The virtual trek continues, and another postcard arrives. Morley of it takes us back to the ancient battle from when the concept of a marathon originates:
As I ambled along Marathonomáchon road, which translates as Marathon battle, I imagined the event that took place here 2,500 years ago. At the junction I turned right to reach the carpark for the Marathon Archaeological Site and to the left of its entrance was a bronze statue of Miltiades, the Greek commander who brought victory at the Battle of Marathon. On the grounds of the archaeological site was the tumulus (burial mound) of the Marathon warriors, also known as ‘Soros’, who died on the battlefield.
Let’s roll back the time to 490BC and imagine the Persian fleet of 600 warships advancing across the Aegean Sea. …
That battle scene is set for us, then we return to the present and the deliciousness of Greek food!
I didn’t expect to be so directly reminded of the real life tasks at hand!
Famished, I pulled into a restaurant. Greek cuisine is scrumptious, filled with deep and tantalizing flavours from dips such as tzatziki (yoghurt, cucumber and garlic) and taramasalata (fish roe dip) to moussaka (layered aubergine with mince lamb topped with a bit of bechamel sauce and cheese). However, my all-time favourite is the Spanakopita, made of crispy layers of filo pastry filled with spinach and feta cheese and a nice side salad of chilled green bean salad with tomatoes and dill. I paired it with a glass of retsina, a Greek wine that “derives part of its flavour from exposure to tree resins, most generally pine resin” and is complementary to the strong flavour of feta cheese
On my real life trip to Greece, I ate tzatziki and moussaka but my spanikopita love predated that adventure. I guess that’s next up.