I'm back online after a shameful absence. Back with a fresh new blog look, a touch of Latin flavors, and surprises in between.
The last box was unpacked, and our apartment in Panama feels like home. My kitchen has a huge window, granite countertops, and a six-burner gas stove. My only fear is that the oven also runs on gas, which scares the living daylights out of me because I have to ignite the range while the lethal gas sputters out of the vents. I fear that my baking projects may be a bit screwy for the first few tries. There is no temperature option, just a 1-to-6 level dial. Mostly, however, I fear for my eyebrows.
I haven't been able to escape to the Panama City seafood market that I've been told is fantastic. Unpacking, cleaning, and organizing have been the norm around this place, so I also haven't been to Casco Antiguo, the old city of Panama, where I'm told there are wonderful restaurants. This blog will tell you all about those places, and more.
Before that, however, I'll take you on a little detour. We've just returned from Tuscany, where we celebrated my parents' 40th wedding anniversary. I did my best to chronicle the magical bites of pasta and sips of Chianti wine that we feasted upon, so the next couple of entries will tell you about the Italian delicacies we enjoyed.
In proper Italian fashion, I'll start with some antipasti, move on to the primi piatti, then secondi, and end with mouth-watering desserts and cheeses. The first Italy entry, however, begins with the nectar of Chianti gods: wine.
Renzo Marinai purchased a Chianti vineyard in the 1990s and created it into one of the first organic wineries in the region. He chooses to produce a small amount of wine, but at excellent standards. His 2008 Chianti Classico Reserva won a gold metal at the Los Angeles Wine & Spirits award, and I loved it.
Chianti is all about tradition. The Sangiovese grape was already around in the 16th century, and not much has changed in the way wine is made in this region.
For example, the Badia di Passignano cellars are located in a monastery that dates back to 395. Today, the Antinori family make the award-winning Chianti wines and use techniques that they've used for 600 years.
Walking through the orderly emerald mazes of Chianti vineyards and feeling the reassuring dampness of cellars that have been making wine for centuries fills you with a profound respect for tradition and legacy. Even though we were learning about these wines, and enjoying their blood-red goodness, we were also celebrating our family's legacy.
The 40 years of my parents' happy marriage is something to be proud of, and only the best, most exquisite meals and wine were good enough to commemorate our family's love and passion for the good things in life.
The last box was unpacked, and our apartment in Panama feels like home. My kitchen has a huge window, granite countertops, and a six-burner gas stove. My only fear is that the oven also runs on gas, which scares the living daylights out of me because I have to ignite the range while the lethal gas sputters out of the vents. I fear that my baking projects may be a bit screwy for the first few tries. There is no temperature option, just a 1-to-6 level dial. Mostly, however, I fear for my eyebrows.
I haven't been able to escape to the Panama City seafood market that I've been told is fantastic. Unpacking, cleaning, and organizing have been the norm around this place, so I also haven't been to Casco Antiguo, the old city of Panama, where I'm told there are wonderful restaurants. This blog will tell you all about those places, and more.
Before that, however, I'll take you on a little detour. We've just returned from Tuscany, where we celebrated my parents' 40th wedding anniversary. I did my best to chronicle the magical bites of pasta and sips of Chianti wine that we feasted upon, so the next couple of entries will tell you about the Italian delicacies we enjoyed.
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| Badia di Passignano vineyard and tractor, Chianti |
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| Renzo Marinai, family-run, organic, fabulous wine
During my visit to a couple of Chianti wineries, I discovered that I love the Sangiovese grape. Chianti Classico must use at least 80% Sangiovese in order to be considered as such. This grape is robust and deep, tasting of blackberries and the oak from the French barrels that the wine lives in for a while.
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| Leonardo da Vinci came up with the technique on top of the barrel that prevents air from getting inside |
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| Sun dial placed by Galileo Galilei in 1587, damaged during WWII |
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| Badia di Passignano cellars - moldy walls since 395 |
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| The Antinori family rents the monastery cellars from the Vatican |
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| 270 euro price tag, and worth every penny |
The 40 years of my parents' happy marriage is something to be proud of, and only the best, most exquisite meals and wine were good enough to commemorate our family's love and passion for the good things in life.
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