Savor

June 5, 2019 § 1 Comment

In Korcula, we feast.

Our guest house is a good thirty minutes walk from town, and each day we make the trek along the blue-green water, sometimes more than once. This is Europe, so of course the cars mind the pedestrians. The miles add up, step by step, and soon we are walking six, seven, eight plus miles a day.

Thank goodness, because this is the land of plenty.

There is rich chocolate gelato dripping down fingers in the sun. A dry white wine, Grk, grown and distributed only on the island, tasted from a chilled green bottle alongside a sweet red wine, a cherry liquor, an herbal grappa. Goat cheese and cow cheese and black and green olives. Bread and olive oil so flavorful, it’s a meal in and of itself.

If this is not enough, fried shrimp and fried calamari caught straight from the sea lapping at our feet, and even a taste of salty crisp sardines dunked in tartar sauce.

Still more, though: cherry, cheese, and Nutella-filled, flaky, and warm pastries in the morning; black Americanos sipped at tiny tables in an ancient stone alley; later, a bus ride into the rainy hills to a seemingly otherwise desolate town, roses the size of fists growing before crumbling stone homes and quiet empty churches overgrown with the twisting of floral vines, to the popular Belin restaurant, home to homemade pastas and Dalmatian green beans and, why yes, the caramel cake for desert, why not?

It is not always so decadent, of course. The simple meal of bread and cheese and salami, perhaps a leftover slice of cold pizza, also suffices. But the abundance is a gift to be savored — call it fulfillment, satiation, the cup that overflows.

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