Italian Houswives?
August 18, 2008
I woke to Amy humming. Perhaps she wasn't truly humming, but just by observing the gait of her steps in the kitchen, I could tell she was intensely happy. I made coffee in the french press my Mom had packed in my suitcase and I looked out at the courtyard, as Amy bragged that her banana bread would soon be done.
Our courtyard was finally quiet. At six a.m. it had exploded with sounds of construction and work, yet now at 10, there was complete tranquility. The last days of summer vacation would be filled with Amy and I getting used to our new apartment and neighborhood. Orientation was starting for the new hires and friends were slowly coming back to Milan from their summer holidays. The last two weeks have been filled with friends, laughter and food.
As we wandered our new grocery store, we eyed salmon and realized that we had to create a salmon, arugula, avacado salad with goat cheese topped bread. The salmon was marinated in a ginger, maple syrup and soy sauce concoction. We drank frizzante and grinned from ear to ear.
Annie and Bret asked us over for dinner to meet three of the new teachers who arrived in Milano early. We happily said yes and continued our cult of domesticity by making veal meatballs with currants, pine nuts and parmesan, a recipe we had seen Riley make while we were in Amsterdam this spring.
I woke to Amy humming. Perhaps she wasn't truly humming, but just by observing the gait of her steps in the kitchen, I could tell she was intensely happy. I made coffee in the french press my Mom had packed in my suitcase and I looked out at the courtyard, as Amy bragged that her banana bread would soon be done.
Our courtyard was finally quiet. At six a.m. it had exploded with sounds of construction and work, yet now at 10, there was complete tranquility. The last days of summer vacation would be filled with Amy and I getting used to our new apartment and neighborhood. Orientation was starting for the new hires and friends were slowly coming back to Milan from their summer holidays. The last two weeks have been filled with friends, laughter and food.
As we wandered our new grocery store, we eyed salmon and realized that we had to create a salmon, arugula, avacado salad with goat cheese topped bread. The salmon was marinated in a ginger, maple syrup and soy sauce concoction. We drank frizzante and grinned from ear to ear.
Annie and Bret asked us over for dinner to meet three of the new teachers who arrived in Milano early. We happily said yes and continued our cult of domesticity by making veal meatballs with currants, pine nuts and parmesan, a recipe we had seen Riley make while we were in Amsterdam this spring.
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