After quite relaxed return passing Vienna and Belgrade we had reached Thessalonica in the evening, where Toni and Alexander, owners of the camper stop Zampetas, already longingly expected us.

Years ago, we first came across the Salsola salad when we were presented a selection of meze dishes (starters) in a seafood restaurant at Cesme, including the Salsola, which is called saltwort or glasswort as well.

Who does not realize that, a nice evening with a glass of wine and then the next day small rest in the bottle, too little for a coming pleasure, but too much to dispose it.

We were on the way back from our excursion through the Steigerwald between Ebrach and Burgebrach when the hunger sentiment seduced us into the restaurant of a small village.

Thick stop and go traffic, as usual in the area around Stuttgart, had caused some traffic jams, so we had to move the planned arrival time at the Camper Stop in Slovenia to the night.

Always fascinating during the travels and the following stopovers is the meeting with campers of so different origin. So we had met two Spanish campers in their Nisan camper (built 1990 with self-built furniture and their technology), who want to travel coming from Spain to China.

Today, the Caravan-Salon Düsseldorf was expanded to include outdoor activities in Hall 6, where a large number of exhibitors from Germany and abroad presented their offers in hiking and cycling, as well as many other sporting activities that could also be actively shaped.

Konkonte is a Ghanaian dish usually eaten with a soup made from palm nut or groundnuts. It is popular in West African countries such as Nigeria and is also eaten in the Caribbean.

For the small appetite in between, mango curry soup is a fast-made, delicious pleasure that can also be extended to a full-fledged main menu of course.

The annual meeting with Lydia and Georg, a time in June, which we have been using for years for collecting strawberries, has almost become a tradition.

Once again, we were surprised by our hosts presenting a deliciously cool dessert, which is so simple to make, that it hardly needs any description, just the number of lemons used is characterized by personal taste.

Although there are some gray clouds in the sky above the Neckar, the last few days have been splendidly summery.

After crossing the Turkey / Greece border, we were once again caught in a heavy, but very short rain shower at Alexandroupolis, causing the water to evaporate rapidly under partial fogging on the still warm asphalt.

Anatolia is the centre of Turkish wine production, which actually goes back about 5.000 years. There have been times when production of wine has been restricted by laws during the Osmanian periods. When the Republic of Turkey was established by Atatürk in 1923 all these restrictions were lifted.

What appears rather insignificant and trivial in the title picture, in reality, is an increasingly important source of income for the Zasavica Nature Park near Sremska Mitrovica and its animal world living in the park, especially the Balkans Donkey.

It all started when Monica, a librarian friend of mine from Houston, Texas, told me that she would be attending a librarian conference organized by a Turkish university.  We decided to spend some time together during her stay in Istanbul, and I promised to show her some historical but not touristic parts of my city.

Eating out in Turkey is always something very special for the gourmet: a very old and traditional cuisine complete with the aroma of fresh additions of herbs and spices.

Just as in some regions in Europe, the procedure of drinking tea plays an important role in Turkish daily life. Whenever there is an opportunity to have a tea, they will take it. What is different to Europe is the way of doing it. In Turkey you will get the tea served in tiny little glasses with two pieces of sugar on a small tray.

The influence of different traditions, habits and customs of the Mediterranean on the Turkish life style have created another face of Turkish culture-a huge variety of different tastes in Turkish cuisine.

The fish restaurants of the Turkish coast offer lots of unusual meze dishes -specialities based on recipes which were originally brought from Greece by returning Turkish people.