Jon & Steve’s Pasta Pot a la JoSiTo

This was our Tuesday night dinner and has been voted the meal of the trip.

Take your three small Aubergine, an onion and two carrots, slowly fry these on your stove with olive oil for 15 minutes till soft, add a red pepper, courgette and three green peppers and let the flavour stew. Add four tomatoes, coriander and pepper and leave. Cook your pasta and when ready add to the vegetable mix and bring back up to the boil. Take off the heat, add crumbled Feta cheese and serve immediately. For added effect toast sum bread on the campfire and top with Avocado!

Think this dish is helped by the strong Feta cheese you get out here, this can be anything from creamy and more like mozzarella to crumbly and excessively goaty (think of ground goat, hooves, hair and all).

Back to Climbing

Quite a bit’s happened since I last wrote, one of the crag dogs got shot by the nice goat herder from my previous post. Turns out he might not have been that nice. We said goodbye to Garren and Sophie with a nice meal at the trout restaurant down the road. Unfortunately they have been replaced by an elderly Sheffield lady whose booming Yorkshire tones can be heard for miles around. Luckily Vera and Fred, a Dutch photographer and his girlfriend arrived at the same time and have been great company (The Dutch seem to understand English humour much better than the Germans).

Around the campfire

On the climbing front things have been steadily improving, I have moved in the 7’th grade climbs and Steve has just kept pulling harder and harder, although not much separates us on the onsight, on the redpoint he is in another league, pushing 7b+ and looking confidently towards 8a before the end of the trip. For me, I’ve wired together the moves on a 7b+, but failed to feel motivated enough to push on through to the end, maybe soon!

On our rest day we hitched and then bussed ourselves into central Antalya for a day of touristy bits. Antalya is one of the central players in Turkeys mass tourist industry and the drive in takes you through tower blocks of flats supplying cheap accommodation for tourists. Miraculously after this crowded modern hell hole Antlaya opens up into a small harbour with its combination of Roman and medieval architecture largely still intact. Old Byzantium churches, now converted to mosques and medieval walls guard the entrance to the old town. The harbour houses a combination of charter yachts, tourist boats and small fishing boats with their crew painting hulls or mending nets on the quays.

Cheap food of Antalya

Unfortunately cities means the friendly Turkey we have grown to love in the rural villages we have been climbing in is replaced by the hardnosed city reality, on every corner waiters try and hustle you into restaurants, carpet sales men and street vendors try and barter their wares. Lunch of roast lamb was ruined by the modern demands of tipping, photography opportunities tainted by boat cruise salesmen. It was a relief to get back on the bus to Geyikbayiri and the rural tranquillity of Turkey.

The Harbour of Antalya

Rural life is more relaxing, the shack up the road sales delicious grilled lamb chops, served by its owner who proudly shows of photos that tourists have sent back to him. We follow tradition and take photos of him with us and take his address so we can send him the photos. A local patron freely discusses the relaxed and tolerant views on alcohol in a country with a massive Muslim majority and chastises the stupidity of radical Islam. All washed down with some great Turkish beer and Raki.

The Shack owner with Steve and I

Eating out tends to be rare at the moment, our trip to the Shack an exception, we made another trip to the Trout restaurant, but once again this was for farewells, this time, Katherine, Nic, Carissa, Vera and Fred where off. Sad to see them go, but a great opportunity to stock on campsite booty. We have managed to inherit a table with benches, two lots of chocolate spread, cheese and olives. Free food, always good.