On Preparing to Travel

At long last, a postponed trip to Greece is here. The last throes of planning, list-making, and researching are done. I have tickets for everything I need to have tickets for. I’ve made a copy of my passport, left itineraries for my loved ones, just in case. I even got travel insurance.

I’m travelling to a brand-new place for me, Greece, specifically the island of Crete. I’ll be doing some touristy, sight-seeing things like taking a Cretan cooking class and going to visit the Palace of Knossos, and visiting a Hammam. I’m also (this will sound antithetical) gearing myself up to slow way down. I’ll be turning off my social media, disengaging from my life here in the States. I’m genuinely sorry I will miss a couple of weeks of celebrating your birthdays on Facebook.

I’m a fairly relaxed traveler these days. While I like to do a lot of advance planning (as in, I started using Duolingo to learn Greek a couple of years ago, and I love staring at maps and bus schedules), over the years my desire for a don’t-miss-anything trip has vanished. I’m looking forward to simply wandering the streets of the ancient cities of Chania, Rethymno, and Heraklion. To staying in a stone house built into the side of a fortress and a 15th century Venetian palazzo turned into a hotel.

Old places resonate with me. There’s something about touching stones laid by people hundreds, and in some cases, thousands of years ago. Seeing art created by artisans long turned to dust, but what they made, how they saw the world, is still here. It makes me misty. I’m looking forward to wandering twisty streets that evolved from animal trails, poking my head into odd shops, having a beverage in a tiny tavern, or trying a new dish.

The other non-touristy part of this trip will be ultra-active. My friends and I are travelling to the south of the island, to a tiny village called Loutro. It’s only accessible via ferry or walking. No cars. Cash only, too, no ATMs. Side note: I got my Euros, which are different colors and sizes for different denominations. I wish American money was like this.

During the second week, my friends and I will join with some other folks to do a SwimTrek trip. We’ll be swimming in the Mediterranean sea daily, around 2-4 miles a day. There will be boats if we get tired, or just don’t feel like swimming further, so still a vacation, not an Olympic event. There will be villages to explore, castles to climb to, and walks along the coast. The village we are staying in is right on the E4, the long hiking route that traverses Europe. It’s also near where Paul washed ashore in the 1st century as he travelled the known world spreading the gospel. We’ll be swimming off of that beach.

It will be quiet. I will be in my own little room overlooking the sea. There will be coffee, and I will keep a travel journal. This is my idea of heaven.

To prep for the trip, I’ve been swimming, of course. I am a pretty strong swimmer, kind of metronomic as in once I start up, I just sort of… keep going at a measured pace. It’s a different kind of swimming in the ocean. You’re more buoyant, which is nice, but no walls to turn off of, no convenient straight line to follow beneath you. Waves and sea creatures will keep it interesting. I haven’t been able to practice those things. No open water swimming here in Texas that I’ve taken advantage of… there are alligators in all the lakes here, and ehhh… I’d frankly rather swim with sharks, not that there are very many of those where we will be.

I’ve also been walking and laying out, so I have a nice base tan. I know, I’m so old school about that. At least I wasn’t laying out with baby oil, a foil reflector, and my Tab cola sitting next to me. I’ll use reef-safe sunscreen during the swims, and wear a hat, I promise.

As always, I am waiting until the last few hours to pack. I’ve made a list though. I’m going carry-on, and if anything is forgotten, you can just pop into one of those shops and purchase it. My kindle is loaded up, although I am giving hard consideration to toting a hefty paperback (IQ84) as well, just in case it craps out. My sons have assured me I can just use my phone, no real need to get a Greek sim card, and instructed me where to turn roaming on and off so I don’t get a surprise bill later.

I’ve also pre-loaded next week’s blog, in keeping with my promise of writing one a week for at least a year, and I got out a short story to a dark mermaid anthology I’m hoping to be part of. Book 5 of the Darkwood series is still in progress. I’d wanted to have the first draft done before leaving, but didn’t quite make it. It will still be done before the end of the year, I promise.

For now, Kalispera!

On Garlic Bread and Mixed Bags

My friend Jeanne made wonderful garlic bread. I first watched her make it on a shared vacation at her beach house by Los Osos on the mid-coast of California. The place is just as lovely as it sounds, with tide pools nearby to explore and the stretch of the Pacific Ocean just outside the front door. Jeanne was generous with everything, and her garlic bread was no exception. Lots of butter, garlic, and parmesan cheese creamed together and slathered on long loaves of crusty French baguettes cut in half and then into quarters. Grilled under the broiler until the cheese became browned and bubbly, and the aroma of garlic filled the beach house.

A happy memory. I’m delighted that I’ve lived a nice long time and collected lots of these. I hope to do so for another nice long stretch. The balance to lots of good memories made with friends is that sometimes they get effing cancer and die. They diagnosed Jeanne not much more than a year ago with skin cancer on her scalp that spread too far and too fast to her insides. She passed away a few days ago with her daughter, who is the same age as my boys, at her side holding her hand.

This past week also saw my high school swim coach who changed my life for the healthier and better pass. Now, I will say it is just like Coach Spahn to go to his heavenly reward during a master’s swim meet swimming a 1650 (that’s a mile, for you non-competitive swimmers out there, or 16 football fields and a bit for you visual learners). Active and vital is how I will always remember him, along with his brutal workouts and his insistence that I was a distance swimmer. I tried and tried to talk him out of that. Distance swimmers had even longer workouts than the rest of us did. I did not want to be team distance.

I’ve swum two 1650s this past week. Finishing Coach’s race for him. Negative split them too, which is proof that Bill was right about me being an effing distance swimmer. Negative splitting means I swam the second half faster than the first half.

So, I’ve been a little sad this week. Yet… I had fun too. And that is where the “mixed bag” section of this blog comes in. We had a Sunday brunch cooked by our son and his girlfriend (eggs and fruit and waffles!) and a trip to the fantastic Fort Worth Zoo. I fed a giraffe there. They are lovely creatures with a sort of doggy vibe to them up close. I petted its cheek. The giraffe didn’t seem to mind. There was also a baby elephant romping around, playing with a stick. I don’t even need to tell you how cute that was.

I won cookies in a contest and sold some of my books. I got a lot of writing done. My husband brought me flowers. I chatted with two long-time pals on the phone and got caught up. Got word that another one of my plays is going to be produced this year and that I get to work with wonderful friends in the process. Did a gig as a theatre critic for the first time in two years. It was nice to go out to the theatre again. Accompanied my dad to another doctor appointment. Went for a few long walks at the lake.

So, there was certainly a lot to be grateful for, and enjoy. A mixed bag.

This week, I expect to get more writing done and pick up directing “Wait Until Dark” at a local theatre. We were due to go up in early February, but Covid postponed us. I’m a lucky gal in that my entire cast and crew stayed committed. I’m looking forward to going back into it and creating a show that will scare the pants off people. I’ll take a meal to my folks, and have some more nice long talks with long-time friends. Might bake something.

I’ll send that recipe for garlic bread to Jeanne’s daughter. And swim another 1650 or two for Coach. Their presence blessed me. Sure is hard letting them go.

On Spanakopita and Booking a Flight to Greece

I must be one of those zany optimists. I’ve forged ahead with plans to travel overseas this year. It’s a bit of a crap shoot, but I can’t bring myself to lie low and not give it a go. I have hope!

Whenever I hear someone say, “Well, I don’t want to get my hopes up…” I want to ask them, why not? Why not get your hopes up, and move in the general direction of happiness? My friend Sally challenged me years ago when I said that very phrase. She asked me, “Would you rather keep your hopes in the gutter? Where they belong?” I’ve thought differently about not keeping my hopes up ever since. That Sally, she’s good at asking the tough questions. I love having her as a friend.

And… I found a really great deal on a Finnair flight. Round trip to Crete for about $600. Yes, I’ll have a killer layover in Helsinki for twelve hours coming back, but I can manage. I’ve had a SwimTrek trip on the books to Crete for a couple of years now, and I’m marching on with the hope and expectation that it is happening in 2022. A week of swims in the Mediterranean Sea with some of my wonderful swim friends and a room with a view.

If I squint really hard, I’ll be able to see Africa from the tiny coastal village of Loutro, where we are staying. Not really, but it’s out there. And another almost-week of exploring Chania and Heraklion and the ruins of the Palace of Knossos and a swim or two in the Sea of Crete. Here is their website, they do swims all over the world, and I’ve found them easy to work with. https://www.swimtrek.com

After a bit of a break during Christmas, I’m back to learning Greek using Duolingo. It’s challenging, but fun, and I gotta figure it’s just as good as sudoku for keeping my aging brain making new synapses with the added benefit of not having to do math. My aim is to be able to read signs and menus, and perhaps have a bit of a chat with a stranger or two over coffee or gyros. I do love a chat.

In celebration of finding a great flight and taking one step closer to making my since-fourth-grade dream of treading the stones of Knossos where Ariadne spun her web and the Minotaur roared, I made Spanakopita this weekend. We’ve found a great middle eastern grocery here in Dallas, and it makes for a fun road trip getting the supplies. There are two groceries, actually, if you want to check them out. Sara’s Bakery and the brand-new Jasmine next door. https://http://sarasmarketbakery.com/

This recipe is from www.themediterraneandish.com She has great additional instructions, especially for properly thawing your frozen phyllo dough. You’ll want to buy your dough frozen, trust me. No one in their right mind would try to make phyllo from scratch. Most of us simply do not have the counter space or patience for it. I’d looked at several recipes, and my addition to this one is to use a bunch of freshly chopped dill weed rather than 2T of dried dill.

You do you on that one. This was easy, made enough to feed six hungry people, and was tasty. Or gnostimo, as we say in Greek!

Spanakopita Filling:

16 oz frozen chopped spinach, thawed and squeezed

2 bunches Italian parsley, chopped

1 bunch of fresh dill, chopped

1 large yellow onion, chopped fine

2 garlic cloves, minced

2 T olive oil

4 eggs

10.5 oz good feta, crumbled

Freshly ground pepper.

Mix all of that together, and set to the side. Then open up your phyllo, and have slightly damp dish towels to keep it from drying out as you do this next step. It helps if you are in a Zen frame of mind, or listening to a good book on tape for this next bit.

You need about a cup of olive oil and a pastry brush. Brush bottom and sides of a 9×13 baking dish with olive oil.

Put down two of the phyllo sheets, letting them overlap and go up the sides of the dish a bit. Yes, they might tear. No big. Brush them with the olive oil (remain Zen, you’ll get the hang of it). Then lay down two more, brush with olive oil.

Do that with 2/3 of your phyllo sheets. This took me about fifteen minutes. Preheat your oven to 325, rack in the middle. Spread your mix onto the sheets.

Put down two phyllo sheets, brush with olive oil, and do that until you run out of sheets.

Fold over the edges and brush top with olive oil. Splash a few drops of water on the top. Score squares through just the few top layers. It makes cutting much easier later, and cooks better.

.

Bake for an hour, until it’s all brown and crispy and melty cheesy. We had ours with delicious creamy tzatziki on the side. Opah!