Author Archive for amber

Italy: A Tale of Two Farms

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We had the great pleasure of escaping to two farms in Italy while we visited. “Agrotourism” is a big part of the tourist industry there and knowing how much I love every moment we get to spend at Harvest Sun Farms with our friends in Ohio, I was definitely excited. One thing I learned quickly while looking at the Agrotourism in Italy site is that many places are just countryside homes, and not actual working farms, so you have to read the descriptions closely to get what you want. We…

Sedlec Ossuary

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What better day for this macabre post than Halloween! While we were in Prague in August, we took a day trip to Kutna Hora to see the Sedlec Ossuary, also known as the bone church. In the late 13th century an abbot went to visit the land that was believed to be where Jesus was crucified – Golgatha. He brought back some of the holy soil and sprinkled it in the cemetery, thus making it a very popular place in Central Europe to be buried. In the 1300′s the Black…

104 Beds

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After 13 months on the road, we have slept in 104 beds. Some have been much nicer than others. We’ve had beds that are too soft, too hard, too many covers, not enough covers, too close to bugs, protected from bugs, concave, convex (ok maybe not this, but you get the idea). We’ve also had a few great ones. A brief glimpse below with location and notes.                            Tomorrow night, we’ll be at the airport Hilton in Rome…

Homecoming

I miss you all!

The day we always knew would come, which sometimes felt so far away and sometimes far too soon, is almost here. We have booked our flight home (Friday, October 25th), our tenants will be gone, and our bags are always packed I guess. Are we ready? Kind of. There are so many days when I want to be home. And then we see the Pope, or find a natural hot spring, or watch Parmesan cheese get made and I think, we should stay until we’ve used every last penny. So…

Parmesan Heaven

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I spent some time in heaven this week when we went on a tour of a Parmigiano-Reggiano cheese factory. We met our guide at a factory about 20 minutes east of Parma. Once we arrived we entered the processing room, where raw milk, starter whey and rennet combine with heat to make curd. Once the curd is formed, the 180 lb. balls of curd are gathered in the strongest cheese cloth I have ever seen. Then, they are divided in two, making a set of twins. Like my Dad and Uncle.…