Day-to-day life on Serifos was smooth, warm, and moved along at the pace of the sun. In the morning, I rose and made breakfast in the kitchenette, windows open, music wafting away in the breeze. Usually, breakfast involved pita, scrambled eggs, fresh tomatoes, fresher feta, and kalamata olives. Unpitted. Always. Then we would lazily meander to class at the taverna down the beach or, on days off, to town, hoping for an exciting excursion or a relaxing afternoon alone to gather writing material.
