Last night we celebrated a belated Greek Olympic dinner in honour of our Canadian athletes. I arrived decked out in a toga, olive branch head wreath, a medal around my neck (it wasn’t the gold!) and delighting all with my sweet aromatic baklava. What a hoot and the weather was glorious last night, 21?C to sit out under the stars with only a pashmyna scarf to cover ones bare shoulders from the nip of the night air. The wine and Oozo also helped. We start off with a champagne bottle of Labatts beer, pressurized cap and all to celebrate our Canadian athletes. We really needed the cold beer to quench our thirst and to beat the humidity and heat of the early evening. Can you believe this Indian Summer we are having?

The starter was a diamond wedge of delicious baked goat cheese in phyllo pastry. The soup was a creme puree of leek and asparagus served cold with dill and asparagus tips. The pita dipped in tzatziki was on the table of course to nibble on as we awaited yet another course. Greek salad followed by two roasted legs of lamb beautifully seasoned, stuffed peppers, boiled baby potatoes, lemon gravy, and the must-have moussaka. The baklava was served with mint tea to end a very full and satisfying meal. See our photos here.