Monday, October 5, 2009

Honey and yogurt


We can't get enough of the two. If you've never tried Greek yogurt think of eating cream cheese and you've got an idea of the consistency. Then add to it a smokey, thick amber honey, seasoned with the wild thyme flowers that bloom here twice a year. We purchased our honey from the lady who owns the bakery in Hora Sfakia -- her husband, the baker, is also the one who bottles the honey twice a year. We've saved an enormous amount by having breakfast in each morning and also by having our own honey and yogurt creations.

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