Didim is...

...because one loves what one knows...

This is my first wild flower bouquet of the season. I am happy to see I picked it on Earth day, April 22nd but didn't realize it as it is not celebrated here but I plan to spread the love next year!

I particularly love the sort of hops looking grass that looks too heavy for it's thin stem as dangles wildly in the wind...

I have recently stumbled across a blog, Resurrection Fern. She posts photos of her wonderful crocheted stones and the beauty that surrounds her. She recently posted about getting to know your local patch of earth.

"What can turn us from this deserted future, back into the sphere of our being, the great dance that joins us to our home, to each other and to other creatures, to the dead and unborn? I think it is love. I am perforce aware how baldly and embarrassingly that word now lies on the page—for we have learned at once to overuse it, abuse it, and hold it in suspicion. But I do not mean any kind of abstract love (adolescent, romantic, or "religious"), which is probably a contradiction in terms, but particular love for particular things, places, creatures, and people, requiring stands, acts, showing its successes and failures in practical or tangible effects. And it implies a responsibility just as particular, not grim or merely dutiful, but rising out of generosity. I think that this sort of love defines the effective range of human intelligence, the range within its works can be dependably beneficent. Only the action that is moved by love for the good at hand has the hope of being responsible and generous. Desire for the future produces words that cannot be stood by. But love makes language exact, because one loves only what one knows."
— Wendell Berry

...BECAUSE ONE LOVES ONLY WHAT ONE KNOWS...

must read more of that man?

tired...enough...many more thoughts but enough for today...

good night, sleep tight, don't let the bed bugs bite:)

Kapı kırı köyü and Lake Bafa

We; baby girl, the cute in-laws and I went on an adventure to the village of Kapı kırı. Herakleia is it's name from Greek mythological times with ruins to prove it. It's a beautiful drive through olives groves to the base of the Beşparmak(five finger mountains)or Latmos Mountains.


































Located on Lake Bafa about 45 minutes from Didim. It is a quaint little village built on top and amidst the ruins. An ancient piece of marble just chilling in the parking lot:)


































We had such a wonderful breakfast, Turkish style at the Pelikan Pensiyon. We admired the lake view with crumbling castles mixed with milking cows as we mmmmed and ahhhed over our fresh eggs, homemade jams of fig and mulberry, tomatoes, cucumbers, locally made olives in olive oil. We smeared butter and honey on fresh bread as we peered down the ravine and spotted the boxes of bees making their honey from the wild flowers popping up around the hillsides. There was a delicious salad medley of parsley, scallion greens, tomatoes and a crumbly white cheese.

Warm tea in a cool rain. After eating lots a rain storm came through just long enough so we could enjoy one last tea...

We meandered our way up the path to one of the many crumbling but beautiful and revealing proofs of a previous time, a different way of life.





































How was it made?



















































































Good day, felt like a traveler again...how I got myself to this land in the first place...

Squash or pumpkin?

This yummmmmy salad I made is a hybrid between the Farro and Butternut squash recipe from 101 cookbooks and the Warm butternut Squash and Chickpea Salad from Smitten Kitchen.
Both are awesome foodie/recipe blogs!

My hybrid consisted of roasting together:

- 2 kilo piece of squash or pumpkin cubed that I had bought at the pazaar(roast until kind of caramelized on browned on sides)
- Two white onions(didn't have red) cubed
- 3 tablespoons olive oil from Mehmet Amca's trees
- Sprinkling of thyme we gather from low lying bushes next to the sea (reminder to go get more to share!
- sea salt of course
Roast all together then when done add-

- Garbanzo beans(otherwise known as chick peas)
Didn't have any Farro (not sure what it is actually) or I was thinking wheat berries but then I found the smitten kitchen recipe so I used garbanzo beans(Also wonderfully nutty). Here in Turkey canned bean are kind of expensive. Fresh are better anyways but they take a long time to cook, especially chick peas. My mother-in-law will just make a big batch and freeze them. So I just pulled some out of the freezer.

Modified the dressing(had hoped for the tahini but we were out); pressed some fresh garlic,
2 lemons, more olive oil and of course salt on everything!

Serve a little warm but I bet it is great cold too! Yummy I really could eat the whole pan!

I must admit I think it becomes all the more delicious when I know that the lemons come from the tree out back, the olive oil is from the old man on the corner's trees and the thyme grows wild next to the sea!



































Good news that hubby is coming down from Eskisehir tonight! I am going to quick try to get some chocolate cookies made before baby girl wakes up from her nap!

Also thanks to Keryn for explaining how to get my pictures larger!