Meteora to Trykia

But the wisdom from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality , and without hypocrisy.

James 4:17

A few miles from Meteora there was an offer we could not resist and neither could quite a few other travellers.

“Park free for the night but come and eat. “

The owner was friendly came and let us choose from the menu , gave us a time when the food would be ready and we then joined others for our ordered meal. The next morning he left a loaf of Mumma’s baked bread outside our camper van. We heard him knocking and saying what he was doing. A kind gesture.

It was then a short trip to Trykia. We walked down from the Byzantine castle which was closed as were the other places.

This turned out to be our down time opportunity. The vegetable markets were in full vegetable , tomatoes and people buying business flow. Streets were being repaired and the town was in clean up mode after the Greek Easter. What I did notice was all the greens were being sold with their roots on. I liked that!

I appreciate the natural piles and people buying them in bags by weight.

It is interesting to compare the food on the table with what is in season in the markets. In the foreground is stuffed green pepper and tomato. The rice inside was well flavoured as were the potato wedges. Beetroot and garlic in the background fills a plate. The garlic slices were long and well cooked with a pleasent flavour. I did not see huge garlic bulbs but plenty of beetroot. Cheese pie with Greek salad all the ingredients easily bought in the market area.

Here is what G.Garvin says: ” Great cooking is about being inspired by the simple things around you- fresh markets, various spices. It doesn’t necessarily need to look fancy.”

Then Tom Colicchio says: “When you can go to a market, buy a bunch of stuff, then go home and make something without looking at a recipe…Now you are cooking.”

It was a quiet day.

Sandy 🙂