In the past two weeks or
so, while we still have a bit of breathing room before competition
begins, we have been focusing a lot of our attention on the food that
this city offers. While we rarely eat much during the day,
because work makes fitting in a meal very difficult, dinner is a must,
and in Athens, it comes quite late. Athenians tend to eat long
after the sun goes down, when the intense heat of the day
diminishes. Eating before 9:30 p.m. is unheard of, while eating
after 11 p.m. is not. Tavernas - what we would call bistros or
cafes - are plentiful, and offer a variety of Greek favorites.
Tavernas are around every corner in Athens, offering outdoor seating, a
large menu, and a pretty laid-back atmosphere. At a taverna, we
usually start with tzatziki(tuht-ZEET-zee), a dip-like food made of
yogurt, cucumber, dill, and garlic, usually swimming in olive oil and
accompanied by a basket of crusty bread. We usually order a few
salads, too, which consist of cucumbers, olives, feta, peppers, and
tomatoes - no lettuce. And always saganaki (sah-gah-NAH-kee),
which is a thick slice of cheese fried in olive oil and served with
lemon juice. Often we are too full to order a main course, but
when we do, it is usually lamb or chicken, and sometimes a whole fish,
filleted right at the table. It's hard to go hungry in Greece, it
Even the water has gotten
the Olympic spirit!
A very authentic Greek meal - I'm third from the left, next to Evan.
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