Mama S☀S and I visited Ponce Inlet on a beautiful sunny day to look for seashells for my dream catcher. She took me to a section of beach that she’d been going to since she was a little girl. The light was beautiful, so I practiced taking pictures with Luna while she showed me her familiar paths.

The walk down to Mama S☀S’s secret beach felt like a pathway into another land. It’s all interconnecting boardwalks with wood so weathered that the splinters have been worn to softness.

And then, suddenly, the world opens up to the timeless ocean.

It was so breathtakingly beautiful and deserted. There were a few locals enjoying the warm day, but other than that it was just us and the gulls.

I have never been on a beach that had so many seashells and such soft sand. This was the first time that I’d found a “wild” sand dollar — or half of one, for that matter.

After Luna and I finished trying to capture the beauty of the beach, silliness ensued.

I mean, you have to have at least one jumping-in-the-air picture, don’t you? ^~ It was such a fun afternoon, and a successful one: I was able to get the shells and feathers I needed to finish my dream catcher. Take a look!

I can’t believe it’s already been a week since I started weaving it. I can’t believe that I have to go back to Toronto tomorrow. I have been having such a fun time here with my family and with the sun. I feel rested, recovered and (finally) happy again. My body is thanking me for the R&R, too. I’ve been sleeping in, going for lazy runs and enjoying beautifully fresh salads and produce:

And possibly more beautiful ice cream. Life is about balance, after all, and I need to put some pounds back on. There’s nothing like heartbreak to make your weight fluctuate … but there’s nothing like ice cream to boost your mood and bolster your metabolism ^~

Coldstone Sweet Cream with banana, toasted walnuts, toasted almonds and graham cracker crust. Yes, this was a large, thank you very much ^~ and yes, I ate every single delicious bite  ❤

A confession: I need to make an effort to include more treats in my day-to-day, and I encourage you to do the same! Life is too short to pass on dessert every time. I find that it’s all too easy to become sucked up into the ultra-healthy blogosphere, so here’s to taking a bit of a step back and just enjoying what’s in front of you.

I’ll be back with more, but the next time I write it will be back in snowy, windy, slushy Toronto.

… *siiiigh.*

Let’s stay sunny together!

This morning I pulled up to the barn and spent a minute admiring a breathtaking dawn.

I’d always dreamed I’d be “that me,” riding on my own in the quiet morning.
Every time I would drive past a barn, this little soul-whisper would ask: “please?”
And this morning, there I was, granting my little whisper’s wish.
It was easy once I took up the reins: a penny pinched, a schedule shifted – administrative.

Life has a funny way of happening while you wait for it to happen.
So I started asking myself what else I wanted to be, to do, to see.

I’ve always wanted to live in Europe. Not visit: live, for an extended period of time.

I’ve been on a fast-track through University.
My plan has been to graduate as quickly as possible, move to Seattle and settle down.
But lately that little soul-whisper has started up again.
{and she’s very persuasive, you know}

Maybe it’s because I’m 23, and old enough to do things just for me.
Maybe it’s because I’m 23, and young enough to do things just for me.

So I took up the reins again.

I sent an email to my school’s exchange program coordinator
And the email turned into a meeting, which turned into an application
Which, God willing, will turn into an interview

and then breathtaking dawns in a new place

{image via weheartit}

I tried my best to stay healthy, but I spend so much time around other people that it was only a matter of time before I succumbed

As everybody knows, the cure for a flu (other than bedrest, oregano oil and tea with lots of honey) is soup.

I decided to make Avgolemono, a classic Greek lemon-egg-chicken soup that is as heartwarming as it is nourishing. I love fragrant lemons in almost everything, so you might want to cut your lemon juice by half if you shy away from acidic flavors.

This soup is quick and easy and requires minimal ingredients

(Key when a trip to the store seems as difficult as climbing a mountain. backwards. on stilts).

One box of organic chicken broth, three eggs and lemon does the trick.

Traditionally, a whole chicken is boiled to make fresh broth

I didn’t have a raw chicken or the energy to buy one, so… I cheated ^~

You can also add 1/2 cup of orzo or rice to make this heartier

 Juice a lemon, zest a lemon, whip your eggs into a frenzy, then combine.

Meanwhile, bring your broth to a gentle boil.

Add the hot broth to the lemony-egg mixture by 1/2 cups, whisking continuously.

Add the eggy broth to the rest of the broth in the pan and simmer

The eggs are delicate, and will curdle if you aren’t careful.

I also had some rotisserie chicken breasts that needed to be used

so I added them at the last minute so that they wouldn’t go to waste

After the egg had cooked and the soup thickened I had nice big bowl

You can taste the healing lemon in every spoonful

It’s the perfect gift to bring to your sniffly friends ❤

Quick Avgolemono

A hearty Greek soup made with chicken, lemon and eggs. Traditionally served at Easter, it is also the perfect pick me up when you’re feeling poorly <3

• 1 box organic low-sodium chicken broth
• three large eggs
• one big lemon, juiced and zested (half if you like lemon to enhance rather than dominate.)
• optional: 1/2 cup of rice or orzo pasta
• optional: 1-2 rotisserie breasts, shreddded

1. Bring your broth to a gentle boil.
2. Zest, then juice your lemon.
3. Crack your eggs into a bowl, whisk together, then whisk in lemon & lemon zest.
4. Lower your broth to a simmer and spoon 1/2cup of the broth into the bowl with your lemon/egg mixture.
5. Repeat three times, then add the broth/egg/lemon mixture back into your pot.
6. Keep the heat below a boil, whisking occasionally until the egg thickens and the soup is a smooth pale yellow.
7. (Optional: add your shredded chicken breast now)
8. Serve hot or cold with chives or parsley to garnish.

You start off by cutting a block of extra firm tofu into equal pieces.
I made triangles
{I would far prefer these shaped like stars or hearts with a cookie cutter.}

Then you fry them on low in a nonstick pan.
This will take awhile, but it’s worth it.
You need to keep the heat low or you’ll scorch the tofu

.

When they’re done, the dry frying makes them into little sponges
for dressings, syrups, marinades, you name it
it retains so much more flavor than marinating it beforehand

I enjoyed mine in a modified Greek Salad:
fresh tomatoes, olives, peppers, cucumbers, crumbly feta and hearty tofu
all dressed in a homemade vinaigrette made from lemon juice, olive oil and oregano

It’s equally good with maple syrup, berries and a dollop of yogurt
a healthier, protein-rich alternative to pancakes with whipped cream

.

That’s all for me from now, I caught the flu I catch every year when the seasons change
I’m going to be making Avgolemono later today if I can muster up the energy to go to the store.
Avgolemono is a classic Greek lemon and egg soup that is so much more comforting than chicken noodle. It’s perfect for when you don’t have much appetite, but need something nourishing.
I’m going to take a nap to prepare myself for my broth-buying adventure
See you soon!
xx

Have I ever got a treat for you today. Not a treat; the treat.

The Chanel bag of Greek desserts: Baklava

I made it by myself for the first time over the weekend to bring to a girl’s night

where it was paired with dessert wine, laughter, and a summer’s worth of stories

At first I was intimidated by the delicate pastry, but you needn’t be.

If it tears, and oh it will, you just patch the holes up with butter. No harm done!

I used Tessa Kiros’ cookbook as my guide.

This takes time and preparation, but the result is to die for:

a sweet, buttery dessert with crunchy spiced nuts and flaky pastry

Oh, before we begin, do yourself a favor and don’t chop your nuts by hand.

It took me about fifteen minutes to go from here:

To here:

This is the size I like my pieces to be; small, but still crunchy

The rest is as easy as making a simple syrup

{I used lemon (juice & a peel twist) honey, cinnamon sticks, sugar and water}

and combining your nuts with spices and sugar to layer in between your pastry sheets

The layering process is so buttery/messy/quick that I couldn’t take pictures

Essentially you butter a dish, lay down a piece of pastry, butter it, and repeat

you need to work quickly because the pastry does dry out (keep it covered as you go)

once you have a base (I used 8-10), you add some of your nut mixture

And then repeat for as many layers as you like

I wanted my baklava to be more of a “taste” than a sugar coma

so I kept my layers to two (16-20 sheets total);

When you’re done, you put it oven at 350

wait for half an hour as it bubbles and turns golden

drench it in your syrup

and enjoy

Traditionally baklava is served with a glass of water to help the sugar go down

but I’m a wine girl myself, and ‘too sweet’ isn’t a phrase I ever use

It was perfect with the ice wine that one of my best friends was sweet enough to bring

and then delicious for dessert after my take on a Greek salad for dinner

I’ll have that recipe for you in my next post <3

I just thought this dessert deserved the spotlight

(if only to justify how long I spent chopping those stubborn almonds)

xx

today I woke up on the lonely side of the bed

your side of the bed

the side of the bed that shouldn’t be empty anymore

but is

and will be for eight long months

     Sweet;

I didn’t want to waste a day feeling so sad

so I countered my bitter, sulky mood with a sweet day

It started with breakfast, as all things should ^~

I drowned some creamy oatmeal in maple syrup

and indulged in my go-to mood-booster: proposal videos

because in my opinion, nothing is sweeter than that first promise

{this one is my very favorite}

Do you watch Grey’s Anatomy? These videos are my equivalent to Grey visiting the newborns <3

later, I went to the corner store for supplies

and I called up a friend for a Starbucks date in the park

under a cloudy sky that took pity on my white blouse

and decided not to rain

.

then I went for a long, lazy run

the kind that’s so slow you’re outpaced by old ladies

but is so comfortable you feel that you could just go and go and go

I kind of view it as my body’s way of preparing for the sugar it is about to consume

because I’m going to a girl’s night tomorrow

and I’m making one of these to bring <3

{Stay tuned for the recipe!}

Now I’m off to a tiny little local theatre for more girly indulgence:

a good friend, popcorn, and anne hathaway

movie nights don’t get much better than that

{… I did say much better ;)}

 How do you sweeten your bitter days? 

I love the sweet scenes and Holly’s adorable mess of a character.

and I can totally relate to the way she tries to identify with a place.

 

    I don’t want to own anything until I find a place where me and things go together. I’m not sure where that is, but I know what it’s like. It’s like Tiffany’s.

-Holly Golightly

My Tiffany’s is a market on a lazy weekend morning.

I love how friendly everybody is, and how eager they are for you to try the things that they grew.

I could spend hours wandering between the rows of perfectly imperfect produce.

In fact, I often do!

Each market is so unique. The Greek markets I love best are filled with grapes and dates and nuts.

The Atwater Market in Montreal sells beautiful orchard fruit and my favorite treat: apple blossom honey

As Holly says, how could you be anything but happy in a place like this?

You’re completely surrounded by happy, healthy people and sweet, beautiful things.

I often buy myself purple roses, just because I love them,

and my favorite morning indulgence: a café au lait and sweet almond croissant

and maybe a few more for the road

• Question: Where is your Tiffany’s?

I find myself thinking about sandwiches

(and no, I’m not making an obscene attempt at suggesting we are two halves of a sandwich.

held together with a heart-shaped tomato or some other nonsense)

I just think there’s something sweet and understated about a sandwich

and I would like to know your favorite

so that I can surprise you with one for lunch;

a little I love you between two pieces of bread

{via}

My favorite?

Thick slices of Californian avocado, a drizzle of Greek olive oil, French sea salt and a piece of crusty farmer’s market bread.

So simple, so good.

What would you love to be surprised with at lunchtime?

Who do you make sandwiches for?

I find myself entreating the season to last as long as possible

by making the summeriest foods I know

(similarly, I wear shorts too early every spring to encourage warmer weather)

(this doesn’t work)

.

One of my favorite end-of-summer treats

is the sweet sun-dried tomato.

In Greece, vendors dry them on the sides of the road

and the Mediterranean sun concentrates their flavor to perfection;

Each rich bite is the epitome of a tomato

Santorinian tomatoes are unique.

The crop is doubly blessed with the volcanic soil and the Greek sun

The islanders use their abundance of perfect fruit in many dishes

including my favorite, Tomatokeftedes; fried tomato “meatballs”

Lacking the beautiful island fruit to make my own keftedes,

{and you should only use the very best for that recipe}

I turn to the store-bought sun-dried variety instead

My favorite way to use sun-dried tomatoes

is to pair them with light seafood and bright lemon

This is my go-to recipe

Grilled Calamari with Sun-dried Tomatoes

Begin by juicing half a lemon

add that to 1/2 cup olive oil

one “stem” parsley, chopped finely

1 clove of garlic, minced, and some sea salt

.

pour 3/4 of the marinade over the calamari

(I used ~24 rounds, defrosted)

marinate for at least an hour

and then grill until golden-brown (~ 3 minutes per side)

At the last possible moment

throw in a few sun-dried tomatoes to warm

Plate your calamari with the a drizzle of the remaining marinade

and fresh parsley to taste

 It’s as simple as marinating, grilling, and a drizzle of olive oil.

I’ll attach it below in short form

Grilled Calamari with Sun-dried Tomatoes

The flavors in this dish are beautifully complimentary, and so simple. It’s light, healthy and quick to make – my favorite kind of summer recipe!

Ingredients

• 20-25 calamari rounds, defrosted
• 1/2 cup extra virgin olive oil
• juice of 1/2 lemon
• one large stem parsley
• one clove garlic, minced
• sea salt to taste

Method

1. Make your marinade by combining all of the ingredients save the calamari.
2. Pour 3/4 of the lemon-parsley marinade over the calamari, let sit at least an hour.
3. Grill calamari until golden brown, roughly 3 minutes per side.
4. When calamari are nearly ready, throw a few sun-dried tomatoes into the pan (omit if grilling on a grill, add them afterwards)
5. Plate, pour the rest of the lemon-parsley marinade over the tomatoes, garnish with parsley, lemon and sea salt.

 I hope you enjoy!

He is moving across the country to begin his career

and it will be eight long months before we can finally be together

To help me through the first day after we parted

one of my best friends took me to the most magical place we could think of:

a garden

 we spent the day running from flower to flower

delighting over each little discovery

and lingering shamelessly over our favorites

surrounded by such sweetness

and in the company of such a wonderful friend

I was able to thoroughly enjoy the beauty of the day

forget chocolate.

for heartbreak, give me flowers;

each blossom is a living celebration of the sun;

among these joyous revelers, how could anybody grieve?

and for impatience, give me a canopy of slow-growing vines

where each tiny grape is a secret promise of joys to come

and, later, a rich reward for those days of waiting

I left restored.

And though I still feel that lonely ache

I can tuck my heartbreak away until it ripens into the rich life we’ll have together someday

and though we won’t be able to see each other often until then

I know we’ll celebrate each precious moment

All photos in this post are © Nika Witkowski

If you are as enthralled as I am by these beautiful pictures, please visit Nicole’s flickr for more.

She is such a talented young lady, and it was such fun posing for her!

I’ll be back soon with some recipes I’ve been dying to share with you,

Right now, I’m working on being happy, and keeping myself busy!

Till then αγάπες μου!