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Start with fresh live oysters—shuck them, reserving the liquor. Preheat your broiler (or grill). In a bowl, mix finely chopped bacon, a splash of Worcestershire sauce, and a few drops of ketchup for sweetness and color (this mirrors Biffin’s balanced approach). Optionally, add a pinch of smoked paprika or Tabasco to taste. Spoon this topping onto each oyster, drizzle gently with the liquor, and broil/grill for 3–4 minutes, or until the bacon starts to crisp and the sauce bubbles. Remove, garnish with finely chopped parsley, and serve immediately—hot and smoky, with briny oysters offset by savory bacon. This dish honors the classic Oysters Kilpatrick—a historic combination of oysters, bacon, and umami rich sauce, while bringing a fresh, chef-driven twist to your table. Enjoy!

我慢できなくて、外でしちゃった.... 実は、、、みんなに見られたくて...

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「無名戦士の墓」を守る衛兵の交代式。1時間ごとに行われている。 それを見ようとアテネ・シンタグマ広場へ急いだが、もう交代式は始まっていた。 それでも独特の衣装を着た衛兵の独特の所作を、十分見る事が出来た。