One of the first exchanges between Jesse and I on the night I landed in Sydney went something like this:
‘Did you bring the big moka pot?’
‘I had to leave it. My bag was overweight’
‘Well, we have the little one that you brought…’
He wasn’t happy. For the first time in five years, we had to part with our 12-cups Italian stove top cafetière. It was one of the first things we bought together when we first moved into our little flat in Bra. It had travelled with us through Italy and then moved with us to London. It had come along on most of our trips – to France and the Basque Countries, to Croatia, to Mexico. Now, it was sitting in a box in my parents’ garage, wrapped in newspaper, mingled with other possessions of ours, catching the dust. We had to leave it behind in favour of a smaller and lighter 3-cups moka – a later addition to the family, suitable mostly to Sundays’ after lunch pick-me-ups, or sporadic after-dinner coffee cravings.
We are going to Venice for Christmas this year, the first Christmas with my family in three years. I am excited and happy beyond words. We are flying on Christmas Eve and landing just in time for dinner. The plan is to get a gin tonic as we fly high up in the sky while watching an episode or two of Boardwalk Empire, just to kick off the holiday season with the right foot.
I am ready to be covered in hugs and fed well and copiously. There will be bigoli in salsa for dinner on the 24th, I am sure, and lots of panettone. There might be cantucci too – now an official threat to my first ever tooth filling as of this week (not proud of that). We’ll take small day trips here and there – perhaps Venice and Padova, or who knows Bologna, or even Milan, or just some small villages in the beautiful Veneto hills. I’ll make sure to report back about any of these, but more about them in a few weeks.
This is one for the lazy, indulgent weekend breakfast – a French toast featuring some plump late-spring strawberries and dollop of crème fraiche.
The strawberries have been simply roasted with a little sugar to enhance their natural sweetness. I also used day-old sourdough bread instead of brioche, but feel free to go with your favourite vessel.