Do you enjoy traveling?
Most people would affirm, I suppose.
The issue is when it comes to unpacking. There are those who let their suitcase "rest" for a few days before they empty their luggage and there are those who have to unpack immediately as soon as they walk over their own doorstep.
I'm rather a member of the frenetically unpack ASAP club - even when coming home after midnight.
We just returned from a short trip to Rome where we used to live for two years and... we came home after midnight. Guess what I did?
Anyhow, it was a wonderful trip and the memories will stay on.
It was so beautiful to come back, see our friends there and enjoy the charm of La Bella Roma.
It felt as if we would have never left, walking the narrow streets of the city center, visiting our favorite restaurants and bars (Just want to clarify before you might think that we are totally devoted to alcohol that a bar in Italy is actually a cafe) :)
We also visited an exceptional exhibition about Cleopatra in a lovely old monastery called the Chiostro del Bramante. http://chiostrodelbramante.it/
The queen conquered the eternal city by storm.
Visitors are streaming to the Chiostro to pay tribute to Cleopatra much the same as the Roman emperors Julius Cesar and Marcus Antonius did at the time of the Roman Empire.Here are a few of our Roman Impressions I would like to share with you.
Evening light at the Ponte Milvio. Couples in Rome have long been attaching padlocks to the bridge as symbols of love.
A sculpture watching over the bridge
A delicious treat with fresh Carpaccio di Manzo , Ruccola and shaved Parmesan at a restaurant at the Campo di Fiori. http://www.primocafe.it/
Strolling Piazza del Popolo on Sunday afternoon
Any idea how he does this"meditation" trick?
Would H.M. be amused?
And finally a delectable Italian treat, presto and with only 5 ingredients for a surprising, easy holiday appetizer.
For the Pumpkin Crostini you need:
1 small baguette
1/4 cup extra virgin olive oil
1 small onion, chopped
2 cups coarsly shredded pumpkin
1 cup coarsly shredded Parmesan cheese
Salt, freshly ground pepper
basil leaves for decoration
Heat olive oil in a large pan over medium heat.
Add chopped onions,cook until traslucent.
Add shredded Pumpkin and cook for only 2 minutes or until al dente (do not overcook)
Season with salt and pepper.
Line a baking sheet with parchment paper.
Preheat oven to 375 degrees.
Cut the baguette into 1/2 inch slices.
Cover generously with the pumpkin mixture.
Spread with shredded Parmesan.
Bake until cheese has melted (7 to 10 minutes) and turned into a golden brown color.
Garnish with fresh Basil leaves and serve immediately
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