I am back.

So this may not have been the bast travel blog ever, but I will try to get some things up here now that I'm back in Bloomington. Italy was amazing! I learned about Italian cooking, bee keeping, organic farming, olive oil production, and much more! Here is one of the good recipes I was taught while there...

Minestrone di primavera
Springtime minestrone

A slow-cooked minestrone made with fresh seasonal ingredients and served with good bread is a healthy and delicious dinner or lunch.
The winter version has more potatoes in it, and denser, richer vegetables such as cavolo nero. Its springtime cousin is altogether lighter and fresher.