“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

Friday, August 8, 2008

Amalfi Coast, By Sea.






With guests aboard now, we have left Naples, and the trip begun with a few days, cruising and anchoring throughout the Amalfi Coast.  Anchoring in front of Positano, we were graced with glassy calm waters, and a morning sunrise to die for, hence the second photo.  The first photo is a massive cave along the Amalfi coast, quite incredible to see!  And the beach is a Positano "Spiaggia" which is only accessible by boat.  The trip continues and the views remain epic.  Bella, Bella!
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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.