We normally go to the Med; Greece is a particular favourite, with Samos and Kefalonia being the best recent Grecian breaks. It's the food that gets us; insanely fresh, hearty, tasty, rustic fare, served in the sun in harbour-side tavernas, with a warm breeze blowing away memories of work. Bliss. The simple blue-and-white Taverna, the chilled lager and simple, slightly flinty white wine is my first-class ticket to relaxation.
Last weekend, I made a simple supper to enjoy in the garden; the weather wasn't great but it was warm enough to sit out. Chicken pieces had been marinated in Olive Oil, Oregano, Black Pepper and a little Mint; five or so hours in the fridge. Shoved onto Skewers, these went onto the smoking-hot Griddle-Pan for a couple of minutes each side until they turned slightly golden and sticky. Doused liberally - and I mean liberally - in lip-stinging sea salt and lemon juice, we cracked open a couple of ice-cold Mythos and chowed down.
The first bite; the crunch of salt, the bite of lemon, the succulent, herbed chicken and the smooth, cold lager. I close my eyes. For a second - a fleeting, blissful second - I'm there. I'm on my precious, much -needed, Greek holiday. The power of food and beer to transport should never be underestimated.