Christine Presents: Temple of Poseidon Day Four

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TEMPLE OF POSEIDON

The travelers are journeying to the Temple of Poseidon in the town of Sounion. 

This is the site where Aegeus fell into the sea because of a misunderstanding. His son Theseus had traveled to Crete to kill Minotaur because the Athens had to sacrifice seven boys and seven girls every year. On Theseus' return he was to hoist a white sail to tell his father he was safe but forgot. And when his father saw a black sail, he thought his son was dead so Aegeus threw himself into the sea.

That is why it is called the Aegean Sea.

The Athenians decided to build a temple dedicated to Poseidon, god of the sea. The temple give sea farers and warriors safe trips.

SUNSET ON THE AEGAN SEA

The significance of the Greek Key.

The Greek Key symbol is a sign of eternity and the eternal flow of things, usually love, friendship and divinity.

More:

The Greek Key design is symbolic of infinity and unity and was used throughout ancient Greece for decorating. This Greek key pattern visually mimics the fluid movement of an ocean wave. Other suggested meanings are, friendship and devotion, eternal life, symbolizing the bonds of love, the four cardinal points, the meander of life, creative energy, the four seasons, and many more!

Recipe of the day:  

Greek Salad.

I love my greek salad, but I like more vinegar than most recipes call for. Also you must buy fresh feta. And until you taste the feta in Greece, you won't know what real feta tastes like. I like to go easy on the onions unless it is a favorite. Most of the time the onions are left at the bottom of the bow. Keep in mind that you should only make enough for that meal. It doesn't save and you can't refrigerate it. 

Greek salad, or horiatiki salata, is a rough country salad of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump kalamata olives. Greek salad can be served as a side dish or as a light meal with some crusty bread.

3 tablespoons extra virgin olive oil

1½ tablespoons lemon juice

1 clove garlic—minced

½ teaspoon dried oregano

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper, and extra for garnish

3 tomatoes—cut into wedges

¼ red onion—sliced into rings

½ cucumber—sliced into thick half-moons

½ green pepper (capsicum)—julienned

4 oz (120g) feta cheese—cut into small cubes

16 kalamata olives

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. GARNISH the Greek salad with a little freshly ground black pepper.