Our plan for this trip is to work from the hotel on Monday and Tuesday. We had planned to work from DC in November, but cancelled that trip at the last minute as the pandemic spirled upward. The three hour time shift made things more than a little odd. Although I imagine that you get used to it, I never really appreciated how awkward the time difference can make things.
We finished the day with dinner with Jack at Kellari. We split starters of Kalamari [pan fried], Keftedes [lamb meatballs, feta-tomato sauce] and Spanakopita [spinach, feta phyllo pie]. For entrees, Jack and I had Paidakia [grilled lamb chops, roast lemon potato], while Sharon had Whole Lavraki [Mediterranean Sea bass, kale sautee]. We were going to sit outside, but the giant restaurant was empty so we ate inside.