Bougatsa, greek coffee and a full fridge

Here I am at last, sitting by the sea with my Greek coffee and enjoying the sound of the waves.

The fridge is stocked, and the lady at the bakery has loaded me up with feta and spinach pastries - there’s a bougatsa in the mix, too.

The young man in the supermarket said, "Ah, you're back! I missed you last year."

The car has a full tank and the tire pressure is perfect - it’s a bit unnerving when that warning light stays on the whole time.

All the stress is just melting away now - it’s wonderful.

And for anyone who doesn't no Bougatsa yet: Bougatsa (μπουγάτσα) is a traditional Greek pastry made from paper-thin phyllo dough, popular especially as a breakfast or mid-morning snack.

Its roots lie in the Byzantine cuisine of Constantinople, from where the recipe was brought to Northern Greece by refugees.

Bougatsa comes in both sweet and savory varieties. I love the sweet version, Bougatsa me Krema, which is filled with a thick semolina and vanilla cream.

It is traditionally served hot, cut into bite-sized pieces, and generously dusted with powdered sugar and cinnamon.Read more