While staying in Barga, Italy, this was our temporary home… It is Villa Moorings, a family owned and operated hotel that has more of a bed & breakfast vibe.  Because it’s family-owned, it feels personal.  I would pop my head in the kitchen and ask for ice for my water bottle or plates and flatware when my mom and I had a dinner of fresh food collected from the local shops on the balcony one night.  They also adjusted breakfast times for our group when we needed to leave early for our trip to Lucca or to the airport. And the breakfast spreads were a literal feast.  Parts of the table looked more like a snapshot from a dessert potluck with pies, cakes, cookies, and sweet rolls, but they also served meats, cheeses, made-to-order eggs, cereal, yogurts, fresh fruit, fresh-squeezed juice, etc.  You could be as good or a naughty as self-control

Disclosure: This post is sponsored by Blue Apron.  The first 50 readers to sign up for Blue Apron through this post will receive $50 off their first two weeks of meals, so you might want to stick around!  As always, all words and opinions are honest and my own. France and Italy were inspirational in a myriad of ways, including their approach to food.  The meals weren’t low calorie, low fat, low carb, or gluten-free.  They were just simple, well prepared, tasty meals.  Bread and pasta were even in regular attendance at almost every table.  Gasp! That experience has encouraged me to get in the kitchen more to bring that style of eating into my own home, especially when it comes to dinners.  I can make flavorful meals that include real butter and cheeses, starches, and creamy sauces.  They just need to be thoughtfully prepared with quality ingredients, in sensible portions,