We had a short pre-departure conference video call about our upcoming trip to Italy. We'll be staying in a small bed and breakfast in the town of Ravello that sits high up in the mountains (350 meters above sea level) with spectacular views of the Amalfi Coast region. The Experience Designer (travel leader) also shared with us some of the small nuisances of staying in a small town like we'll be walking everywhere as it's removed from public transportation offered in major cities. The small town atmosphere will allow us to get to know the towns people and for them to know us. We're excited about the experience, and as a group are deciding what we want to do on our "free day". We've thought about touring the town's large garden estates and the coast's most beautiful church, Duomo di Ravello, but it's possible we may get away even further to Positano or Pompeii. And we can't forget about the local restaurants. Although most of our restaurant meals are inclusive of our trip costs, there are a few evenings during our week in the region that we are on our own. All I can say is "bring on the pasta (and the wine)"!! As the time ticks away, there is also the little issue of packing to do. We both plan to pack our own individual carry-on with no checked bags. It may seem impossible to pack for a week, but we've done it before. Fold, roll, and tuck. And believe it or not, it doesn't wrinkle as much this way. Anyways, the countdown continues and the anticipation is high. We'll share photos of our travels and foods eaten upon our return.
We've planned this trip to the Amalfi Coast for almost a year, and the time is near. In less than 25 days we'll be on another adventure back to Italy. This is our fourth trip to Italy, and many people ask, 'why go back'. Our response, 'why not'? Italy is beautiful, and ever since we first went back in 2009, we've experienced a kindred spirit with their people and places we've visited.
This will be our first trip with Travel Noire with their custom-made TN Experiences. The company is keen on getting the best experience from each of their different destination offerings that makes you feel like you are living as a local versus as a tourist. We'll reside in one private accommodation during the entire duration (no changing accommodations night after night), immerse ourselves in the Italian culture by preparing authentic meals, hike the highest point in the Amalfi Coast to take on the breathtaking sights, and take time for ourselves for meditation and relaxation.
We're also using this travel adventure as another edition of our Take A Leap webseries. While we'll be as discreet as possible, we will chronicle some of the other guests who seek to become digital nomads. The interviews will be in the quiet time of the evening, and it's meant to dispel any myths out there that it's not possible to find remote work that allows you to work anytime and anywhere. In fact, that's one of the reasons we decided to participate in this trip. The company, Travel Noire, is in itself, a digital nomadic company whereas everyone who works for them live in different regions around the world. Yet, they are able to effectively run a multi-million dollar company. Oh yes, we'll be taking notes and sharing with you as well. Stay tuned!!
I recently had the experience of eating conch seafood in the Bahamas. It's a very delicious dish that can be eaten raw (salad) or cooked (fritters). In it's raw form, a salad can be made of the conch meat, along with the following ingredients: lime, orange jalapeno pepper, onion, tomatoes, and green pepper. A demonstration of the salad being made had it prepared in less than 5 minutes. As a fritter, it is simply fried. I had it as a burger with an orange flavored zesty sauce on the bread that made it mouth watering, and a delight to eat.
The conch can also be used as a musical instrument. A specially cut hole at the top will turn it into a wind instrument, and it sounds like a trumpet, as in a blowing horn. Another way a conch can also be used is as a simple decoration. I currently have my souvenir conch shell on my kitchen counter top, and it reminds me daily of the sea. And if you listen to the shell closely, you'll also hear the sea as well.
Rhonda & Sharee Washington