I went to Greece for a week, and it just worked out that I’m knitting a cardigan for my mom a shade of blue matching the Aegean Sea. I took it on the boat when Maeve and I toured some islands one day.
As far as all that sugar restriction business goes, I made it one month and felt really good without it, clearer skin, more energy, sleeping better at night. Maybe related, maybe not, but any way you look at it, eating less sugar is a good thing. I let go of it a little in Greece (hello, donuts as big as your face on every street corner, and all sorts of wonderful Lenten pastries). But now we are back to the routine in Dubai and it’s easier to manage, since I make most of what we eat at home anyway.
Speaking of home cooking and Greece, I ate pastitsio one day at an Athens cafe, and it was the perfect thing for that slightly chilly, early outdoor lunch. When we got home, I looked up recipes and made some myself, the only alteration to most of the classic forms being whole wheat pasta. I have never made bechamel sauce before but it was pretty easy. My only issue is that casserole pans available in Dubai are never deep enough for whatever I’m making – so the layers were too thin and the bechamel sort of merged into the rest of the dish instead of remaining a creamy/fluffy layer on top.