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Random Last Thoughts

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There are a few things I forgot to mention: About the food: A Greek salad does not contain lettuce, olives, beets or the dressing we know here in the states. A Greek Greek salad is cucumbers, tomatoes, onion, green peppers and feta, with oil & vinegar. (I do see an olive in this photo but I pulled it off the internet...did not have a photo of our salads!) The national side dish is french fries, fried in olive oil - without ketchup (WTH?). Like many European countries, they don't use ice in their drinks. We asked for ice in one restaurant and they brought us a bucket with tongs (yeah!) According to Kostas, Greeks have coffee and a cigarette for breakfast. The hotels must cater to tourists, because we saw traditional European meats and cheeses and pastries, but also sausage, a kind of bacon and eggs. They make their scrambled eggs like Gordon Ramsey: runny and inedible. They probably think Americans like them that way.... Gyros in Greece are made with chicken or pork,
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Back to Athens: Last day!

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We were up at the crack again to catch the bus to the airport in Chania. 40 min flight back to Athens, dropped off at the Plaka area where we finished up shopping and had lunch. Then checked back into the Athenium Grand. Another bright clear sunny day (monotonous!) High 80’s today so a little warm but our weather has been spectacular. Across from the shopping area is this arch and the palace of Zeus (again, ruins) Tonight, our farewell dinner. Seriously a fun group of people on our tour. And we all agree the best guide in Kostas. Ready for dinner: Laura, Cindy, Barb,Michelle and Sheila Photos from Kostas “favorite restaurant in the world”, The Balcony, in Athens. And requisite food pics Goddesses on the balcony at The Balcony  On the balcony with Kostas Kostas Scallop appetizer Lamb with potatoes  Pasta with beef ragout Sea bass Milk cake with ice cream and graham cracker crumble Lots of hugs and goodbyes after dinner,
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Chania Day 2 - Cooking like Cretans

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Today, cooking school. Lovely morning at Dourakis winery. We helped to make the main entree, lamb in a wine/olive oil stock, then made our own salads, appetizer and cheese pie for dessert. Michelle and Sheila cooked! Although they were distracted by matchmaking Kostas and Jenny (from the winery).  Cheese pies The matchmaking  The requested pose (subtle!) Dourakis Winery and Cook Like a Cretan cooking class. Our chef instructor,, Jenny’s sister Eating what we cooked (well, more like assembled...) It’s official! Wait - another winery tour! This time we visited a winery and olive oil producer: Anoskeli Winery-Oil Mill. We learned that Extra Virgin Olive Oil is the first pressing of the season. Extra, Extra Virgin is marketing. No difference whether it’s in a can or bottle - it will keep for a really long time in a room temperature place away from heat and sun (like a pantry), ignore the expiration date. If it’s in plastic you s
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Archanes to Chania - Day 1

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Chania pronounced: Haan-ya I forgot to mention that our tour guide, Kostas gave us each a gift. The  blue or “evil eye” shown here is a traditional Greek amulet that protects against bad luck brought about by jealousy or admiration. (Like bullying or jinxes) Really fun day today: Girl Power on Crete! Not sure what gave Kostas this idea, just because there are 5 men on the tour and all the rest women...but we toured a Women’s Cooperative. One of the women went to a state seminar, got with 9 other women and formed a cooperative to produce foods and products as they do in their homes and sell them. The cooperative is 10 years old, with the same women involved. We were delighted to spend some money there on jams, fruits, cookies, olive oil and more. They had some lovely samples ready for us to try.    We spent a  little time in the town of  Archanes. And Deb found this! We thought the Greek men sitting outside the coffee shop was too perfect to miss. I
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