Our Italian Labor Day

Another beautiful breakfast a la Christie - this time Scrambled Eggs with Onion, Tomato, and Garlic along with Seasoned Sausage, Multi-Grain Toast, and Strawberry Fruit Salad.  Oh yeah, breakfast here comes with a view.

Thursday was another national holiday in Italy (for those of you scoring along at home, only the second this week) -- this time "Worker's Day" which is the direct equivalent of American Labor Day.

With all the shops and businesses closed, we decided to do our best to honor those who do actually work by taking the day off from our stressful life of sightseeing and sunbathing, to simply just "BE" in our most zen-like form.  Now this may sound somewhere between sarcastic and taunting, however it is true that most of us (I'm guilty the most) spend every free moment of life not occupied by work RACING OFF to the nearest form of recreation, instead of just enjoying what it means to NOT have a deadline or golf-swing to improve.  Therefore, today trips to the beach were exchanged for long naps, and we tried to appreciate this one moment in our life when we could take advantage of our situation.  God Bless Italy. 

In some countries it is illegal not to stop and stare at such a view.

Late afternoon snack of green apples, red wine, Mediterranean style crackers, and most importantly, PARMESAN CHEESE.

One casual note, as George, Christie, and I spent the afternoon meditating in our 'zen-like' trances, we all suddenly gained heightened-consciousness and realized that the true purpose in life is not material things or divine approval, but in fact, is PARMESAN CHEESE.  Here in Italy, Parmesan Cheese is treasured along the likes of World Cup Trophies, Local Patron Saints, and Scantily Clad Women, and should not be merely grated on to pastas or seafood but instead EATEN IN LARGE CHUNKS AT EVERY OPPORTUNITY.  While her dashing cousin Ricotta may have the sweet looks and tempted us in our ignorance, it is now Parm that we hold dear.  In fact, we have all developed a border-line obsession with Parm, and are currently going through large blocks at a rate of 3 per week, usually paired with bread, crackers, or any available fruit.  I beg you, all Americans, put down your graters (or as Mitch-fans call them, Sponge Ruin-ers), go to your nearest grocery store, and no matter what the price, purchase a BLOCK of Parmesan Reggianno!  (NOT KRAFT!!!)  

~ J. Twice