From salad to strawberries

“The food while somewhere travelling, can be a highlight of the trip, at least, when it’s fresh and nicely displayed” Gun Roswell

From salad to strawberries

The smells, sounds and sights of the various foods sizzling ever so bright, hoping the tastes will become equal to such, as feeling peckish and wanting to have some, because this was part of the plan of the trip to a foreign land, to sample the cuisine, the excellent dishes, because I suspect there are no real misses, as to the palette so extreme, that most will be delicious, especially those made out of fresh produce.

From salad, the appetiser of the actual dish, as some think, while others simply enjoy their large portion of a plate, with all kinds of funky things added, some just for display, but trying all of it just the same, gobbling it all up, before the desert will arrive, from the plentiful bounty, and as it all looked too fine, it was so hard to chose, from the selection of divine, but, as soon as it was brought to table, those red juicy berries, could not wait to sample one, two, and more, yes, indeed, I had scored!

Gun’s Travel Log: Greece – Rhodes Island 14 (TBT)

Posted in the Throwback Thursday weekly series
Poetry, photography, tales and things that nature!

“You know, it is said that we Greeks are a fervent and warm blooded breed. Well, let me tell you something – it is true” Melina Mercouri

Ancient Kamiros

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Gun’s travel log, stardate: Greece, Kamiros EET (GMT +3)

Kamiros, City in Greece

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Kamiros (/kəˈmaɪərəs/; Greek: Κάμειρος) is an ancient city on the island of Rhodes, in the Dodecanese, Greece. It lies on the northwest coast of the island, three kilometres west of the village of Kalavarda.

This archaeological site contains ruins of the Hellenistic and Roman city of Kameiros together with the neighboring necropolis, which although first discovered in 1859 was mainly excavated during the Italian occupation of the island (1912-1943). Of the classical city, only the façade of a late classical fountain and some walls from the agora (market) remain.

The settlement was constructed on three separate levels of the hill. At the bottom was the first terrace with public buildings, market and temples, then on the second terrace was the main settlement and finally in a dominant position at the top of the hill was the acropolis with the Temple of Athena Kameirados (6th century BC), a reminder of the former wealth and historic significance of this ancient city.

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Gun’s Travel Log: Greece – Rhodes Island 13 (TBT)

Posted in the Throwback Thursday weekly series
Poetry, photography, tales and things that nature!

“A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl” Yotam Ottolenghi

An Homage to Greek Salad

Gun’s travel log, stardate: August, Greece, Lunch Time (GMT +3)

An homage to Greek Salad

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Tomatoes, onions and cheese
Who could ever survive without these
A feast good enough for peasants
Maybe even some pheasants
But especially for the tourists
From a far away land
Sufficiently and well nourished
Everything going as planned
Enjoying the feast worthy of Gods
Who could ever beat these odds

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Gun’s Travel Log: Greece – Rhodes Island 12 (TBT)

Posted in the Throwback Thursday weekly series
Poetry, photography, tales and things that nature!

“Don’t just eat McDonald’s, get something a bit better. Eat a salad. That’s what fashion is. It’s something that is a bit better” Vivienne Westwood

Greek Salad

Gun’s travel log, stardate: August, Greece, Lunch Time (GMT +3)

Greek salad 
(Greek: χωριάτικη σαλάτα [xorˈjatiki saˈlata] “rustic salad” or θερινή σαλάτα [θeriˈni saˈlata] “summer salad”) is a salad in Greek cuisine.

Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Common additions include green bell pepper slices or berries of capers (especially in the Dodecanese islands).

After returning to the hotel, it is time for lunch. Order placed to room service and soon enough, the salad, bread and drinks appear on the doorstep.

Enjoying the traditional Greek Salad, with actual Feta cheese made of goat milk, fresh and juicy tomatoes, onions and bell pepper and let’s not forget the olives! Spread on some virgin olive oil and voila, you are enjoying a feast good enough for the gods!

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Dinner Time (The Daily Post) One

Posted in the Daily Post: Dinnertime
Photography / Poetry

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“A bachelor’s life is a fine breakfast, a flat lunch, and a miserable dinner” Francis Bacon

Dinner Time (The Daily Post) 

Food is good
Food is great
Especially of a nice taste
Do enjoy
Have a feast
But not in a haste
And nothing waste

Ladies and Gentlemen
Dinner, is served!

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Gun’s Travel Log: Greece – Rhodes Island 13

“A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl” Yotam Ottolenghi

Gun’s Travel Log, Day Five: An Homage to Greek Salad

Gun’s travel log, stardate: August, Greece, Lunch Time (GMT +3)

An homage to Greek Salad

Tomatoes, onions and cheese
Who could ever survive without these
A feast good enough for peasants
Maybe even some pheasants
But especially for the tourists
From a far away land
Sufficiently and well nourished
Everything going as planned
Enjoying the feast worthy of Gods
Who could ever beat these odds

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