As of today, I will have been to Venice twice. My favorite place in the entire world, I would have now visited twice in the span of a year. Before this, I would never have even dared to hope that I would even get the chance to set foot in that lovely city.
Also, as of today, I would have been to Venice twice, with a broken heart.
Is it stupid ? Maybe. Am I just being overly sensitive ? Possible. However, it was enough to reduce me to tears. Having also misplaced my bank card on the morning of my afternoon flight, I spent a good part of the day running to and fro from the bank and haphazardly packing my luggage and trying to withdraw some cash so I would have some money to spend during my impending holiday. Upon reaching the hotel and acquiring an working internet connection, I once again found myself on the verge of tears. So I did the next best thing - dump all bags on the floor of my ridiculously quaint room and run out onto the streets for three scoops of gelato.
The next morning, I dug myself out of bed, having fell into the best sleep I had in weeks. After a good run, I walked into the lobby of the little hotel I was staying in - little in a good way as it was alright, I suppose, by Venetian standards, seeing as all their hotels were compact to suit the winding streets that ran through the city - and greeted the concierge buongiorno. He was a very kindly middle aged man, with crinkly eyes and he did not speak much, just wished me a pleasant day and reminded me to remember to have a good breakfast. I thanked him and ran out into the city for more gelato.
Arms full of bags of chocolate, I returned to my room for a brief rest. I silently cursed the Internet as the reality of what I had been trying to escape came bearing down on me yet again, after a long talk with the bearer of the news, I walked out of the room again with red eyes and a sniffly nose. The man at the lobby said nothing about my face, just smiled at me and waved me onwards. I proceeded to hunt for some bananas.
The next morning, as I quietly waited in the lobby for the handyman to open the gym, staring at my feet and fiddling with the buttons on my trench coat, I felt the eyes of the concierge on me. I looked up carefully, my eyes still sore, and gave him the biggest smile I could muster at that moment. His crinkly eyes smiled back in return as he asked if I had a good night.
Oh, what the heck, I thought.
I told him I came to Venice as an escape. It was my second time here. I loved it so much, I had to come back. And I worked with some Italians (for the record, my work wasn't the reason for my momentary sadness, it was personal life. I love love love my job. And I am not sad anymore :)) who told me that it was a beautiful city. His eyes lit up and his voice filled with warmth as he chattered away about the place and the things one could do. He handed me his card, a map and some recommendations and waved me away as I followed the man to the gym. After a long run and a good shower, I bid him a good day and promised to return before noon for my luggage, and as I left, I heard him say "what a beautiful girl."
It made my entire trip.
I guess I've been lucky. The first time I went to Venice, I stayed on Venice Lido, a small beach island off the main island that was Venice itself. The resort was larger and calmer, being off the beaten path. It was accessible but a little out of sight, and seeing as I was a lone traveller, and being a girl lugging along a huge luggage at night, I was met with a kind man at the lobby who helped me to my room. I met another on the second and third day who helped with transportation and sent me to the boat station early, free of charge.
This time, I got to met Sergio, wonderful wonderful Sergio, who offered to make me tea coffee a biscuit anything as I sat tying my shoelaces trying to hurry before I missed the next water taxi. He explained everything in great detail and made me promise to come back. He would be there to welcome me, he said. And the next time, I would get to see more of the city I loved so much.
Yes. I have been very, very lucky.
****
I made some strawberry ice cream a while ago. See I've been so occupied with work, I haven't had time to breathe, I work twice as long as I sleep and my meals have been various - and numerous - items of food popped into my mouth throughout the day. I am terrified of what the scale will tell me but my heart has never been so full of people and their kindness.
So when I found myself with two weeks of holiday (which has sadly come to an end, but I have a little mini vacation of which I managed to jet off to Italy for three days and then return to write this) and a beautiful punned of strawberries at the supermarket, I knew I had to have them. Whether to eat or cook with or even just look at, I wanted the whole basket. I mean, I could smell them when I walked in. Have you ever smelled fresh, sweet smelling strawberries before ? It's like spring, and after a long cold winter, I was more than happy to see the bright red fruit.
The first thing I did when I came home was to snap a few pictures of the fruit. Then I proceeded to stuff my face with them. When I couldn't eat any more, I made them into jam. When I couldn't eat any more jam, I turned the jam into ice cream. It's a circle of life.
500g fresh strawberries
3 tablespoons of sugar (more or less depending on how sweet your berries are and how sweet you like your jam)
It's easy. Just hull the berries and cut them into halves, or quarters for the large ones. Put them in a pot with the sugar and bring to the boil. They'll start releasing their juices after awhile, just cook and stir and cook and stir until thick, lucious and the berries have broken down. Taste and add more sugar if you wish. Store in sterilized jam jars. Or, even better, use to make your own strawberry ice cream, or strawberry milk.
A cup of cream
4 tbsp of strawberry jam, plus one or two more for swirling
Whip the cream, fold in 4 tbsp of jam until an even pink color. Pop into the freezer until the sides have started to freeze. Take it out, give it a good whisk, then put back into the freezer until sides start to freeze again. Repeat the whisking and freezing process until you get a beautiful, smooth and creamy ice cream. Be aware, it freezes quicker towards the end ! Swirl in the last one or two tbsp of jam for a prettier look, if you want, during the last whisking. Freeze for an hour, at least, before serving.
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