The winds today have gotten stronger. The gale force winds, gusting to 75 kilometres an hour, resulted in a sailing ban for all ferries in the Aegean Sea. Even walking had become increasingly difficult so we stayed put.
Our breakfast at Anna Villas is awesome. Eggs, bacon, fruit, yogurt, fresh squeezed orange juice, toast, coffee and cake, plus a patio with the best views of the sea. Heaven!
Jill also had an altercation with a door which hit her little toe. I think it’s broken. Possibly I might have had something to do with it. So polysporin and ibuprofen was in order. It was a bit better later in the day so we walked to the beach which was usually calm but had waves crashing in eroding the beach. You could almost surf. We were close to the mini market so I picked up a cucumber for the rest of our iceberg salad, while Jill sat on a bench by the beach. Our usual path home was using a rocky path, which would have been hard for Jill in her condition, so luckily we got found a better way on a paved road cutting through alleyways.
Back in our room we enjoyed the breeze through our room, so cooling, it was was wonderful. The only sounds were the waves hitting the beach and the wind in the wires, was soothing. A wonderful day considering the disruption of Jill’s toe.
It was time to cook. We had frozen souvlaki and short grain rice to make our dish. We had anticipated making this risotto so we bought a red pepper, a cubanelle pepper and a shallot days before. We added lots of white wine, chicken stock, chilli flakes, and hot mustard. We are taking advantage of the cooking facilities while we are here as our next stop in Ios is a hotel room only. Dinner was so good. Home cooking rocks. The iceberg salad with cucumber was perfect.
Our hosts’ son created a cool bar overlooking the port just below Anna’s. We decided to check it out and have some Greek Tsipouro, similar to raki, which is made by fermenting and distilling the leftover grape skins, pulp, and stems. It is delicious. The music was very chill. A wonderful day in Greece.
No comments:
Post a Comment