FOOD DIARY: leftover Mussaka

Last night could not have been easier; we just reheated the remaining half of yestertday’s delicious mussaka and drank the remainder of yesterday’s excellent Greek wine.

Diane contributed a new Greek salad with the usual suspects: olives, cucumber pieces, tomato pieces and sprinkled with crumbed feta cheese. 

The only problem with the mussaka is its richness so it cannot be eaten too frequently and its time-consuming preparation but as an infrequent visitor to our table it is highly welcomed because it is so good. 

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