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October 2008
Hello / Merhaba from Marmaris!
It is a hot autumn day in Marmaris with just a few clouds rolling over
the bay. After a few squally days the sun is shining, the sky is blue
and the light crisp and clear.
The countryside is busy at this time of the year. There are walkers on
every trail and farmers are out in the valleys, taking advantage of the
unusually mild and damp weather to plough their terraces and plant
barley for grazing.
Check the weather reports daily on
http://www.marmarisinfo.com/weather/index.phtml
The whole of Turkey is experiencing some very unsettled weather at the
moment with widespread thundershowers and falling temperatures. Here in
Marmaris, however, it is a humid 26 degrees with a tropical sultriness
to the air. When the sun shines steam rises from the pavements and it is
far from cold. Some of the taxi boats are still operating and the beach
cafes are open, albeit with reduced menus.
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Walking
down the Uzunyali beach in the mornings I and our dalmatian are passed
by a steady stream of walkers of all shapes, sizes and ages heading in
both directions towards Marmaris and Icmeler. The weather forecast for
this week shows nothing but blue skies ahead and at this time of the
year that means exceptionally good visibility in all directions from the
top of the hill. It is well worth the hike up to the mountains for the
views.
Down in the harbour the end of season migration from the resort has
begun and some houses and smaller hotels are already shut up for the
winter. The pessimists and realists can be recognized by the plastic
sheeting nailed over doors and shutters on the side of the prevailing
weather, often with plastic bags and parcel tape securely wrapped around
outside light fittings.
The 50 - 60% sales in local shops: jewellery and leather including are a
sure sign of the end of season.
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On a final note we wish to share this
extremely easy recipe wich is always a favourite on Blue Cruise gulets.
Like so many good things, it only requires three ingredients and the sum
is greater than the parts.
The first ingredient is, obviously, the peppers themselves. These
peppers are long red slipper-shaped sweet peppers. At this time of the
year we can buy them fresh for the few short weeks that they are in
season, but the bulk of the crop is actually roasted commercially and
then bottled or canned so that they are available all year round.
Preserved red peppers are available from good supermarkets and
specialist food shops. This recipe uses the bottled variety. These have
been roasted and peeled, giving the flesh a mellow sweetness.
The second ingredient is the feta cheese. This should be firm enough to
cut into slices or fingers to fit the cavity in each pepper.
The third ingredient is some good olive oil to drizzle over everything
before you put it into the oven.
Preheat the oven to 180 degrees centigrade. Take a small roasting pan
just large enough to take the peppers lying down in a single layer. Slip
the feta cheese inside each pepper and arrange the peppers snugly. Pour
over the liquid from the bottle or jar that the peppers came in. Drizzle
over some olive oil and cover the pan tightly with foil. Bake for about
15 minutes or until the cheese starts to melt and the whole dish is
sizzling happily.
Serve hot or at room temperature with lots of bread to soak up the
juices.
Variations: You can sprinkle over some chopped flat leaved parsley
before serving. You can also mash the feta cheese with finely chopped
sun dried tomatoes or some garlic before stuffing the peppers with it.
'Afiyet Olsun' (in Turkish: 'Enjoy your meal') |
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That's all for now, folks! Enjoy the warm
days this autumn in Marmaris! Check our new updates soon or get connected
and subscribe to
marmarisinfo.com newsletter on the home page www.marmarisinfo.com to
be the first to hear resort news and find out about events, concerts and
special offers.
Yours, Marmaris Info Team
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