I’m a mutt. I am sure if I did one of those DNA tests it would come back with a little bit of a lot. But when asked my heritage I proudly say Italian. Despite being a little of this and a little of that when you meet my family- we are Italian.

I grew up far away from most of my extended family. As an only child my house was quiet, calm and fairly uneventful. When we would go to visit family however, it was a bit of a culture shock. Family everywhere, food everywhere and people talking…. loudly. It took a bit to get my bearings and I often would slip away and observe from a distance. (being and introvert through and through didn’t help).

Back home we didn’t partake in many Italian traditions but I was always proud. I dreamt of the day I would go to Italy. Prior to opening the salon I had been saving and planning for a month long backpacking trip throughout the country. I even got my scuba certification so I could scuba dive off the Amalfi Coast. Life is funny though and the opportunity for me to open the salon came and I had to choose. I decided Italy would always be there and I open the salon. I don’t regret my decision… but I still haven’t made it to Italy… Some day.

Anyways…Shortly after opening the salon I met the man who would become my husband. He too is Italian, but like real deal – grandparents from Italy Italian. I was introduced to so Italian traditions that Nick and I are committed to carrying on and sharing with others.

I know in-law situations can be touchy but I am so blessed to have been welcomed into such an amazing family. A family I truly consider to be my own. I do not take for granted how fortunate I am in that.

“The Grand Canyon, is a land of song. Mountains of music swell in the rivers, hills of music billow in the creeks, and meadows of music murmur in the rills that ripple over the rocks. Altogether it is a symphony of multitudinous melodies. ”

— John Wesley Powell

A few years ago one of Nicks cousins got married. Her and her now husband live on coast of Northern California. Nick and I decided to make a road trip out of it and took three weeks to travel across the country and go exploring. This was the second year in a row we had done this. Driving across the country is something I believe everyone should try to do in their lifetime. Watching the topography change gradually and then all of the sudden truly put me in awe of God. I felt like Owen Wilson, “wow, woow, wooooow”. It was pretty spectacular.

The wedding took place on their property in the woods on a mountain overlooking the Pacific Ocean. Tables made from trees from their property, bouquets from neighbors flower gardens, food from their own garden. It was breathtaking. That trip is were the dream of living off of the land and homesteading really took flight. Ryan and Liana have been instrumental in helping our dream become a reality. Answer questions about choosing the right property, answering countless questions about gardening and sustainability.

After the ceremony and well into the reception one of the brides dear friends began walking around serving Crema di Limoncello. Now, I have had limoncello before but never Crema di Limoncello. Let’s just say it is dangerously delicious. Like traditional limoncello it is tart but this is also rich and sweet. It is a drink and desert in one.

Now I will warn you. This recipe take 4-5 weeks to bring to life and so if you want this for New Years Eve you are going to want to start now. Don’t be scared away by how long it takes, its SUPER easy and well worth the wait.

Part One

Step One

Carefully peel the yellow off of about 12 lemons. You want to do your best to avoid including the white peel, known as the albedo, as this can cause bitterness in your limoncello. Don’t drive yourself crazy over it- just do your best.

You may be asking yourself what to do with 12 lemons now. A couple of ideas are:

• Juice lemons and freeze juice in ice cubes trays. These can be used when needing lemon juice, added to water or tea.
• Slice lemons and freeze slices to defrost and add to hot water.
• Dehydrate to use in simmer pots or as garland

Step Two

Take a couple of whole vanilla beans and gently slice open exposing the past inside.

Step Three

Add lemon peels, vanilla beans and 750ml of everclear to jar. While you can use a mason jar it is best to use a plastic lid rather than metal as the metallic in the metal lid can effect the test.

Gently shake each day for 4-5 weeks

Part Two

Step One

In a large part on the stove add 750ml of whole milk, 750ml of heavy whipping cream and 2.5 cups of sugar. Heat until sugar is dissolved but avoid boiling.

Set aside for few hours to cool to room temptature

Step Two

Once milk and sugar mixture is cooled add ever clear. At this point if you would like to scrape the vanilla bean paste out of the beans to add to the limoncello you can do that for an added vanilla flavor.

Step Three

Using a funnel carefully pour limoncello into bottles.

Store in the refrigerator for up to 7 days. After that Place in freezer. While it is grain alcohol because of the amount of milk it does get fairly frozen in the freezer be sure to take out of freezer and put in fridge an hour or two prior to pouring.