The Flower Of Monemvasia Hotel

... With the typical ‘strip’ filled with shops and restaurants, there was still a charm to it. With old shuttered windows folding down to create a little shelf or ledge for peering in. Plus, there was the added benefit of it being off-season so only about a ¼ of the shops were actually open. Still, a few men with long flowing robes and beards of the same nature made their way from church to church, and a donkey carrying bricks to a ...

... we eat at has at least 2 or 3 begging for food. They’re even in unexpected places too.

One day we stopped for a breather at the top of a hill far from any town. At soon as the wheels stopped turning I heard a distant ‘mew’! A moment later there was this tiny little furball running out of the ditch and into our direction. The crying never stopped the whole time she was there pacing back and forth ...

... the trees with chainsaws. Through little villages - each one seems to have different archetecture and building materials. Every once in awhile I catch a glimpse of little old ladies clad in black, or priests with robes and hats.

Shortly into the morning a severe hunger starts to strike. If we’re lucky, I have some fruit or granola bars for easy snacking. But if not, we need to hunt for local fare.

One day we ...

... Venice and Turkey over the years before becoming part of modern Greece. By the mid 1900s the town had been almost completely abandoned.

****side note, many towns on islands and the Peloponnese peninsula of Greece were virtually abandoned in the 1940s and 1950s when over 30% of the population left Greece and immigrated to Australia, the United States, Canada, Britain, etc.

Anyway, in the 1970s the artists and wealthy Greeks started ...

POLSKI: Po Sparcie udalismy sie w strone jaskin Diros. Ominelismy (podobno piekna) Mistre, bo w slonecznym skwarze zlapalismy dwoch Bulgarow - muzykow, ktorzy o 13tej przywiezli nas do Githionu. Mieli cos do zalatwienia (czy raczej: do zagrania;)), wiec umowilismy sie z nimi na dalsza jazde po 16tej. Tymczasem poszlismy poplywac. Wyczytalam w moim przewodniku, ze na wyspie, na ktora doszlismy, zaczal sie romans Heleny i Parysa, a tym samym ...

... Greece. I spent great quality time with Mr. K and his buddy Spiro - another Greek-American, who after living in the US for decades, retired back to the lovely Grecian homeland. Both continue to enjoy life (and break hearts of local Greek lovelies).... FOTOS below are largely of the absolutely STUNNING hamlet of Monemvasia....

Ithaca When you set out on your journey to Ithaca, pray that the road is long, full of adventure, full of knowledge. The Lestrygonians and the Cyclops, the angry Poseidon -- do not fear them: You will never find such as these on your path, if your thoughts remain lofty, if a fine emotion touches your spirit and your body. The Lestrygonians and the Cyclops, the fierce Poseidon you will never encounter, if you do not carry them within your soul, if your soul does not set them ...

We spent several hours exploring the rock village of Monemvasia. (Mono = single, emvasie = one entry/door) Established in 6th c. AD. This is an island (surrounded by the Aegean Sea) reached by a narrow bridge that has a weight-limit so we had to take a small shuttle across. Then once to the city gates the streets are rock paved and about 6 feet wide so all transport is by foot including carrying loads by pack animals, mules/horses. We saw many of them ...

... at rowing an inflatable dinghy! Must take some lessons from the celebrity who was on my transfer last week!

Three more high season weeks left, Andy and I are teaching the improver group together next week which should be fun, and then I have a week as 'beach assistant' where I intend to do lots of tweaks, tinkers and improvements. As always we love to get letters and e-mails so keep in touch, and lots of love

It is September, and we have decided to visit MANI this time.


Our first stop is at GYTHIO, where we have lunch.
Gythio is a beautiful port and so our lunch includes my favorite dish which is KALAMARI, sea shells, mussles, and of course my favorite starter OUZO.