Store the Tsoureki wrapped in a towel to keep it fresh for 3 - 4 days and prevent drying out.
Kalo Pascha! Happy Easter!
* Mastic can become inherently sticky so to prevent problems when you grind or pulverize it, first freeze it for about 15 minutes then add 2 tsp of the sugar to it. Put in a plastic bag and bash with a rolling pin or hammer, or grind in a pestle and mortar, to obtain a powder
** If you have not bought ready-dyed red eggs and wish to make your own - and if you cannot find the packaged red dye for eggs - , here is a link to a traditional dying method using onion skins! http://greekfood.about.com/od/greekcookingtips/ht/redeggs.htm