It's 3am and I'm wide awake.....again. It's a physical reminder that I was in Italy for a week, and even thought it wasn't that many days ago, once I hit the ground here it seems I've been running this way and that, re-stocking, re-orienting, re-inserting myself into my life, a life that feels the same, but different. I'm wearing Italy on the inside, behind my eyes. It colors the way I see things, just enough that I'm glad to be back and missing what I had for that magical week. It was magical - gorgeous sunsets, dinners filled with delicious food, laughter and stories, yoga by the pool, states of consciousness discovered and explored, new friends made, and connection...........oh the connection! I've wanted to write about the retreat but didn't want to pierce that sacred bubble, so I hope you'll just let me share little pieces of it with you, bit by bit as I digest them, here in my day to day....
We lingered over late night dinners for hours, discussing the day, finding things out about people, laughing and discussing food and how it was made. I'm going to insert that part of Italy into my life here - it nourished more than my body, it nourished my soul. Can you imagine a weekly dinner with that kind of communion? How it would change the quality of your life?
Potluck next Wednesday....who's in?!
Let's create some magic......
ANGELA'S SHAVED FENNEL SALAD (Mostly - I added the orange)
1 tablespoon grated orange rind 3/4 cup orange sections (about 2 large oranges) 3/4 cup coarsely chopped pitted green olives (about 3 ounces) 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/4 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 2 medium fennel bulbs with stalks (about 2 pounds)
1. Combine first 7 ingredients in a large bowl; toss gently to combine.
2. Trim the tough outer leaves from fennel, and mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise, and discard core. Thinly slice fennel bulbs. Add fennel slices to juice mixture, and toss gently to combine. Sprinkle with fennel fronds.