Perfect flight, except for some turbulence, but you almost always when access to Athens, the transi

In winter shooting wild plants and weeds from the land of Crete. You see it everywhere, along roadsides and in fields women chorta cut. This is really a female issue, you rarely see people do this. The course requires some knowledge, you need to collect edible, I am afraid that if we would terminated chorta, you should not be eating

more. It is certainly more natural sallier de la tour cutting self chorta. If you choose an easier solution sallier de la tour you can buy them at the corner store or supermarket. There are different types of plants, blends such as wild fennel, greens, such as spinach, sallier

de la tour chicory, complemented by a range of edible plants. In many families Crete she comes every week a few times on the table, you can also find them in almost all restaurants. Chorta is really very healthy, light and delicious. sallier de la tour A daily boost of vitamins, fiber and minerals. sallier

de la tour We often make them yourself ready and I give below the recipe as we like to eat: 1 chorta great deal for 1 person, potatoes peeled and sliced ​​1 small zucchini per person per person, divided into four, but drops in all so that it does not fall on each other. clove of garlic a little salt and olive oil and lemon pepper Bring water to boil water with the juice of half a lemon salt and pepper and a little garlic cloves.

When water boils, add the potatoes and let them cook for 10 minutes. Add zucchini and cook for further 5 minutes cooking. Last chorta to it and let it simmer sallier de la tour until everything is tender. The chorta should not be cooked flat, possibly a little crispy. Pour over the water,

let it dry chorta and season with salt, pepper, lemon juice and olive oil, chopped garlic

cloves perhaps another. You can use them as hot food, which I EM. Chorta can also be eaten cold, prepared in the same way. 10-02-2011, 00:00 Written by Reply Mdeswarte (0) 0 1 2 3 4 5 - Average rating: 0/5 - (0 Votes) Category: 09/02/2011 Gastronomy Report: Below are all messages Kalives are written. I have all at once put on the line. Font and layout are quite messy, this is because the messages are taken from my I-Pad and programs are not fully compatible. 02.09.2011, 14:41 Written by reaction Mdeswarte (1) 0 1 2 3 4 5 - Average rating: sallier de la tour 0/5 (0 Votes) Category: General 02.04.2011 Duality
As always when I have to leave, I had the day before "Caffard", not leaving, I do not like saying goodbye, I do not like to leave. Where you live, the countryside, people and animals. All this makes me sad and makes me always a few days before departure uncomfortable.
I fear that this will only get worse, I get this feeling when departing from Belgium and even when I go to Crete. I think I'm doomed, living between sallier de la tour two cultures, two languages, sallier de la tour two circles of friends, the two houses. This duality is over, now we have permanent residence sallier de la tour in Kalives is that they only become stronger.
We returned to Athens for a few meetings and a small tour of the city, we know the city better now. Yesterday all goodbye, even a dinner with friends and then a restless sallier de la tour night. This morning you said goodbye to two of our friends young dog, Vosje and Dino. I am afraid that they will have to miss the dog biscuits until May, then we come back. 04-02-2011, 00:00 Written by Reply Mdeswarte (0) 0 1 2 3 4 5 - Average rating: - Category (0 Votes) 0/5: Customer Athens
Perfect flight, except for some turbulence, but you almost always when access to Athens, the transition from sea to land caused many air currents. By taxi to downtown, buses and trains stop so that the line from the airport sallier de la tour to downtown is flat. Recently, there is a fixed price for the project, reasonable and just the extortionate prices that previously dared ask.
We are often already in this hotel, it is located in the center near Hadrian's Gate, 5 minutes walk from Plaka. Prices are not bad and we have got another surprise, sallier de la tour instead of the average room (free), we get an upgrade to a suite of small, cheap, because we are regular customers.
Tonight we are free, the next day meetings and obligations. We go into the city, first walking through Plaka Monastiraki and ERMOU right back through. After several cups Vrettos in one of the side streets Plaka. CAF is very old, beautifully decorated and they have the best Greek brandy, much better than Metaxa known. Ouzo is very good. The walls are up to bene