had big travel plans for 2020.
From a family vacation on
the beach in Florida to the
long-anticipated and sure-to-be-fabulous wedding of a dear friend and his adorable fiancée in New York and several other trips, I was ready.
And then Covid-19 happened, and we weren’t going anywhere.
As the dates got closer, we canceled trip after trip. We managed remote learning and had take-out date nights at home. My kids chatted online with teachers and friends. We followed the rules, and I’m so grateful for those who kept us safe. I understand that my disappointment pales in comparison to the losses and horror of the global pandemic, there’s no question.
I do have a Plan B: This summer – and possibly beyond – our explorations will start in the kitchen.
Instead of heading to Florida where I grew up, I will roll dolmades and bake spanakopita. I will text my friend Deb for the umpteenth time for her Avgolemono soup recipe. I'll make a tray of sticky-sweet baklava. We will talk about how immigrants came from the Greek Islands all the way to Tarpon Springs and brought their culture and the sponge diving industry, making the area unique and special. And better.
I