So Kelly and I shift to Santorini. Hands-down, full throttle. S-curve roads to Ancient Thira, black beaches, red beaches, volcanic ash beaches. Every city is like the snow cap on a mountain top from afar, and a blinding white inferno from aclose. Renting that ATV on this island was the best travel decision we’ve made in our 15 countries together.
I thought I hated Greek food. I don’t like olives. I’d always imagined the food here to have a dirty martini vibe. Instead, this country has delivered a culinary tour de force. Don’t get me wrong- there is a solid amount of olives rolling around these islands. But mostly they’ve been deliciously transformed into oil. Oil that’s used in everything: baking feta, mashing fava, frying squash blossoms, saganaki’ing saganaki.
Danielle E. Owen 