TELL ME THAT SUMMER ISN' T OVER!!

3 of September is arrived and it looks like the summer is typically over, but hopefully the weather here in Greece is still very good (so everyone who wants to enjoy the beautiful beaches and the bright sun shouldn't hesitate and visit Greece...)

This summer was different from others; the majority of Greeks couldn’t afford vacations. It is obvious that the economic crisis has affected tourism. These who were lucky enough to go on holidays tried to decrease their expenses or the days of their vacations. Fair enough when most Greeks feel anxiety about the future, unemployment is increasing and the purchasing power of Greeks has dramatically fallen. 

As far as I am concerned, I was lucky enough to go on vacations. More specific, I had an amazing weekend with my friends when we sailed around Thassos. We went to beaches that aren’t accessible with other way. The sea  was so crystal that we could see the bottom of the sea and the light breeze on board was so refreshing.

We also learned a couple of things about sailing, we fished and swam. In the evenings we went out to drink a beer at ....Limena. The best part of the trip was when we saw dolphins, it was amazing! There is an uploaded photo at the end of this post. Our skipper told us that dolphins race with boats and a potential defeat can result to get dolphins depressed. 
In case you wonder, the weekend included cooking except for diving and sunbathing. Believe it or not cooking on board is a very challenging project, as I had to cook a quick and light meal for 8 people in a tiny kitchen with a few ingredients. So we cooked  pasta with two different types of sauce; the result was impressive according to my friends!!!






P.S. Sorry for the following clumsy photos but the crowd was too hungry to wait  me   to take pictures!

 Ingredients 

400 g pasta

1st sauce

• 2 tbsp. olive oil
• 1 onion, chopped
• 1 cloves garlic, chopped finely (optionally)
• 1 can diced tomatoes
• 1 tbsp. fresh oregano, chopped
• 1 zucchini  chopped and peeled 
• 1 eggplant chopped and peeled
• ¼ can beer 
• 4-5 black olives, pitted and halved 
• Salt and freshly ground pepper

Steps

1. Put the peeled and chopped eggplant in salty water for thirty minutes to reduce its bitterness. 
2. Cook the pasta al dente according to package directions or your preferences. 
3. Warm the olive oil over medium heat and wilt the onion, add the garlic (optionally) and cook about a couple of minutes. 
4. Add the chopped eggplant and stir. After 3 minutes add the zuchinni and cook 2-3 minutes more. 
5.  Add the tomatoes and the olives until the sauce thickens. 
6. Add the beer and cook until it has evaporated completely. 
7. Season with oregano, salt and pepper. 
8. Serve the pasta and the sauce at the top of the dish.

2nd sauce 

• 100 gr. goat cheese
• 2 tbsp. olive oil
• 1 onion, chopped
• 2 cup 35% cream 
• 2 zucchini  chopped and peeled 
• Salt and freshly ground pepper

Steps 

1. Cook the pasta. 
2. Warm the olive oil over medium heat and wilt the onion.
3. Add the zuchinni and cook 2-3 minutes more. 
4. Add the cream and cook until the sauce thickens. 
5. Add the chopped goat cheese.
6. Season with salt and pepper. 
7. Serve immediatelly