Oh, how I LOVE broccoli. Did you know that it’s packed with calcium, antioxidants and proteins? That makes me love it even more! Add bacon, olives and pasta to the mix and I’m in heaven. So today I’m sharing with you one of my favorite recipes to put those lush florets to good use.
The day we left Mykonos the sky was grey. During the 40 minute ferry trip to Paros, the weather got even worse and by the time we approched the port of Parikia, the ship was moving so violently with the wind and rain that it couldn’t be moored.
Last week we came back from Rio, and fall was already waiting for us in Buenos Aires. Even though I love the crisp mornings and warm afternoons that brings this season, saying goodbye to summer is always bittersweet.
Despite our wish to stay a few more days in Athens, we didn’t have much trouble hopping on a plane again to start the island leg of our trip. That meant less museums and historic places, lots of beach time and relaxation. In half an hour we arrived in Mykonos, our first stop in the Aegean Sea.