The other night we were watching Rick Steve's Europe on PBS. It was the episode about Venice. It was too bad that we didn't get to visit Venice while we were in Italy. Next time we will definitely spend some time there. It looked incredibly romantic.
Of course, nothing could beat Firenze (Florence). Here's a picture (below) from our honeymoon last Fall. The moon really did look as big as a pizza pie. That's looking out over the piazza from our hotel room window. Wow.
We strolled the streets after a luxurious dinner, across the cobblestone and around the fountains glowing in the moonlight. The duomo loomed over us, beautifully majestic. Italy is the place to be, to live, to kiss, to create, to make love with eyes, thoughts, art and bodies.
My Eros, my Jason, my gorgeous groom, looked just like one of the statues. I felt like we had just stepped out of the imagination of the masters and on to the streets. I felt very much like Psyche, fluttering down the vias in the light breeze, barely touching the ground in my heels and just hiding my lacy lingerie under my skirt and jacket. Our kisses and touches were magic and our embraces were forevers.
Someday, we'll retire there. Our own Tuscan villa awaits.
Tuesday, April 19, 2005
Sunday, April 17, 2005
Wine Tasting in Paso Robles
Last weekend, we drove south on 101 through the California Central Coast wine area. We stopped and did some wine tasting in Paso Robles. A highlight was Turley Winery where they create some incredible Zinfadels. The Turleys don't fine or filter their wines. They don't need to. So these wines are totally vegan and yummy!!! This winery is a cult wine collector's dream. The Zins are big, deep and heavenly.
Here's a bruschetta recipe to go with:
Bruschetta Vegana
12 thin slices of Italian peasant bread
extra-virgin olive oil
minced garlic
1 each vine-riped or heirloom yellow, orange and red tomato
balsamic vinegar (organic)
6 large leaves of fresh basil
pinch of sea salt
Tofutti better than sour cream (as marscapone substitute)
Pour a small bit of oil onto a small plate and dip each side of each of the bread slices in to coat thouroughly. Arrange the dipped slices on a cookie sheet. Spread a tiny amount of minced garlic on each slice (be sure the rub the slice well and leave a few bits on garlic on top). Broil in the oven for a few minutes until toasted. Remove and let cool.
Dice the tomatoes by hand and strain off any excess juice. Slice the basil into stips. Combine with the tomatoes and drizzle with a bit of balsamic vinegar and extra virgin olive oil and the dash of salt. Combine gently and chill before serving.
To serve, spoon large spoonfulls onto the toasted bread slices. Top with the Tofutti and garnish with fresh basil sprigs if desired.
Here's a bruschetta recipe to go with:
Bruschetta Vegana
12 thin slices of Italian peasant bread
extra-virgin olive oil
minced garlic
1 each vine-riped or heirloom yellow, orange and red tomato
balsamic vinegar (organic)
6 large leaves of fresh basil
pinch of sea salt
Tofutti better than sour cream (as marscapone substitute)
Pour a small bit of oil onto a small plate and dip each side of each of the bread slices in to coat thouroughly. Arrange the dipped slices on a cookie sheet. Spread a tiny amount of minced garlic on each slice (be sure the rub the slice well and leave a few bits on garlic on top). Broil in the oven for a few minutes until toasted. Remove and let cool.
Dice the tomatoes by hand and strain off any excess juice. Slice the basil into stips. Combine with the tomatoes and drizzle with a bit of balsamic vinegar and extra virgin olive oil and the dash of salt. Combine gently and chill before serving.
To serve, spoon large spoonfulls onto the toasted bread slices. Top with the Tofutti and garnish with fresh basil sprigs if desired.
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