There are so many wonderful foods that both Stuart and I fell in love with while traveling through Greece. The simple joy of an approaching meal time and pulling into the next village’s taverna. Typically there was no menu, and if there was it would have all been Greek to us anyway. So the proprietor would march us into the kitchen and show us what was cooking in the pots. The smells were intoxicating, promising that whatever it was it would be amazing.
A dish we discovered on the island of Santorini was a simple hummus-like dip made not from chickpeas but dried yellow peas. Every evening the restaurants served up bowls of favas with crusty bread while you waited for your main dish. I became so addicted to favas that I would be waiting at 5 pm at the local restaurant to get a serve with some crusty bread. I would be there so early that the favas were still warm from cooking and I would scurry back to our patio with our sunset sustenance.