14 September, 2014  SUNDAY
Submitted by Teri Foster
 teri981@verizon.net
 



TURKEY 101
GROUP JOURNAL,
ANTALYA - BOAT RIDE - PHASALIS
 DRIVE TO KEMER, SAIL TO ALACA SU, 3 SWIM STOPS, LUNCH ON BOARD, VISIT PHASALIS, TURKISH BATH, DINNER ON YOUR OWN,
OVERNIGHT AT ATELYE ART OTEL

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THE SONG



 

  Antalya and cruise on Mediterranean 

We left our unique Ottoman period Antalya Art otel after breakfast in the lovely garden next to the pool.  An hour bus ride brought us to Kemer where we boarded the Calistra, our "cok guzel" sailboat for the day.  We climbed aboard, peeled down to our suits, and began our vacation from our vacation.  What a glorious day to see the striking Taurus Mountains that met the clear Turk-quiose Mediterranean.  We stopped several times to jump into the refreshing, salty water and each time we were met on board with a delicious snack except for the one time when a spectacular lunch was brought from below like magic. Plates of fresh fish and chicken schnitzel were placed next to four artistically presented platters of salads.  Once again we ate like sultans.

I asked a few on board to share their favorite moments of the sail:

No. 1 – Seeing June, our 87-year-old traveler extraordinaire, complete a 9.7 dive off the boat (June and Margaret in picture)
Total relaxation topside
Turkish rug on bow
Watching parasailers
Arrival of the ice cream boat
Beers on the bow
Having a "down day"

Hillary summed it up in her own special way, "Just being on the turquoise waves 
with good company, of course except for a few of you and you know who you are!" We have become used to her special form of humor.

All too soon we anchored at a small bay and were tendered to the beach for an unbelievable visit to an ancient Roman harbor.  Sitting upon the rubble of temples from 3rd century AD, we heard the story of trade and life here in Phaselis, a city from the Roman Imperial Period. We passed through the ruins of Hadrian's Gate into the city that was complete with amphitheater, baths, and temples.  The city was active through 800 AD trading rose flower oil and timber.

We returned to our Old City hotel and were on our own for dinner while some had a Turkish bath at the local Hamam.


                  In front of a cave                            June's first bikini                Which one tastes better? beer or whiskey

   
phasalis - Mete is our guide
   

Recipe FOR THE DAY


Olive Oil makes them shine

wrapping the leaves

 

   stuffed grape leaves - dolma  9 oz grape leaves, fresh or canned, juice of 1 lemon, 1 cup rice, 10 cloves of garlic,  big size onions chopped finely, 1 cup parsley, 2 tbs all spice, 2 tbs ground black pepper, 2+ 1 tablespoon sugar, 1 tbs salt, Generous 2, 5  cups olive oil, lemon wedges, to serve

 If using fresh leaves, wash them thoroughly, place in a saucepan, and cover with water. Add the juice of 1 lemon and a pinch of salt. Bring to a boil, cover the pan, and simmer for 20 minutes. If using canned leaves, wash them and put them in a saucepan with plenty of water. Bring to a boil and simmer for 5 minutes. Allow to cool slightly, drain, and wash again with cold water to remove the excess salt.

While the leaves are simmering, add 0.5 cupolive  oil in a pan. Add chopped onions and garlic. Sotee the onion until pinkish, add washed and drained rice. Stir the micture rugularly until rice is fried. Add the spices and2 tbs sugar ad ¼ cup water. After it comes to a boil turn off the heat add parsley.

Place one leaf on a plate, vein side upward, and put 1 teaspoon of filling in the centre of the leaf near the stem end. Fold the stem end, and then both sides of the leaf over the filling and roll into a cigar shape. Repeat until all the stuffing is used up; you will have some leaves left over. Line the base of a saucepan with the spare leaves, to prevent sticking, and pack stuffed grape leaves in tight layers. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full. Mix the oil with a generous 0.5 cup water, the sugar, and lemon juice, and pour over the stuffed leaves.Cook for one hour. check the water while cooking if you need more water add warm water.
 

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for Day  10 PAMUKKALE     
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turkey 101 itinerary