Hamsi with herbs and onions, cooked in foil at a communal grill restauranton the Black Sea
For those not following on Twitter or Facebook: a story we researched and photographed in late November, on an anchovy-fuelled road trip along Turkey's central Black Sea coast, ran over the weekend in the travel sections of the New York Times and the International Herald Tribune.
Read it here and -- if you are as obsessed with anchovies (hamsi) as we are -- bookmark for 2013 or beyond. This was a fun and not overly challenging road trip along a mostly beautiful stretch of coast, doable at a comfortable and not too frenetic pace over 6-7 days.
This was our third trip to the region in less than two years, and we're heading back in a few months. Some readers have emailed to ask if we'd consider leading a Black Sea road trip/tour ourselves. Hm. Now, that's a thought.
Want more Black Sea? Check out Dave's audio-accompanied slideshow of our trip: fish, markets, lovely coastal towns and pretty landscapes.