Author Kari Hesthamar observed, “Greece is a good place to look at the moon, isn’t it”…and she is certainly right. I recently spent a couple of weeks touring Greece, Turkey, Italy, France and Monaco to celebrate turning 50 but so much has happened since I got home I am only just now able to share some of my adventures with you.
Greece was on my bucket list, and it certainly did not disappoint. Athens was absolutely amazing, and the beauty and history in the city were overwhelming. We stayed at the Nobile Suites, a charming boutique hotel with only four suites, just steps from the Acropolis in the historic heart of the city.
It was cool and grey when the plane touched down and after 15 hours of travel, so I was especially thankful for the oversized soaking tub and cozy fireplace in the room. Before we settled in for the night we walked to Dionysos Zonar’s for dinner.
Our flight took us from Houston to London then from London to Athens, but even with comfy lay down seats there’s nothing as welcomed as a walk outside when you’ve been flying for so long. Plus, if you’re going to walk, Athens is a truly magical place to do it. The air was heavy and cool, but the moon glowed like a golden coin in the sky making everything seem warmer. Dionysos Zonar’s offers a sumptuous dining experience from the surroundings to the food it is an experience unto itself. The food was a modern take on classic, simple Greek dishes and it was delicious, it was the perfect welcome to the Mediterranean.
We saw so much in Athens it would be hard to share it all, but my favorite part was climbing the Acropolis and seeing the Parthenon. Acropolis Hill itself is a history lesson on foot, with every step taking you past another pivotal ruin, each with their own story that truly shaped the world as we now know it.
Rick Steves, a noted travel writer, described it this way: “Climbing Acropolis Hill and rambling its ruins, you’ll feel like you’ve journeyed back in time to the birthplace of Western civilization.”
Once at the top the Parthenon is nothing short of majestic. The enduring beauty is truly a testament to the builders, many of whom toiled but never saw the completed temple and the enduring strength of the Greek people. The temple, a place to worship the goddess Athena, took 90 years to build and it’s believed in its original state it was painted with bright colors.
In addition to the most recognizable Parthenon, we also were in awe of the gateway Propylaea, the smaller but still imposing Temple of Athena Nike, the spectacular theater Odeon of Herodes Atticus, and the regal ladies of the Erechtheion. Dating back 5,000 years BC, the majestic surroundings of this ancient site truly touched my soul and I can see why and how they continue to have an impact on our lives even today.
After touring the Parthenon, we descended a thousand feet back to sea level and made our way to the Acropolis Museum, which was a dazzling extension of what we saw at the Acropolis. So steeped in history is Athens that ruins were uncovered during the construction of the museum, and they are now a part of the permanent exhibits.
Many of the treasures of Greece were plundered and the museum houses some of the items that were returned, leaving blank spaces for the ones which are still in other homes, like The British Museum in London. I could have spent an entire day just in the museum and still not have seen all its treasures, so I think that means I will need to go back.
While in Greece we ate and ate and ate some more. At home I love a good, hearty hummus but rarely make it from scratch, after touring Greece I will never buy ready-made again! It is so simple to make and the results are far superior to anything you can buy. I hope to inspire you to make your own and then to venture to Greece. From Athens we traveled to Mykonos and Santorini and I can’t wait to share that with you next time.
Ingredients:
• 1 can chickpeas, drained and rinsed
• juice of one large lemon
• 1/4 c Greek yogurt
• 2 tbsp good quality extra virgin olive oil
• 1 small garlic clove, minced
• 3/4 tsp cumin
• Salt and pepper to taste
Preparation:
Using a food processor, combine the Greek yogurt, lemon juice, olive oil, garlic, cumin, salt. Process for 30 seconds, scrape the sides, process for another 30 seconds until well blended.
Add half the chickpeas to the food processor and process for one minute, scrape and add the remaining chickpeas and process them until smooth. If it is too thick or lumpy add two or three tablespoons of cold water and process until smooth.
I serve mine topped with olive oil, chopped kalamata olives, sliced cherry tomatoes, cucumbers, shallots and pepperoncini peppers and minced garlic.
