Buongiorno, bonjour and “g’day”! (don't you like how they're all the same thing? ~ who knew Australian vernacular was so cosmopolitan???).

Also, "a good day to you, sir/maam" for our American pals, "Ni Hao" to China, and "Здравствуй" to our Russian comrades, "etcetera etcetera and so forth"... (for Yul Brynner).

It’s your old pal Kit (Christof) Fennessy here. I've been writing this blog with your help for ten years, and there's over a hundred and fifty recipes, restaurant reviews of Australia and around the world, and general gourmet articles in these pages for you to fritter away your idle hours on.

Want to know more about me? Friend me on facebook, follow me on twitter, or even look up my New Yorker cartoons on instagram! NB; different platforms not all food related)

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Now, what's on the bill of fare today?

Sunday, June 26, 2016

Another post from Greece

Well, I haven't been reposting all of these (I've been receiving more missives), mostly because Tim's posts are more popular than mine.

I wonder if it's because I suggested in the last one that there was a naked lady if you clicked "read more"???

Then again, who am I to stand in the way of the internet highway or my voracious readership?!?  To wit, Tim Scally writes:

A little cafe in one of the market lanes downtown Salonica (or Thessalonica if you prefer) called "Bazagiazi " or blackspot restaurant.  You always get given a 500 ml  plastic bottle of water complementary and frequently given the sweet of the day also complimentary.

(I include his dishes and descriptions in full article)

Off to Milano in the morning where the Cuisine will be very different cheers

See pics here.  No nudity promised...

Aubergines with feta and tomatoes

Beetroot garlic and parsley salad

Lemon rind soaking in Syrup; very sweet.