![]() Don't plan on it going the way that you think it will. My personal perspective-and I don't nail it every time-is that once you leave your place and you put yourself in motion, you give yourself to the experience. It's an old nunnery that they transformed into a hotel! You're at the train station and you've never had better panini before-at the train station! Everything defies all expectations. Regis Florence and I saw Florence through a brand new lens. I studied abroad in Florence, I've been there multiple times, then I had a friend get married at the St. I'm Italy’s unofficial chief marketing officer. My father is from northern Italy, I speak Italian, I love the food. The destination she could travel to a million times: ![]() Eating that on a fluffy white comforter is the ultimate hotel indulgence for me. ![]() Mostly because of French fries-which is my French fries (side of mayonnaise, side of ketchup). The hotel amenities she cares a lot about:Ī really luxurious fluffy comforter and the room service menu. You're on stilts in the middle of nowhere! Your brain doesn't know how to comprehend and can't wrap itself around it, even after multiple great nights’ stay. I think there are those destinations that just completely redefine what you think about as luxury. It’s the trip you think about forever, the one you've been tagging on the ‘gram forever, until one day you finally take the crazy flight and it looks even cooler in real life. The one that blew my mind the most was Le Meridien, Bora Bora. My favorite part about travel is it's the ultimate indulgence, so you just give yourself to the indulgence, especially when it comes to eating dessert. They have these old-school candy shops that have the most fascinating flavor combinations, like sour gummies with creamy filling in flavors that make no sense but taste insanely delicious. I will say that Wales and Bath, England are probably the most surprising places. And in Ohio, you're always guaranteed really great ice cream or really great cheese. I'm always interested in the next food thing that's going to reach us all en masse. Most people don't know this about Columbus but it's one of the places where a lot of fast-casual restaurants will test out concepts, because it is this really interesting melting pot of people, this intersection of different palates. The city with a shockingly great food scene: I get there feeling the work high of: I accomplished something, so now I can be present wherever it is that I've landed. Where am I going? What are the connections? I use that map as my little dreamscape, where do I want to go next? But otherwise, it's just head-down work. Again, you've got to study the snacks, what's available. Also, I read the back-of-the-seat magazine like I'm an editor. I have an audiobook downloaded and a New York Times crossword puzzle: Sometimes your flight gets canceled or you're sitting on the tarmac for a lot longer than you thought, and I love a great audio book to just lose yourself in, and I like the crossword puzzle because sometimes I want to engage my brain in a way that's joyful and fun. I usually spend all of my time working, with the caveat of during takeoff and landing, when there's no Wi-Fi. There's something about those bubbles that feels all the more magical at that altitude. And on the plane, always club soda, seltzer water. I never want to be forced to eat something that isn't going to bring me joy. ![]() I plot out little snacks along a trip, but I like to pick up something at the airport. Will I have sweet? Will I have salty? Will I have nutty? I am a bit of an old lady, where I'll always bring a Ziploc baggie of oatmeal and some instant, freeze-dried coffee. I have my little pantry drawer at home that always has my favorite vanilla almond nut butter, Milk Bar cookies, and cake truffles. I have a fear of being hungry and not having the snack that I want to have, you know? I travel a fair amount for work and for play I know which airport or terminal I can get a peanut butter and jelly Uncrustables® sandwich, or where I can get my favorite salty corn chips, which are called Off the Cob. I think about food all day and all night because of what I do.
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