Saakashvilli: 'Baltics will be next"

As I'm sure you can understand, from where I am sitting, literally, the news from Gruusia, as we call it here, is of great concern. This is why I have reposted this item from the Baltic Times.

from The Baltic Times

Aug 14, 2008 By Mike Collier

TBILISI - A day after the Presidents of Estonia, Lithuania and Poland joined Latvian prime minister Ivars Godmanis in a remarkable show of solidarity with Georgia, President Saakshvilli predicted that the Baltic states would be next on Russia's list of military targets.

Speaking at a press conference held on August 13th, Saakashvilli said: "It’s not about Georgia any more. You know, if Russia gets away with this, I can predict now that the Baltic countries will be next, Ukraine may be attacked.
"We’ve seen them – as ruthless, as lawless, as brutal, as arrogant as they can get. They go unchecked. The world community should speak with one voice. We need a big humanitarian relief operation, like the Berlin airlift, because the capital is blocked from all sides. It’s one and a half million people, it’s a modern European city, and it needs a lifeline. The main thing is that if the West fails, it will have tremendous consequences for the years to come."

"I’ve been talking to the West, asking 'Why don’t you do something?' They’ve been saying 'You’re exaggerating; Russia’s not going to do anything.' Now look what they’re doing. This has already exceeded my worst expectations," Saakashvilli said.

He also drew direct parallels between the actions of Russia in South Ossetia, western inaction, and the appeasement of Hitler prior to World War II, saying: "Appeasement in 1938 brought tens of millions of deaths to Europe. Georgia is first like Czechoslovakia was first in 1938, then Poland followed, then the rest of Europe followed, then there was the greatest humanitarian catastrophe the world has ever seen.

"People should wake up. It’s not about Georgia. The bombs they were dropping on us had “This is for NATO” written on the side... Russia did this because they thought that nobody would intervene. So far, that’s been confirmed."

The embattled President added that he was "sickened" by reports that Georgia had provoked the conflict by sending its forces into Tskhinvali and again referred to historical precedents that will have resonance in the Baltic. "You know, Finland also attacked the Soviet Union, according to Stalin. Poland also attacked Germany. Small countries always attack, and then get occupied. It’s high time for people to understand what’s going on," he said.

"For me, frankly, not giving us a MAP [NATO Membership Action Plan] was a signal to Russia. They got the signal. No matter what the justification was, publicly, the Russians got the message. They took it as a signal to attack. I’ve been waiting for the attack for months, warning Western leaders about this."

Saakshvilli also said that part of the reason for Russia's attack was jealousy about Georgia's rapid economic development and relative prosperity. If that is indeed the case, it's another cause for concern in the Baltics, which have streaked away from Russia in terms of their business environments.

"This is also because Georgia is so successful. We were the darling of the World Bank, number 16 or 17 in terms of business environment, leaders in terms of foreign direct investment in the region. We have the lowest corruption in the area, one of the lowest in Europe. We had 12% growth last year, and this year we were anticipating 11%. And of course the Russians were going nuts, because even with their oil and gas we were doing better economically," said the president.

Lucky Saaremaa Wedding

The recent triple-8 date prompted a whole regiment of otherwise rational and unsuperstitious people to schedule one of the few momentous events in the human life cycle over which we have any control – their wedding – for this day. Hey, don’t look at me like that – I chose to be married – way back then – on the Spring Equinox.

On Saaremaa alone, there were eleven of these optimistic couples. One of these, Pablo from Spain and Mai from Saaremaa had invited 80 of their friends and relatives to a traditional island celebration. To say that the location of this happy event was ‘in the back of the beyond’ doesn’t begin to describe the remoteness of their choice. ‘The middle of nowhere’ more closely locates the holiday camp tucked away down 4,6 km of gravel road, surrounded by ancient pines, near the end of the Sõrve Peninsula.

AND since no bride wants to be flipping burgers in her bridle gown, she hired Mahe Köök and its troop of multicultural jugglers and loonies to provide the wedding feast.

We began our preparations on Thursday with cutting and marinating the meats, 80 entrecotes, and cubes of lamb for skewering. Vegetables for the stir-fry were julienned and blanched, potatoes cooked for salad and fresh mayonnaise whizzed up.

On the day, as well as the steaks and kebabs, there would be burgers of lamb or veal and Denis, our budding ‘Grilli-meister’ from Bretagne, would be in charge of the fish. My section was vegetables and salads.

Mid-day Friday, under lowering but not spitting skies we loaded plates, glasses and cutlery for 80, every towel and piece of linen in the restaurant, as well as the gas grill and a wok into two cars and a trailer. The last problem was find places for four WWOOFER’S (We have a new addition – Manuel, originally from El Salvador but now a student at the University in Toulouse) and three nominal grownups: Karen, Alar and myself.

On arrival we found a charming holiday camp with a large wooden hall for the reception, an add-on space from which to serve; close by a white and green tent for the grill station and a lovely flower ringed clearing with a fire in the centre for the traditional wedding dances. The band arrived; two guys with a selection of instruments: accordion, guitar and wood pipes. Shortly after that came a bag-piper wearing Estonian costume. We were ready; the bridal party would be late – naturally.

Once they finally found us, the guests were seated and words of welcome were said; the party could begin. There is an Estonian tradition at weddings that I am especially fond of – ‘Identifying the Guests’. The wedding mistress, asks the members to stand according to different categories: those from Estonia, from Latvia, from Finland, Spain, Peru, Germany…. One by one their place of origin is recognised and noted; other categories are raised: married or single, teachers, doctors, artists, musicians, friends of the bride, of the groom, of both….

If you add in the homeports of our troop: France, El Salvador, Canada the USA, we had here a perfect example of the European Union doing what it does best – bringing people together.

‘Now that we all know each other, the eating can begin.’

And eat and drink they did. Salads and juices had to be replenished. I was as busy as the grill-team turning out stir-fried mushrooms. This is a super year for kukaseinid – in English – chanterelles. We had quartered these lovely golden trumpets and served them with the julienned carrots.

I’m going to make a separate post about the wine, the jambon’ and the dancing but for now – a recipe.

Stir-fried Chanterelles

Serves 2

300 g. fresh chanterelles, brushed clean and quartered
100 g. peeled, julienned and blanched carrots – preferably new organic
1 medium white onion sliced into strips
1 fat glove garlic chopped to a paste with salt & pepper
1 tbls. fresh thyme
small glass of dry white wine
2-3 tbls. sour cream
butter for frying

Heat the butter in a wok or similar pan. I use an Italian padella.
When the butter is foaming add the garlic and fry until fragrant, add the onions and continue frying.
Throw in the mushrooms and fry until they have given off most of their liquid.
Add the carrots, thyme and the white wine
Cook until there is just a small amount of syrupy liquid left
Add the sour cream and warm through, stirring
Taste for salt & pepper and serve

This can go on pasta, potatoes, rice or any other light coloured grain.

Fairy Tales & Frying Pans

The originator of this question is Poliphilio from my LJ-Flist. This morning he wrote:

My friend S.B. - who is a dedicated cook- used to say you should never wash a frying pan. The ancient grease, impregnated with the flavours of a thousand fry-ups, is a treasure, adding subtlety and depth to anything you cook in it. I sometimes let my pan go a day or two without washing- and acknowledge that it's a bit of a thrill when the flavour of yesterday's mushrooms turns up in today's bacon and eggs- but then I start to worry about health and safety and the pan goes into the sink and receives a good scrubbing. Am I being unduly cautious?

My Answer

Once upon a time, which is how all good fairy tales begin; there was a place where the food we raised and bought, cooked and ate was free of pesticides, strange chemicals and even stranger microbes. The animals whose remains were frequently transformed in these old frying pans spent their lives eating grass - as most of them were intended to do and were not asked to eat ground up parts of their cousins mixed with antibiotics and corn oil derivatives. Then a good wipe out was more often than not sufficient, although an occasional date with soapy water couldn't hurt.

What do you think?

12th Saaremaa Sea Days

The bumblebees are drunk
today, flitting, impotent, from leaf to leaf.
What strange nectar have they been drinking?

This is an annual event on the first weekend of August; it closes the official summer season. We still get visitors after this – especially on weekends - but the Finns have gone back to work and their schools are starting. Approximately 70% of our tourism business comes from Finland, so the departure of our Northern cousins is noticeable.

My participation in the event this year was minimal. I didn’t plan it that way. Usually it’s good fun with concerts, a sprawling market, competitions and food tents and a chance to catch up with friends who have been away during the summer. I missed all of that.

This year I helped out at Mahe Köök on Friday night. The town orchestra from Pärnu, a sea-side town on the mainland had been invited to participate in the opening ceremonies. Fifty-strong, they would come to us afterward for dinner.

I was very keen to get involved in this as we would be having another go at spit-roasting a whole lamb. Aivar had involved an old friend Urmas in this project and when I arrived at 08.00 the beastie was almost done and some lovely white Cabernet Franc was on offer.

The side vegetables (lisand in Estonian) still had to be prepped so I got straight onto that. As well as fresh salad with local tomatoes – so sweet they should have been dessert, in my opinion – I took roasted beets, cut them into cubes of about two centimetres and tossed them with olive oil, pepper, sea salt and thyme.

There were also new turnips cut onto thick julienne, blanched and mixed with olive oil, pepper, sea salt and rosemary.

After every one was seated, each table sent a delegate to Urmas and me in the courtyard with a plate which we piled high with chunks from the lamb.
They were delighted with the crispy ribs but often sent back the very pink meat from the legs. Most Estonians don’t like their meat rare and this was more than bloody.

Urmas had wired the creature with the legs outspread – a double crucifixion if you will. In my opinion this doesn’t bring the thicker leg into enough contact with the heat source – thus – undercooked leg meat.On the other hand, this meant more of my favourite parts to take home, so I guess I should be happy. However, the perfectionist in me………….

After the eating there was singing and much excellent conversation – don’t ask me to remember what we talked about. I was fine until about 1:30 when Aivar took a bottle of vodka out of the freezer. (next bit censored)

Estonia has very strict drinking and driving limits and they are enforced with vigour and passion – especially on major party weekends. We were fortunate that Aivar’s wife Monika had agreed to be the designated driver for the night and she drove me home about 2:00 in the morning.

Any questions as to why I didn’t make it to the rest of the Merepäevad events?

NB: Photos by Urmas Mägi

High Summer

There is a certain kind of summer morning when the air is sweet – digestible. Neri lifts her head and sniffs, squeezing her eyes with delight, breathing in the flavour. If cats could smile, that look would be it.

It’s high summer. Most of the grains, rye, wheat and barley are in; the hay is cut; spring lamb is coming into sale and the market teems with gorgeous vegetables.


The days are slowly growing shorter. Coming back from a party last night at midnight, the sky was milky blue and indigo – no longer flaunting the lilacs and roses of a few weeks ago. Like all humans, I don’t relish the coming of winter with its biting winds and treacherous ice under innocent looking snow, but as a member of a working agrarian community, I know that like all living things, the land must sleep.

So, like any frugal farmer-hunter-gatherer, I revel in these last months of golden light, storing the sun’s gift of Vitamin D in my cells, slowly filling my freezer with chanterelles and berries, and my larder with tomato sauce, chutneys, apple sauce and dried herbs.

In the meantime, we still have to eat. Last week I got my hands on some fresh-from-the-field organic* Swiss chard and new potatoes.

The baby potatoes, smaller than an egg, with such delicate purple skins, wanted only to be steamed with some mint and served with a drizzle of olive oil, fleur du sel and fresh cracked black pepper. The Swiss chard I stir-fried.

Stir-fried Swiss chard

Recipe for 2-3 servings **

** all amounts are approximate. When cooking for myself I never measure.

200 grams washed Swiss chard
1 white onion sliced into julienne strips
1 fat clove garlic, salt & pepper –chopped together to a paste.
4 – 5 cherry tomatoes cut in half
1 tbls. Aceto Balsamico
A nice splash of rosé wine
Olive oil, salt & pepper to taste

Wash the Swiss chard and separate the stems from the leaves.
Cut the stems into pieces about 3 cm long and shred the leaves into ribbons. Keep separate.
Heat the olive oil in a good sized skillet with a cover and add the garlic, salt &
pepper paste.
After a minute or two add the onion and stir fry for another minute
Add the chard stems and fry another minute of two, stirring regularly.
Repeat with the cherry tomatoes, squishing them down to release the pulp.
Add the shredded leaves, the Balsamico, and white wine. Cover and cook for 4-5 minutes until the leaves are wilted.
Remove cover and turn up the heat to let the juices reduce slightly.
Taste for seasoning
Serve immediately.

I reheated the leftovers with some chicken stock and a handle of tubetti the next day to make soup.

* As I am a member of the local Saare Mahe Organic Farmers Union, all vegetables and most meats that I cook with are local and organic.

Singing Sands of Saaremaa

We were supposed to be on the 08:45 boat for Abruka, an island off the coast of Saaremaa, a 45-minute trip from Roomasaare Port. Only we were a little late and the boat was already over full when we got there. It didn’t help that there were eight of us. A second crossing at 10.30 was also full so we had to make a quick adjustment in out plans for a days outing with our WWOOFERS.

World Wide Opportunities on Organic Farms had supplied the Kuressaare Mahe Köök (Organic Kitchen Restaurant) with three brave and able young people to help out over the summer. Laura, originally from Iowa, had lived all over the states. This is her first time in Estonia; while Jean Baptiste and Deni were engineering students from France. J-B had worked in the Baltics the previous summer and liked it so much he came back and brought a friend.

BUT Abruka was out – at least for this week, so what now? My favourite part of Saaremaa is the peninsula known as Harilaid. It is officially part of Vilsandi National Park and a European Biosphere. So far this has kept the area safe from the depredations of property wolves that want to develop it for tourism and to line their pockets.

It is also bloody hard to find. We got lost – not lost, exactly, but onto a road that while leading in the direction of the sea was so rutted and overgrown that to call it a road bordered on perjury. Then J-B in the lead car went into a deep mud hole and stopped – less than 100 meters from the beach – in case you were wondering.



We did finally manage to get the car out backward - so off to the beach we went.

BUT this beach was not really part of Harilaid. We could see the Promised Land with its eternally tipsy lighthouse but we weren’t there. After lunch and a swim we set off determined to get where we had intended to be.

After 45 minutes of driving around in circles we reached the park entry gate, decided to postpone walking to the lighthouse for another time and headed – again – for the beach. It WAS worth it.

There were no clouds. The colours were… pastel doesn’t do them justice. Our entire world seemed to be made of melting ice cream; the sky was blueberry sorbet, the dune grasses pistachio and honey while the sand – luscious vanilla studded with seeds from the pod.

AND the sand really does sing. When you walk along it crinkles, squeaks and chirps under your feet.

Photos: 2, 3 & 4 by Alar Alas, #1 by M. Hubbard

True Wealth

I've been to the library today. This is an event of singular importance in my life. For three weeks, I have had almost nothing to read except the daily newspaper. The last time I went into our town library I made the unhappy discovery that I had long since read all of the books in English there that interested me - some of them twice.

I suspect that there are other English speaking peripatetics out there who will agree that one of the most challenging aspects of adjusting to life in - still another bloody new country - is finding a source of books in English and conversation in English.

We instinctively adopt a whole range of strategies to deal with these issues: informal lending libraries, weekly dinners, an obsession with Amazon and begging letters to friends and family back in the old country.

I was absolutely delighted then when a few years ago the ambassadress herself came down to open a new American Corner in our local ramatukogu. Indeed this has provided immense amounts of ease during the long dark winter nights. BUT & ARGH by May of this year - there was nothing left - new - to read. I was desolate, to say the least.

However today, Hurrah and all hail - there is new stock. I have a new-ish Harlan Coben 'The Woods', a collection of short stories by Julian Barnes, 'The Lemon Table, and the biography of Willem de Kooning which won the Pulitzer. I feel like Croesus - and on that note I'm going to bed with my treasures. .