Greece, Day 1

We pulled Michael out of school and flew to Athens for the program's 6 day field trip.
Priceless legacy? Just another playground with neat rocks?
One thing I'm certain: food was consistently good, cheap, and plentiful. They have a way of infusing flavor into even really big, boiled potatoes. Cooked in bouillon and olive oil? Not sure, but large vege didn't automatically mean tasteless vege.

Lengthy meals began with an array of savory appetizers; 1/2 inch slabs of salty feta topped the tomato/cucumber sides. And Michael and Jack loved moussaka - Greek comfort food. Straightforward, no nonsense flavors, like Italian cooking in that regard.
Our acerbic tour guide, Maria - armed with juicy factoids - was committed to restoring Greece's cultural pedestals, one ruin at a time, having been overshadowed by its Mediterranean neighbor, Italy. Did you know Italy purchases superior Greek olive oil, then markets it as Italian?

Name that ruin!