The weather in Bari was absolute perfection and I sat with my pastry and latte with that amazing view of the Castel Svevo across the street. How could this not be “the life”?!
I'd say that definitely sounds like "the life".
it was NOT a chocolate or almond croissant, so she had the inferior breakfast.
Rita finally arrived around 10:35.
I was thinking that in Italy, 35 minutes late probably would be considered "early".
Rita is an elderly woman with a very significant handicap in mobility. It is VERY hard for her to get around with her cane and is very slow,
But then I read this and had to adjust my thinking.
Italy offers hundreds of villas and old farmhouses to stay in which offer cooking lessons,
Really! That sounds like a lot of fun. I'd do that in a heartbeat.
stopping at the butcher so he could hand cut our meat for the evening Secondi course.
I think butcher shops are vastly underrated. So many people just go to the local supermarket and get whatever's packaged... It's usually more expensive, but so much better, at the butcher's.
Italy works on an entirely different timeframe that I am used to. Everything takes longer. A lot longer.
I suspect much of the
world is slower paced than North America.
Yes, you heard that right. She thought that cooking 4 types of meat over the next 2 days would be a good idea.
well... yeah. I don't see a problem here.
Our room was amazing! It was chockful of antique furniture, old portraits, and tchotchke scattered about. There were gauze curtains hung on high open windows fluttering in the breeze that blew through and the little sitting room just off to the side was absolutely charming.
Sounds very nice.
She certainly looks happy with the accommodations.
(A loaded lemon tree right outside our room!)
Whoa!
It looks so calming and relaxing.
I’d learned that you can tell a lot about olive trees by their size. I’m sure that the ones growing here on Rita’s acreage were hundreds of years old and were loaded for the harvest that was just beginning in their region.
Huh. And...
"hundreds of years old".
The age and culture of Europe is practically unfathomable.
Puglian wine; most in this area of Italy is consumed in private homes fueling laughter and stories around tables with friends and family.
That sounds amazing!
Wait...
Something isn't adding up. You were picked up around 10:35... went to the butcher that took a long, long time.... settled in and freshened up in your room... walked around the grounds... and then started cooking at 11:30? Is that right?
Baked eggplant with fresh herbs and topped with breadcrumbs and olive oil, Oven-roasted peppers and tomatoes with fresh herbs and olive oil (are you sensing a theme?)
Yes. The theme is... things cooked in an oven.
Easy.
While I waited for the others to show up, I took some photos of the collection of antique cookware and crockery still in use today. The liquor stash was truly astounding with much of it being homemade or very old.
All of that is... well, for a cook, I just fell in love.
Did I mention I took a contract in Lexington, KY at the University of Kentucky?
Good for you!
Um... I think??
It’s a Level 1 Trauma Magnet Hospital and frankly, I’m scared to death to start on the floor tomorrow.
Not for me!
But... I know you'll do great.
you’ll have to rely on my 50+-year old memory. (Most of us know how THAT goes.
)
Very nice picture of you.
Drool-worthy
Next, we took turns learning how to mix the focaccia dough “just right”, learning that there is a certain skill in the wrist-flicking action that has to happen in order to lighten up the dough with air bubbles. I was not doing it right and swiftly replaced with my daughter who garnered high praise with her “perfect technique”.
It looks like she's slapping it!
About 12:30 the local cheesemaker also arrived to give us our lesson in making homemade cow's milk burrata and mozzarella knots.
the focaccia was baked to a golden perfection, the vegetable dishes were hot out of the oven, and we all sat down to meal of epic deliciousness.
Just sounds... incredible.
Next up: I get a marriage proposal from a fishy kind of guy.