I belong here.
Heart-crushing beauty, overwhelming generosity, unbelievable food and wine, cheap smokes, humidity, stone pine trees, ancient marble, grandiose visions of God, hilarious eavesdropping, each day bringing a simple, soaring joy that nothing can touch because the joy is kept in a secret place in my heart safe from all bad news, shit storms and strife.
I deserve this life. Cal deserves this version of me. Nothing ever, ever goes wrong here, and when it does go wrong, by dinner it is an anecdote, a footnote to the smells and the laughter and the love.
I'm going to go sit in L & V's garden now, and write for a client. Vincenzo is replacing the stones on the walkway, slowly and methodically as he chats with the dog and the cats and me absent-mindedly. I sleep on a comfy mattress in their back room, and wake in the morning to the glass brick roof shining sun down on me and the managerie sitting patiently, waiting for me to say hi.
Marco is staying at L & A's, who tonight are throwing a dinner in honor of me and my American friends who are here visiting. It will be boozy and smoky and most likely when we walk into their loft, the entire kitchen island will be covered in cooked polenta, ready to be cut into enormous slabs and drizzled with tomoato sauce.
Next week I will post pictures!!!!!!!! But am here for another week or two. Just wanted to check in and let you all know that my time here is EXACTLY as winsomely wonderful and achingly beautiful as you're imagining.
Heart-crushing beauty, overwhelming generosity, unbelievable food and wine, cheap smokes, humidity, stone pine trees, ancient marble, grandiose visions of God, hilarious eavesdropping, each day bringing a simple, soaring joy that nothing can touch because the joy is kept in a secret place in my heart safe from all bad news, shit storms and strife.
I deserve this life. Cal deserves this version of me. Nothing ever, ever goes wrong here, and when it does go wrong, by dinner it is an anecdote, a footnote to the smells and the laughter and the love.
I'm going to go sit in L & V's garden now, and write for a client. Vincenzo is replacing the stones on the walkway, slowly and methodically as he chats with the dog and the cats and me absent-mindedly. I sleep on a comfy mattress in their back room, and wake in the morning to the glass brick roof shining sun down on me and the managerie sitting patiently, waiting for me to say hi.
Marco is staying at L & A's, who tonight are throwing a dinner in honor of me and my American friends who are here visiting. It will be boozy and smoky and most likely when we walk into their loft, the entire kitchen island will be covered in cooked polenta, ready to be cut into enormous slabs and drizzled with tomoato sauce.
Next week I will post pictures!!!!!!!! But am here for another week or two. Just wanted to check in and let you all know that my time here is EXACTLY as winsomely wonderful and achingly beautiful as you're imagining.


Comments
And: Mmmmmmmmmmmmm! Polenta!
I've been thinking that we need to go to Barcelona next time my husband and I have the time and money to go to Europe (the library's gotten some books with photos of the amazing architecture there), but now you've got me wondering about Rome...
And one of my friends has a business that specializes in helping Americans find the perfect hotel rooms, real restaurants (rather then tourist ones) and easy to understand information about what to see and do in the city.
And, she owes me big time.
I try every summer to replicate Italy at my dinner parties outside. I serve chilled white wine and make salads with tomatoes and fresh mozzarella and basil and olive oil. We sit outdoors under the same moon and stars that are over Italy, but it's still not the same.
However, if you ever come to Northern California,
I'm eating my heart out with jealousy too. Italy was almost a year ago, and I feel like it was both yesterday and a hundred years ago. I feel I belong there too, and I miss it.
I've never really understood Polenta...
After I drizzle it with tomato sauce, then what do I do with it?
What do I serve it with.
Do you have an Italian gourmand friend with a blog? (Who writes in English.)
This good ol' boy is getting tired of meat and potatoes.
some people make it so that you can cut it with a knife and serve it like in meatloaf slices.
i like it a little less firm, scooped onto a plate and then with sausage speghetti gravy, sausages, hot pepper seeds and cheese on top.
there are also chichi awesome polenta recipes, like drizzling truffle oil over slices.
Thank you!
Can't wait to try it Ms. Expatria style.