Italy Retreat

I was nominated for the Versatile Blogger Award by Nicole at Cultural Comments Blog. Thank you for the honor. I 'met' Nicole through her blog when she was updating the world about the October 25th mudslide and flood devastation that occurred in Vernazza and Monterosso, in the Cinque Terre, Italy.

I want to be part of the solution for full quick recovery for these two beautiful towns. Each September, I bring a group of women to Monterossso, where I teach a transformational workshop, ITALY RETREAT FOR WOMEN to live la dolce vita. We also travel to Italian Riviera towns, including Vernazza. I love most areas of Italy, but especially the Cinque Terre. It's a magical land, and Nicole is one of the bloggers who has kept the world informed about the devastation and recovery--a sweet gift of service. The Cinque Terre is a listed as a world heritage site, and I'm just saying they must be rebuilt.

DONATION TO CINQUE TERRE: So, before reading any further, if you would like to donate to their recovery, (any amount is appreciated), please click HERE The money goes directly to rebuilding Monterosso and Vernazza. Another local site created by four expats, that directly supports Vernazza is SaveVernazza.

Now....back to the Versatile Blogger Award! There are a few rules:
Rule #1: Link back to the person that gave you the award
Rule #2: Pass this award on to 15 other deserving blogs
Rule #3: Share seven facts about yourself

15 Bloggers I read and enjoy for many different reasons. Some write about Italy, travel, food, or life experiences in general...but all inspire, educate and comfort me. Read their blogs and enjoy!

I nominate the following wonderful BLOGGERS for the Versatile Blogger Award.

1) Bleeding Espresso

2) 2 Baci in a Pinon Tree

3) My Bella Vita

4) Diario di una Studentessa Matta

5) Euro Bimbo

6) Who's Your Gladys?

7) My Melange

8) White Hot Truth

9) SpeakStrong

10) MamaMaryshow

11) A Path To Lunch

12) PaniniGirl

13) Bell' alimento

14) Doniree.com

15) SusanVanAllen

7 Things About Me:

1. I have dual citizenship with Italy. I have 100% Italian heritage as both sets of grandparents immigrated to the US from Italy in the early 1900's. I love all things Italian.

2. When I traveled to Italy in 2006 for the first time, I met over 40 relatives. One aunt I met was Aunt Carmella, who was 92 years old, and my maternal grandfather's baby sister. When my grandfather was 17, he left for America alone, before she was even born. They first met when she was 50 years old and he was 67.

3. I have meditated twice a day and have done yoga for 38 years since I was 20 years old.

4. My life's work has been focused on helping individuals to be happier, to create an enriched life, and all the possibilities that brings. I started teaching workshops on marriage and parenting three decades ago, and have been focused on helping individuals break free from limiting beliefs, so they can be happier and healthier for the past 20 years. Love my one-one-one work that I do coaching over the phone and in person.

5. I love gardening and have been eating healthy wholesome organic foods my whole adult life. I'm a foodie. It's important for me to eat well, spend time in nature and get exercise.

6. Cooking and traveling are great passions. Love to watch the cooking channel and Food Network shows. Italy is my favorite place to visit, and my life's goal is to visit every part of each region of Italy, and to live here several months every year. I have visited France, Holland, Germany, Italy, England, Cayman Islands, Mexico, India, Canada, Cayman Islands, Virgin Islands, and Tahiti.

7. Reading has always been a fun past-time for me. I usually read self-help books and cookbooks, but also memoirs, novels and books about Italy.


Blessings to all of you!

I wanted to bake a light cookie for the Christmas holidays, and the Florentine Lace Cookies fit the bill. This recipe is from An Edible Mosaic which was adapted from Food Network Kitchens. I made a few changes also. For one thing, I used agave liquid instead of corn syrup. There are only three tablespoons of flour in the whole recipe, so almost gluten-free, if that matters to you. I love the nutty orange taste combination, and the kitchen smells deliciously of nuts and citrus for several days after. Besides, they are so lacey thin, how could they have many calories!?

Please note: Only place 9 cookies on the cookie sheet lined with parchment paper, or else they will run together. It's highly suggested that you just bake one pan at a time, which keeps you in the kitchen longer, but well worth the effort.

Florentine Lace Cookies: 6 dozen (3-inch) cookies

1 3/4 Cups sliced blanched almonds or pecans (5 oz), finely chopped
3 TBL all-purpose flour
1 orange zest, finely grated (about 2 TBL)
1/4 tsp fine salt
3/4 C white sugar
2 TBL heavy cream
2 TBL light corn syrup (I use agave as I do not use corn syrup).
5 TBL unsalted butter
1/2 tsp pure vanilla extract
2-4 oz semisweet chocolate (I use ghirardelli)

Place a rack in the center of oven and preheat to 350 F; line a baking sheets with parchment paper or silicone baking mats.

In food processor, pulse almonds until 'finely' chopped but not pasty.

PHOTO #1: In separate bowl, stir together the nuts, flour, zest, and salt.

PHOTO #2: In small saucepan, add the sugar, cream, liquid agave, and butter. Cook over medium heat (stirring occasionally) until sugar dissolves and comes to a rolling boil; continue to boil for 1 minute. Turn off heat and add vanilla.

Then pour liquid into almond mixture and stir just to combine. Set aside until cool enough to handle, but do not let it cool as it will harden!

NOTE: (I've read that the dough must be dropped onto cookie sheets while it is still warm. Once it cools, it crumbles and becomes unworkable. So, you may need to place cookie balls onto many pieces of parchment paper, while dough is warm. They will then be ready for the oven, as soon as one pan comes out. If cookie dough gets too cold, try adding 1/3 C water, so it is workable, NOT crumbly).

PHOTO #3: Scoop 1/2 teaspoonful onto parchment lined cookie sheet. 9 to a sheet. (Cookie balls should be smaller than a quarter). Cookies will end up being about 3 inches in diameter, as they spread a lot.

Bake one pan at a time until the cookies are thin and an even golden brown color throughout, about 8-10 minutes, rotating the pan after 5 minutes. Set the timer as they can burn easily. Once cookies are out of the oven, slide the parchment paper off the cookie tray, and allow cookies to cool completely before removing from parchment.

PHOTO #4: Melt the chocolate in a double boiler, or place chocolate inside a smaller pan, that fits into a larger pot with boiling water. You can drizzle chocolate on top of cookies or sandwich it between two cookies. Or add chocolate into a sandwich bag, then place the bag in a pan of barely simmering water to melt. Remove bag when chocolate is melted and snip off the corner of bag to squeeze chocolate squiggles onto cookies. Allow chocolate to set on cookies before storing.

Store in an air tight container at room temperature. They freeze well also.

Enjoy your holidays! Buon Natale! Merry Christmas. May your cookies fill your house with sweetness.

Let me know how your Florentine Lace cookies turn out.