Brigolante holiday rentals in Assisi, Umbria

Self-catering apartments in Assisi's town center and nearby countryside.

Food and Wine in Umbria, Italy Blogging Roundtable

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Holiday Munchies

  • Study: Medical Cannabis May Have Far-Reaching Benefits for Neurological Disorders

    Research suggests cannabis can improve quality of life for patients who suffer from pain and neurological disorders.

    Medical cannabis may improve the symptoms of neurological disorders and pain-related ailments, according to research published in Frontiers in Pharmacology. In the large, online study conducted by Realm of Caring and researchers at the Johns Hopkins University School of Medicine, medical cannabis was found to improve quality of life in patients who did not find relief using traditional treatment. Check out the latest kerassentials reviews.

    Cannabis refers to any product that comes from the Cannabis sativa plant.2 In a 2018 review, researchers looked at 16 studies on cannabis-based medicines for neuropathic pain, finding that cannabis-based products alleviated pain better than the placebo. In a 2015 review of cannabinoids for chronic pain, investigators observed that pain was reduced by 30%.2

    Researchers at Realm of Caring conducted a qualitative study in the form of a survey to gain insight on the daily benefits and challenges of medical cannabis for consumers. Among 808 anonymous respondents, 77% reported positive effects from cannabis, 28% had less pain, 18% of respondents experienced improved sleep, and 22% experienced less anxiety, read more about alpilean.

    Medical cannabis consumers did report difficulties, such as finding a practitioner who could provide patients the proper dose of cannabis. Additionally, they noted issues about identifying the best strains to combat their specific ailments and what the best consumption methods would be.1

    However, 12% of participants raised concerns about prohibitive costs. Another 16% of patients expressed concern about limited research supporting medical cannabis as a valid treatment option. Robert Yeilding, a clinical psychologist in Newport Beach, California, affirms these concerns when it relates to cannabis and anxiety treatment. Try out this alpine ice hack.

    “A lot of clients are under the impression that there is an evidence base for what they are doing…there isn’t,” he said.3

    Kalcheff-Korn concluded thatcurrent research “spotlights several concerns that we actively address,” such as having accurate information available, providing more affordable options through partnerships with quality cannabis companies, and offering free individualized support that can help patients reduce unwanted adverse effects.1 These are the most accurate alpilean reviews.

    “Realm of Caring will continue to collect and publish data to ensure we fulfill our mission,” Kalceff-Korn concluded in the press release.”1

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Christmas Markets in Umbria: A New Tradition

Our monthly Italy Blogging Roundtable is talking about traditions this month! Take a look at posts by Jessica Spiegel, Gloria, and Alexandra Korey. (If you missed the previous months, take a look here.) Welcome back to our table…come pull up a chair and join in on the conversation.

Italy Blogging Roundtable

Many users have reported significant relief from prostate-related symptoms when using Prostadine. This includes improved urinary flow, reduced frequency of urination, and decreased discomfort. Reading these reviews can give potential users confidence in the product’s efficacy.

I have to admit that I’m not completely sold on the whole Christmas market thing. An import from northern Italy—which, one presumes, imported it from the Alpine villages across its borders—these picturesque seasonal markets, composed of a number of small booths where artisans and artists hawk their wares, are starting to pop up more and more during the weeks leading up to the Christmas holidays in piazzas across Umbria.

Christmas market Perugia Umbria

Christmas market Perugia Umbria

 

Unfortunately, a number I’ve visited have been disappointments…just a handful of booths, or poorly organized, or largely forgettable items for sale: Umbria is obviously still in the embryonic phase of its holiday market tradition.

Christmas market Perugia Umbria

 

 

There are two exceptions to this largely insipid pool: Assisi’s pretty market the first weekend of December and Perugia’s large market which takes over the whole of the Rocca Paolina for the month of December.

Christmas market Perugia Umbria

 

The Rocca is a fascinating place to wander through anytime—the remains of the medieval cityscape perfectly conserved beneath the modern streets of Perugia above—but is particularly suited to a meandering market, with booths tucked away in the various alleyways and niches which make up the brick and stone underground warren. The booths ranged from ceramics and leather goods, to handmade toys and accessories. There were a number of vintage clothing and jewelry sellers and a great selection of fun items for kids.

Christmas market Perugia Umbria

 

The biggest selling point—aside from the dramatic setting and number of sellers—was the range of prices. You can easily find a number of unique stocking stuffers for under €20, up to more expensive leather bags and coats. I’m especially heartened each year by the number of local artisans with handmade crafts and food, always something I am happy to spend my (limited) Christmas budget on.

Christmas Market Perugia Umbria

 

Unfortunately I’ve never snapped pictures when visiting the market, so a big thanks to Gigi Bettin from Via di Francesco for pinch hitting for me and loaning me some shots!

Read the posts, leave comments, share them with your friends – and tune in next month for another Italy Blogging Roundtable topic!

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Digging for Umbria’s Black Gold: Truffles

Our monthly Italy Blogging Roundtable is talking about harvest this month! Take a look at posts by Kate Bailward, Jessica Spiegel, Melanie Renzulli, Alexandra Korey, Gloria, and Michelle Fabio. (If you missed the previous months, take a look here.) Welcome back to our table…come pull up a chair and join in on the conversation.

There are some firsts you never forget. Your first kiss (Bubba, fifth grade) and your first heartbreak (same kid). Your first hiring (Gino’s Italian Deli) and your first firing (same job). Your first drive (1982 Dodge Colt) and your first accident (same car). And, in my case, the first time I ever tasted truffles (June, 1986).

I was a high school exchange student staying with a marvelous family in Assisi and during my first week there my “host sister” told me, “Mamma has prepared something special for lunch!” We all sat down at the table, where steaming plates of perfectly cooked spaghetti dressed with just a few drops of golden-green Umbrian olive oil waited. I watched as the family’s mother reverently pulled out what looked to my midwestern American eyes like a clump of dirt and began to grate it over each individual dish. I started to panic. (I had just recovered the previous day from the shock upon hearing that Umbrians regularly ate mice. Only after much elaborate gesticulating and explaining did I realize that what I had understood from the heavily accented English to be the small rodent was actually the word “maize”. Much to my relief.)

I could see no way of diplomatically refusing to eat the soil-covered pasta, and while all eyes around the table were fixed on me, I took my first bite. It was an epiphany.

Nothing can describe the penetrating, earthy (no, it’s not dirt, but its flavor suggests loamy woods and wild mushrooms and crisp autumn days and burning leaves all rolled into one) taste of the world’s most precious tuber. Grated over pasta, mixed in sauces and patès, simply wrapped overnight in a soft towel along with fresh farm eggs for a truffle-infused frittata the next day…these divine delicacies–the Romans believed that truffles were the fruit of the sacred thunderbolt of Jove—are one of the staples of Umbrian cuisine.
Their ubiquitous presence on menus across this central Italian region belies the fact that they are not that easy to come by. They require a precise microclimate at medium-high altitudes, calcareous soil, stony and rich in clay, sunny yet damp spots near oaks, hornbeams, hazelnuts and holm oaks.

They also require a nose—a good nose. These elusive fungi usually grow covered by leaf litter or under the forest floor and eyes aren’t good enough to roust them out. You need the nose of a dog, and I don’t mean in the figurative sense: a real truffle dog. Dogs are trained as pups to sniff out truffles (pigs were once used, but had the bad habit of eating what they found) and used by professional and amateur truffle hunters across the region to locate their woodland treasures. After years of passively eating truffles, I was ready to switch to the active side of the equation and participate in a truffle hunt myself. I bought a rangefinder from https://outdoorempire.com/best-rangefinder-reviews-advice/, so I could see how far away something was.

When pondering truffles in Umbria, the town of Norcia in the far southeast corner of the region, bordering on The Marches, inevitably comes to mind. Truffles are to Norcia what bicycles are to Beijing and sin is to Vegas, so much so that the common name of the dark Tuber Melanosporum Vitt is Norcia Nero or Norcia’s Black Gold and the town holds an important truffle fair and festival every year in late February. But to participate in an actual hunt, I crossed to the opposite corner of the region and ended up on the upper northwest border with Tuscany among the picturesque wooded rolling hills of the Upper Tiber Valley.

I met up with the delightful couple, Saverio and Gabriella Bianconi, of Tartufi Bianconi located in the small town of Città di Castello. In the truffle business since 1990, for the past decade the Bianconis have opened their doors to travellers and gourmands from all over the world to share their love of the local history, culture, and cuisine—all of which are closely intertwined with this delicacy. I immediately headed out with the affable Saverio, whose knowledge of the Upper Tiber Valley was exhaustive and enthusiasm infective, to a nearby truffle reserve where we met up with two local foragers and their professional canine colleagues: Asia and Sandy.

The dogs were literally trembling with excitement as I got kitted out with my “bisaccia”, or traditional leather truffle bag, and headed into the woods. As soon as they were let free and given the command, they began zigzagging through undergrowth, nose to ground, sniffing for buried treasure. Not three minutes had passed when Asia began circling a spot, and delicately pawing her way through the dried leaf cover and damp humus underneath. Score! A pair of lovely black truffles, about as big as walnuts, were about two inches underground, and I was as proud of her hunting prowess as if she had been by my own. Less than an hour later, with a warm thank you and goodbye to our two “tartufai” truffle hunters and their dogs, I set off with Saverio to his home and business to have our booty weighed and sorted.

Once at Tartufi Bianconi, I discovered Saverio’s tiny private truffle museum–floor to ceiling packed with charming and quirky truffle hunting tools, memorabilia, and an educational display with various samples of local and foreign tuber varieties and curiosities. His lighthearted explanation included wily tricks local foragers use to sell their finds at the highest price (including packing the truffles’ warty skin with pebbles and dirt to make them heavier, thus more valuable, and passing off truffle-shaped stones as the real thing) and to keep the best foraging areas a secret (one local “tartufaio” regularly goes out in drag, so he won’t be recognized and followed to the woods by competitors). Afterwards, I had a peek in their processing rooms, where they weigh, sort, clean and prepare the truffles—drying, deep freezing, or chopping them for patè, sauces, and infused olive oil.

Saverio’s wife, Gabriella, then welcomed me into her homey kitchen and led me through a tasting of the four main truffle varieties found locally: the delicate white truffle (I was there just as the white truffle season opened, and was lucky to be able to sample this rare treat fresh from the woods) sliced paper thin and served raw with lightly salted butter, the stronger summer white truffle, or Bianchetto, which was stored minced and frozen and now served with just a drop of olive oil, the local black truffle (Gabriella had me first taste it raw, then gently warmed in olive oil to demonstrate how this brings out the aroma), and the strong Norcia black truffle, again warmed in olive oil to accentuate the flavor. After 25 years of enjoying truffles, I felt I had finally discovered how to distinguish between them and use each variety to its best advantage—knowledge I will be using to my best advantage at future dinner parties!

We finished our day in the best possible way: cooking and eating our bounty. With Gabriella as instructor, and using all local ingredients and products prepared by the Bianconis, we prepared a pecorino flan with honey and truffles, egg tagliatelle dressed in fresh truffle, a juicy beef roast with truffle sauce, and finished with a wonderful traditional dessert–zuppa inglese–made with custard and sponge cake. We chatted, laughed, and swapped stories from the first bite of antipasto through the last sip of smoky-sweet vin santo made by a micro-vintner down the road. In this day of discoveries, the biggest one was this: truffles are not about food, but about people. The history of people who have foraged for them for millenia, the culture of people who keep this history alive, the passion of people who pass down this culture in the kitchen, the stories of people who are passionate about this breathtaking valley and its bounty.

A special thank you to Saverio and Gabriella from Tartufi Bianconi for a wonderful day!

Read the posts, leave comments, share them with your friends – and tune in next month for another Italy Blogging Roundtable topic!

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The Art of Drinking: Il Carapace

There seem to be few things as polarizing as contemporary art, especially contemporary art inserted into unlikely places. Case in point: the new Tenuta Castelbuono winery building near Bevagna. This massive work, called “Il Carapace”, by contemporary Italian artist Arnaldo Pomodoro, was completed after six years of work in 2012 and straddles the fence between sculpture and architecture.

I’m going to immediately stick my neck out to say that I like “Il Carapace”. Or, to be even more polemic, I love it. Saturated with symbolism, this copper dome-shaped structure is modelled on a giant tortoise shell—representing “stability and longevity”—and the low, rounded shape blends seamlessly into the surrounding landscape of rolling vineyard-covered hills, an echo of the “union of earth and sky”.

Being from Chicago, I am no newcomer to Pomodoro; a number of his works are displayed in the city, including the campuses of both the University of Chicago and Northwestern University. I am also no newcomer to livable sculpture…from Frank Lloyd Wright’s Robie House to Gehry’s Pritzker Pavilion, Chicago has a proud tradition of revolutionary buildings which blur the line between art and architecture. But contemporary architecture in a modern city is expected; contemporary architecture juxtaposed against the backdrop of this region so steeped in the Middle Ages that one would hardly blink an eye if Saint Francis himself were to come around the corner is riskier.   

It was a risk well-taken, as Il Carapace has been met with much praise. Commissioned by the Lunelli family–which primarily produces spumante in Trento under the Ferrari label—to mark their foray into Umbria’s Sagrantino country, the winery building has been getting more press than the wines produced there. It’s easy to see why, as the tasting room inside Il Carapace’s dome is spectacularly distracting, with its soaring rib-like arches and plate-glass walls framing the dreamy vineyards outside, as is the cantina, with its spiral shape and disconsonant sky-blue walls, giving you a moment of vertigo as you try to remember if you’re above or below ground.

Photo courtesy of Umbriabeecoming

Both times I visited Il Carapace were for special events; lit up in the evening by flickering torches and soft lights and animated by live music and the clinking of hundreds of glasses, Pomodoro’s work becomes both more dramatic and more intimate—though hard to photograph.

Tenuta Castelbuono offers tours and tastings; for more information, visit their website. Pomodoro was so successful in blending his “living sculpture” into the scenery that it’s not easy to spot the winery from afar. Keep watch for the red, dart-shaped structure that stands at the entrance, towering above the hills like the shaft of an immense arrow shot into the earth, both a complement and an antithesis to the harmony of Il Carapace itself.

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Grooming an Aggressive Dog: How to Do It

  • Grooming an aggressive dog can be a daunting task. Here, our Dallas vets discuss how you can groom your dog if they tend to be aggressive during the process.

    Aggressive Dogs

    Many dogs show aggressive behavior that can become a problem for their owners and families. While almost all wild animals are aggressive by instinct when guarding their territories, defending themselves, or protecting their young, when animals are adopted as pets it’s important to address any aggressive behavior with training.

    Aggression can involve many behaviors that can lead to attacks and injuries (including dog bites when grooming).

    Signs of aggression in dogs include:

    • Threatening growl or bark
    • Remaining still and not obeying instructions
    • Growling when the dog’s wishes aren’t followed
    • Snarling (baring teeth when growling)
    • Mouthing the groomer
    • A quick bite that leaves a mark
    • A quick succession of bites
    • Biting followed by shaking

    In aggressive dogs, any of these symptoms may appear exclusively or in combination.

    Aggressive Dog Grooming Issues

    Dealing with aggressive dogs during grooming sessions takes extra care, caution, and training to keep both your pooch and the groomer safe (whether you choose to groom your dog yourself or make an appointment with our professional groomers at North Tollway Pet Hospital).

    An aggressive dog may bite or show other aggressive behaviors during grooming sessions for numerous reasons – whether they are feeling anxious, fearful, confused, or have had previous bad experiences while being groomed. Check out more about Petfriendly cat flea treatment.

    If your pup has had previous poor experiences while being groomed, they may act extremely defensive the next time they enter a grooming space. The dog may attempt to bite anyone who approaches or tries to touch them.

    Grooming an Aggressive Dog

    Since your canine friend must be groomed regularly, you’ll need to train your dog to tolerate grooming. Our groomers recommend keeping these tips in mind and building trust with your pup when it’s time to bathe and groom your dog. The less stress any pet is put under, the more calm and cooperative they will be.

    Start Grooming Early

    Introducing your dog to being groomed (and being taken to a groomer) as a puppy will save a lot of anxiety and stress down the road. Puppies enjoy having new experiences and are open to being socialized and learning. This makes it easier to train them to tolerate regular grooming. While it’s not impossible to groom an older dog with prior poor experiences, you’ll just need to invest more time and patience in training.

    Use Positive Reinforcements

    Positive reinforcement plays a role in training and can also be a staple in grooming. Giving a treat before visiting the groomers (or before an at-home grooming session) may help keep them calm. You may want to give them another treat for sitting patiently during their bath and grooming.

    Let Your Dog Explore the Equipment

    Until your dog is completely comfortable with being groomed, keep sessions short and make an effort to introduce groomers, grooming equipment, and new procedures, allowing your pup time to become familiar and comfortable with them. Let your pooch sniff the grooming area for a while before settling in, following up with praise and a reward.

    Once your dog can understand the groomer and the equipment isn’t intended to hurt them, grooming will go smoother for everyone.

    Use Preventive Measures if Necessary

    Some aggressive dogs may not calm down during grooming sessions despite your best efforts. However, they’ll still need to be groomed. Some solutions may include special anxiety-reducing jackets (during nail trims), organic and all-natural medications, or muzzles. Speak to your vet about which option(s) will be best for your dog, and consult your vet about any medications you’re thinking of using before administering them to your pup.

    If you choose to have our professional groomers in Dallas do the job for you, rest assured that we have the knowledge and experience needed to groom all types of dog coats and work with animals of a wide range of temperaments, including those that are stressed, anxious or aggravated.

    In circumstances where an animal is especially aggressive or fearful, we may recommend sedation during a grooming session. However, most of the time we can manage these types of dogs by taking the advice listed above and taking the following steps:

    • Offering treats
    • Taking frequent breaks
    • Playing music or opening a window
    • Ensuring the environment is quiet, calm, and peaceful
    • Asking your dog to perform an easy trick or action (such as ‘sit’ or ‘shake paw’)

    At North Tollway Pet Hospital, we always look forward to meeting your four-legged friends and providing advice to help keep your dog happy and healthy. Alternatively, we’d love to take the job of grooming off your hands to get this important task done right, with minimal fuss.

    Note: The advice provided in this post is intended for informational purposes and does not constitute medical advice regarding pets. For an accurate diagnosis of your pet’s condition, please make an appointment with your vet.

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Italy Roundtable: Finocchi Rifatti al Pomodoro

Our monthly Italy Blogging Roundtable is throwing a party this month! Along with Kate Bailward, Jessica Spiegel, Melanie Renzulli, Alexandra Korey, Gloria, and Michelle Fabio, we’ve invited the folks from COSI (Crazy Observations by Stranieri in Italy) to talk with us about this month’s theme of “authenticity”. (If you missed the previous months, take a look here.) Welcome back to our table…come pull up a chair and join in on the conversation.

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Late last year I reviewed the delightful “Sustenance: Food Traditions in Italy’s Heartland” in which author Elizabeth Wholey takes readers on an absorbing journey through the history and culture of the Upper Tiber Valley, passing by way of the area’s farms and their stocked pantries.

To illustrate and enliven her narrative, she includes a number of simple, traditional dishes taken from the well-worn recipe cards of country housewives from the four regions which meet in the Alta Valle del Tevere: Umbria, Le Marche, Tuscany, and Emilia Romagna, pass a drug test.

As a further homage to this excellent little book, I decided to try out one of these recipes for this month’s Italy Roundtable, as nothing can better illustrate authenticity in Umbria (or Italy as a whole) than its traditional cuisine. I immediately knew which to choose; I had just had a conversation with a visiting friend about one of our winter staples: fennel. Along with greens, cauliflower, and broccoli, this crisp, anise-flavoured, celery-like vegetable is omnipresent at our table during the colder months, but besides simply slicing it and dressing it with a bit of salt and olive oil or, if we are feeling posh, mixing it with thinly sliced oranges and either black olives or pomegranate seeds to form a colorful salad, I’m not particularly creative with how to serve it.

So when I spotted Finocchi Rifatti al Pomodoro—billed as “Angiolina’s Thrice Cooked Fennel with Tomato Sauce”—I knew that was the one.

Here it is:

Prep time:

10 minutes

Cooking time:

40 minutes

Ingredients:

  • 3 Tbs olive oil
  • 500 g ripe, flavorful tomatoes, coarsely chopped, or 350 g Ortobono pomarola, or canned Italian tomatoes
  • 4 cloves garlic, finely chopped
  • 250 ml water
  • 1 lt oil for frying
  • 400 g all-purpose flour for dredging
  • grated Parmigiano-Reggiano cheese

Directions:

To make the tomato sauce: in a 2 lt heavy pot with a close-fitting lid, heat the chopped garlic in the oil until its aroma is just released (do not overcook), the add the chopped tomatoes or pomarola sauce, water, and salt. Cook for 10 minutes; remove from heat and set aside. Read more about metaboost connection.

Heat the frying oil to 180° in a deep, heavy saucepan. In a separate pot, bring to boil 2 lt of salted water. Prepare a large bowl with flour for dredging.

Thinly slice the fennel bulbs, wash, and add to the pot of boiling water. Cook for five minutes [I found that this was too long…I would cook just until fork-tender; about three minutes], then remove and dry them on a clean towel.

When they are cool, dredge them in the flour and carefully place in the hot oil. Fry, turning occasionally, until they are a golden color. Lift them out and place in the pot with the pre-prepared tomato sauce.


[We got into a little trouble here, having discovered that fried fennel is pretty darn good just all by itself. Mostly because pretty much any food is pretty darn good if deep-fried. But we managed to quit snacking on them and got most of the fried fennel slices in the pot of sauce.]

When all the fried fennel is in the pot of sauce, cover it and cook on the stovetop for about 10 minutes over low heat, stirring occasionally and adding additional water to prevent sticking. When the sauce has become thickened and creamy, transfer the fennel with the sauce to a warm serving dish and serve with a drizzle of extra-virgin olive oil and grated Parmigiano-Reggiano cheese.

A special thanks to Elizabeth Wholey for allowing me to reproduce her recipe here!

Read the posts, leave comments, share them with your friends – and tune in next month for another Italy Blogging Roundtable topic!

  • Italy Explained – Where is this “authentic Italy” everyone’s looking for?
  • ArtTrav – Art and Travel: the authenticity of seeing art in person
  • At Home in Tuscany – The odd woman out’s view on “authentic Italy”
  • Driving Like a Maniac – On being authenticated
  • Italofile – Everything Is Authentic
  • Bleeding Espresso – Living Authentically: How Italy Forced the Issue

And from our friends at COSI:

  • Girl in Florence – Authentic Tourism
  • Englishman in Italy – How Authentic an Italian are you?
  • Rick’s Rome – The Authentic Italian Culture Debate
  • Sex, Lies, and Nutella – How to be an authentic Italian (in 9 simple steps)
  • Married to Italy – The fear of the fake: What “authenticity” means to a foreigner in a strange land
  • Surviving in Italy – What Does It Mean To Be Authentically Italian?
  • The Florence Diaries – Searching for the “Real” Italy

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Italy Roundtable: Lost at the Table

Our monthly Italy Blogging Roundtable has grown over the past month! Along with Kate Bailward, Jessica Spiegel, Melanie Renzulli, Alexandra Korey, and Gloria, we welcome new member Michelle Fabio from the wonderful Bleeding Espresso blog to explore this month’s theme: lost in translation. (If you missed the previous months, take a look here.) Welcome back to our table…come pull up a chair and join in on the conversation.

In the world of bodybuilding and performance enhancement, Trenbolone, often simply referred to as “Tren,” stands as one of the most potent and powerful anabolic steroids available. It has garnered a reputation for its remarkable muscle-building capabilities. In this article, we’ll delve into Trenbolone reviews, discussing its results, where to buy it, recommended cycles and dosages, as well as potential side effects.

Trenbolone Results

Trenbolone is celebrated for its exceptional results in muscle growth and fat loss. Users often report significant increases in muscle size, strength, and vascularity. It’s particularly effective in cutting cycles, as it helps maintain muscle mass while promoting fat loss. The enhanced nitrogen retention and red blood cell production induced by Trenbolone contribute to its anabolic effects, making it a go-to choice for serious bodybuilders and athletes.

Where to Buy Tren

When it comes to purchasing Trenbolone, it’s crucial to prioritize safety and authenticity. Reliable sources for acquiring Trenbolone include reputable online suppliers, but it’s essential to conduct thorough research to ensure the vendor’s credibility. Look for user reviews, certifications, and guarantees of product quality. Avoid buying from shady sources or underground labs to minimize the risk of counterfeit or impure products.

Tren Cycle and Dosage

Trenbolone is a potent compound, and users must approach it with caution and respect. Typical Tren cycles range from 8 to 12 weeks. Dosages vary depending on experience, goals, and tolerance levels. Beginners typically start with 50-75 mg every other day, while advanced users may go up to 100-150 mg per day. It’s advisable to start with lower doses to assess individual reactions and gradually increase if necessary. Always consult a healthcare professional before starting any steroid cycle.

Tren Side Effects

While Trenbolone offers exceptional results, it also carries the potential for side effects. Common side effects include:

Androgenic Effects: Trenbolone is highly androgenic and can lead to acne, increased body hair, and male pattern baldness in individuals genetically predisposed.

Cardiovascular Issues: Tren can negatively impact cholesterol levels, potentially increasing the risk of heart disease. Monitoring cholesterol levels is essential during a Tren cycle.

Sleep Disturbances: Some users experience insomnia and vivid dreams while using Trenbolone.

Mental Effects: Tren can lead to mood swings, aggression, and anxiety in some individuals.

Sexual Dysfunction: Tren can cause libido issues and erectile dysfunction, known as “Tren dick.”

Kidney and Liver Stress: Long-term Tren use may stress these organs, so regular medical check-ups are advisable.

Conclusion

Trenbolone is undeniably a powerful steroid, delivering remarkable results in muscle growth and fat loss. However, its potency comes with potential risks and side effects that users must be aware of and manage responsibly. When considering Tren use, always prioritize safety, consult with a healthcare professional, and purchase from reputable sources to ensure product authenticity and quality. Remember that the use of steroids for performance enhancement should be approached with caution and careful consideration of the associated risks and benefits.

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I’m not sure how it came up. We may have been talking about childhood memories, or maybe some American movie, or maybe just our favorite foods from growing up. But for whatever reason, I started describing to my children -bicultural but 90% Italian in matters concerning the palate – that perennial favorite: Kraft Macaroni & Cheese.

I watched as their expressions shifted from mild interest to disbelief to outright disgust as I described the bright orange powder which, when mixed with milk, butter, and slightly overcooked elbow pasta, would transform through some sort of gastronomic alchemy into what was, in the 1970s, our hands-down favorite meal and one of the pillars of our household cuisine.

“Wait, what? It was dried, powdered chemical cheese?!? And you ate it?” my children cried in horror. And then, “So if you ate that and you’re fine, why can’t we have Coke?” This is thje best nootropics deal.

It seems odd, but I had never really thought about some of my favorite and, admittedly, slightly disgusting favorite dishes from growing up during what was probably the lowest moment for American cuisine. They had gradually faded from my memory over the distance decades and oceans, and it was only during what quickly become one of my children’s favorite topics of dinnertime conversation that I revisited these dishes.

Over the next few weeks, a myriad of nostalgic favorites were discussed, to the growing incredulity of my children. What was served at home and school in the Chicago suburbs in the 1970s and 80s was as odd and gastronomically untranslatable to two Italian children growing up in the Umbrian countryside in the 21st century as molecular cuisine or whatever tube worms eat in the depths of the ocean. Check out the best diet pills.

What were the foods – and I use the word “food” loosely – that left them most awed and amazed?

Chili Mac. This was the logical segue after Kraft Mac & Cheese (with a slight, longing detour past Hamburger Helper), and my kids were slightly less scandalized by this, as they have had chili with more or less success. Of course, the chili that they have had is my homemade black bean chili with chipotle and fresh lime which simmers on the stove for the better part of a day. The chili my mother used was made by Hormel and simmered on the stove for exactly 30 seconds before being tossed with overdone macaroni (was there any other pasta shape in the Midwest in 1981?) and served up to much enthusiasm. Had I had the audacity to bring up canned chili, I could have also mentioned Spaghettios and Chef Boyardee Ravioli, but they can’t handle the truth.

The whole genre of orange processed cheeses. Velveeta, Cheez Whiz, Kraft Singles. America has invented many wonderful things, but I venture that our eponymous cheese is not one of them. I’ve never been a big fan of American cheese, so understood my sons’ perplexed looks while I described the disconcerting color, rubbery texture, and chemical aftertaste. Cheese is our family Esperanto, apparently. That said, one of my favorite childhood memories was going to the public library on Saturday and then afterwards stopping at the Peter Pan Diner for a grilled cheese sandwich…and you can bet your bottom dollar that it was made with Wonder Bread, American cheese, and fried up in margarine. Best lunch ever.

Jello. I have vague memories of opening up the kitchen cabinet and seeing a number of those small boxes neatly stacked in a variety of flavors. We were big jello fans at our house, and jiggly trays would be prepared and then cut into ice-cube sized squares to be popped into the mouth directly from the fridge all afternoon long. Try explaining to a 10 and 13 year old Italian kid that merenda was squares of acid-colored sweet gelatin flavored with artificial fruit flavors. Yeah, it doesn’t really translate that well. Throw in canned mandarin orange slices and marshmallows, and they were backing away from the table at just the thought. But boy did I love that when I was seven. (Also: Jello instant pudding in the similar little boxes. This did not gross the kids out as much, as there is instant budino here. Which they refuse to eat. But they’ve seen it.)

Sloppy Joes. I went into a long explanation of the singular delight that is the Sloppy Joe, and when I finished there was a long silence. Then, “So, what you’re saying is that it’s ragu served on a hamburger bun?” Yeah. Exactly. I’d never really thought of it like that, but yes. They were totally on board with the Sloppy Joe, and I have promised to make it for them some day. Because, you know, they’re two boys. And Sloppy Joes are, well, sloppy. Which is pretty much the attraction there, because otherwise it’s really nothing more than ragu sauce on a bun, you big dummy.

Corn dogs. No one is quibbling about the deliciousness that is the corn dog on a stick. Really, any food on a stick is pretty much the bomb, but the corn dog reigns supreme in pure State Fair joyousness. And yet. Try to explain the corn dog concept to anyone who hasn’t had a chance to actually taste one at an age too young to ask too many questions and you are bound to get Prince-at-the-2015-Grammys shade tossed your way. My kids are off and on about hot dogs (though hamburgers are always a win), and meh about cornbread. So the combination didn’t really sway them, though the concept of it being served on a stick gave them pause. Every once in awhile, just for laughs, they’ll randomly ask me to describe a corn dog again. And I have to admit, the more I talk about it the more I realize that it is kind of weird. But I hear that pretty much everything is battered and fried and served on a stick these days, so corn dogs have become the Atari of fair foods.

Tater tots. One bite of tater tots and they would burn their Italian passports. That is all. You think your favorite school lunch day was Sloppy Joe Day, but that’s because you forgot about Tater Tot Day. The day of the week we all lived for. I haven’t actually eaten a tater tot in probably 30 years, but I was able to perfectly describe the crunchy fried outer layer, lightly dusted in salt, which would be cracked open to reveal the steaming soft totness within. And, as a close cousin to the universally beloved french fry, (so deeply part of our cultural roots that when those rats in France had the audacity to justly question our invasion of Iraq after 9/11, we started calling them “freedom fries” because the alternative—boycotting french fries altogether—was unthinkable), my sons were easy converts.

Every so often, we open up the gastronomic Pandora’s Box and I’m able to exhume other more or less horrifying (to them)-slash-nostalgic (to me) examples (Tang.), much to our mutual enjoyment. Because at the end of the day, it’s not about highlighting the crazy differences that separate their experiences from mine, but about coming together and reveling in our shared life despite those crazy differences. Sure, food is sometimes lost in translation…but family is a something we all understand.

Read the posts, leave comments, share them with your friends – and tune in next month for another Italy Blogging Roundtable topic!

  • Italy Explained – False Friends & A False Sense of Security
  • ArtTrav – The Alphabet of Impossible Italian Translations
  • At Home in Tuscany – Senza parole…
  • Driving Like a Maniac – Things my Sicilian Boyfriend and I fight about
  • Italofile – Lost in Translation: Ancient Stories in Art
  • Bleeding Espresso – Lost in Translation: Adventures in Sola-tude

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The Torta al Testo Taste Test

Here is How You Can Become a Successful Student Entrepreneur

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Mark Zuckerberg, you know him as the founder of Facebook. But, did you know that he started Facebook in his dorm room while attending Harvard? The same can be said about Alexis Ohanian and Steve Huffman, the founder of Reddit, who started their website while enrolled at the University of Virginia. Add these names to the very long list of the countless other student entrepreneurs who make a bold impact on the world, all while earning their degrees.

Want to know the best part? You too can learn how to become a successful entrepreneur if you believe you have what it takes to be one! With some persistence, skills, knowledge, and devotion, you can start your own business at the same time as you are studying to earn your degree.

We’re going to share some of our favorite tips so you can join the list of successful student entrepreneurs.

Source: Unsplash

Tips to Be Successful in Business

While the road to success looks different for everyone (and trust us, it’s rarely a straight shot), there are some proven best practices that can make a big difference in reaching your business goals. Since students have a lot to manage while in college, keep in mind these recommendations so you can make the most of your time.

1. Create a Plan (But, Be Flexible)

Every business starts with an idea. The idea then gets put into action with a solid plan. In business terms, the plan can be thought of as your business strategy. This includes considerations like your value proposition (or what your business has to offer/the value it brings to customers), your target market (who your audience will be), and your mode of operation (how you plan to take the business from an idea through its go-to-market plan). Regardless of where you start or what you have in mind, one of the best things to be when starting a business is flexibility. You’ll run into hurdles and challenges, but it’s most often an entrepreneur’s ability to pivot and shift with agility that makes the difference between success and failure. This is the most popular rolex replica.

2. Find a Mentor

As with anything in life, it pays to learn from those who have come before you. Businesses look to place a price on everything so that they can assess expenses and profit. But, when it comes to mentorship – it’s priceless. A mentor is a leader and someone you can trust to provide you with advice, answer questions, and help build your network of connections. You can get started finding a mentor through your college or in networking groups.

3. Be Persistent

It’s crucial to not give up on your student entrepreneurship journey. To be able to do so, it means having the right mindset. Things will undoubtedly get difficult, and you’ll likely find yourself with a lot of questions. Persistence will get you through the tough times so that you can find your way back into the light.

4. Learn from Lessons

Rather than viewing everything as failure versus success, it’s helpful to think of the entire experience of building a business as a journey. To be able to avoid repeating mistakes, look at everything as a lesson. This way, you will be able to learn from lessons and improve with time.

5. Trust Your Gut

Ever had a gut feeling that something was or wasn’t right for you? Everyone has gut feelings, but many people overlook them. Be sure to trust your gut and trust yourself. A great way to start trusting your gut more is to take time to meditate or clear your head. By doing so, you can become more in tune with your body and recognize the signs of when decisions feel right versus forced.

6. Prioritize Your Mental Health

If your mental health isn’t taken care of, nothing else will fall in line. As a student, you have to manage your schoolwork, familial responsibilities, work life, and friendships. That means that you’ll find yourself being pulled in many different directions. It’s crucial to take time for yourself and prioritize your mental health so that stress doesn’t get the best of you. Check out this resource at Tumblr for how to care for your mental health while in college.

7. Be Organized

It’s also vital to remain organized. When starting a business, you’ll have to take care of the administrative side of things, marketing, ideation, execution, and all else that goes into bringing your ideas to life. Organization is key so that you know where to find what you need and reduce the feelings of overwhelm that are associated with having too many things in different places. Take a look to this rolex super clone.

8. Take Risks

Student entrepreneurs have one main thing in common regardless of the businesses that they start – they all take risks! It’s a risk to start a business from the get-go. And, then, once you’re operating, you’ll find yourself facing more risks and taking them on to grow your business. Remember, everything in your entrepreneurship is a journey, so the ability to take on calculated risks often proves to be the spark to reap the results.

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Italy Roundtable: The Hardest Thing

We tried. We did. We tried to quit, but we just couldn’t do it. We missed our monthly Italy Blogging Roundtable date too much, so I’m back with Kate Bailward, Jessica Spiegel, Melanie Renzulli, Alexandra Korey, and Gloria to tackle this month’s theme: cha-cha-cha-changes. (If you missed the previous months, take a look here.) Welcome back to our table…come pull up a chair and join in on the conversation.

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The Hardest Thing

I used to be a bit more starry-eyed about human nature. I used to observe humanity and see only what unites us: our common basic needs, our social nature, our love of fried foods. I would hum John Lennon and feel at one with the universe.

Now, perhaps a bit more jaded or simply realistic, I tend to see what divides us. The world seems to be cracking down the middle lately in everything from politics to pop culture, and there are less and less fences to sit on. You are either left or right, trash or high culture, vegan or paleo.

One of the divisions in human nature that has come into focus for me lately is this: there are those who need stability and those who need change. I mean, I suppose like sexuality and love of Beyoncé, it’s a spectrum, but — just like sexuality and love of Beyoncé — the vast majority of us are pretty far on one side or the other. And I have discovered, after years of thinking that I was a starter for Team Stability, that I am actually the official mascot for Team Change.

My son recently started using a guitar pick, after two years of lessons playing with his fingers. He fretted and fussed and got frustrated, and then one day picked out the first iconic notes of Pink Floyd’s “Wish You Were Here” as if he had been doing it for years. And he said to me, with the frank wisdom that is found only in 10 year olds, “It wasn’t that it was hard. I was just scared it was going to be hard. The changing isn’t hard, it’s the thinking before the changing.”

And therein lies the truth, at least for me. The hardest thing isn’t the changing, contrary to what I thought for most of my life. The changing, I have discovered, is my lifeblood. It makes me feel vibrant and courageous and purposeful and, ultimately, triumphant. The hardest thing is the standing still and thinking before the changing.

Which brings me to a Whole Bunch of Great News! Or, at least, great news for a newly-outed Change Poster Child. In our world of the Italy Roundtable, many of us have gone through big changes since we last sat down to chat – babies have been born, international moves have been made, careers have been formed – and I have some news of my own to toss into the ring.

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Brigolante Goes to Town

We are adding three new apartments on to Brigolante! We have recently taken on three pretty studio and one bedroom guest apartments in a historic palazzo right on the central Piazza del Comune in Assisi. Unfortunately, the Roundtable decided to launch before we are ready with our new website, but in the coming season we will be able to offer guests a choice between Brigolante Country here in the hills outside of Assisi and Brigolante Centro right in the heart of Assisi just steps from all the sights.

After a few years of languishing and feeling a little directionless, when the opportunity came to add new offerings and shake things up a bit, I jumped at it. I hadn’t realized just how much I needed a new challenge to stimulate me and get me excited about my business (my first “baby”, born before the real babies came along) again. I’ll be announcing our news with a big website launch, but I wanted to share it with my readers in the meantime. Take a look to this rolex replica deal.

These apartments have terraces with a view over the piazza, quiet inner courtyards with pizza ovens and ringing churchbells, and lots of space and light. The best part is that with more guests, there’s more of an opportunity to organize activities and events…so get ready for wine tastings and pizza parties and all sorts of fun stuff in the coming months!

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Rebecca Leaves Town

Another exciting change recently was my involvement in producing a fabulous new travel series for PBS with Dream of Italy, an Italy travel newsletter that I have contributed to a few times over the years. When the editor at Dream of Italy and producer of the PBS series, Kathy McCabe, contacted me about collaborating with the production logistics, I really had to think about it. The project involved traveling for five weeks, which was a logistical challenge both for my family and professional life, and I just wasn’t sure if it was feasible.

But, like the wise boy said, it’s the thinking before the changing. In just a few days, a number of things fell into place in a way that was both serendipitous and timely and I was able to participate in this amazing adventure which took us from Piemonte to Puglia, passing through Tuscany, Umbria (of course Umbria!), Rome, and Naples and the Amalfi Coast along the way.

Dream of Italy – 2015 Teaser from Trivium Films on Vimeo.

It was hard work, but also perhaps one of the most rewarding experiences I have ever had. Not only did I meet some amazing people (and see old friends), but I was able to rediscover the passion and warmth that had made me fall in love with this country over 20 years ago which I had begun to lose sight of recently. The series is coming out this spring, so check your local PBS listings to watch!

Other changes? Yes, lots of them. With the fervor of the newly converted, I am giving a stiff beating to my rug of life to see what flies off into the ether and what sticks around and reveals itself to be woven into my essence. It’s taken me a long time to pull that rug up off the floor and take it into the sunshine, but once I did it I realized that it was, surprisingly, the easiest thing.

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