Just a quick comment- use orgeano (fresh if you can). What a great herb. It screams Mediterranean. Almost immediately you think tomatoes, olive oil, light chesses, flat breads, saffron, grains like couscous, etc...You think white houses against a bright blue sea. And you are away in Greece.
And in wine it defines the reason that many of the Italian and Grecian whites are of the light, dry, and crisp category. Santorini, Fiano, Falanghina...they all want oregano.
Just a thought- but make sure to incorporate more oregano into your meals- you will travel to the Mediterranean very fast if you do.
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