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September 14, 2007

Elizabeth's excellent adventure

gondola

 

I leave tomorrow night for my Italy trip, but not to worry, faithful readers. I'll have a Macbook and my Digital Elph, and I'm hoping to blog from there.

At the very least I'll be able to e-mail Web Editor Extraordinaire Sarah and she'll post for me.

Think of it as my version of Gourmet magazine, where travel is an important part of the mix. Only this is the budget edition.

The last time I was in the Mediterranean, I had an abscessed tooth and...

 

a root canal in Greece. We were staying in an unair-conditioned hotel in Athens in July. (Yes, we were doing Europe on $5 a day.)

When I finally stopped crying, my husband took me to the Athens Hilton and fed me a milkshake, cheeseburger and french fries in its frigidly air-conditioned coffee shop. It may rank as one of my top ten best meals ever.

I'm hoping to find some on this trip that top it.

Posted by Elizabeth Large at 10:19 AM | | Comments (5)
        

Comments

My best meal ever was also a cheeseburger and fries -- in Alaska after my first half-marathon. After a shower, I limped down to the hotel restaurant and devoured that lunch while writing a six-page letter to my husband about every inch of the race. (He was at boot camp at Parris Island.) There must just be something comforting about all that grease and goodness after a trauma.

Hmmm, cheeseburger to the rescue. Defense rests.

I can't wait to read about your trip to Italy!

Have a wonderful trip, Elizabeth!! We'll be looking forward to hearing about all the wonderful food. Oh,yes, and anything else of interest in Italy. :)

I'd be very grateful if you would please photograph and describe typical street views and shopping/restaurants in Rome and elsewhere in Italy. One seldom sees other than the monuments, Vatican, Colliseum, etc. Compare, if you would, with a stroll in downtown Baltimore or Washington. I'm planning my first trip to Italy this spring.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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