Copyright 2010

Lunch on a Greek Island

With Maryland being absolutely freezing today, I’m wishing I was back in Greece.

In August of 2010, I visited the Greek island of Aegina with some friends. For those of you unfamiliar with Aegina, it’s an island that’s about 45 minutes away from the port of Piraeus, the port of Athens. The island is rather large compared to its neighbors, but aside from a busy street of restaurants right near the dock, it’s a warm, sleepy paradise of pistacio trees and bright blue water. I can’t wait to go back!

Approaching Aegina

The day we were there, it was about 100°F. We had lunch in the shade of a big blue tent overlooking the marina, and it was DELICIOUS.

First, we had some really awesome tzaziki. You can get this stuff here, but it’s nothing like the creamy flavor you get in Greece.

We put our tzaziki on this bread, and it was fantastic:

Then I ordered Calamari. I always love calamari, but this was exceptional. Soft and buttery, like they just caught it that morning.

Best Calamari Ever

Lucky for me, there’s a fantastic Greek restaurant down the street from my house. I might have to go there tonight.


Easy and Awesome Salmon Dinner

Last night I was in a real hurry to make dinner, so I picked up a slab of salmon and some baby bella (cremini) mushrooms. It was DELICIOUS and so easy. Here’s what I did:


Drizzled it with olive oil, sprinkled salt, fresh pepper, garlic powder and dill. Pop in in the oven on 350F for 20-30 minutes. Done.

Mushrooms with White Wine

In a frying pan on medium-medium high heat, drizzle olive oil. Take one clove of garlic, peel, slice in half and remove green stem. Put in pan. Add sliced cremini mushrooms, with generous amount of fresh pepper and some salt. Sauté until tender. Once they mushrooms start to reach the tender stage, add a generous splash of white wine or about 1/4 to 1/2 cup. Let the wine cook down. DONE.

Dinner’s ready!