Well, as they say, my time has come. I honestly can’t believe so much time has gone by but October 31st marked my last day at Toscana Saporita.
Wow.
Honestly, it’s somewhat surreal to finally see it on “paper.” This town, this job, this lifestyle has been such a dominant force around me for the last 7 months that I think it’s going to be really strange to be without it. What will I do without seeing Anto on the couch every morning before work? Who’s going to light up the kitchen every day like Sa? Who’s going to bust my balls every night like Ila? =) And more importantly, where will I go to get my espresso “corrected”? [hah! Time to get an espresso machine =)]
Honestly, this was an experience that I wouldn’t have had any other way. I’ve met some amazing people, made some amazing food, drank some amazing wine, and seen a world outside of everything I thought I knew. I’m truly grateful to everyone who helped shape my time in Tuscany and I say from the bottom of my heart that each and every one of them will always have a home wherever I am.
As for the next move, my parents have FINALLY come to visit, so the next three weeks’ll be spent exploring Italy with them. Some of it I’ve seen, some of it’s totally new, but ALL of it’ll be an adventure. Lets see how good my Italian’s gotten!
Ciao Ciao!!
Tuesday, November 18, 2008
Tuesday, November 4, 2008
SPAIN 3.0
Wow, it's been a few weeks since I've last posted and so much has happened it's out of control.
That being said, lets rewind to Saturday Oct 18th....
With a week off and a whole world to explore, Justin, David & I hopped a cheap Ryanair flight to Barcelona. Getting in late at night, we decided to forgo the hotel / hostel for one night and spend the night wandering the city. After hours of exploration (and strange Indian men seeming to pop up EVERYWHERE hocking Estrella Damm Beer for 50 Euro Cents), we made our way across the city to the beach and sat down there for impending sunrise. Soon after, the smell of freshly baked breads / pastries wafted through the air and we set off for a quick and easy breakfast...
[Now, as a side note, I had a FANTASTIC week in Spain. It was so great to spend a culinary bonanza like that with people like Justin and David that I could happily go into excruciating detail describing every aspect of our week abroad. However, this would be amazing to some and horrendously boring to others, so i'll try and trim it down to the big, meaty points.... mmm, meaty]
Ok, back to Barcelona. =)
SO, after wandering around all night, we were exhausted. We finally got ourselves to the apartment we rented, got settled, and dropped off a ton of our stuff. Shortly after we began our Barcelona blitz, hittin the city hard with a bus tour complete with (smuggled) wine service, gorgeous scenery, and a visit to the chocolate shop of one of the world's premier pastry chefs Oriol Balaguer. We even found ourselves an Italian Aperitivo Bar in Barcelona one evening and couldn't resist getting a little taste of our (new) Italain home while away.
After 3 days of Barcelona, it was time to bid "Adios" to Catalonia, and hit the road for San Sebastian, a 5 hour drive across Northern Spain into the Basque Region. To do so, we headed back to the airport and picked up the 3rd Fiat Punto i've rented yet. (Gotta say, for a cheap car with lots of space you've gotta love the Punto!! OK ok, enough of my shameless plugs) After a few hours on the road, hunger set in and a quick meal was in order. We stopped in a random town along the way, and had an amazing (3 course) meal for an astoundingly cheap 9 Euro. Shortly after, we were back on the road, and found ourselves passing the town of Pamplona. Without being able to resist, we pulled off the highway and spent a bit driving around Pamplona, getting a quick bite to eat, and enjoying the fact that the car would afford us all kinds of opportunities like that should we want them.
Not long after Pamplona, we arrived in San Sebastian. Our hostel was positioned right off the beach in a great location, and was filled with so many twenty-somethings that it basically functioned as an overseas college dorm. The town itself was an amazing blend of history, extremely thoughtful (and aesthetically pleasing) architecture, incredibly nice people, and knock-out food. We spent the majority of our time wandering around the harbor / old city, exploring the mountain roads overlooking the area, getting to know (and going out with) the other kids in the hostel, and mentally prepping ourselves for arguably the best restaurant experience any of us had encountered in our entire lives.
That being said, the meal i'm referring to is one we enjoyed at a restaurant called Arzak. I can only describe to you a small percentage of what the actual meal was like, but suffice it to say it's one we won't be one any of us'll forget for a LONG time. Essentially, this is a restaurant that already sits on the list of the top ten restaurants in the world. It's tasting menu is a comprehensive tour of the culinary play that Juan Mari and his daughter Elena has created and maintained for MANY years. (Arzak recieved it's 3rd Michelin Star in 1989 and has held it since) That menu alone is fantastic and needs no adjustment. Fortunately though, I had the incredible fortune of being put in touch with the Maitre D' through a great friend of mine, and as such got to hear something everyone dreams of hearing at a restaurant of that calibre, "Put your menus away, If you'll allow us, we've prepared something special for you."
21 Plates later, we were satiated with probably the best meal that has graced my pallet. During the meal itself Juan Mari personally visited the table TWICE to ask how the meal was progressing, and at the end, we were privy to a private tour of the kitchen and the wine cellar. To put it bluntly, I was completely beside myself. Oh, and if that wasn't enough, as the restaurant was breaking down and cleaning up, the Maitre D' asked us "So, are you staying in San Sebastian." To which I of course replied "Oh yeah, right down on the beach." "Great" he said, "What are your plans for tomorrow?" HAH! "As of yet, nothing. We're just planning on wandering around the city and taking it easy." I replied. "Ok, well if you'd like to come back at around noon I'd love to show you around the Labratory where we develop all of our ideas."
...Umm, wow. Not bad eh? So yeah, all in all it was an incredible culinary experience. I'm extremely grateful to the people of Arzak as a whole, and I can't wait to bestow something like that upon a fan of mine one day.
That afternoon, we rode out the two day high that was our meal, finished up our time seeing the sites of San Sebastian, and tied up our trip with a last-hoorah with most of the kids in the hostel.
As we drove back to the airport the next morning we were a little banged up and happy to just listen to our two favorite roadtrip cd's (Mute Math - Mute Math, & The Killers - Hot Fuss) and silently reflect on one hell of a trip. There were so many stories and jokes to remember I can only hope we keep reminding ourselves how great a time we had.
I know it's only scratching the surface, but here are a tiny tiny few of the 906 photos that fully describe our week in Spain:
ENJOY!
That being said, lets rewind to Saturday Oct 18th....
With a week off and a whole world to explore, Justin, David & I hopped a cheap Ryanair flight to Barcelona. Getting in late at night, we decided to forgo the hotel / hostel for one night and spend the night wandering the city. After hours of exploration (and strange Indian men seeming to pop up EVERYWHERE hocking Estrella Damm Beer for 50 Euro Cents), we made our way across the city to the beach and sat down there for impending sunrise. Soon after, the smell of freshly baked breads / pastries wafted through the air and we set off for a quick and easy breakfast...
[Now, as a side note, I had a FANTASTIC week in Spain. It was so great to spend a culinary bonanza like that with people like Justin and David that I could happily go into excruciating detail describing every aspect of our week abroad. However, this would be amazing to some and horrendously boring to others, so i'll try and trim it down to the big, meaty points.... mmm, meaty]
Ok, back to Barcelona. =)
SO, after wandering around all night, we were exhausted. We finally got ourselves to the apartment we rented, got settled, and dropped off a ton of our stuff. Shortly after we began our Barcelona blitz, hittin the city hard with a bus tour complete with (smuggled) wine service, gorgeous scenery, and a visit to the chocolate shop of one of the world's premier pastry chefs Oriol Balaguer. We even found ourselves an Italian Aperitivo Bar in Barcelona one evening and couldn't resist getting a little taste of our (new) Italain home while away.
After 3 days of Barcelona, it was time to bid "Adios" to Catalonia, and hit the road for San Sebastian, a 5 hour drive across Northern Spain into the Basque Region. To do so, we headed back to the airport and picked up the 3rd Fiat Punto i've rented yet. (Gotta say, for a cheap car with lots of space you've gotta love the Punto!! OK ok, enough of my shameless plugs) After a few hours on the road, hunger set in and a quick meal was in order. We stopped in a random town along the way, and had an amazing (3 course) meal for an astoundingly cheap 9 Euro. Shortly after, we were back on the road, and found ourselves passing the town of Pamplona. Without being able to resist, we pulled off the highway and spent a bit driving around Pamplona, getting a quick bite to eat, and enjoying the fact that the car would afford us all kinds of opportunities like that should we want them.
Not long after Pamplona, we arrived in San Sebastian. Our hostel was positioned right off the beach in a great location, and was filled with so many twenty-somethings that it basically functioned as an overseas college dorm. The town itself was an amazing blend of history, extremely thoughtful (and aesthetically pleasing) architecture, incredibly nice people, and knock-out food. We spent the majority of our time wandering around the harbor / old city, exploring the mountain roads overlooking the area, getting to know (and going out with) the other kids in the hostel, and mentally prepping ourselves for arguably the best restaurant experience any of us had encountered in our entire lives.
That being said, the meal i'm referring to is one we enjoyed at a restaurant called Arzak. I can only describe to you a small percentage of what the actual meal was like, but suffice it to say it's one we won't be one any of us'll forget for a LONG time. Essentially, this is a restaurant that already sits on the list of the top ten restaurants in the world. It's tasting menu is a comprehensive tour of the culinary play that Juan Mari and his daughter Elena has created and maintained for MANY years. (Arzak recieved it's 3rd Michelin Star in 1989 and has held it since) That menu alone is fantastic and needs no adjustment. Fortunately though, I had the incredible fortune of being put in touch with the Maitre D' through a great friend of mine, and as such got to hear something everyone dreams of hearing at a restaurant of that calibre, "Put your menus away, If you'll allow us, we've prepared something special for you."
21 Plates later, we were satiated with probably the best meal that has graced my pallet. During the meal itself Juan Mari personally visited the table TWICE to ask how the meal was progressing, and at the end, we were privy to a private tour of the kitchen and the wine cellar. To put it bluntly, I was completely beside myself. Oh, and if that wasn't enough, as the restaurant was breaking down and cleaning up, the Maitre D' asked us "So, are you staying in San Sebastian." To which I of course replied "Oh yeah, right down on the beach." "Great" he said, "What are your plans for tomorrow?" HAH! "As of yet, nothing. We're just planning on wandering around the city and taking it easy." I replied. "Ok, well if you'd like to come back at around noon I'd love to show you around the Labratory where we develop all of our ideas."
...Umm, wow. Not bad eh? So yeah, all in all it was an incredible culinary experience. I'm extremely grateful to the people of Arzak as a whole, and I can't wait to bestow something like that upon a fan of mine one day.
That afternoon, we rode out the two day high that was our meal, finished up our time seeing the sites of San Sebastian, and tied up our trip with a last-hoorah with most of the kids in the hostel.
As we drove back to the airport the next morning we were a little banged up and happy to just listen to our two favorite roadtrip cd's (Mute Math - Mute Math, & The Killers - Hot Fuss) and silently reflect on one hell of a trip. There were so many stories and jokes to remember I can only hope we keep reminding ourselves how great a time we had.
I know it's only scratching the surface, but here are a tiny tiny few of the 906 photos that fully describe our week in Spain:
 |
| SPAIN 3.0 |
ENJOY!
Friday, October 17, 2008
Happy B-day... TO ME!
The days are getting a little bit cooler, the olive trees are filling out nicely, and the nights are developing the crisp air of winter; Man, I love this time of year!
As you may have guessed, this is also birthday time for me. =) Recently, we've been enjoying some beautiful days, and nights crisp and cool enough to build a comforting, warming fire. As I mentioned before, the olive trees have started to tint their fruit dark purple, and the huge nets have been spread in the orchards surrounding our house. Actually, now that i think about it, it reminds me of the Gates exhibit in Central Park. (http://en.wikipedia.org/wiki/The_Gates) For those of you who haven't had a chance to see either the Gates exhibit, or the olive harvest, it's as if someone suddenly colorized the countryside. It's really quite beautiful!
Well, soon the olive pressing'll begin and fresh oil'll start to flow from the Frantoio (Olive press). I really hope it starts soon so that I'll have time to grab some fresh focaccia, sprint over to the presses, and catch some of the fresh oil for a snack!
Anywho, in the last week we've started to see lots of "Sagre"spring up around the countryside. Essentially, a Sagra is an open dinner for anyone and everyone to come and enjoy regional cuisine centered around a specific food or ingredient. Recently, we had a chance to go to the Sagra della Castange, which roughly translates to the "Chesnut Festival." There, we paid minimal prices for a HUGE Stinko (pork shank.....mmmmmmm, delicious) and a healthy portion of Ribollita (delicious Tuscan stew).
As you may have guessed, this is also birthday time for me. =) Recently, we've been enjoying some beautiful days, and nights crisp and cool enough to build a comforting, warming fire. As I mentioned before, the olive trees have started to tint their fruit dark purple, and the huge nets have been spread in the orchards surrounding our house. Actually, now that i think about it, it reminds me of the Gates exhibit in Central Park. (http://en.wikipedia.org/wiki/The_Gates) For those of you who haven't had a chance to see either the Gates exhibit, or the olive harvest, it's as if someone suddenly colorized the countryside. It's really quite beautiful!
Well, soon the olive pressing'll begin and fresh oil'll start to flow from the Frantoio (Olive press). I really hope it starts soon so that I'll have time to grab some fresh focaccia, sprint over to the presses, and catch some of the fresh oil for a snack!
Anywho, in the last week we've started to see lots of "Sagre"spring up around the countryside. Essentially, a Sagra is an open dinner for anyone and everyone to come and enjoy regional cuisine centered around a specific food or ingredient. Recently, we had a chance to go to the Sagra della Castange, which roughly translates to the "Chesnut Festival." There, we paid minimal prices for a HUGE Stinko (pork shank.....mmmmmmm, delicious) and a healthy portion of Ribollita (delicious Tuscan stew).
Then, AFTER eating all that, we were privy to tons and tons of roasted chesnuts, singing, dancing, delicious fried sandwiches called "Quartuccio", and lots and lots of wine. (heh... as if we don't do that EVERY day) I mean, if you don't expect to eat your brains out in Italy, you're in the wrong country.
After the Sagra, it was time to go back to work, teaching, and cooking for a new group of students. This week was a bit older than we usually get, but all in all they were extremely sincere and a true pleasure to have for the week. For our Thursday (buffet) lunch dessert I decided to make a ton of Bombolone (Italian Doughnuts), which i'm happy to say came out great. =)
This week was definitely a welcome change from the last few weeks of high maintenance groups, and a great way to get nice and recharged for next week our TRIP TO SPAIN!!!
That's right folks, just for the hell of it yours truly (along with two other chefs, David & Justin) are heading to Barcelona for a few days, renting a car, and road-tripping it to Spain's Basque country!!! This is a trip i've been dying to do since I graduated from culinary school so I couldn't be more excited about it. As soon as we get settled in Barcelona, i'll be tracking down a ton of the Spanish chefs i've been reading about for years now and FINALLY be able to see their work in person. I can't wait!!!
Oh man, my camera's memory card's gunna take a beating this week!
Until i return, take care & ciao!!!
Oh, and to everyone back home who was kind enough to send birthday notes, that really meant a lot to me. I miss you all a ton!
That's right folks, just for the hell of it yours truly (along with two other chefs, David & Justin) are heading to Barcelona for a few days, renting a car, and road-tripping it to Spain's Basque country!!! This is a trip i've been dying to do since I graduated from culinary school so I couldn't be more excited about it. As soon as we get settled in Barcelona, i'll be tracking down a ton of the Spanish chefs i've been reading about for years now and FINALLY be able to see their work in person. I can't wait!!!
Oh man, my camera's memory card's gunna take a beating this week!
Until i return, take care & ciao!!!
Oh, and to everyone back home who was kind enough to send birthday notes, that really meant a lot to me. I miss you all a ton!
Thursday, October 9, 2008
Thursday, Bloody Thursday
Ciao all, or should i say: Good Yontif!!
Today (for all the goyim out there) was in fact Yom Kippur. As such, I didn't eat a bit all day and as such, had to do everything I could to fight the urge to become a raging bastard. (Unfortunately, the lack of food seems to manifest itself in the worst way with me) Fortunately, I succeeded and finished the day, reflecting on the past year and centering myself for the upcoming year.
Now, as the schedule would typically have it, today was pizza day! SOOO, as promised, here is my photo-journalistic approach to our pizza night. ENJOY!:
 |
| Pizza Time! |
Oh, and as a side note, i broke the fast with one of my favorite Tuscan soups called Ribollita and a BIG JUICY hamburger on a brioche bun (THAT I MADE!!). Just for some fun, here's a picture of the burger, and a few to describe the last few days as well:
Justin + Hamburger = Delicious!
Creme Brulee lesson time!
Oh Davide, found glass bottles almost always spell trouble
Ciao ragazzi!!
Tuesday, September 30, 2008
Happy New Year!!
L'Shana Tova!!
It's now 5769, and it's definitely time to kick off a new year. This past week was unusually taxing, demanding much more time and energy than a typical group. From wandering eyes to constant coversation, it was especially difficult to maintain each and everyone of their attention spans. As such, i'm a bit drained mentally and hoping for something bit lower key for the next week or so to recouperate. This experience has certainly given me a ton more repect for my old professors and I've gotta say, I'm sure I wasn't the easiest to teach either.
So, to them I say a very heartfelt thank you. Your styles have all rubbed off on me, and taught me that it's through your methods of cheesily joking with classes, imparting as much usable knowledge as possible, and always trying to go the extra mile for a student that have really made this experience great.
On that note, one of the most recent student concerns has been bread baking. SOOOO, i took it upon myself to attempt my own lean dough here. (Lean dough = Flour, Water, Yeast, Salt) That being said, the endeavor went pretty well. Originally i wanted to use our brick oven, but it turned out to be so insanely hot that it charred the outside of one of the Baguettes before it could cook all the way through. I then baked the rest in our convection oven and got some pretty good results.
Proofed Baguette Dough
(ready to bake)
Baked Lean Dough
The crumb was ok (kinda tight, but i'm sure that's splitting hairs for a lot of people), and the crust was about the same. (definitely could use some moisture in the initial 5-8 minutes of baking) I'm sure i'll try adding some boiling water in the bottom of the oven next time to provide some basic steam and allow the crust to expand and take on a much thinner, darker crust.
Until next time, the grapes are 'bout ready to harvest so i'm goin to go pick some to nibble on before they're all gone....
CIAO!!!
It's now 5769, and it's definitely time to kick off a new year. This past week was unusually taxing, demanding much more time and energy than a typical group. From wandering eyes to constant coversation, it was especially difficult to maintain each and everyone of their attention spans. As such, i'm a bit drained mentally and hoping for something bit lower key for the next week or so to recouperate. This experience has certainly given me a ton more repect for my old professors and I've gotta say, I'm sure I wasn't the easiest to teach either.
So, to them I say a very heartfelt thank you. Your styles have all rubbed off on me, and taught me that it's through your methods of cheesily joking with classes, imparting as much usable knowledge as possible, and always trying to go the extra mile for a student that have really made this experience great.
On that note, one of the most recent student concerns has been bread baking. SOOOO, i took it upon myself to attempt my own lean dough here. (Lean dough = Flour, Water, Yeast, Salt) That being said, the endeavor went pretty well. Originally i wanted to use our brick oven, but it turned out to be so insanely hot that it charred the outside of one of the Baguettes before it could cook all the way through. I then baked the rest in our convection oven and got some pretty good results.
Proofed Baguette Dough
(ready to bake)
Baked Lean Dough
The crumb was ok (kinda tight, but i'm sure that's splitting hairs for a lot of people), and the crust was about the same. (definitely could use some moisture in the initial 5-8 minutes of baking) I'm sure i'll try adding some boiling water in the bottom of the oven next time to provide some basic steam and allow the crust to expand and take on a much thinner, darker crust.
Until next time, the grapes are 'bout ready to harvest so i'm goin to go pick some to nibble on before they're all gone....
CIAO!!!
Saturday, September 20, 2008
Pasta Carbonara
Hot Pasta + Diced Prosciutto+ Raw Eggs + Parmigiano Reggiano + Black Pepper = DELICIOUS!
Honestly, there are few things on the planet more enticing than a freshly made plate of Pasta Carbonara. To make the fantastic pasta, one starts with diced Prosciutto in a saute pan and cooks it until it begins to pop. Deglaze with white wine and cook until the wine is fully reduced and the only liquid in the pan is the fat from the Prosciutto. In a separate bowl, combine raw eggs, shredded Parmigiano Reggiano, Black Pepper, and a tiny splash of cream. (season INTENSELY with the black pepper) Once the pasta is 90% cooked, transfer it to a large bowl and add the hot Prosciutto directly from the saute pan. Finally, stream in the egg mixture while stirring vigorously and serve immediately.
Sounds crazy eh?? Well, take my word for it, it's one of Italy's best pastas!!!
And now... the PICS!
Honestly, there are few things on the planet more enticing than a freshly made plate of Pasta Carbonara. To make the fantastic pasta, one starts with diced Prosciutto in a saute pan and cooks it until it begins to pop. Deglaze with white wine and cook until the wine is fully reduced and the only liquid in the pan is the fat from the Prosciutto. In a separate bowl, combine raw eggs, shredded Parmigiano Reggiano, Black Pepper, and a tiny splash of cream. (season INTENSELY with the black pepper) Once the pasta is 90% cooked, transfer it to a large bowl and add the hot Prosciutto directly from the saute pan. Finally, stream in the egg mixture while stirring vigorously and serve immediately.
Sounds crazy eh?? Well, take my word for it, it's one of Italy's best pastas!!!
And now... the PICS!
Weekly Schedule
It has recently occured to me that in four (cumulative) months of being in Italy i have yet to describe to you all what a typical week's menu contains. Mind you, these are a mix of items we produce with students and for students. Typically it's the lunch item that we teach and the dinner item we prepare. However, thursdays are done in reverse with the lunch item prepared ahead and the dinner formulated side by side with students.
So, without further adue, main items are regular text and the dessert is enclosed within brackets: (oh, and "Free Choice" = Whatever I want to make)
Sunday:(students arrive)
Lunch: Tuscan Antipasti Plate, Seasonal Soup[Local Fruit]
Dinner: First dinner with the students [Free Choice]
Monday:
Lunch: Fennel Gratin, Fresh Tagliatelle with seasonal sauce [Gelato of chosen flavor]
Dinner: Pasta, Seasonal Protein with Salad or vegetable side [Free Choice]
Tuesday:
Lunch: [Pasta Frolla Ricotta Tarts]
Dinner: Fish Antipasti plate, Seasonal Soup, Pasta, Fish-based Main, [Panna Cotta of chosen flavor]
Wednesday:
Lunch: 6 Color Ravioli, Gnocci 2 ways: A La Romana & Potato [Sorbet]
Dinner: Pasta, Seasonal Protein with Salad or vegetable side [Crème Brulee]
Thursday:
Lunch: Buffet of Tuscan Antipasti & Protein in finger-food form [Local Fruit / Free Choice]
Dinner: Pizza: Speck & Mascarpone, Stracchino & Salsiccia, Margerita, [Cantucci => What we know as "Biscotti", but that's a misnomer]
Friday:
Lunch: Fritatta Salad & seasonal Risotto [Chocolate Tasting]
Dinner: Pasta, Seasonal Protein with Salad or vegetable side [Tiramisu]
Whew, now that THAT's out of the way, I've decided that a great idea for a project'd be a series of photos based on the progression of each evening.
Stay tuned for pics!!
CIAO!
So, without further adue, main items are regular text and the dessert is enclosed within brackets: (oh, and "Free Choice" = Whatever I want to make)
Sunday:(students arrive)
Lunch: Tuscan Antipasti Plate, Seasonal Soup[Local Fruit]
Dinner: First dinner with the students [Free Choice]
Monday:
Lunch: Fennel Gratin, Fresh Tagliatelle with seasonal sauce [Gelato of chosen flavor]
Dinner: Pasta, Seasonal Protein with Salad or vegetable side [Free Choice]
Tuesday:
Lunch: [Pasta Frolla Ricotta Tarts]
Dinner: Fish Antipasti plate, Seasonal Soup, Pasta, Fish-based Main, [Panna Cotta of chosen flavor]
Wednesday:
Lunch: 6 Color Ravioli, Gnocci 2 ways: A La Romana & Potato [Sorbet]
Dinner: Pasta, Seasonal Protein with Salad or vegetable side [Crème Brulee]
Thursday:
Lunch: Buffet of Tuscan Antipasti & Protein in finger-food form [Local Fruit / Free Choice]
Dinner: Pizza: Speck & Mascarpone, Stracchino & Salsiccia, Margerita, [Cantucci => What we know as "Biscotti", but that's a misnomer]
Friday:
Lunch: Fritatta Salad & seasonal Risotto [Chocolate Tasting]
Dinner: Pasta, Seasonal Protein with Salad or vegetable side [Tiramisu]
Whew, now that THAT's out of the way, I've decided that a great idea for a project'd be a series of photos based on the progression of each evening.
Stay tuned for pics!!
CIAO!
Subscribe to:
Posts (Atom)