Blue water, black sand, fragrant thyme. Octopus cooked on a
grill, eaten only with salt and lemon. The inspiration for one of the Curio
Spice blends, Aegean Salt made with Chios mastic, lemon and thyme, came
from the clean, bright flavors I tasted while traveling through the Greek
Islands in 2010.
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| View from Samos, 2010 |
