life on the other side

I'm back! But I'm going to take it slow, the recap of the past three weeks, because it was all such a happy whirlwind. Maybe I'm a biased bride, but the wedding was the best day of my life, and the honeymoon quite possibly the best vacation. Now, though, I'm going to enjoy living at home for the next two and a half months, where I can totally decompress before our American wedding in August!

[It's amazing what a little green can do to you after living in the city for months.]

 [My husband (weird!) and his English grammar summer reading. He's making strides!]

 [Our wedding favor.]

[We have so many peaches already! If the squirrels don't get to them first I foresee lots of jam and pies in our midst.] 

I'm more than excited to share wedding and honeymoon moments with you, stay tuned friends!

it's wedding week!

The time has come, dear blog friends, it’s wedding week! My mom arrived Saturday and we’ve been busy with all the last minute details (dress trials, logistics, to-do lists) and slowly but surely, by tomorrow twenty American friends and family will be here in Barletta! It blows my mind that on wedding day (mostly) all the people I love will be together in one place! We’ve got a fun dinner and karaoke sesh planned in the piazza tonight and our rehearsal dinner is at our friends’ pizzeria. The night before the wedding all of us will be in the same B&B and we’ll wake up to fresh croissants and cappuccinos on the terrace before the mayhem kicks in. I CAN’T WAIT TO MARRY MANU. 

Another great thing about this week is that after our wedding, all the family will pile into a van and drive up the coast to Cesena where my uncle will be getting married too! Immediately after Manu and I are flying to a remote island in the Bahamas and I'm so excited, it will be my first trip to the Caribbean!

Thank you so much for all of your sweet comments and congratulations throughout this whole wedding process. It means so much to me. :) See you in June!

In case you missed it: 

how we met
our proposal story

the bishop story

m&m: the beginning

[Preface: There's this dialectal Italian word, which means equal parts cheesy-romantic-melodramatic. For example, there may have been a moment at my bachelorette party when we were all barefoot in the sand letting a fire lantern go into the sky and I began to embody this word, telling my friends how much I loved them. Well, I'm about to channel it again, because I'm here to tell you how Manu and I met. Maybe it's the impending nuptials but I'm feeling very rasponcina. (That's the word.)]

September, 2006. I arrive in the magical Renaissance town Urbino for my year abroad, ready to learn as much Italian as possible and to completely immerse myself in la dolce vita. My classes are all in Italian, my dorm is filled with Italians and I quickly make friends with the other Erasmus (European study abroad students) so we can all together be in love with Italy.

We were all headed to the piazza for a night out when English friend Jess and I heard some Italians playing their guitars and singing in a dorm room. I just had to go in and say hi, so I dragged Jess with me and of course, being twenty-something Italian boys they were more than thrilled to invite us out with them that night! More than thrilled. It wasn’t until they discovered that I had a boyfriend back in the states that their excitement faded, and they began to ignore me completely. On our way out we all smashed into their tiny European car and with the windows down and Violent Femmes blasting we rode through Urbino. “Wait!” One of them said, “we have to pick up Manu!” 

He couldn’t have been less interesting to me, even though he scooched right in next to me and started chatting my ear off as we drove to town. The other boys had all scattered once they knew I was taken, but he stayed, all night by my side, and we talked about everything. I thought he was funny, I guess, but I was eh about him. He took my number and I, feeling completely non threatened, gave it to him. 

Every morning he’d send me messages, “Buongiorno principessa!” and we'd always end up bumping into each other, despite our different faculties at the University and our different dorms. He quickly became my life line, teaching me so much Italian and giving me little cultural tidbits during our walks into town or our run-ins at the jazz bar for aperitivo. He knew I had a boyfriend and that I was only interested as a friend, but he didn't give up on me.

My mom came to visit in November, and we spent the weekend in Rome. She frequently reminded me that my "real" boyfriend had failed to contact me even once while this Italian boy had been sending me messages left and right. One stood out, "Buongiorno principessa! How are you doing in the capital with your lovely mom? I'm sick but it's OK! One day is even and one day is odd! Have fun little star!" When I read it to her she was shocked at how optimistic, sweet and well, like me, he sounded. She gave me cough drops to give to him when I got back.

Over that winter break, I went home and things came to an end with the American boyfriend. As we said our goodbyes, I admit that the image of Manu, cheerful and attentive, came rushing to mind. During the journey back to Urbino he was all I could think about - the fun dinner parties he threw in his room for his friends, the loyalty, patience and respect he always showed to me, his general cheer - it hit me like a ton of bricks and I remember saying, out loud, on the plane, "I like him. CRAP!"

Strangely enough, the fact that he was Italian never seemed like a problem. We would see each other over winter break the following year! He would come to America that summer! There was Skype! Optimism, it flowed through us like illegal drugs. And it was never a question that we would have to break up. That July, after my year in Urbino was over, he dropped me off at the airport and it was the saddest day of my life. But as we got to the terminal he said, "Don't worry, we're going to be together forever. We're going to get married one day."

And on that so-romantic-it-hurts note, I'm happy to say that "one day" is only a week away. 

protein pancakes + wedding update

Well, I’m officially done with work, the wedding is about a week away and my brain is literally in a constant state of movement. If you ever find yourself planning a wedding in Italy you might want to note that all your vendors will not be interested in your American punctuality and preparedness. No sir, they’ll all want to meet with you just ten days before the wedding to plan the whole thing basically. Which really messes with your American preparedness! So today we’re going to our reception venue to decide all the things that you lucky stateside brides probably would have taken care of months ago; the decor, the cake, the seating arrangements, logistics, etc. (And I can’t wait!!!)

So, do you want to know the thing that has gotten me through all these busy days? Protein pancakes. (I know, the health nut inside me reigns supreme as of late.) Have one at 8 a.m. and you’re full all the way to lunch. If you’re a person who works out moderately at least twice a week, you should get yourself some protein powder! It won’t build muscle, as most people think, but aid in muscle repair and help you recover faster. Plus, most women don’t get all the daily protein their body needs. (Calculate your protein needs here!) I usually have mine (Scitec 100% Whey Protein) within a half hour after a workout and every now and then during the week in a smoothie or a pancake. 

Protein Pancakes

(based on this recipe, makes 1)

2 egg whites

1 scoop protein powder

1/2 mashed banana

1/2 tsp cinnamon

1 tbs almond (or soy) milk

Combine all the ingredients together and pour into a greased pan on medium low heat. Cook a few minutes until you see little bubbles in the pancake, then flip (be careful!) and serve with fresh fruit.

Are you a protein powder fan? 

Ok, back to my stacks of to-do lists! Hope you're having a great week. :)

this weekend...

This weekend while Manu and ten friends frolic in Bucharest (a surprisingly fun and cheap European capital) the girls are planning a big bachelorette party for me! It's a surprise, so all I know is that it's tomorrow. I haven't heard from them at all this week because they're afraid to let anything slip in conversation!

[chiccetta, me, valentina, barbara, alessandra]

As you can see, they're crazy, so it should make for a raucous recap on Monday!

Married ladies, did you have a bachelorette party? 

banana coconut bread

Manu has never had banana bread. I know. Let that marinate for a second. And last year at the ripe age of 31 he had his first cupcake. It’s a travesty what my poor Italian is missing out on! So I’ve made it a point to acclimate him as best I can to more American cuisine. 

I’ve got the caribbean on the brain (honeymoon!) so I decided to tropicalize his first banana bread with some coconut flour. It added just the right amount of zing, but if you’re not a fan you can add any chopped nuts in its place (or chocolate chips!). 

What did he think of it? Well, being the Italian that he is, this morning he said he “wasn’t hungry” for my banana bread and was just going to have his daily espresso. (Side note: how they are never hungry at breakfast boggles my mind!) Who knows if he’ll even get a slice because I started stress eating (that’s my story and I’m sticking to it) and now half the loaf is gone. 

Banana Coconut Bread

2 very ripe bananas, mashed

1 cup whole wheat flour

2/3 cup coconut flour

1/2 teaspoon baking soda

pinch salt

1/4 cup honey

2/3 cup plain greek yogurt 

2 eggs

1 tsp vanilla extract

Preheat oven to 350 degrees. Grease a loaf pan with butter or olive oil and set aside.

In a mixing bowl, combine flours, baking soda and salt together. In another bowl, beat eggs with yogurt and honey, add the mashed bananas and the vanilla. Slowly pour the wet mixture into the dry mixture and mix until just combined. Pour mixture into the prepared loaf pan and sprinkle about a tablespoon more coconut flour on top. Bake for 35-40 minutes, or until golden and a toothpick inserted in the middle comes out clean.

[Print this recipe]

What’s your favorite banana bread variant? This version I made last year is up there for first place in my banana bread classification!

m&m wedding: countdown

The countdown is officially on, and not a day goes by that someone doesn’t ask me about the wedding, or in my case, remind me, “You’re getting married in two weeks!” I am? I am! Though a year and several months have passed since the day Manu proposed it feels like bam! all of sudden it’s here and it’s completely surreal. The process has been mostly hilarious, occasionally frustrating and I have a newfound appreciation for brides and event planners. 

But you know what? I’m ready. I was born ready. Evidence:

Yes, my friends, here I am at the ripe age of five, already a bride. 

-15 days to go. Let’s do this Manu!

P.S. Thanks Mom for finding this gem!

demystifying healthy: bulgur

“We definitely need more bulgur in our lives,” I said to Manu after I read up on the superfood grain. He said something along the lines of, “Yeah, ok, you can have your weird seeds and things and I’ll keep my pasta and pizza, thanks.” He is, as we know, not into health food. But bulgur really is awesome, and we need to eat more of it. Swap your rice or daily dinner starch for bulgur and you’ll add some great benefits to your meal.

Bulgur is high in fiber and protein which means it fills you up without adding tons of extra calories. Plus, it’s partially cooked so while it’s sitting in some boiling water (like you prepare cous cous) you can finish up the rest of the meal. It’s nutty and tastes like brown rice, but it has less fat, fewer calories and twice the fiber. Why am I just finding this out now?

Tabbouleh is definitely my favorite dish to make with bulgur, it’s practically summer in a bowl! 

Tabbouleh

(from this recipe)

1 cup bulgur wheat

1 1/2 cups boiling water

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 cup good olive oil

3 1/2 teaspoons kosher salt

1 cup minced scallions, white and green parts (1 bunch)

1 cup chopped fresh mint leaves (1 bunch)

1 cup chopped flat-leaf parsley (1 bunch)

1 hothouse cucumber, unpeeled, seeded, and medium-diced

2 cups cherry tomatoes, cut in half

1 teaspoon freshly ground black pepper

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Do you eat bulgur? 

P.S. More from the "demystifying healthy" series: amaranth

Sources: 1 and 2