About Me

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Delray Beach, FL, Westport, MA, United States
Undergraduate degree, Colby College; MA in teaching, Columbia Teacher's College; former high school English teacher in three states; former owner of interior design co. with advanced degree from R.I. School of Design. Published first book in 2009 titled, MINOR LEAGUE MOM: A MOTHER'S JOURNEY THROUGH THE RED SOX FARM TEAMS. Her humorous manuscript titled ELDERLY PARENTS WITH ALL THEIR MARBLES: A SURVIVAL GUIDE FOR THE KIDS was published in June, 2014. In 2015 A SURVIVAL GUIDE won a gold medal in the self-help category at the Florida Authors & Publishers Association conference. See website By CLICKING HERE.

Saturday, October 29, 2016

Snapshots from Italy V - The Inevitable Weight Gain

Some breakfast pastries, Mezzatorre Hotel, Ischia, Italy
Despite our walking every morning and brief work-outs in hotel fitness centers, our stomachs always looked like a Buddha's after several weeks of travel, especially in Italy. We had no will power when Caprese cake with chocolate and almond bits or apple tart with homemade jams every color of the rainbow sat slivered on platters for breakfast.
More breakfast pastries
After staying seventeen years at the same hotel on the island of Ischia, our breakfast chef (Sylvestro) delivered his SURPRISE specialties to us, split onto two plates, usually after we had finished a Continental breakfast with yogurt, fruit, and a slice of cake or some granola with a croissant. We received, for example, omelettes with creamy ricotta filling or over-easy eggs on thick homemade toast, topped with fried mozzarella.  We loved the pride he took in his work but resorted to sneaking in and out of the breakfast room before he could spot us. It was just too much food - troppo!
Breakfast chef Sylvestro at the Mezzatorre Hotel,  Ischia, Italy

Pastas are all made daily in any establishment that serves food in Italy, no matter whether it's a five-star ristorante or the tiniest neighborhood trattoria.
Local food products and liqueurs on Ischia
My will power completely disappeared when flat spaghetti with vongole and cozze (clams and mussels) in a butter Parmesan sauce was on the menu and Charley caved in the minute he saw rigatoni in minced veal ragout or lasagna.  It helped our waistlines that Ischia was in the southern region of Italy, since Southern Italian food is lighter (local catch of the day from the sea) than Northern Italian (ragu sauces and Bolognese, consisting of local meats). Nonetheless, pasta was always a course on the menu prior to the entree. We tried to skip at least one course and dessert. Of course, we sampled local wines or Prosecco (my favorite) with every meal and Limoncello afterward.
Author friend Margie Miklas in a cooking class in Puglia.  Used with permission.
Sparkling Prosecco wine
Limoncello - an after-dinner favorite 
It would take all summer to lose the added pounds, but it was all part of the experience.  If we went into withdrawal symptoms after returning home to diets, we could always eat at Camille's or The Old Canteen "on the Hill" (Federal) in Providence, R.I., where the Sicilian mob had dined before retiring to jail.
Pineapple symbol of hospitality at entrance to Federal Hill, Providence, R.I., and signage for Old Canteen Restaurant