Italy Journal
Wednesday, March 20,
2013 +
It took 2 of the large rolling carts to get our 5 large bags
from the Sheraton to check-in. Even then, all of Peter’s bags were over the
allowed weight, so we had to juggle stuff from one to another for 30 minutes.
Alas, even after all that, the bill was 410 euro for the extra weight, but at
least they let the bags on the plane, and the plane was on time. Che bello!
The flight to NYC-JFK was uneventful; and, except for LOSING
2 BAGS (Che bello!) – we went through NYC in time to get our flight to ATL.
Amanda’s car was still running when we met her at the airport in Atlanta. Thank
you so much, Amanda!
Our 2 lost bags were delivered to our house the next
afternoon. Che bello! It could have been a lot worse.
Anyway, we’re in Georgia now. Cati called to say her year in
France when she was in college left her more culture-shocked when she returned
than when she arrived there. I totally understand that now. This morning, Peter
and I went into a favorite restaurant, and I almost said, “Buon giorno!” right
away. Also, our breakfast that we have always enjoyed there was no longer tasty
or acceptable. We have definitely turned into food snobs!
Now, as I write, Peter is doing some research on his
computer, and he has turned the radio onto an Italian station. We might get
better in Italian in spite of ourselves. We also decided to translate the road
signs into Italian when we are in the car. In addition, Peter went to an “Ethical
Meat” conference at Emory University that he enjoyed very much…it sounded a lot
like something from UNISG.
We are enjoying visits with our friends every day…a lunch
with the boys for Peter while I lunched at the Cuban Café with Jennifer, an
afternoon visit with Julie while the baby’s asleep, phone conversations,
emails, barbecue dinner with Brandi,Richie,Maizie and Vivian Gunn (SEE
PICTURES!), and a dinner invitation tonight (Julie asked me if we were tired of
Italian food! WHAT! Of course not! Peter is taking his famous roasted tomatoes
to go in a farmer’s market salad, as well as strawberries with balsamic for
dessert.).
Thanks for the warm welcome, all!
Colleen
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