About Me
Friday, March 27, 2009
Back for more, y'all.
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!
Wednesday, July 30, 2008
Amalfi Coast, by land.
Wining and Dining
Pompeii and Mt. Vesuvius
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.
Monday, July 21, 2008
The island life on Ischia...
This little volcanic island situated at the Northern end of the Gulf of Naples, was our home port for one night. Home to some of the finest spas and thermal baths in the world, and i'm not speaking from experience, unfortunately. But we were able to go for a little late night stroll around the waterfront downtown area, which was fairly fabuloso. Cobblestone streets, lined with cafes and shops, and unfortunately, many a tourist. But the beauty I saw was in the local people...older Italian folk, who could be seen sitting on benches or outside tables with their croanies, in a totally relaxed and fulfilled manner, not being phased by the craziness that abounded. Another great scene was this local artist in the midst of his work, being watched by his cute little son. Just enjoying their company, and being happy with what they had. The place had a fairy tale feel to it, as tourists whizzed by on horse driven carriages, and went for rides around the fountain in the center of town. Brief stay in this fantasy land, but priceless, nonetheless. Take us to Capri, Captain!
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.