Crete: day 10
It was a sad day the day we left Milia. But before the sadness came lunch.
Milia is extra-special fertile, much greener than many other parts of Crete. You'll find more than just olive trees here: apples, pears, figs, and best of all: chestnuts! The chestnuts were just ripening in Milia, and on our way to lunch we saw crates of nuts outside the kitchen. Would they be served for lunch? (fingers crossed) When we went inside, the kitchen staff was working hard, shelling and cleaning the nuts.
Lunch was delicious (of course). We ate several of the dishes we'd helped make the day before; some things taste even better the second day. But the star of the meal was a dish of chestnuts, potatoes, onions, and tomatoes.
After making some well-considered purchases from the shelves of home made edibles (jams, olive oil, vinegar, wine, rakomelo, olives, herbs, soaps), we shouldered our packs, and headed back to Chania.
We'd had such a good lunch at Portes that we went back for dinner: sardines wrapped in grape leaves. The season was changing in Crete. It had been hot and humid ten days ago, but tonight we were glad for our sweaters and the wind whipped up white caps in the harbor. It started to rain as we walked back to the hotel.
This was our last night in Crete and we had a tournament to finish.