“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

Wednesday, July 30, 2008

Capri and me...


The Isle of Capri....swimming pools, movie stars, and deserted beaches.  The beach I found was just a jump over the marina wall, and there it was...aquamarine water lapping onto the shores of an untouched smooth stone and sea glass covered beach, situated next to a jutting cliff and a world away from Prada.  The water was pure, clear and cool, and especially fantastic on a steamy Mediterranean day.  And for a gal who spends most of her time in a oven-heated galley, looking down upon sautee pans, the beauty of a refreshing dip is never taken for granted.  Saltwater therapy, Capri-style.  
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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.