This one is for those who have the courage to admit to have an occasional bad day (as opposed to those who are always great, spectacular, never better, and continually in a good mood). Shit happens.
As far as I can tell, I was in a perfectly good mood when I left for work in the morning the other day. Somehow everything started turning downhill in a matter of minutes. Continue reading “All Is Well That Ends Well”
Sometimes I wonder why I like to go to Italy so much. Well, there are many obvious and profane reasons, all of them perfectly legitimate, like shopping for shoes and food, chancing upon history and sights around each and every corner, sensing the arts, learning about la vita italiana.
It makes sense that the more often you visit the same place the more details you notice: not only the obvious ones nor solely the pleasant. Continue reading “Italy, I Miss You”
Why? Because it’s crap. In fact, it shouldn’t even remotely be alluded to the über-kitschy Eurovision Song Contest, it’s that lame.
The story is …. wait, what story? Acting is thin. The film as a whole is what a six-year-old might want to watch if at least it wasn’t for the music. You’re quite right I didn’t like the movie. Now that we’ve gotten this out of the way, let us return to the real world. Thank goodness it does actually exist.
For a healthy(ier) dose of reality (although that too is discutable) Continue reading “La La Land Zero Points”
Discovery of the day: I miss the colours. This is why at the beginning of February it seems to me the winter lasts forever. It’s no easy task imagining a near end to it when there are only the greys, browns and dark greens around. It’s easy peasy getting through January, although long, after the festive hysteria but once February takes to stage it’s no consolation it’s the shortest month of the year.
Well, let’s not get too pessimistic. It’s not that bad after all. I only have to flip through my photos to feel better. Continue reading “Colour Me Happy”
Not a cloud in sight for two consecutive days. Jeez, the skiing was just perfect! The pistes were only occasionally punctuated by a skier or a small group of them that all of a sudden emerged out of nowhere and once they flew past us the white course was left to us alone again. That’s what January feels like these days. Herrlich!
Skiing in January in the Alps can mean a lot of things. It can mean masses of snow, every other day a new consignment of powder. It can mean blue skies and strong wind. Or, grey clouds, heavy with precipitation, that don’t seem to move anywhere. In the olden days, January skiing meant guaranteed snow conditions but not the friendliest weather conditions with the lowest temperatures. That inconveniences could on the other hand be mitigated by lower, so-called off-season prices to lure the most eager skiers out in the open. Nowadays, January generally still means no crowds but at the same time no (natural) snow. Thankfully, the technology of snowmaking is in place everywhere now so we can smoothly indulge in the winter delight of skiing.
When I’m in the mountains I seem to notice the weather more. It’s got to do with exposure I guess. This January is rather on the cold side, which I don’t mind at all, and the weather has been picture perfect throughout. Sunny and cold – the best winter arrangement. As if by order. As far as I’m concerned we could do with more snow though. Down below in the hometown the last snowing brought in more snow than in the mountains. Shame, really.
Another thing typically perceived is the days are getting longer. Today, for example, when we were preparing our late lunch after returning back from skiing the sun was still up and it was past 4 pm (a few weeks ago it had already been dark at that time). Once the sun sets behind the mountains the night gets all black, much darker than in the cities, and dotted with millions of golden stars.
For lunch I planned to use up the celery that was lying around for a week together with a packet of cherry tomatoes. The first recipe I found online was interesting enough to stop searching. At first, I was a bit suspicious about the whole thing. I was afraid I wouldn’t like the taste of it too much since it’s quite particular. I love it raw, it’s essential as a spice for a soup or used finely chopped in a soffrito but as a main character? Well, I was afraid. But it turned out quite silky and delicious. I served it with bulghur but you could use couscous or pasta.
Not a cloud in sight for two consecutive days. Our cheeks are red and our lungs are filled with fresh Zirben scented air. We’re ready to head back to everyday.