Day 14 - Gythion, Greece

We enjoyed the motor scooters so much in Olympia, we decided it was a good way to see Gythion too. We walked just a short ways from the ship and found this little shop. It was really interesting to see this form of marketing, especially in Greece. The owner put out the worst bikes, the tattered, non-operating and sunburnt out in front on display. We were concerned that there were no working scooters to rent when he motioned for us to come inside his very small shop. He started to sign us up when Mark asked if any of the scooters worked. He waved and said "Oh, yes" in a very thick Greek accent. We filled out the paperwork and paid our $20 each, yes enough feeling like I had been riding a horse all day yesterday, and I got my own this time. From somewhere in back he brought out two OK looking scooters although not as nice as in Olympia. One of them had a little gas and mine was completely out of gas. They hadn't been started in several days he said, so it took some time to get them going. He told us where the closest gas station was and he told us as we left that we got 80 kilometers for free. Not sure what he meant by that since I had no gas in my tank. We found the station and wound our way around the hills and coastline to find an old shipwreck on a beautiful rocky sand beach with no one on it. It has been there as long as anyone can remember. The water was still too cold to get in except for our feet. We came back and drove around the other side of the city and were so surprised to see no one really working anywhere and lots more half finished houses and condos with vines growing through them.

Thinking of all the economic trouble Greece, it is not hard to wonder about their work ethic. And most of all we really got a kick out of the scooter rental place doing its best to not stay in business.

We saw orange groves and olive groves mixed together.

Even though we didn't really do much today, it was relaxing and we came back to our ship and ate a late lunch before dinner.

Dinner - Lemon poached lobster medallions, asparagus, caviar vinaigrette

New Asian style turbot fillet with wasabi mash and leek straw

Nugat glace with almond brittle

I really enjoyed eating this meal (not like I haven't enjoyed all our meals on the ship!) because I attended a class given by the head chef teaching us how to cook this meal and several others.