#four cheese ravioli

[rathayibacter]

yesterday i learned that mannequins with nipples cost the same as mannequins without nipples. today i saw three cheese ravioli priced the same as four cheese ravioli. these are but some of the innate contradictions of capital.

[catgirlforeskin]

They’re calling it the “four cheese ravioli.” It’s like a creampie, but the girls rawing you haven’t cleaned their foreskins recently.

[pretty-princess-4ever]

240-250 calorie frozen meals 💕

Banquet mac and cheese-240

Healthy choice cafe steamers Mexican style street corn-240

Healthy choice power bowls Mediterranean style shrimp-240

Lean cuisine chicken in sweet bbq sauce-240

Healthy choice care steamers honey glazed turkey and potatoes-240

Healthy choice power bowls shrimp fajita-240

Lean cuisine creamy pasta primavera-240

Scott & Jon’s Buffalo shrimp mac-250

Michelina’s fettuccine alfredo with chicken and broccoli-250

Scott & Jon’s shrimp primavera orzo-250

Healthy choice golden roasted turkey breast-250

Lean cuisine meatloaf with mashed potatoes-250

Michelina’s lasagna with meat sauce-250

Scott & Jon’s shrimp risotto-250

Healthy choice cafe steamers chicken linguini with red pepper alfredo-250

Lean cuisine cheese ravioli-250

Smart ones fettuccine alfredo-250

Scott & Jon’s cilantro lime shrimp-250

Healthy choice cafe steamers four cheese ravioli and chicken marinara-250

Healthy choice simply steamers Mediterranean style lentil bowl-250

Healthy choice cafe steamers turkey sausage lasagna bowl-250

Scott & Jon’s garlic butter shrimp-250

Lean cuisine salisbury steak with macaroni and cheese-250

[sergeantsporks]

writing request : camilla is working late so luz, amity, willow, gus, and hunter have to cook for themselves

(I sadly had to cut Luz out because she probably would have vetoed some of this nonsense, but everyone else is fair game.)

“Pasta?”

Hunter set the box on the counter. “Check.”

“Vegetarian meatstuff?”

Willow set down tofu. “Check.”

“Filling sauce?”

Amity gingerly waved the mustard bottle up and down. “Are you sure we’re supposed to use this?”

Gus shook his head. “Amity, Amity, Amity. Don’t you trust me?”

“I mean—it’s not that I don’t trust you, I’d just like to know… why?”

“Mustard goes on hot dogs. Ketchup goes on hot dogs. Ketchup is used in ravioli, and ergo, since Mustard and Ketchup are interchangeable as hot dog condiments, obviously they are interchangeable as ravioli ingredients!”

Amity checked the recipe on the box of ravioli. “…This says tomato sauce, not ketchup.”

“Ketchup is tomato, it’s the same thing. Just trust me, Amity. I know what I’m doing.”

“Maybe we should just wait for Camila to get home?”

“She said she’d be late today,” Hunter chimed in, “Besides, she and Vee cook for us a lot. It’s the least we can do to make dinner for them every once in a while.”

“That’s true.” Amity set the bottle of mustard down on the counter, stepping back with her hands up. “Alright, Gus, I trust you. Take it away.”

“Great. Aaaaaaand, cheese!” Gus set a jar of nacho cheese on the counter. “Okay!” He clapped his hands together. “Willow, start chopping up the tofu! Hunter, I need a cup of mustard on the stove cooking with the cheese!”

Hunter and Willow saluted and got to work. Gus turned towards Amity.

“Amity, I need you to preheat the oven to four-hundred degrees!”

“Okay…” Amity turned the oven on. “Now what?”

Gus took the pasta out of the box. “…mmm, it’s a little hard…”

“We could boil it?” Willow suggested.

“But then we have to cook it in the oven! We can’t cook it twice, that’s crazy!”

“Soak it?” Amity suggested.

“Like a plant!” Willow agreed.

“Excellent thinking, team!”

Gus ran for a bowl, filling it with water and shaking the sheets of pasta into the water. “Hunter, how’s the sauce coming along?”

Hunter backed away from the stove. “It’s hissing and spitting at me.”

“That means it’s ready! Tofu, if you please, Willow!”

Willow picked up the cutting board and scraped the tofu in. “All ready, captain! Should we put spices in, SIR!”

“The box says oregano!” Amity piped up, waving it.

Gus grinned. “We can do better than that! Get me, uhhhhh oregano, pepper, uhhh…. What was that thing we had the other day… paprika!”

Amity handed him the bottles, and he shook them in wildly, until the mustard was almost orange with paprika.

“Excellent!” Gus stirred the mixture around. “Ahhhh, should have saved some mustard for the bottom of the pan!”

“We can just put it on cold,” Hunter suggested, “It’ll heat up in the oven, anyway.”

“True.” Gus took the pan of filling off of the stove, plunking it on a hotplate. The pasta left the water, and Willow cut them into squares. Gus lined them up, top and bottom. “Hunter?”

Hunter scooped out dollops of filling onto each bottom square, and Gus put the top on, pinching them together. Hunter shook mustard onto the bottom of the pan, moving the pan back and forth quickly until it spread over the whole bottom. “Pan’s ready.”

Gus dropped each ravioli in, then slathered more mustard on top, as well as a dollop of cheese. “Ready to go in!”

“How long?”

“Ummmmm fifteen minutes sounds right?”

Amity shook her head. “No way it cooks in that time!”

“Box says ten, actually,” Hunter piped up. “Our oven is too hot, too. And—”

Gus held his hands up. “Okay, compromise! Ten minutes on four hundred, does that work for everyone?”

Amity and Hunter glanced at the pan, at each other, then to him. “Okay,” they chorused.

Gus slid the pan into the oven. “And nowwwwww we wait!”

Willow headed towards the sink to do the dishes, and Hunter and Gus crouched in front of the oven to watch the ravioli through the window.

“It’s bubbling,” Hunter commented, “Is that good?”

“Means it’s cooking.”

“Oh. How do you know so much about cooking, anyway?”

“Well, I’ve never really cooked before—unless you count making a sandwich—but I’ve watched my dad cook plenty of times.”

“Well, your sandwiches are pretty good. I bet this will be, too.”

“Thanks.” Gus watched the ravioli, counting the bubbles. “You think he’s okay?”

“The ravioli?”

“My dad.”

“Oh. Yeah. Of course he is.”

Gus snorted. “Convincing.”

“I mean, he cooks, he’s a reporter used to being in dangerous situations, and he raised you, right? He can take care of himself. He’s okay.”

“I guess.”

Hunter nudged him. “And I bet he’d love your mustard ravioli.”

“Of course he would. It’s going to be delicious. Do you think it’s done?”

A ravioli exploded, sending its filling all over the oven with a pop.

“Yeah, I think it’s done.”

Hunter reached in and pulled the pan out with his bare hands, sliding it onto the stovetop. “Looks good!”

The door opened and closed, and the jangle of Camila’s keys hit Gus’ ears. “Hey, kids!” she called, “Sorry I’m late! You guys must be hungry.”

Gus raced to meet her. “Actually! We made dinner! Here, you can be the first to try my special, homemade ravioli!”

She let him lead her to the kitchen. “Oh, ravioli? How thoughtful, thank you Gus!”

“Well—everyone helped. But it was my recipe.”

“Exciting! I can’t wait to try!”

Gus grabbed a plate, spooning a couple of the ravioli on. “Oh, yeah! Hope you’re ready for an explosion of flavor!”

[fragileizywriting]

with a day like mine, how about we think about luka scooping up kitty in his arms like he's actually picking up a cat. petting behind her ears and talking about how he'll feed her a nice four-cheese ravioli if she stops crying. he will make vodka sauce. it will have spinch

[ghostzzy]

hello everyone im making four cheese ravioli in creamy spicy vodka sauce. how are you

[sleaterkinnie]

im way too cocky to have a lactose intolerance i ate a quesadilla and four cheese ravioli last night and was like smh ill be fine. i can handle that. well i can't.

[apoptoses]

What do you think was Armand’s favorite thing for Daniel to eat or drink when he was mortal? Why?

oh man, you're asking someone who has eaten quite a bit of renaissance period food so BUCKLE IN you're getting more than you bargained for with this answer.

The short answer: modern fruit, modern seasonings/meats, cold food, and olive garden style italian

Fruits: we have so many varieties of fruits that just were not available in Armand's time. The apples and pears you see at the grocery store now are distant relatives of the apples and pears that Armand would have known and I really think he'd have sat Daniel down and had him try a little bit of everything from the produce section just to see what's better and what's worse.

He'd be totally unimpressed with the fruits we pick early and ship to stores covered in wax (their flavoring pales in comparison to a fruit allowed to ripen) but enthralled by fruit which would have been totally unknown to him, like bananas or mangoes.

(also every time they walk through a store? he's stealing some grapes off a bunch or a strawberry from a pack and pushing daniel to eat it right then and there, he's one of those grubby little fruit tasting thieves)

Meats: he'd also be totally enthralled by modern meats, but not for the reason you'd think. Spice usage in the 15th century was very different from what we have now, and spicing your meat dishes to be kinda sweet/savory was the thing. The seven most common spices were: ceylon cinnamon (NOT the ground stuff you get from the store, a totally different variety), grains of paradise (a type of red pepper), hyssop (an herb), saffron, sandalwood, galingale (a relative of ginger), cubebs (another variety of pepper not at all like black pepper)

So like. Just tossing a burger on the grill and eating it as flavored by the charcoal? Throwing some black pepper on and calling it a day? Unthinkable to him!

Armand would go through the grocery store spice aisle, get one of every premixed seasoning in a jar that's available, and force Daniel to try them all. Daniel never wants a fucking burger or seasoned chicken breast again after that.

Cold Food: this one is kinda obvious, in Venice you couldn't just dig a hole and build an ice cellar so chances of Armand ever having had a frozen treat while mortal are slim. Even cold drinks just were not really a thing in the renaissance, so Daniel sipping an ice water would be just wild to him.

He'd love ice creams and gelatos and sherberts and frozen custards. They're colorful, they have strange (to him) flavors, Daniel would have to try a bite of literally every single one of the 31 flavors offered by Baskin Robbins.

Also pudding! Jello! Cheesecake, which befuddles him because it's not cheese as he knew cheese. If it's in the fridge/freezer section Armand makes Daniel get it and take it home.

Modern 'italian' food: DID YOU KNOW Olive Garden was founded in like 1982 so in my heart Armand dragged Daniel there multiple times because it's Italian themed but is nothing like the Italy he knew. Tomatoes? Not a thing in his time but they're in like 90% of the food on the menu! Alfredo sauce? Never heard of it! Deep fried ravioli bites? What in god's name is that?

Daniel tries the soup because whatever, it comes with the meal. He powers through the Tour of Italy because Armand can't comprehend lasagna or chicken parm. He downs like four glasses of different sangrias because that? Armand doesn't know what that is and he's delighted that it's similar to the mulled wines of his youth but sweeter.

By the time dessert hits our man is sweatin'. Armand doesn't understand what could be 'italian' about cheesecake (they sell jello no bake cheesecake powder at the store, what could be different about olive garden's??) so he orders a slice of that as well as the tiramisu AND a fancy espresso cocktail. It's the Copley all over again but cheaper and greasier and with Frank Sinatra blaring on the speakers.

Would you gentlemen like a frozen entree to go? NO Daniel says just as Armand says YES, PLEASE, ONE OF EACH. He's so stuffed, he's drunk, he's in hell. Armand rants all the way back to the Night Island about his mixed feelings on modern innovations in cooking, Daniel doesn't care, Daniel never wants to see a noodle again.

(they go back the next night. and the next. and then armand discovers the fact that barbecue is different depending on which state in the US you're in and he's calling for the private jet. It's their own version of Diners, Drive ins and Dives from there and today Daniel can be found in Trinity Gate, watching Guy Fieri on the TV and yelling that HE did that first, he should be getting royalties or at least financial compensation from Armand for the emotional damage eating THAT MUCH greasy food left him with)

[amethystpath-writes]

Double-Date: Spiderman Edition (Part 1)

NOT A PR0MPT

Prequel here

can you do one where a hero and villain’s sidekick are secretly dating, and villain and hero’s sidekick are secretly dating, and they all run into each other while on a date and they all have a spider-man pointing meme moment

This request brought me life. I don’t think I’ve ever written both sidekicks, and I don’t know how to handle it, so we’re gonna say VSidekick for Villain’s sidekick and HSidekick for Hero’s! If anyone has a better method for this, please share 👉🏼👈🏼

******

Now was the moment. The double pearlescent doors stood in front of Hero and her date. They would push them open, and every table would be filled except one- the table they had reserved. Normal citizens would have filled the rest of the seats, and Hero and VSidekick could have a glorious meal. No Villain involved.

The two walked in, and upon being greeted, VSidekick explained that the two of them had a reservation for 7 o’clock.

“Can I get a name for your reservation?” the hostess asked with a trained smile.

Hero spoke up, then, using her civilian name, and soon after, they were seated. Deciding her anxiety might very well ruin this sweet date, she neglected the empty table across from her, not caring what group or couple might sit down. She was sat now, with a glass of chardonnay, and a plate of pesto and cheese ravioli on the way.

VSidekick, on the other hand, had a glass of merlot. He would eat a ribeye with a side of roasted vegetables and grilled asparagus. Letting Hero loosen up for once meant he’d only partake in one glass, and drown it out with water before leaving.

But, letting her loosen up also meant loud, spilled laughter that would block any recognition she might have formerly had.

“Hey- uh...hey, Hero?”

She giggled. “Yeah?”

“Isn’t that...I’m pretty sure that’s HSidekick over there.” He pointed, and kept pointing, and kept pointing, encouraging Hero to look and confirm. “You don’t think the table behind us is hers, do you?”

“HSidekick? Pffffft...she only comes here with me. Unless”- she slurred this last word- “she got like a date or something.”

“Would you just look over there, please? What is she going to do if she sees us together, Hero? You can’t just get another sidekick.”

This time, she did look, but not easily. Looking at the hostess’ stand felt like looking through shaky binoculars that weren’t quite focused. But...it was enough that she rose a shaky finger. “Doesn’t that look like Villain, m’too? Or have I juzt had too much wine?” She gave a lopsided grin and almost started chuckling aloud again. Hero felt silly, and like nothing mattered except this little date.

“No. No, I think that is Villain.”

***

“Oh, Villain, look! Our table is right over th- oh my gosh.”

Villain hummed, clearly about to ask the hostess to seat them, but listened to his partner instead. His eyebrow arched as he followed the direct line of HSidekick’s finger.

“It’s Hero.” She whisper-yelled. “You said she wouldn’t be here!” She didn’t blame Villain, truly, but she was shocked. What were they supposed to do now? They couldn’t sit across from Hero! And...and was that- Villain’s own hand filled HSidekick’s vision.

“She’s on a date with my sidekick?”

***

Before any of them knew it, the restaurant had gone silent, and all eyes were on the four dimwits pointing at one another in disbelief.

******

Master Taglist: @faeruine 

To be added to the tag list, please comment here!

[townofcadence]

"What are you cooking?" From Lexus to Grayson

My Muse will Make Them a Meal

The plates were each placed with the utmost grace in front of Lexus as their time came to be presented, for a four course meal.

The first was an appetizer of sorts; home-made bread and salty butter churned from locally-sourced cream. It was comprised of half a loaf that appeared to have been braided with a few floral designs before it was cooked, and a golden wedge of butter beside it. Several slices had been perfectly cut to rest artistically on the plate from both. The bread's crust was a deep golden brown and had a crispy texture, but the inside was perfectly soft, aerated to be fluffy without losing any substance. With a smear of butter added, the combination was creamy and rich, melting in the mouth and flavoring the bread with a delicate, savory tang and an herbaceous freshness. There was just a pinch of salt in the butter as well, to highlight the balance of soft, almost-sweetness of the bread, and the light but savory flavor of the butter.

The next course, also an appetizer were raviolis, a set of six, placed on the plate in a circle. The pasta it was cooked in was translucent, allowing you to see the filling inside where it lay, a medley of greens and reds. a slight extra lip to the pasta also gave it the appearance of seashells, with the filling packed at the base. Their flavor is delicate, something bright with citrus and flavorful but earthy like basil and ricotta and a hint of beet or celery, depending on the color ravioli chosen. All of it was garnished with pest and a swirl of olive oil, one of the finer brands. Inside the ring of Raviolis were finely sliced, thin sea scallops, served chilled and garnished with colorful beets of red and green, as well as several herbs and lemon, for a refreshing flavor that was both light and unobtrusive, almost seamless with the similar flavors of the ravioli. The warm and chilled temperatures played together, as did the soft skin and filling of the ravioli, the bouncy yet tender texture of the scallop, and the soft crunch of thinly sliced beet and cucumber, drizzled with scallions and an tart, citrus vinaigrette.

The main course provided was pan seared duck, the outside crisped to perfection with a golden glazed crust decorated in an array of herbs and spices. The meat is topped with a garnish of an expensive serbian cheese, a crumbly feta-like textured cheese that bring a nutty, earthy flavor to the dish with a pinch of salt, carefully balanced with a rich, buttery taste that overall tastes quite clean. The duck itself is crisp, but on the inside it's divinely tender, flavorful and almost sweet from the sauce it is served with, that has a honey and fig flavor to balance against the savory of the meat. The duck is cooked perfectly as well, with no additional oiliness.

Several mushrooms, cut into coins also join the dish to form a small ring around the duck breasts, and they have a meaty texture that adds an almost autumnal, spiced flavor to the dish. There is also mashed potatoes on the plate, buttery soft and finely processed to the softest, cloud-like texture, but still with a weight on your tongue with each bite. A small sprinkle of truffle is added atop the potatoes as well, grated finely so it melts into the warm softness of the potato, bringing with it a robust, woodsy flavor. Sliced baby tomatoes, cooked confit with garlic and herbs, are also on the plate, as well as grilled slices of fresh squash and zucchini. The tomatoes bring a distinct texture that melts in your mouth almost immediately due to their small size and how they were cooked, but they pack a wallop of fresh flavor. The other vegetables bring a similar flavor in their own way with a slightly crispier texture and clean taste, with only salt and pepper to augment them slightly, to balance against the spiced starches and sweet-and-savory meat from the rest of the dish. The main course is served with a glass of aged brunello, a drink that adds a dark, fruity but acidic flavor, tannin heavy to pair with the fattiness of the duck, also with notes of fig, cherry, and hazelnut to tie it to the dish's flavor.

The final dish, dessert, is brought out; a square of chocolate pudding, separated into four distinct layers, each a chocolatey delight born from different styles of Belgian chocolate. It is creamy, soft, and layered with a fine topping of champagne jelly, which adds something fresh to the chocolate to keep it from being too rich. It appears to be dusted with a fine glitter. All of which is hidden beneath a dome of chocolate drizzled with the thinnest layer of salted caramel. A drink is also provided with the last dish, a saffron cordial, called Safran Şerbeti, a Turkish drink known for it's floral, fruity, and sweet elements, turned a beautiful shade of gold by the saffron threads dissolved in the sugar. It is served chilled, and has notes of lemon and orange, as well as honey and a pinch of spiced ginger. It is served in a long glass, which also contains an additional lemon slice submerged inside.

[d-o-v-e-s]

im just saying i don't get how you get tired so early. the sun goes down and i feel personally that when my day starts and - oh? yeah one four cheese ravioli please, if you could ask the chef to not include any garlic that would be great - anyway can i suck all the blood from your body after this

[bylertruther]

10, 12, 18, 22, 31, 36, 38, 44, 48, 56 🧠🔍

ten: are you good at hiding your feelings?

no ❤️, which is really quite awful for me lmao. i mean. yes and no, but heavy emphasis on no. will you know that something's up? most likely, yes. will i tell you what it is? no, never. so, i guess it depends on how you interpret the question and how well you know me. hope this helps <3

twelve: what is something you want right now?

see, i could say i'm looking at him.. 🤨 but you stink, so, hmmm. i want a bowl of fried rice, much like the one you denied me however many moons ago. and some red jello for dessert.

eighteen: do you miss how things were a year ago?

no. 2022 was one of the worst years of my life and i'm still dealing with the repercussions of it. the only reason it isn't the worst is because the actual worst is from when i was in middle school, which automatically trumps all.

twenty-two: description of crush.

crush is a soda brand owned by dr pepper. the main flavor is orange, but it also has grape, pineapple, strawberry, and others, too. it's sweet, bubbly, and all that sugar makes it a treat on its own. maybe we could split one? i haven't had a grape soda in ages, but i could be convinced to get another flavor, if you so wish. 😇

thirty-one: 3 random facts.

— i was the first in my family to be born in america. — i'm nearsighted. — i'm a very slow eater. like, very slow.

thirty-six: 3 dreams you want to fulfill?

when i was younger i was very ambitious. my dreams still feel equally as ambitious to me, but they're... different now. — i'd like to get married and share a life with my partner. one that's so full of love, it makes up for all the moments leading up to it when there was none. — i'd like to own a home that feels safe in every room. — i want to be able to take care of my mom and be there for her the way she was for me. her efforts and sacrifices can't be for naught.

thirty-eight: favourite comedian(s).

the tumblr appropriate ones are brittany broski, cody and noel's that's cringe era (rest in peace 💔), and thomas middleditch & ben schwartz.

forty-four: age you get mistaken for.

hm... people think i'm early twenties a lot, like 20-23. sometimes younger. i've been told multiple times that i'm confusing, because i give off "baby" vibes, but also.. the white hairs are right there lmao.

forty-eight: turn offs.

touching me without washing your hands first. being mean. people who insist they're fine with whatever role but secretly keep track and hold it over your head or make it seem like a chore.

fifty-six: favourite food(s).

americans popped off with a good ole burger and fries combo. all pasta fucks hard, but i especially enjoy ravioli. flan made with cream cheese is to die for. if you placed an empanada in my hand after i died, it would bring me back to life instantly. enchiladas (with flour tortillas, because i'm a heathen) and burritos are hot. if you make me beef stew or a nice roast, i'll go out the next day to buy you a ring. potatoes in general any which way. soups. yeast rolls. fufu de platano. ajiaco, which is a soup, but it's esp a fave during the winter or when i'm sick :).

[ohheyitsjustbear]

I’m having a bad day and want comfort food. Should I eat mushroom ravioli or four cheese pasta?

Four cheese pasta! Cheese is the ultimate comfort food!

[pudgy-planets]

Dragged out of a 2 Michelin Star restaurant by Ryo and Erina because the chefs only put three cheeses in the four cheese ravioli.

It took 6 bowls of homemade ice cream with chocolate dipped waffle cones to calm her down.

[emily-scstudyabroad]

End of the first week!

Saturday Jan 28th: 

Emma, Ari, and I hustled to the Duomo at 12:45, so we could climb the 463 steps to the top of the dome. It was a great view of the city!

View of Florence and the bell tower from the Duomo.

Later, we went to the Mercato Centrale lunch. There are many vendors for lunch on the second floor, and fresh produce and meat on the first. I ordered steamed pork dumplings, which they called ravioli and I think that is so fun!

Gli ravioli di maiale al vapore (steamed pork dumplings).

After lunch, we visited the Duomo Museum, which is neat because it has some originals from the Duomo that were removed for preservation. Some of the art had already been weathered, and the faces of the statues were very blurry. We also went inside the Cathedral, and then Emma and I went into the ruins below.

For dinner, the four of us roommates ate nearby at La Grotta di Leo. I ordered the four-cheese pizza and ate the whole thing. We spent around 2.5 hours at dinner too, which was great! We lived as the Italians do. Our waiter was super kind. He helped us with our Italian and answered all our questions.

Sunday Jan 29th:

Lydia, Emma, and I explored two stores, tutto a cento (dollar store) and dmail. Dmail has an array of house and kitchen items, and the dollar store was so fun with all the school supplies, candy, and organization stuff.

On our walk back to our apartment, we stopped at Grocce’s bar for an espresso and blueberry muffin. A very tiny and cute place not too far from us.

Finally, we met the last roomie! Kailey arrived at 2 pm from Rome.

Lydia, Emma, and I went on the SAI VIVA experience hike to Piazzale Michelangelo. VIVA experiences are included in the program cost and are a great way to meet other SAI students and participate in activities related to Italian culture. We went to Vivaldi Gelateria first, which we were told is very authentic. I ordered strawberry gelato!

Then we hiked up to Piazzale Michelangelo for an amazing view, especially since it was about 4 pm and golden hour. It’s a great free activity in Florence, and I would love to go back at night to see the city’s lights.

Lastly, all five of us had dinner at Gustapizza. We had delicious woodfired pizza. The best pizza I have tried so far. We all would go back. The restaurant is so popular that we made sure to get in line before they opened at 7 pm.

Pesto pizza with burrata cheese in the center!

Monday Jan 30th:

Ari, Emma, and I climbed the bell tower and went into the Baptistery. The steps up the bell tower were much harder, maybe because we were sore from the Duomo steps two days before. But the view at the top was worth it, and I liked it even better because we could see the Duomo.

The view of the Duomo from the bell tower.

Next, the three of us walked to Conad City for groceries. It's the closest thing you’ll find to a big supermarket as we have in the US. The prices are great too; boxes of pasta are only 0.75 euros.

Later, Emma and I walked to the FUA campus to see where our classes are for the next three weeks! Since we were close to the SAI office, we signed up for VIVA experiences. I signed up for Florentine gold leafing and paper marbling. 

To end the night, Lydia and Ari made us homemade pasta with red sauce, grilled chicken, and salad, our first home-cooked dinner.

These days were the last days before class begins on Tuesday! In my next post I will update how my first few days of the semester went!

Ci vediamo!!