Fresh vegetables are a staple in Turkish cuisine, roasted grilled, baked or stirred into complex stews. These just-picked items are ready for a top-deck grilling on the Gulet, or traditional sailing vessel, and will be served with fresh fish, lamb, and other various items in a multi-dish, family-style dinner.
The Turks are entrepreneurial people and strive to meet the needs of visitors and locals, alike. This family motors out to yachts and offers a crepe-like desert of thinly-rolled dough of just water and flour, with a center made-to-order. My crepe was being filled before grilling with bananas and chocolate, but I could have had fresh berries, vegetables, tomatoes, among other things or just a light coating of honey. Other boats offer ice-cream, fish, meat stews or fresh produce.
The rugged, high mountains in the Taurus range of Turkey remain snow-capped until early summer. Turkey is a mountainous land, and much of Turkey lies in the mountainous band of land that stretches from the Atlantic Ocean, through the Alps of Europe and into the Himalayas. The Turquoise coastline mainly consists of steep cliffs plunging into the deep Mediterranean. Only in a few protected coves or harbors silted by ancient rivers are there sandy beaches and shallow waters. Much of Turkey is prone to earthquakes, and there are still active volcanos, both caused by the same uplift that is causing the Himalayas to grow taller each year.
Şahin Çot, the cook and all-around crew on the Gulet Sadri Usta. proclaims proudly that his meal (and ours) is almost ready. Eight or ten vegetable dishes plus a meat stew or roast was the norm every evening on our voyage alomng the Turquoise Coast. The captain was a tomato farmer, so our vegetables were fresh and ripe.
The Turkish people are very proud of their young republic, founded by Kemal Ataturk. The Turkish flag was flown from every town square and from most public and private buildings. Of course, a Turkish boat always flies the flag with pride, and it makes a striking contrast in red and white against the turquoise waters of the Mediterranean Sea.
Although turquoise was the predominate color along the Mediterranean coast of Turkey, sunrises and sunsets light the sky with all the rainbow of colors. Here, golden yellow bathes the seascape and hills around our chartered yacht's home port of Marmaris.
The sun sets through the late afternoon haze on a hot, muggy August day in Hagi, Japan. Locals attribute the usual deep-red sunset to minerals thrown into the air by the crashing waves on the rocky shore of the Sea of Japan only a few hundred meters away. Hagi itself sits on a protected harbor, with a calm, sandy beach.
Story written 30 July 2008
Hagi provides rejuvenation for the weary tourist with the excitement of summer festivals, cultural discovery and traditional hospitality in a preserved samurai town, famed for its pottery and the revolution that defeated the Shoguns
Shops everywhere in Hagi sell the local pottery, Hagi-yaki, which is rated by collectors as second only to raku in artistry and use in the traditional tea ceremony. The local pink clay gives a unique color to the underlying base, and the traditional white glaze is modified frequently by contemporary artists. Hagi's pottery museum offers a survey of several hundred years of fine pottery making, first brought to Japan from China to Hagi, whose artists then spread it all around Japan.
During the festival month of mid-July to mid-August, the streets of Hagi, Japan glow with thousands of lanterns. Traditionally, the Buddhist celebration of Obon uses lanterns to celebrate and honor ancestors, and street dances in traditional costumes break out in the streets at sundown.
Roger Ward has been a member since 21 January 2008 and goes by tacomasunset.
Currently in Tacoma, just back from New Zealand.
I am a traveler who likes scenic spots, eco-tourism, adventure travel and voluntourism living in Tacoma, Washington, where Mount Rainier is a misty memory and occasional visitor in the winter or an everpresent luminescent beacon in the summer.