It's been a busy month here at Aglio, Olio & Peperoncino. I have been working to promote the blog in the course of these last few weeks and I'm glad to say, it's working.
I have published several essays and features on various online Travel/Food magazines (check my sidebar for the links) and I have been interviewed, awarded and selected to be part of many great blogrolls (again, see in my sidebar for more AO&P online). I have designed a badge, and I am honored that some blog friends have displayed it on their sites. I have joined foodie hubs and search engines, and my traffic and followers have greatly increased.
I have twittered 'til the wee hours and made wonderful acquaintances therein. I have wisely de-cluttered and placed classified ads for old furniture and baby gear (alas no yard sale tradition here!). I have given books, clothes and toys to charities, and through the Internet, I "bumped into" my first preschool teacher, who is still living in Rome. We met for a picnic with Mr.E and it was a very touching moment to see her after all these years. She had saved this picture of my preschool graduation. I'm the one in the white dress and black shoes, fourth from the left.
Tomorrow I leave for a new film. We shoot an American film in Abruzzo for 8 weeks or so. Should be fun. But it will be hard to part with my son. He has just recently started attending a new school, and new habits and friendships are being formed. He is very shy, incredibly affectionate and tender, and I will miss my morning cuddles and his sweet "quanto sei bella" (how beautiful you are) during playtime. Our intimate mother-son rituals will be carried out by his loyal nanny. She'll be reading him Goodnight Moon, cooking his meals and becoming a tennis-playing warrior, or a truck-driving firefighter if the game requires it. I on the other hand will be speaking to my son over the phone. I will be strong and I will leave with a lump in my throat but faking a smile as my son waves from the window. I'll be biting my fingernails at his every silence and sneeze. I will be the breadwinner, devoured by guilt.
My laptop travels with me and I will still post every other day. I will keep freelance writing, emailing, discussing and posting recipes and hosting the weekly "You're the cook today" event. I will be back home on weekends, and my plans to participate in the vendemmia, olive press and Positano parties are still very much happening. I will treasure returning to the hotel room after work every day to read your blogs and your stories. Mushrooms and truffles will be eaten. Hare and perhaps wild boar too.
I will be punctual at work every day, neat and quiet. I'll not slouch and I'll sit with my knees locked together, prim and proper in my patagonia fleece. I'll wear my woolly hat and mittens gracefully. I will perform my job duties with care, I will be up to the task. I will rub elbows with stars and I will participate in a new creative process. I will be professional, discreet and efficient. I will be all that and more.
But I feel this could be my swan song.
I need a stable job. One that I can rely on. One with human-friendly hours. I have fantasies of a 9-to-5 day. I crave perks and benefits. I need a regular income! It's wonderfully empowering to carry the world on my own shoulders and be free from obligations, but sometimes it gets really difficult to do it all by myself. There's no business like show business, but I'm tired of the glitz.
Freelance writing, blogging and editing my book will be my refreshing part-time job during the upcoming full-time job engagement with the film. I can do it. It'll be hard, but fun, too. I always like a good challenge.
I have to go pack now. Destination: Sulmona, cute little town near L'Aquila known for its traditional production of CONFETTI, which are sweets, not paper party decorations.
The traditional Italian dragée is an almond with a hard sugar coating. The result is a crunchy white oval-shaped comfit that is usually given as a symbolic celebratory gift in sets of odd numbers, usually 5.
Confetti can also be made with a chocolate filling instead of almonds. They are handed out as a small token (in little ornate fabric bags or decorated boxes) to family and friends for special occasions, like weddings, baptisms, christenings, graduations, etc. Wedding confetti are typically white; to celebrate the birth of a newborn baby, confetti are usually gender-colored (pink or baby-blue) and for a graduation they are lucky red. Silver and gold anniversary confetti respectively represent 25 and 50 years of marriage.
On the other hand the English word “confetti” corresponds to the Italian coriandoli. The connection is an interesting language story: long ago, during Carnival people would throw confetti (candy) that held a small coriander seed inside each, as a sign of appreciation for the best costumes at masquerade balls. Later on, small pieces of paper substituted the candy and their Italian name refers to the original herbal ingredient, coriandolo, while the English-speaking world remained faithful to the original candy name calling them confetti. Did I confuse you sufficiently?