I've written about yogurt and honey so it is time to add a bit more about Greek food. It has been fantastic! We are eating ripe, red, juicy tomatoes and crisp cucumbers in the Greek salads, each served with a wedge of feta cheese on top. I've given in to my love of moussaka and am making the most of it at every opportunity. Joel has taken a fancy to the slow roasted chicken that comes swimming in a broth of olive oil and lemon juice. And of course, we haven't been able to pass up the pita gyros - so large they make a meal. I'll let the photos tell the story here.
And in keeping with my food-focused travel writing, check out the article appearing in the Thursday, Oct. 8th Seattle Times, about our tasting trips in Washington State this summer (http://www.seattletimes.com/)