FOOD FOR THOUGHT
My daily #AtoZ posts combine two concepts in under-300-words per day:
an appealing food choice along with thoughts that spring to mind.
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As you've probably already guessed, I'm not much of a cook these days. Cracking open a container of yogurt or peeling back the lid of a can counts as preparing a meal for me. So when I'm in the mood for something complicated, like stuffed grape leaves, I gravitate to the grocery story salad bar. It's really not the dolmades that I crave, but the lemon sauce that contributes such flavor to the meatless variety. While egg lemon sauce (Avgolemono) goes best with the meat-stuffed rolls, a squeeze of lemon juice and a dollop of creamy yogurt works wonders to liven up the others.
Though I've never been to Greece, it has been a daydream of mine to jet off to the islands of Mykonos, Rhodes, and beautiful Santorini with its original whitewashed buildings of lava rock dotting the hillsides. Or, at least, to write a story set on a red sand beach. The volcanic activity that shaped the island, however, shares similar birth pains with the island where I reside. Possessing no great urge to travel such a distance, it pleases me to have that thread of commonality between Santorini and O'ahu.
That, and a shared love of dolmades.
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