Fish market in Aegina town

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It is so easy to get fresh fish in Aegina; every restaurant has a great selection of local and fresh fish. In the middle of town there is a small fish market, surrounded by little seafood restaurants, and the fish is fantastic!

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One of the restaurants outside the fish market. I don’t recall the name of the fish that I ate, but it was a huge plate of really small sardine-like fish with soft bones. I just ate the entire fish, and they were really good! I am getting hungry just remembering my meal.

Vistula River

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The Vistula River in Krakow with the castle on the right hand side. It’s a great place to go running or cycling (if you like it flat that is).

Aegina town and port

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This is a view of the main town in Aegina from the ferry back to Athens. It is such a beautiful little port, and I so want to get back there for a few days.

Warsaw Uprising Museum

The Warsaw Uprising Museum is build inside an old power station with labyrinthine corridors that seem to wind all over the place. Now I know a little about the Ghetto Uprising, but I was completely aware that there was a separate city uprising when the population stood against the retreating Germans and the approaching communists. It was a very interesting and sobering experience.

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Underground printing press

The room dedicated to the children was sad, yet interesting how involved children were in the basis survival of the city during world war 2. Children were often used as couriers to pass messages around (a big theme in Milage 18).
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“Little Insurrectionist” – Child soldier

There was even a replicator of a Liberator B-24J bomber – you can see the eagle about to grab onto the swastika. The museum is full of interesting multi-media experiences – very modern and well-though out. A far cry from the museum’s of the past.
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Liberator B-24J bomber

Bigos

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Bigos is one of my favorite Polish dishes, and it is ridiculously easy to make.

Bigos

  • Shred some cabbage (about 1/2 a cabbage)
  • Fry it slowly with some meat (bacon, kielbasa, sausage or whatever)
  • Add salt, pepper & some stock (maybe a little white wine if you want)
  • Slowly simmer until thick and soft

This Bigos was from a restaurant in Old Town, Warsaw, so it arrived in the bread bowl, but I usually serve it as a side dish to whatever I am eating.

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