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Sunday, 16 November 2008

Agape Love to Mykonos - Page 2

Written by Kelly Saunders
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Ancient Greek philosophers in the era of Plato, Aristotle and other timeless scholars have used the term “agape” to depict a deep emotion of genuine love, endearing affection, and warmth towards another. As expressed centuries ago, I am compelled to feel the same admiration for Mykonos, the unique scenery and the charismatic inhabitants of this island.

Agape Love to Mykonos, travel Mykonos, travel Greece, Agios Nikolaos, Alefkantra, Chora, Kelly Saunders

Agios Nikolaos blue domed church located in the Town of Chora near Little Venice


The hustle and bustle of the morning continues. Shops open their doors, cashiers sweep the sidewalks, and cafés prepare their menus. They write the fresh catch of the day in colorful chalked cursive, bakeries and pastry shops start rolling and shaping baguettes, breadsticks (bastounakia), pita dough, baklava, ravani (pound cake consistency), crepes and churning the gelato, all in preparation for the communal feasts of the day. There used to be many strict traditions of Greek dining habits and regulations for families and guests. In this era a more conventional dining ritual is performed but still respected and never missed. Traditionalists still appreciate that meal time is a social gathering to talk business, share the local gossip, and discuss the news and weather.

 

 

Agape Love to Mykonos, travel Mykonos, travel Greece, Agios Nikolaos, Alefkantra, Chora, Kelly SaundersFortunate enough to experience these exceptional meals and delicacies carefully prepared by the best cooks in the world, I had a modest nibble of precisely everything I could. The meal consisted of baked feta (the salty, bubbling feta cheese is complimented by a sweet, juicy tomato, spicy red onions and olives, a dribble of olive oil and squeeze of a lemon rind), stuffed grape leaves (Dolmades – an Arabic term meaning something stuffed), char-grilled octopus (crispy tentacles and tender meat underneath served with fresh vegetables and rice), fresh tzaziki sauce made with the freshest cucumbers and handmade yogurt served with warm pita triangles drizzled with olive oil for dipping and fish soup (Psaro Soupa) made with fresh fish, onions, vegetables, lemon juice, garlic, tomatoes and white wine. It was so incredibly succulent that I sat there for two hours relaxing, digesting and watching the people bustle around me. I enjoyed it all with a glass of locally produced wine and soaked in the scenery, the food and the culture.

Being so much more than a tourist destination, Mykonos has a timeless, exhilarating silence and naive complexity about it. This is Gods country and the reflections in the water and spirits in the mountains murmur the secrets of this town. A magical and enigmatic place that tells tales and stories of heroic and sinister mythological characters to inspire, arouse and encourage your mind to wander.

©Kelly Saunders

(Page 2 of 2)
Last modified on Sunday, 16 December 2012

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