Day 20
We woke up to a clear blue sky despite the forecast for clouds and rain. Predicting the weather is still not an exact science, even in Greece. I slipped out to buy a fish for our last home cooked dinner. Today the fishmonger said “thank you my friend” since I have become a regular customer. I decided to bake the Dorada in olive oil and lemon with zucchini on a bed of sliced potatoes after the success of last night’s baked lemon chicken.
We headed out to our rocky swimming spot, a leisurely 2 km walk along the seaside boardwalk past the fort. It was our last swim in this beautiful water. “Time to burn it into our memory banks” as we always say at the end of our trips. One of the bonuses of writing a blog is being able to go back and refresh our memory of previous travels. After a good half hour of being buoyed by the salt water, we walked back to the same restaurant as yesterday, breaking one of our travel rules to not go back to the same restaurant twice.
We had a great table on the rail where the views and breeze made us feel like royalty. Jill had yogurt marinated chicken and chips. The chips were some of the best ever. Jill could not eat them all so I was happy not to waste them. They were chunky, light golden brown, crispy, well seasoned and creamy soft on the inside. The oil they were fried in made them that much more delicious. I had smoked salmon bruschetta on grilled toast topped with avocado dill spread with greens, excellent!
We made our way back home via the Venetian harbour and took some pics. It was getting humid for the first time on our trip. It was nice to get back to our place and cool down. The weather tomorrow calls for rain so the humidity might just be the advance of the weather change.
Dinner was delicious and now it was time to pack.
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