Here’s a post for all my old friends who used to think my
life is glamorous. We have finally
gotten there! Back when we lived in
Paris, I remember friends exclaiming, “Paris! That is so wonderful. I have always wanted to go to Paris! What do you do there?” The answer to their question was, “Well,
Mondays I do laundry, including the ironing. Tuesdays I clean downstairs.
Wednesdays I clean upstairs. Thursdays the bathrooms have to be cleaned and Fridays are always bed linen
changing and washing day.”
And
everyday, of course, I was caring for my two little darlings. Changing diapers, nursing the baby, potty
training the toddler, getting spit up stains out of my t-shirts and cooking, always cooking. Such a glamorous life I led!
But now, in truth, I can say that this last week has been pretty
cool. No family responsibilities (except
a baby sitter for the hound) and besides the fact that we flew economy class,
the jet-setting started on Thursday with a dinner dance next to the pyramids in
Egypt.
Beer and wine were served from 6 p.m. (and we brought some champagne and cocktails of our own) with the pyramids in full view! Everyone was in tuxedos and lovely gowns just like the beautiful people. We were the beautiful people! (Except for not being skinny and rich.)
Then the party went inside to the hotel ballroom, where we were served a sit-down meal and entertained by three or four live bands in succession. We ate, we drank, we danced! Then around 11:30 p.m., we headed home to change our clothes and collect our luggage.
We checked in for our flight to Bologna via Istanbul then hung out in the executive lounge (That Star Alliance gold card comes in handy!) until the flight was called.
Mere hours later, we found ourselves on a sleek train from Bologna to Venice, and then on a water taxi to the Splendid Hotel. We enjoyed the sightseeing and reveled in the delicious meals that Venice offers. Glorious seafood! The hotel even had complimentary Prosecco – Italian sparking wine - at every breakfast. Splendid indeed!
Beer and wine were served from 6 p.m. (and we brought some champagne and cocktails of our own) with the pyramids in full view! Everyone was in tuxedos and lovely gowns just like the beautiful people. We were the beautiful people! (Except for not being skinny and rich.)
 |
| Look! One of the pyramids in the background. Is that cool or what?! |
Then the party went inside to the hotel ballroom, where we were served a sit-down meal and entertained by three or four live bands in succession. We ate, we drank, we danced! Then around 11:30 p.m., we headed home to change our clothes and collect our luggage.
We checked in for our flight to Bologna via Istanbul then hung out in the executive lounge (That Star Alliance gold card comes in handy!) until the flight was called.
Mere hours later, we found ourselves on a sleek train from Bologna to Venice, and then on a water taxi to the Splendid Hotel. We enjoyed the sightseeing and reveled in the delicious meals that Venice offers. Glorious seafood! The hotel even had complimentary Prosecco – Italian sparking wine - at every breakfast. Splendid indeed!
 |
| The Grand Canal in Venice, taken from the Rialto Bridge |
After two wonderful days in Venice, we rented a car and
drove down the coast roads to Ravenna for work (dear husband) and more
sightseeing (me) and more delicious meals and wine (both.)
 |
| The altar: Basilica of Sant'Apollinare Nuovo in Ravenna |
 |
| The view from our hotel room in Istanbul. |
I am thinking that this is what my friends imagined I did
all these years. Anyway, it certainly
feels like a dream. We arrived home today almost a full week after our whirlwind departure from the pyramids, exhausted but happy. Some work, some play but, all in all, a great week.
Mashed Garlic Pumpkin
Here’s a quick easy dish that is delicious eaten with a spoon right out of the pan (me) or as a side dish.
Ingredients
1 1/4kg or 2 3/4 lbs pumpkin
Olive oil
4-5 cloves garlic
Sea salt
Black pepper
Method
Preheat your oven to 200°C or 400°F.
Cut the peel off of your pumpkin and cut it into
chunks.
Put the chunks into your baking pan and drizzle liberally
with olive oil. Sprinkle with salt and
pepper. Toss then distribute the chunks evenly around the pan.
Meanwhile, in a small bowl, drizzle your garlic with olive oil and sprinkle with salt and pepper. Set aside.
Roast the pumpkin for about 30 minutes.
Add in the garlic, toss the pumpkin around, and roast for a further 30 minutes. You want some browned bits but you don't want the garlic to burn and turn bitter so keep an eye on it.
Add in the garlic, toss the pumpkin around, and roast for a further 30 minutes. You want some browned bits but you don't want the garlic to burn and turn bitter so keep an eye on it.
Using a potato masher, mash the pumpkin and garlic as
smoothly as you like. I like to mashed the
garlic thoroughly but leave a few small bits of pumpkin for texture. Check your seasoning and add more salt and
pepper to taste.
