After the winter break, I will post a simple recipe for pasta with fennel and black olives. It can be prepared in a few minutes and it makes for a delicious lunch or light dinner.
I you are curious of where I have been in the past few weeks, I can say I have been to Sri Lanka with all my family, back home in Italy to renew my visa and I am now back at work trying to get in the right swing.
The break was great. The only hiccup was Alitalia. I will only say I was rebooked 5 times due to flight cancellations and delays (which meant I lost 2 days or so in airports), my luggage was lost for 11 days (causing me to panic because all of my wardrobe for both winter and summer was in said luggage), one of my bags was broken and I did not even receive an answer to my complaint emails and calls.
But back to the great part. Sri Lanka was beautiful and warm (which was vital given the temperatures of the Midwest!): we saw amazing temples, swam in the blue ocean, ate great rice and curry and walked in luxuriant nature. Italy was filled with friends and great shopping and a great way to ease back into work.
Now back to black olives and fennel pasta.