Friday 4 September 2020

An Evening Out

 We finally ventured out to eat .

The taverna Romantza has the finest view of them all


Sundown looking across to Poros and the mountains  of the mainland Pelaponese


Askeli beach where all the tourists, Greek and foreign gather. There are hotels, tavernas and cafe-bars, which close at midnight right now.


A glass of barrel white wine. The small bottle of vinegar, in the basket, and the olive oil were sealed. The salt and pepper were in little packets like a fast food place. Not a good idea.
It was a darn nuisance trying to open them and the salt couldn't be shaken evenly over the salad.




Boiled pitsouni in olive oil and lemon juice with a sprinkling of oregano. Pitsouni is an oversized zucchini. 



The tiny chapel dedicated to the Virgin Mary. It's right on the beach beside the tavera. Inside it is just big enough to hold the priest, chanter and 2 worshippers.

This is where we held my youngest grandsons baptism. The baptismal font was outside in the yard under the eucalyptus tree.

23 comments:

  1. Love Zuchini, I have to try and find new ways of cooking it.

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    1. The best is to fry with a light batter but k loves it plain like this. Try it in moussaka!

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  2. Everything is always so beautiful on your island, simple and beautiful.

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  3. Thank god for blogs from around the world.
    I’m sill inside staring at the same four walls
    The outside baptism would of been lovely.

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    1. Still in lockdown? Darn it.
      The baptism was in summer but not too hot thank goodness. Almost 14 years ago. Time flies.

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  4. So nice 6ou can get out and about, lovely photos. An outdoor baptism would be lovely.

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    1. Under the shady eucalyptus tree. It was a great place for a baptism. We've also been to a wedding there. Once again outside. It's a very picturesque little church

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  5. It all looks gorgeous and brings back so many memories of our time in Greece.

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    1. A very typical night scene on a Greek island. Glad you've visited and seen it for yourself!

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    2. We've visited Greek Islands six times! Santorini twice, Corfu twice and Crete and Mykonos!

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    3. You are a very seasoned traveller. Next time Poros

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  6. It must have been good to go out for an evening meal. As always it looks idyllic.

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    1. This taverna is never very crowded and yet is in the best place on the island. Good food, good wine

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  7. I always struggle with those little packets of salt - either the salt won't come out or it flies out and settles all in one place. Much prefer a salt shaker :)

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    1. Why oh why did this great taverna have this silly salt. I almost asked him if he'd nicked them from Mac's!

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  8. I remember when moped-ing around Kos, there were tiny chapels around every corner; on Kos they had round roofs. My marrows (pitsouni) usually go on the compost.... any advice about how they were prepared (boiled) before the addition of the oil and lemon would be most welcome.

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    1. The marrows are just cut into large slices and boiled in salty water till soft. Both k and the taverna owner said they needed to be very soft. You might disagree.
      Many have big seeds. I cut those long ways and scrape out the seeds.
      They are watery but quite nice. We add lemon juice, oil and oregano.
      Good luck with them!

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  9. Smashing photos LA. Especially the wine. It captures the night time perfectly.

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  10. What can we say? So envious, even from so close by it's so different here. We did learn from an olive oil 'tour' last year that there is some new law or regulation about olive oil at table being sealed, so that stale oil is not left in open bottles and jugs for the next diners, and bottles/jugs can't be refilled with stale oil. Something to do with preserving the reputation for quality of Greek olive oil. That doesn't explain the salt though.

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  11. I think that law came on a few years ago but no one has taken the least notice of it. Not around here anyway. Nor are they likely too. Giorgo just wants to be different I think but doesn't quite succeed. I get he filled up that oil bottle and served it again.

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