Spring is a fascinating time in the Roman countryside! Here, just a few kilometers north of the capital, lies an appealingly undiscovered niche of Italy, where the sun warms the rolling hills, the sea of poppies splash their reds against the green fields, the olive trees begin to burst into life and the light is a vibrant yellow.
Many relationships are forged and strengthen over meals or social events. Emotions evoked and lasting impressions are made when people come together at the table to share a meal. As a daughter of an hotelier our family moved often from country to country, always leaving behind friends and a community that had taken us in. It was never easy and yet I watched my parents form new friendships and build a social environment in each new city with ease.
It really has been quite some time since I did a proper recap of a photography workshop here. Not due to the fact that there weren’t any last year but more due to the fact that things were on a constant move in 2017. I was chasing and realizing goals, dreams and basically reassessing many things in my life. Not to say that my photography and styling workshops and retreats aren’t part of my goals. They most certainly are. Nowhere else am I challenged to think out of the box and to be creative while planning such a workshop or retreat. Nowhere else do I meet incredibly talented and creative people who strive to go after their own goals and find inspiration when they sign up for these events. Nowhere else do I get to work and partner with brilliant and extraordinary people who fall in step with me to provide the best possible experience for all who take part.
It’s December! Again. I have dusted of some of the speckles of lint beginning to gather here. An unwanted break from the blog that extended into a bit of a Summer / Autumn interlude. And now here I am – it’s December and time for Christmas!
If I was to describe some of my favorite foods and dishes I would say whatever one can pile into a bowl and mix together to savor all the flavors. Not only of each individual ingredient, but also as each item intermingles with the other there are a range of flavor explosions! That is the real kick I get from a dish.
As a child of the 80s, the crème caramel was the epitome of all desserts for me. As a daughter of an hotelier I spent a lot of the 80s giving into the gentle jiggling charm of this dessert. Somewhere into the 90s the dessert disappeared from its pedestal of fame. Apparently the crème caramel had occupied a huge amount of space on restaurant menus around the world for a large part of the 20th century and probably had to make room for the liquid nitrogen dessert trends that took the 2000s over by storm. Or how about the fusion of any two ingredients possible – cronut or cruffin anyone?
