Thought we’d post this today, since it’s a food holiday in the US! Back to Pelion, it was really nice to get a good night sleep after our long, foggy drive to Pelion, but we woke up to a view from our hotel in Makrinitsa, a town that’s been called “the balcony of the Mediterranean.”
We got off to a slow start and didn’t really do anything until that afternoon, when we went to a local farm that also runs a farm to table restaurant. There, we took a cooking class where we were able to pick local produce and learn how to make a Greek meal!
The farm itself was lovely with lots of vegetables, goats and hens, and Cynthia got to pick a whole bunch of vegetables for our meal.
In the background you can see our really great chef/teacher Alex, and the really lovely country kitchen we got to cook in. We were making pumpkins soup, tzitziki, and meatballs in tomato sauce.
Here’s what went into the soup:
And here’s the making of the meatballs and tomato sauce:
We realized at every step that we’ve typically been using ingredients that are a lot less fresh and skipping a lot of steps along the way, the end result showed the difference and it was a really nice way of meeting a local and getting to know the local food better!
Alex was kind enough to give us a pair of diplomas, but the main thing we learned was what a difference local food makes!
Then it was back to the lovely town of Makrinitsa, where at night we got this lovely shot of the cobbled paths that ramp up, down and over, connecting the village.
