On a short trip to our favorite Greek town, a small tourist village on a bay in the Peloponnese known as Nafplion, my partner and I (whom I’ve nicknamed The Chef, he being the better cook) walk the open-air market of hardy but exquisite produce and sad fish eyes gleaming in the morning sun. Traversing lines of heaped tables, we revel in brightly-colored blankets, lace tablecloths and pretty cloth napkins. Shockingly…
