“We should all do what, in the long run, gives us joy, even if it is only picking grapes or sorting the laundry.”   -E.B. White

Sunday, June 8, 2008

From the coast of Barcelona.

Coming to you live from the country of Spain.  Upon arriving in this cured ham-eating country, the crew and I were instantly thrown into work mode.  Yet, flying into Palma de Mallorca on a blue-sky day, was incredible in every sense.  As one of the Balearic Islands, Mallorca is composed of green covered cliffs, jutting out from the sea, as well as a plethora of seaside fishing villages; some of which truly encapsulate the Mediterranean seaside settings I had envisioned in my mind.  Cobblestone streets, fish shops, teeny tapas cafes, rustic fishing boats, and daunting mountains in the near distance.  Ahhh, Europa.  Another day was spent on the island of Ibiza (and yes, we listened to the vengaboys song "we're going to ibiza" in the galley, on the way there).  Beautiful place, and since we were anchored out, I had my first opportunity to go for my first swim in the Mediterranean...and I could not pass that one up.  The Med is purty chilly, but the clarity is nice and my snorkel gear proved useful, as I swam through schools of some beautiful European fishies.  
 
  Finally made it here to Barcelona (Barcie, as I call it), and finished our first guest trip this morning.  The rest of the day was spent rambling around this increible! city on foot, soaking up the scenery and history, with some tapas to keep us going throughout the day.  Just had a crew dinner with my mates, and I washed down my first real Gazpacho with my first glass of real Spanish Sangria.  Que Lindo!  Feelin lucky, I tell ya.      

  As for my lovie in the Southern Hemi...he is currently anchored out in Bali, about to continue their trip north, with guests on board.  And before you start feeling bad for his busy schedule, don't worry, he will be surfing G-Land for the next few days.  Surfers, you know the power of that statement.  Damn, ey?  Miss the heck out of him though.  That's all for now, but i'll be back very soon with more updates of these floating times.  Love you guys.  

1 comment:

NRK said...

Kimbo! Your blog makes me jealous. Sounds like you're having a great time. Have fun in Positano. Go to a bar called Music on the Rocks down by the water.

Where has this southern gal been in the past year?

  • Bra, Italy
  • Milan, Italy
  • Venice, Italy
  • Cinque Terra, Italy
  • Paris, France
  • Sardinia
  • Ajaccio, Corsica
  • Calvi, Corsica
  • Portovenere, Italy
  • Portofino, Italy
  • Villefranche, France
  • Cap D'ai, France
  • Nice, France
  • St. Tropez, France
  • Cannes, France
  • Monaco, France
  • San Remo, Italy
  • Hilton Head Island, SC
  • Ft. Liquordale, FL
  • Seattle, WA
  • Nosara, Costa Rica
  • Charleston, SC
  • Waxy O'Connors, FL
  • Florida Keys, FL
  • Highbourne Cay, Bahamas
  • Harbor Island, Bahamas
  • Nassau, Bahamas
  • Ft. Lauderdale, FL
  • Big Lake, Washington :-)
  • Mt. Vernon, Washington
  • Seattle, Washington
  • Portland, Oregon
  • Hilton Head Island, South Carolina
  • Wilmington, North Carolina
  • Outer Banks, North Carolina
  • Stuart, Florida
  • Palma de Mallorca, Spain
  • Barcelona, Spain
  • Rome, Italy
  • Sorrento, Italy
  • Sollerno, Italy
  • Agropoli, Italy
  • Positano, Italy
  • Amalfi Coast, Italy
  • Ischia, Italy
  • Isle of Capri, Italy

MY MENU MANTRA

I cannot overemphasize the importance of approaching each new menu or each new dish with a fresh attitude. Never look back, burdening yourself with the memory of the dinner that didn't quite work.  Nor should you endlessly repeat the comfortable dish that you have mastered: that promotes a stagnant attitude.  Move away from that safe old chocolate mousse recipe to new ideas, new cookbooks, and new restaurants for inspiration, motivation and incentive.  Learn to discriminate and choose the best of everything.  More than any other quality in other cooks, the one I most value is the ability to see precisely what is needed in a particular dish, dinner, or event.  This discrimination and attention to detail distinguish those dedicated and perceptive cooks I most admire.  -Alice Waters.