So now it’s mid April. Still another six months to go and two and half months (plus or minus) til we have to make a final decision (which, regrettably, involves parting with a lot of money). However it’s been planned and accounted for so I guess it’s ok. Sorta.
The plane portion has been booked and it doesn’t need to be paid til the final due date. Thank goodness for small favors. But my how things have changed. Luggage is an extra cost, if you want to pick a preferred seat (aisle, window…whatever) that is an extra cost. I haven’t asked about breathing yet, but I am practicing holding my breath just in case.
Two flights necessary to get there…first to Toronto, the next to Barcelona. I have a method I am going to try (again) on the leg to Barcelona to improve our comfort level. Surprisingly, it has worked in the past with very good results. I will keep you all apprised of the outcome good, bad or indifferent. Coming home from Ft. Lauderdale I will be doing it again. Who knows? I figure is MY TURN for some good fortune.
Most of our excursions have been tentatively figured out. There are a number of ports that we have never been to before (YAY!) and a few that we have dropped anchor at in the past. The new ones are easy…everywhere to go is different. The ones from previous adventures…well…there are a Lot of different sites yet to be seen (at least by us). Tuscany, for instance, is one of those.
Florence is the Tuscany region’s capital and is an area replete with Brunello…the only big fat Italian wine I have Not tried in its natural habitat. We have been north to Barolo country, and to the Amarone region so I’m two for two on my favorite big three. This time I aim to taste the third. There will be pictures and tasting notes to follow, rest assured. As we speak there are two wineries that we have all but confirmed viewings/tastings at.
They have another customary item there as well, known as Bistecca alla Fiorentina (Steak Florentine). Although a common association of the term Florentine involves spinach, this has Nothing to do with that type of greenery. Rather it is both the area (Florence/Tuscany) and the cut. Just so we’re clear…the perfect cut is about two inches, can be up to three pounds, and pretty much a T-bone. It also comes from a specific breed of Tuscan cattle, called the Chianina. The price? It borders on one of those things you maybe don’t want to know. Typically about $80 USD per kilo. You should be shown it before you order it so you can approve and definitely ask how much it weighs.
Oh yeah…one other thing. They do NOT do steak well done and steak Florentine is often served almost raw on the inside. As much as I like med-rare to rare steak, this one is simply too much for any one couple. Having said that, I suspect we will see it somewhere and if we do, you’ll see it here as well. 🙂
The remaining six month hiatus before our departure seems like it is going to be a long, drawn out affair. Before our plane leaves, the veggies and plants will have been planted, harvested, some eaten, many canned and the gardens emptied out again. Thanksgiving will come and go as will Halloween. Given our indeterminate weather patterns we will likely even see the first snows of next winter. So time does not always fly, especially when waiting for some grand occurrence such as this.
But, without out doubt, it will be grand indeed! Hope you are willing to hang on til then. 🙂