl oz, 3 cups) of liquid left. Melt 20g (3/4 oz)
of gelatin in a little of the liquid, cool it to room temperature, then
mix it into the rest of the juices.

Pour a thin layer 1 cm (1/2 inch) of the juice into the bottom of a 1.2
liter (2 pint, 5 cup) soufflé dish or fish mold and put it in the fridge
to set. Flake the white fish into smallish flakes; remove the coral from
the scallops and cut the white flesh into three of four pieces. Once the
jelly is firm, arrange the most decorative of the fish in the bottom of
the dish– some scallop coral in the middle, prawns around the outsides,
flakes of white fish in between or however you feel inspired. Spoon a
little more of the juice and return it to the fridge to set. Continue to
layer the fish in the mould, setting each layer with a covering of juice
until you have used up all the fish and juices. Leave the jelly to set
for at least 4 hours in a fridge. Remove mold and decorate with fresh herbs;
serve as a starter.

———*
Croustade of Chicken and Pigeon
Serves 6

225-350g (8-12oz) whole meal or whole-wheat pastry (depending on whether
you want a lid on your croustade)
1 pigeon
2 chicken joints (2 breasts or 2 whole legs)
150mL (f fl oz, 2/3 cup) dry white wine
several grinds of black pepper
4 cloves
15 g (1/2 oz) butter
50g (2oz) mushrooms, roughly chopped
25g (1oz) raisins
3 large eggs
salt, pepper, and 1/2 teaspoon ground ginger

Roll out 225g (8 oz) of the pastry and line a 20cm (8 inch) flan dish;
back the crust blind.

Put the pigeon in a pot with the stock, wine, pepper and cloves and cook
very slowly for an hour. Add the chicken and continue to cook for a
further 45 minutes or until the meat of both birds is really tender.
Meanwhile cook the mushrooms lightly in the butter. Remove the birds
from the stock and bone them. Cut the flesh into quite small pieces, mix
it with the mushrooms and the raisins and spread them over the base of
the flan case. Beat the eggs with a fork and season with the salt,
pepper, and ginger. Add 240mL (8floz, 1 cup) of the cooking juices and
pour over the meat in the flan case. If you want to have a lid, roll out
the rest of the pastry and cover the flan. Bake it in moderate oven
(180C, 350F, Gas Mark4) for 25 minutes if uncovered, 35 minutes if
covered. Serve warm with a good green salad.

For a more 20th century flavor– double the chicken, leave out the
pigeon, and substitute 25g (1 oz) chopped fried bacon for the raisins.

————*
‘Fenkel in Soppes’ or Braised Fennel with Ginger
Serves 6

750g (1 1/2 lb) trimmed, fresh fennel root; cleaned and cut in matchsticks
225g (8 oz) onions, thickly sliced
1 heaped teaspoon of ground ginger
1 level teaspoon of powdered saffron
1/2 teaspoon of salt
2 tablespoon olive oil
150mL (5 fl oz, 2/3 cup) each dry white wine and water
6 thick slices of coarse whole-wheat or whole meal bread (optional)

Put the fennel in a wide, lidded pan with the onions. Sprinkle over the
spices and salt, then the oil and finally pour over the liquids. Bring
to the boil, cover and simmer for 20-30 minutes or until the fennel is
cooked without being mushy. Stir once or twice during the cooking to
make sure the spices get well distributed. Serve it alone with a roast
meat or griddled fish or place one slice of bread on each warmed plate,
cover it with the fennel and pour over the juices.

————-*
Lozenges or Curd Cheese Pastries
Serves 6

225g (8oz) whole meal or whole-wheat short crust pastry
225g (8 oz) curd cheese
25g (1oz) very finely chopped stem or crystallized ginger or plump raisins
15g (1/2 oz) toasted and chopped pine nuts
sugar to taste
lemon juice to taste

Roll the pastry out very thin and cut it into small rectangles–
approximately 15×8 cm (6×3 inches). You should have at least 24. Bake
them in a moderately hot oven (190C, 375F, Gas Mark 5) for ten minutes
or until they are crisp and brown. Remove them and cool on a rack.

Meanwhile mix the curd cheese with the ginger or raisins, the pine nutes
and the sugar and lemon to taste. Set aside. When you are ready to
serve, sandwich together two pieces of pastry with the cheese mixture.
They can be used as a dessert or as a snack.

———-*
Griddled Trout With Herbs
Serves 6

The herbs below are what might have been used in Anglo-Saxon East
Anglia, but use whatever you might fancy. Try to use fresh, although
dried is acceptable.

6 fresh cleaned trout
6 sprigs fresh rosemary, or 1-2 tablespoons dried
75g (3 oz) soft butter
18 fresh mint leaves or 2 teaspoons dried
leaves from 6 sprigs fresh thyme or 2 teaspoons dried
6 fresh sage leaves or 1 scant teaspoon dried
1-2 teaspoons coarse sea salt
6-9 grinds black pepper

Put one sprig or generous shake of rosemary down the middle of each
fish. Chop all the other herbs and seasonings and mash them into the
soft butter. Use this to coat the fish generously on each side. Griddle,
barbeque or grill it for 4-5 minutes on each side or until the skin is
well browned and the flesh flaking off the bone. Baste now and then with
the butter which runs off. Serve at once with lot of fresh bread and a
salad or a simple green vegetable.

———-*
Hare, Rabbit, Veal or Chicken Stew with Herbs & Barley
Serves 6

In 7th century England, herbs were one of the few flavorings available
to cooks and were used heavily…

50g (2oz) butter
1 -1.5kg (2-3 lb) (depending on the amount of bone) of hare or rabbit
joints, stewing veal or chicken joints
450g (1lb) washed and trimmed leeks, thickly sliced
4 cloves garlic, chopped finely
175 g (6 oz) pot barley
900 mL (30 fl oz, 3 3/4 cups) water
3 generous tablespoons red or white wine vinegar
2 bay leaves, salt, pepper
15 fresh, roughly chopped sage leaves, or 1 tablespoon dried sage

Melt the butter in a heavy pan and fry the meat with the leeks and
garlic until the vegetables are slightly softened and the meat lightly
browned. Add the barley, water, vinegar, bay leaves and seasoning. bring
the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or
till the meat is really tender and ready to fall from the bone. Add the
sage and continue to cook for several minutes. Adjust the seasoning to
taste and serve in bowls– the barley will serve as a vegetable.

————–*
Small Bird and Bacon Stew with Walnuts or Hazelnuts
Serves 6

6 fatty rashers of bacon, chopped roughly
3 cloves garlic
4 pigeons or other small game birds (6 if very small)
225 g (8 oz) mushrooms, whatever variety, chopped roughly
75 g (3 oz) roughly chopped roasted hazelnuts or walnuts
300 ml (10 fl oz, 1 1/4 cups) real ale
150 ml (5 fl oz, 3/4 cup) water
2 or 3 bay leaves
a little salt and freshly ground black pepper
6 coarse slices brown bread

Fry the bacon, with the garlic, until it is lightly browned in a heavy
bottomed casserole. Add birds and brown on all sides. Add the mushrooms
and nuts, continue to cook for a couple of minutes, then add the ale and
water with the bay leaves.

Bring to the boil, cover and simmer very gently for 2 - 2 1/2 hours–
the birds should be falling off the bone. Remove the birds from the
juices, cool juices completely and remove any excess fat. The birds can
be served whole on or off the bone. If the latter, carve them while they
are cold  then return to the skimmed juices and reheat gently. Adjust
the seasoning to taste and serve either the whole birds of the slices on
the pieces of bread, with plenty of the juices and “bits”. A good green
salad to follow is the best accompaniment.

————*
Summer Fruit, Honey, and Hazelnut Crumble
Serves 6

….A baked dessert like this would have been sunk in the embers of the
log fire with a cauldron or pot upturned over it to form a lid…

1 kg (2 1/2 lb) mixed soft summer fruits– raspberries, loganberries,
strawberries, currants, bilberries or whatever is available
honey or brown sugar to taste
75 g (3 oz) tasted hazelnuts
75 g (3 oz) whole meal or whole-wheat brown breadcrumbs

Put the fruits in a pan or microwave dish with about 20 cm (1 inch)
water in the bottom and cook gently for 10-15 minutes (4-6 minutes in
microwave), or until the fruits are soft without being totally mushy.
Sweeten to taste with honey or brown sugar (Saxons would have used
honey); how much you need will depend on what fruits you have used.
drain the excess juice and save to serve with the pudding. Chop the
hazelnuts in a processor until they are almost as fine as
the breadcrumbs, but not quite, then mix the two together. Spoon the
fruit into an ovenproof dish and cover with a thick layer of hazelnuts
and crumbs. Bake in a moderate oven (180C, 350F, Gas Mark 4) for 20 - 30
minutes or until the top is slightly crunchy and browned. Serve with lots
of cream or plain yogurt and the warmed fruit juices.

3 C. rice, soaked in boiling water and salt for 1hr.
1/2 C. olive oil
Juice of one large lemon
1 bunch green onions, chopped
1 bunch parsley, minced
1 large, firm tomato, chopped
1 tsp. dried mint (optional)
salt and pepper to taste

Thoroughly rinse rice and drain well. Mix the rice and all the above
ingredients in a bowl. If you are using fresh grape leaves blanch
in boiling water for a minute. Stuff and cook. You could use torn
grape leaves or slices of tomato to line the bottom of the pan so
that the bottom layer of stuffed grape leaves won’t scorch.

Grape leaves, fresh or bottled
1 cup uncooked white rice
1/4 cup olive oil
1/2 lb onion, minced
1/2 cup raisins
1 tsp coriander
juice of 2 lemons

Heat half the olive oil, fry onions until soft, add rice and stir to
coat.  Pour on a glass of water, add raisins and cook until all water is
absorbed.  Roll into grape leaves, place grape leaves, seam side down,
in a baking dish (close together), add more water, oil and lemon juice
and bake at 300F for 1 hour.

Adaptation:
Using bottled grape leaves, produces extra tang from the pickling juice.
Use green onions (both white and green) instead of regular onion.

Heat olive oil, fry onions until soft, add rice and stir to coat.  Pour
in a glass of water, add raisins and coriander.  As water is absorbed,
add more until the rice is firm but no longer crunchy.  Roll
mixture into grape leaves and pack like the bottom layer of a can of
sardines with the seam side down.  When the pan is full, add one or two
fingers of water (i.e. pour in water so the height of the water on the side
of the pan is the width of one or two fingers)  Squirt lots of lemon juice
on the little suckers.  Cover, put in 300F over and bake for 1 hour.
The tops may get a little dry during cooking, but will remoisten when
stored in the refrigerator.

Tip on rolling the grape leaves:
Place your grape leaf flat, stem end away from you, and vein side up.  Place
a tablespoon or so of mixture a tiny bit closer to you than the
point where the two side leaves branch off.  Fold the bottom over the
stuffing toward you.  Fold the side leaves in toward the center.  The
stuffing should now be surrounded on at least 3 sides.  Roll toward you
until you have a little cigar shaped packet.

0.5 c. vegetable oil
4 medium onions (chopped)
1 c. uncooked rice
1 c. parsley (minced)
0.5 c. raisins
0.5 c. tomato sauce
1 c. water
0.75 tsp. allspice
0.5 tsp. pepper
Grape leaves
2 tsp. salt (or less/ to taste)

Sauté onions in the oil until browned.  Add rice and cook on a low
heat for 20 minutes (covered), stirring occasionally.  Add all other
ingredients (except grape leaves, of course) and cook for 5 minutes.  When it
has cooled a little, use approx. 1 tsp. of filling per grape leaf and roll up,
as for a burrito.  The filling should be totally enclosed.  To cook the “raw”
dolmas, line a large pot with grape leaves and arrange the dolmas in the pot.
Put a plate on top to keep them from floating up, and cover with water.
Simmer for about 1 hour. Served hot (with or without yogurt) or as a cold
appetizer.  Basically it’s the same recipe as for stuffed cabbage, except
there is no meat or cabbage.

2 lb Lamb shoulder -OR- Sirloin tip; cut in 1 1/2" long strips
1/4 c  Olive oil
3 tsp Lemon rind
2 c  Red wine; dry
Sweet peppers and cherry
2    Garlic cloves; minced
tomatoes as needed
1 ts Oregano; dried                 

———————————-TZAZIKI———————————-
      2 c  Yogurt;plain                         2 Garlic cloves; minced
    1/2    Cucumber; English, peeled &         3 tb Olive oil
           -grated                             1 ts -salt

  Begin preparing the tzazik a few hours before serving. The flavors need
  time to blend. Marinate the meat overnight to absorb the wine and garlic.

  Souvlaki: Place the meat in a large bowl. Pour in the wine and sprinkle
  minced garlic and oregano. Imbed the lemon strips among the cubes of meat
  and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate
  12 hours or overnight. Shake or stir the mixture several times during the
  marinating period.

  About 30 minutes before serving, drain off and discard the marinade.
  Thread the chunks of meat onto long skewers, brushing with a little olive
  oil. (We usually BBQ the peppers and tomatoes on separate skewers but it’s
  really up to the chef.)

  Over medium coals, barbeque the souvlaki until it’s done the way you like
  it. Serve on a bed of rice and pass the tzaziki to spoon on top. SERVES 4-6

  Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set it
  over a bowl. Pour in the yogurt and allow it to drip for an hour or so.
  After the yogurt has drained, combine it, in a small bowl, with the
  cucumber and the garlic. Cover the bowl tightly with plastic wrap and
  refrigerate until just before serving. While the meat is BBQing, drizzle
  the olive oil over the surface, and without stirring, sprinkle on the salt.
  It needs no mixing - your guest will do that when they dollop it onto their
  souvlaki. MAKES: About 3 cups