Today's blog takes us to another beach on Milos, very different from the previous one that featured wind-carved whitish volcanic rocks. This beach was hard to get to and is surrounded by high hills and doesn't have sand but pebbles. I did manage to catch a sunset photo (well, fusing 2 together) of a long shoreline that really looked amazing and you'll see that in this blog, too.
MYSTERY BEACH - We drove our ATVs for about 30 minutes from the wind-whipped rock beach to another beach where you had to park way above it and walk down winding dirt paths between rocks to get to it. This time, I didn't get the name of it, and I couldn't find it online either. However, while Tom was enjoying the waters of the Aegean Sea I sat in the shade and sketched it out. The beach was surrounded by high hills about 100 to 200 feet high. On the beach, there was a restaurant surrounded by lounge chairs and umbrellas. The beach consisted of rocky pebbles (broken volcanic rock). The water was clear and cold. If anyone knows what the name of this beach is, please let me know!
SUNSET PHOTO - When we drove back to the harbor area of the island (where the ferries come in), I took a couple of photos of the sunset and pieced them together. This is the result.
A DELICIOUS VEGAN DINNER WE ENJOYED - One evening on Milos, we enjoyed a dinner of Black eyed peas, orzo and other spices. I found the recipe on the Internet and tried it out- and it was delicious, so here it is for you!
Greek Salad with Orzo, BY PAUL GRIMES AND SHELLEY WISEMAN 30 min This satisfying vegetarian combo—a black-eyed-pea salad with tomatoes; orzo tossed with olives, red onion, and cucumber; and salty crumbles of feta cheese—sings of the Aegean sun.
Ingredients Makes 4 servings
3/4 cup orzo 1 (15-ounce) can black-eyed peas, drained and rinsed 1 large tomato, diced (1 cup) 2 tablespoons chopped flat-leaf parsley 2 tablespoons red-wine vinegar 2 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lemon juice 1 tablespoon finely chopped oregano ( I purposely left these out: 1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup); 1/2 cup pitted Kalamata olives, slivered 1/3 cup thinly sliced red onion; 1 teaspoon grated lemon zest)
Accompaniment: pita chips Step 1 Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool.
Drain well. Step 2 Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes. Mix together orzo, remaining tablespoon oil, lemon juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add a dash of chili powder for spice!
NEXT: A 10 Hour Sailboat Ride Around Milos (and a HOT Skipper and First mate)
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