So here I am, my last full week in Italy. I spent the beginning of the week trying to organize my things and begin to pack. When Larry arrived on Thursday I think he expected me to be a little further along… oh well!
I did a few “last time” ritual things this week. I did my last walk back-and-forth to the cafĂ© on Tuesday. They were just so nice to me day after day, sitting in the corner with my laptop!
Another ritual I had was to go to dinner every Tuesday night at a little trattoria, about a 10-
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At the urging of the boys, I had Larry bring fun American food. For dinner I made hot dogs with mustard and sauerkraut and French fries. It was completely perfect, well – it could only have been better sitting at Yankee or Shea Stadium with a huge beer! The boys were all fascinated with spicy mustard and relish! For dessert I taught them how to make s’mores. Marshmallows are non-existent in Italy – so they were all completely mesmerized. It was very funny! On Friday morning I make Bisquick pancakes with Aunt Jemimia syrup. As they were watching me
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On Friday night Mark, Linda, Terry and Scott arrived from Sorrento. They zipped over to Reale with Larry for a fabulous dinner. They all had a great time. It was so much fun to be cooking for them! After dinner I came out (sans uniform) and joined them at the table.
On Saturday, we all said arrivederci to Abruzzo and headed west to Roma. It’s fun being back
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Today we head back to the Coliseum and Palatine Hill. We didn’t get a chance to walk through them in January. Then tonight we’re all off to La Caletta, the lovely Sardinian ristorante we went to in January for my birthday.
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Tomorrow we head for the airport and my new adventure in America. This has been an amazing journey for me, and I am so glad I was able to share it with you. I am very excited about starting my new chapter. In the coming weeks Larry and I will be creating my new company “Bella Cucina Maria.” My goal is to have a catering business, specializing in private dinner parties and other special events. I am also going to try my hand at creating a line of food products. (Stay tuned for more information on that!) In mid-April I will be the guest Chef for a dinner at the New York Junior League. As soon we finalize the details, I will send you all the information.
So for now I am just going to say “ciao ciao, a dopo”!
Maria
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