Christine Presents: More Adventure, Nafplio

The travelers began the day early and made great time to their destination, Olympia. One traveler was an avid reader of travel books and discovered a side trip. A diversion from the original route home would take the travelers to a wonderful place with three ancient fortresses.

Nafplio turned out to be a scenic port, the site of occasional cruise ships, fishing vessels and cargo ships.

Thanks to its highly strategic position, nestled under cliffs at the apex of a vast bay, it changed hands between the Ottomans and the Venetians time and again. Nafplio's harbor is guarded by three castles: one on a small island, another just above the town and a third on a tall cliff above the city.

Nafplio in the 1820's became the first capital of a newly independent Greece.

In Nafplio one can find tourist shops. It's as chic as Athens but with palm tree waterfronts and way less graffiti. One can stroll down the walkway and find shops and small cafes.

The Greek Blue Eye Charm:















They are used in protection against the evil eye curse. Which is the envious look of others which causes misfortune, sickness or death. Superstition has it that the evil eye could be cast by anyone. All that is needed is sufficient amounts of envy and admiration combined with prolonged stares. Some people are more susceptible than others, including new born infants and beautiful, rich and fortunate people.

Some experts say people with light eyes are considered more likely to bestow the curse. This one of the possible explanations for the deep blue color of the charm. Another explanation is the color blue is associated with water which symbolizes life and health, the opposite of 'drying up' or being sick and dying.


Recipe of the Day:  Fried Zucchini

Kolokythokeftedes (Fried zucchini Fritters)

BY KENTON KOTSIRISLEAVE A COMMENT

These yummy fritters are made with fresh zucchini, amazing herbs, and fried lightly until golden brown. The smell in the kitchen as the zucchini is draining (optional) fills the kitchen with the scent of pumpkin…yes, pumpkin. Hey, it’s in the same vegetable family. It’s really a wonderful aroma that gets you in the mood to make this dish.

After mixing the ingredients together, you’ll realize that it may be helpful to reserve some flour to sprinkle on the fritters right before frying. They tend to be really moist and delicate until they have been in the pan for a bit. Not a necessity but definitely worth noting.

These are a favorite of mine but be careful not to use too much olive oil. I had one batch the other night which, for my taste, was too saturated in the oil.

recipe from:  http://lemonandolives.com/kolokythokeftedes-fried-zucchini-fritters/

Ingredients

• 5 large zucchini, grated (and drained in colander for min 3hrs, overnight best)1 medium onion diced and blended
• 3 eggs, lightly beaten
• ¾ cup flour
• ½ cup feta
• ¼ cup grated parmesan
• 1 tablespoon fresh dill
• 1 tablespoon fresh parsley
• 1 tablespoon fresh oregano
• ¼cup olive oil (enough for frying)
• Salt and pepper to taste

Instructions

1. Combine all ingredients in a large bowl and mix well 
2. In large pan add olive oil and put on medium heat.
3. When ready, take some zucchini mixture and roll into ball (about the size of a golf ball)
4. Cover each side with Flour 
5. Gently place in hot oil (don’t burn yourself! The oil will jump up if done too fast).
6. Flatten slightly and cook each side until they have a nice golden color (flipping one or two times) 
7. Remove from oil and sit on paper towel and pat dry to remove excess oil
8. Serve with tzatziki!