Good morning!

I left you Saturday afternoon. I returned to the hostel, and had to do laundry. Since I had been traveling in Germany and Poland for 2 weeks prior, I was a little short in the clean clothes department. It was an adventure doing laundry when the labels on the washing machine are all in Greek!

close-up of washing machine in hostel

close-up of washing machine in hostel

Later we drove up the hill to Chora, the capital city of the island, to have a late dinner at “1900”.

1900 Restaurant in Chora

1900 Restaurant in Chora

Chora was hopping on Saturday night and 1900 was full. Nevertheless we had an excellent meal.

We had a very restful Sunday. Since we don’t work on Sunday, we get up later and have breakfast at 9:30. Yesterday’s menu featured stuffed French toast. After breakfast we enjoyed a lazy morning, listening to music, journaling, sketching and painting.

Here is a picture (left to right) of Maggie (legs only), Hugh, Sarah, Yong, and Jake, all enjoying the lazy morning.

Enjoying a lazy Sunday morning

Enjoying a lazy Sunday morning

Here is the rest of Maggie:

Maggie enjoying the morning

Maggie enjoying the morning

At noon Jake, Hugh, Abi, and Sarah headed off to hike to the waterfalls at Therma. Several others went to sun themselves on the beach in front of our hostel. Yong walked up to Chora to sit in a coffeehouse and sketch. Amy, Bonna, Michael, Bailey, and I went to the beach at Kypos. This is where the road along the north side of the island ends. The beach is stony, which is amazingly comfortable as long as you aren’t trying to run across it.

Bonna on Kypos beach

Bonna on Kypos beach

After the beach we went to a taverna up on the mountain, Taverna Karydies. Karydies is the Greek word for walnuts, and the taverna is named for the walnut trees that shade it. The taverna is reknowned for its bean dish, but of course I forgot to take a picture of that. But here is a picture of horiatiki, or Greek salad, consisting (at a minimum) of tomatoes, cucumbers, olives, and feta cheese, all drizzled with olive oil. At Taverna Karydies we found thinly sliced onions and peppers added to the mix. This is my absolute favorite Greek dish:

Horiatiki and a kilo of retsina at Taverna Karydies

Horiatiki and a kilo of retsina at Taverna Karydies

We also shared a kilo of retsina, the local Greek white wine. On the island wine is routinely served in these metal pitchers.

After the late lunch we came back to lounge around for the rest of the afternoon. A team prepared supper: a chickpea stew served over rice and Greek meatballs. After a rousing game of charades, it was time for bed.

Now we are up and at it again. I’ll write more tomorrow…

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