Summer holiday objectives have been firmly locked in our sights for months. But the target is blurring and slipping away. For our house the hope of following through with our bookings abroad next month are fading. Despite the rallying calls of the airlines lobby and the national tourism bodies overseas, the dark shadow of 14 days quarantine on the way back is a pill too bitter to swallow.
e make an annual pilgrimage to Kalkan in Turkey every summer and this year was to be extra special as daughters' boyfriends were coming with us. I was particularly looking forward to being in the company of some lads for once.
And while the possibility of getting there remains real - Easyjet have not yet cancelled the flight to Dalaman from Belfast - the thought of spending all that money and once we get there for it to be restricted and dulled by all the vital safety precautions, and not to be as brilliant as we would like it to be for everybody, has no appeal.
And anyway, I just can't get my head around travelling 3,000 miles to a destination when I can't even go down the road to the Errigle for a pint. Not yet, anyway.
I love holidaying in Ireland and we will try to make some short trips, availability allowing, to the likes of Bellinter House in Meath, The Mustard Seed in Co Limerick and possibly even a campsite near Portmagee in Kerry. But we will be pining for that Turkish food all the while.
Kalkan is a small fishing port on Turkey's southern coast. In recent years it has expanded into a holiday destination where people can rent fabulous villas with swimming pools for not extortionate prices.
But it's the restaurants in the town which are the real attraction and annually draw chefs like Paul Ainsworth and Gordon Ramsey as well as a light sprinkling of celebrity visitors including the Beckhams, Daniel Craig, and the one I was most starstruck by and happy to sit next to last summer on the roof terrace of the Olive Tree restaurant, John Craven.
The restaurants are outstanding with very fresh fish, surprisingly top class beef and lamb and endless vegetarian dishes.
But despair not, Turkey lovers, and forgive me for revisiting this tiny Belfast restaurant again but I just can't let it go past without comment that chef patron Alper Cildir is still making the best chicken and lamb kebabs in the north. He is also making genuine, authentic, beware of imitations Turkish coffee - strong, smooth as silk and very chocolatey.
The marinades he uses for his meats and the care and attention given to the creation of endless mezes, all much-loved by vegetarians, are unparalleled.
Unusually you will find creamy rice and bulgur wheat among the side dishes served with the kebabs, just like in Istanbul and in Kalkan.
The baba ganoush is freshly made from aubergines he sources here. In fact, all his ingredients, even the honey for the rich and sinful baclava pastries are sourced locally. The hot and spicy tomato meze called ezme is a belter but, for your own safety, should be eaten in very small mouthfuls accompanied by his home-baked lavas bread.
Green bean salads, chickpeas and lentils, lots of turmeric, cumin and zaatar characterise these middle eastern dishes and make them universally loved. I hadn't drunk buttermilk for 55 years until I picked up the habit again a few years ago in Turkey where the "ayran" is a buttermilk drink spiced and flavoured with a little salt and herbs.
Alper makes his ayran with best Irish buttermilk and I seriously recommend you revisit any youthful aversions to the stuff and make that rediscovery for yourself. You'll thank me for it.
Like Thai food, Turkish dishes will soon become mainstream. And it will be thanks to Alper Cildir.
Kebab meal with salad and rice and drink: From £5