Spring Break 2K10 Continues
Sun, books, writing, cooking, and rest. Glorious vacation. After a few days in Naples, Florida with Jen I’m feeling totally relaxed and in the groove of vacation. We wake up with no alarm, eat breakfast with a beautiful view of the water, gather our things and head out for a few hours of writing. Yes, it’s a total nerd fest. We spend most of the morning writing and drinking coffee. Around noon we head home for lunch, and then an afternoon of sun and books. The big decisions of the day include, pool or beach and which book to read? Lots of great conversation during and in between all of these. A late afternoon “wog” (walk/jog) followed by cocktails, appetizers and delicious gluten-free dinner. Perfect day.
Our gluten-free menu this week:
“Smorgasbord” of appetizers including hummus, Farmstand carrots, dates & parmesan, chips & salsa
Gluten-free pizza (Bob’s Red Mill) with pears, goat cheese, rosemary and caramelized onions
Farmstand salad mix with watermelon radishes, pears, red onions, & dried cranberries
Barefoot Contessa’s Roast Chicken with onions, rutabegas & sweet potatoes
GF Fusili pasta with tomato sauce, garlic, ground turkey, onions and oregano
Tonight’s my last night in Naples. So sad. For the final night, we’re going out on the town for dinner in Old Naples at Café Lurcat. So we’re not being totally anti-social this vacation. We even went to hear live music at the beach club the other night. We didn’t dance, but we enjoyed watching the odd (and most likely drugged) man dance. (See photo below.)
Each gluten-free vacation gets easier and easier for me. I continue to learn more about traveling gluten-free and how to stay healthy away from home. Of course it helps to have a gluten-free travel buddy who likes to cook just as much as I do.