Christine Presents: Aegina Islands Day Two

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RUINS ON AEGINA ISLAND

KOLONA

Prehistoric settlement--Acopolis and sanctuary of Apollo-Byzantine settlement.

The name "Kolona" was given to the peninsula by Venetian sailors,who used the columns of the Doric peripteral temple of Apollo to guide them. The foundations and one column from the opisthodomus are preserved today. The temple and the buildings connected with operation of the sanctuary dominate the ancient acropolis atop the hill. The temple was built in the late 6th c BC when aegina, one of the most import an trading centers, rose to become a rival of Athens.

The travelers made plans for day two. They decide to visit a nearby island, Aegina Island. The wrong day and the wrong weather left the travelers weary and cold. An afternoon of site seeing on the island turned into a short two hour stay. The good news was that they were able to take a number of pictures.

So many islands, so little time and so many pictures traveler one would have to download to the Rogue Phoenix Press image store.

When they finished taking pictures of the ruins, they sipped drinks in a covered outdoor cafe and watched the rain. I was two for two as far as dressing goes. This traveler was too hot on day one and too cold on day two. If only... if only I'd taken my rain gear.

We took the Flying Dolphin a fast moving ferry their and back. It was not your typical ferry. It did not carry cars and there was no place to go out on deck to watch the island speed by. Thank goodness for that because I really would have been chilled to the bone.

Which Greek island would you most like to visit?
a) Aegina
b) Santorini
c) Crete
d) other

Recipe bar: Tzatziki Sauce

This is wonderful and can be used to dip vegies, potatoes and spread on bread. It really goes with anything.

Ingredients Edit and Save

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Original recipe makes 8 servingsChange Servings

• 2 (8 ounce) containers plain yogurt
• 2 cucumbers - peeled, seeded and diced
• 2 tablespoons olive oil
• 1/2 lemon, juiced

• salt and pepper to taste
• 1 tablespoon chopped fresh dill
• 3 cloves garlic, peeled

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Directions

1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
2. My addition: the travelers think bits of cucumbers left in the sauce makes it tastier and less luny. (This traditional recipe should be thick. Try topping with a tsp. of  olive oil and a kalamate olive.