Ah, we’ve all been there. Scanning through your luggage to look for the boarding pass that you were sure was just in your right jacket pocket. You then end up unpacking all your stuff only to realize that it was in another bag all along. But it takes you forever to look for it and you only end up with stares of impatient people standing behind you. You could avoid such situations if you follow the tips that are listed below.
If you consider yourself to be a little clumsy and occasionally forget to carry things you need to have on your person, then you should start by making a list. This list would include all the things that you will need when you are at the airport. Start with the basics – boarding pass, identification, your passport. These are the three basic documents you must have handy when you are about to board your flight. Make sure you pack them well in advance so that you don’t forget them. Take it on a priority.
Pack it Systematically
Everything you plan should be backed by solid reason so, make sure that your packing is equally methodical too. To avoid forgetting ‘where you put your passport’ you can carry your essential documents and some cash in a small pouch that is handy, while you go through airport security. Do the same with all your other stuff, pack your toiletries and other essential stuff that you might need in a small bag which is easy to carry.
Carrying Prohibited Items
This might sound like stating the obvious, but despite knowing the common rules, many travelers pack prohibited items with their carry-ons, most of the time, without realizing it. To avoid such hassle, make sure you cross-check all items included in your luggage and see if you’re carrying anything that might get you in trouble at the airport.
How do roasted vegetables (potatoes, zucchini, eggplants, onions, and tomatoes) with a bunch of spices, garlic, some greens, and a generous drizzle of olive oil sound to you? If you’re thinking of Ratatouille, you’re wrong! That’s right, today’s recipe calls for Greece’s briam, and it’s a text-book Mediterranean diet.
Which Came First, Briam or Ratatoillle?
There is quite the debate on whether briam should be called the Greek ratatouille or ratatouille should be the called French briam. Truth is, nobody knows for sure which recipe came first, but it doesn’t matter. Both dishes represent a perfect take on roasted vegetables, although, in some parts of France, people like to use the stovetop to prepare their ratatouille.
Of course, the Greek briam recipe has hundreds of variations, but this one comes from the island of Patmos.
- 1 ¼ lb gold potatoes (3-4 medium-sized)
- 1 ¼ lb zucchini squash (2-3 regular-sized)
- 1 ¼ lb eggplants (optional, 2 regular-sized)
- 2 tsp dried oregano
- ½ cup chopped fresh parsley
- 4 garlic cloves (minced)
- Greek extra virgin olive oil (any other would do but let’s try to be traditional)
- 30-oz canned diced tomatoes with juice (unsalted and organic products are recommended)
- 1 large red onion
- Salt and Pepper
As stated above, this Greek classic varies by region, so feel free to adjust the ingredients by adding or removing other veggies and spices. For example, replacing the potatoes with bell pepper would make this dish even lower in carbs. A dash of piney rosemary would give it a pleasant kick, and serving this with feta cheese would make a huge difference.
Preparing the Briam
For presentation purposes, this exact recipe calls for thinly sliced veggies and a round pan or skillet (11-inch would do). However, this recipe works great with thicker chunk cuts roasted in a square casserole, especially if time is pushing you.
- Preheat the oven to 400 F and place a rack in the middle.
- Season and toss the veggies with salt, pepper, oregano, (and other spices of your choice).
- Pour half of the canned tomatoes into your pan or skillet and spread to cover the bottom.
- Arrange the rest of the veggies into the pan
- Top with a generous drizzle of olive oil, minced garlic, and the rest of the tomatoes.
- Bake for 45 minutes covered with foil
- Remove foil and bake for another 30 to 40 minutes until most of the liquid evaporates and veggies look soft and charred.
- Cool to room temperature and serve.