Bed, Roman Baths and Beyond

Before we left people raved about Turkish cuisine and our last lunch was the acropolis of Culinary arts. A family owned restaurant, far off the tourist path was nestled in a lush garden surrounded by an orchard of olives, pomegranates, oranges and vegetables. From the kitchen came a laughter that produced a groaning table of piping hot stews, mint and cucumber yogurts, three kinds of fried peppers, four eggplant, stuffed dolmas of cabbages or grape leaves, cheeses, fresh squeezed sherbet (orange and pomegranate) and home made dessert of semolina and pistachio. Of course, I bought her cookbook.
We fly out tomorrow as the sun rises on the Agean Ocean. We'll go to sleep tonight, wake up in Turkey, fly and then go to bed in California. What a marvelous, but confusing, magic carpet!!