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Ciao, italia

At the airport, waiting for my flight. It's been a fulfilling (albeit exhausting) experience. Loved spending time with Mom, Dad, Curt and Toni. Can't believe all the amazing art, architecture, culture, and spiritual energy during the trip. Looking forward to coming back with Kathy and the kids one day.
Rome is truly the eternal city. We stayed in a hotel that once housed Michelangelo himself as he created the masterful Sistine Chapel. I'm convinced he slept in our suite, but don't quote me on that.
If you haven't been, the treasures here are OVERWHELMING. The Vatican Museum is a labyrinth of priceless art, cultural preservation and awe-inspiring wonders... and it all leads to the Sistine Chapel (which amusingly advises silence by bellowing commands over a loud speaker). They also prohibit pictures... which is why I only took 40 or so. Hint: No flash and silent shutter are your friends.
All the piazzas... all the churches... all the history... all the gelato and porchetta! I have a new culinary mission to recreate what has become a favorite sandwich. And I have fully convinced myself that all the walking has completely counterbalanced the caloric bacchanalia. #ItWasWorthIt.
Thanks to high capacity memory cards and extra batteries (highly advised), I captured some amazing moments, including a near brush with the Holy Father himself. I'll spend a lot of time selecting the best for some epic photo albums to share.
It was hot in Italy. It is cold in Russia. Got me in this airport in a tee shirt and my jacket is in checked luggage. Side note: Russian Burger King (Burger Czar? Burger Comrade?) is tasty, but expensive. I'm eating a chicken sandwich with crispy onion strings, peppers and spicy cheese. They have a garlic dipping sauce for the potato wedges.
Alitalia could teach ERRYBODY about airline cuisine though. So simple, but with fresh ingredients that were simply delicious and OVERFLOWING with flavor. A pungent olive was paired with a juicy cherry tomato as a starter. Next, a bed of fresh cut escarole and red cabbage, along with julienned carrots and slivers of celery with fresh herbs. A generous, but sensible portion of excellently seasoned chicken breast completed the entreé. Bread and cheese were included along with a simple cake for dessert. Delicioso!

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