I woke up to the sound of birds twittering, church bells announcing the hour and Charlotte talking (which she had been for some time as the first words I heard were "Dad are you going to answer me?") so I guessed she was ready to get up and have breakfast.
Now breakfasts in Italy are interesting. For starters toast is non existent (possibly as their bread is either hard as a rock or the "American style" or Pane Bianco when toasted take on the texture and stability of Cruskits). As toast is non existent so are toasters, so the oven grill is the only alternative. Secondly breakfast cereals tend to be chocolate coated or filled (how do they stay slender?), and finally you are still 3/4 full from dinner the night before. Thank God for espresso. Every Italian house has a Bialetti stove top espresso pot or a machine so the coffee at home is always good, strong and hot. They love tepid and weak over here.
It's a stunning morning here and it's only Charlotte & myself up so I am catching up on some reading. Edoardo has provided drawer fulls of local maps & guide books whilst I sip on my glorious cafe latte looking out over the hills and ancient villages from our garden setting. Next door have chooks which is a nice reminder of home. It is just so beautiful and tranquil here I could stay forever happily.
So far we are having a normal day doing menial chores such as clothes washing, shopping and cooking. It suits us fine no trains, no crowds and no traffic noise just the birds and the church bell.
I have sent Edoardo our non English speaking landlord an SMS in regards to fixing our front door lock in my broken Italian so hopefully he will get the gist of it, if not I will go and see him when he comes back to the farm after lunch - even farmers clock of for 2-3 hours for lunch.
Tarn & the girls stayed home whilst Mum & I took on the road again and went to the co-op in Pieve Fosciana. Thank God for the iPhone apps as the translator got a run a couple of times with the non English speaking staff (only the check out chick spoke a little English) which is fine as it hones my skills a bit more when under the pump.
On the way home we got detoured due to roadworks which made the roads all that much more fun so everyone sat down to nice antipasto lunch at 3:00pm.
Eduardo came over and showed us how to lock the door by turning the handle about 10 degrees anti clockwise - what the?. At least we can lock the ranch now.
I finally got that Bistecca Fiorentina at €35 a kilo less than the trattorias were asking, so the BBQ will get a run tonight as Tarn has stipulated she requires meat and steamed veg. God bless her.
Anyway I am going to start adding some recipes to share with everyone and for posterity.
BISTECCA FIORENTINA
Ingredients
6 cm thick T-bone steak
3 thick cloves of garlic
4 stalks of Rosemary
3 Sage leaves
Extra Virgin Olive oil
1 lemon
Salt & Pepper
Method
Marinate steak with herbs, garlic, pepper and a little oil for 24 hours. (I was impatient and gave it 3 only and the flavour had not permeated the flesh too any degree)
Salt one side well and cook over embers until a deep brown crust appears. Turn and repeat.
Dress with olive oil and lemon juice and rest for 5-10 mins.
Slice and serve
Buon appetito
Ciao