How to Become a Nomad: Embrace Uncertainty


Not Just Another "Dolce Vita"This is post #3 in the “How to Become a Nomad” series. If you missed the previous posts, click here and here to catch up.

I had just returned to Canada after three and a half months of working and travelling in Europe. I was out for a morning walk with my childhood friend and her dog, and we were discussing what I’d be doing next.

“So, it’s the end of August, and you still don’t know if you have a teaching job in September?” my friend asked incredulously.

“Nope.” I responded.

“So you have no idea what you’ll be doing in a week’s time? Where you’ll get money? How you’ll be filling your days?”

“Nope. Nope. Nope,” I replied again.

“And you’re OK with this?”

My mouth started to form another “nope”, but then I reconsidered. “I have to be,” I said with a shrug. “What I can I do?”

“Huh.” My friend snuck a sidelong glance at me as her dog ran up ahead of us. “Well, you don’t seem that worried.”

“I’m not.” It was true. My application was in at a school I’d worked at before. I just had to wait until they sorted out their staffing situation. If I didn’t get the job, I’d find something else. I knew I had a trip to plan for mid-December, but hadn’t really started, so that was all up in the air as well, somewhat depending on my work situation and how much moolah I made between September and December. “Like I said, what can I do?”

I was even a bit surprised by my nonchalance. A bit. What surprised me more was that it wasn’t an act. I really felt fine with all possible outcomes. Cool as a cucumber.

uncertaintyIt was the moment I realized I’d learned to embrace uncertainty.

It’s a freeing feeling, really, being OK with many of the possible options of what could happen in your life, feeling like you can handle most any turn of events, as long as they don’t involve some harm to someone you love. It’s wonderful.

Get the job, not get the job. Travel now, travel later.

And it’s sort of the way you’ve got to be if you want to be a nomad, moving around all the time, new places, new faces, new challenges, new problems.

Make the train, miss the train. Make the flight, miss the flight.

You don’t know what’s coming next and you’ve probably got very limited control over it. You’ve got to work to not let that keep you up at night.

Sometimes, that’s easier said than done.

I’ll admit that I still think about the future and wonder what lies ahead. Like I said, I work contract jobs and never know until the last minute if I’m hired or not. I’m waiting on Italian working papers so I can’t plan much if I don’t know which country I’ll be in… But do I fret?

No.

Does it keep me up at night?

Only the excitement of it all.

excited!That said, embracing the uncertainty of the future is a lot easier to do when you’re standing on a solid foundation. Read more about that in my next post, “How to Become a Nomad: It Takes a Lot of Planning to Be Carefree.”

How I Became A Nomad


Not Just Another "Dolce Vita"“Oh yeah? Well you’re a nomadic Gypsy!” is a wannabe insult my brother often hurls at me. I say “wannabe” because it’s not really an insult to me, but I know he means it to be a little more derogatory than I take it. I like changing things up, moving around, seeing new things, breaking the routine. I like being a nomad.

I don’t want to cast my dear brother in a bad light here. No, not at all. We get along (pretty) well and have a loving, teasing, bickering older sister – younger brother relationship. (If only he would listen to me more!) But with me at twentysomething and him, still at twentysomething but three years younger, and our being different people and all, we have different ideas about the paths our lives should take.

Recent sibling selfie.

Recent sibling selfie.

Having recently graduated from college, my brother moved home, bought his dream car (a bright orange, ’69 Chevelle) and took a full time job working in the family business. He’s happy. He’s good at it. He’s needed. He’s got a plan to save for a down payment on a house and wants to buy one when he’s 25 or 26. I’m proud of him.

Now, we’ll take a look at me at his age. I finished school, started this blog and fled to Italy. I came back to Canada with no idea of what I’d do, but with the notion that I needed to find a job. So I found one, in an office. The job was stressless, the pay was decent for entry-level and it had the added bonus of being right across the street from my parents’ house. Ottimo. Great.

So I did that for a year, reading blogs by travel gurus like Nomadic Matt and Chris Guillebeau  when work was slow, slowly becoming bored and feeling trapped behind my desk. Luckily, the universe was on my side. The company downsized and let me go, which I documented here. Around that time, my first magazine article was published here, and I received my first cheque for writing. I took a month off, enjoyed Christmas and then went back to school for a semester to get a certificate in Teaching English as a Second Language. Then the adventure really started.

Saviour on the Spilled Blood, St. Petersburg

Saviour on the Spilled Blood, St. Petersburg

I got a  job leading student groups around Europe for the summer and I did a bit of my own travelling. I came back to Canada and started teaching, both ESL and Italian. I did that for 8 grueling months (it’s not that the work was grueling, but the commuting was) and continued to write. In May, I went back for round two of students in Europe, scored a couple more writing gigs and did some more travelling. Now I’m back in Canada, teaching English for four months and preparing for my next trip.

Two Canucks and  the Kiwi hot air ballooning in Turkey.

Two Canucks and the Kiwi hot air ballooning in Turkey.

Oh yeah, didn’t I mention it? In December I’m heading across the world to New Zealand to be the maid of honour in my best friend’s wedding. She’s a bit of a Canadian adventurer too. So’s her Kiwi fiancé. (One day I’ll write their story on here and really wow you all).

I’ve currently got a one-way ticket to New Zealand, but it’s not going to stay that way. I wanted to make sure I’d get there in plenty of time for the wedding, so I booked my ticket back in the summer. Now I’m sorting out my travel details. I think I’ll hit up Australia and Hong Kong while I’m away, because, what the heck? Right? Right.

I’ll probably be gone for about 6 weeks, but it could be longer. How do I get this time off? I have a job that fortunately/unfortunately (but more fortunately, at the moment) is done by contract. Yep. 7-week teaching contracts. I’m here for two contracts, then I don’t give my availability for the next one. If I’m back before the start date of the March term, I’ll probably be able to grab some teaching hours then.

But that’ll all go up in smoke if my Italian work Visa comes through. Fingers crossed, and if the gods of bureaucracy smile upon me, I’ll be heading over to Italy in the spring for some undetermined amount of time. Until I get itchy feet again, and feel the need to go somewhere else.

People ask me all the time where I’m off to next and how I can make it all work for me. I’m still muddling through, making mistakes, but, at the moment I’m happy with this “nomadic” life I’ve created. It means I get to do interesting things, in interesting places, with interesting people.

Mud baths in Turkey! Photo credit: Lance Jackson

Having a mud bath in Turkey. Photo credit: Lance Jackson

This post is the intro to a short series I’m planning to publish here, entitled How To Become A Nomad (And Not Give Up Everything). I’m aiming to let you in on a few of the tips and tricks I use to juggle my life, pack in all this extended travel and not have to pawn all my possessions. Look for the first installments in coming weeks.

Dinner in Chianti: Dining at Castello di Spaltenna


Not Just Another "Dolce Vita"There are a few perks to being a blogger who blogs mainly about Italy, like receiving invites to dinner at evocative, charming medieval castles in Chianti, such as Il Castello di Spaltenna.

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At the castle entrance.

A little background: Castello di Spaltenna is nestled in some of those iconic rolling Tuscan hills just above the town of Gaiole in Chianti, about 45 minutes north east of Siena. The castle dates back to the year 1000, with the Pieve (church) being the structure’s focal point.

Today the castle and its related structures comprise a luxury resort, complete with a whole host of rooms and apartments decorated in classic Tuscan style. There’s a pool, a vineyard, and new this year is a spa, with an array of treatments such as saunas, massages, Turkish baths for visitors to choose from.

What sets Spaltenna apart from some other resorts in the area is that it’s not a new structure made to look old and authentic, it really is authentic. It’s been carefully restored and kept throughout the centuries, and it’s the perfect spot if you’re looking for a serene Tuscan getaway. You won’t always have wi-fi (the monks didn’t!), and it’s a bit of a challenge to get to if you don’t have a car, but well worth the effort.

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Paradise in Tuscany – Castello di Spaltenna

Castello di Spaltenna also has two restaurants: La Terrazza for breakfast and lunch, and the more formal, Il Pievano for dinner. Both run under the direction of Executive Chef Fabrizio Borraccino, whose leadership, coupled with the hard work of his team, have been garnering a lot of media attention and praise lately. And let me tell you, it’s very well deserved. More about that later.

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We (a group of communications/travel/hospitality professionals) arrived at Spaltenna at dusk, and were immediately welcomed by the hotel’s Director, Alessandro Ercolani, who offered us an aperitivo on the terrace, and who spoke to us about both the history and the future of Spaltenna. We watched the sun set behind the cypress trees before moving over to the stone-walled inner courtyard of Il Pievano to tuck into our candlelight dinner.

Il Pievano Restaurant - luxury & ambiance in Chianti

Il Pievano Restaurant – luxury & ambiance in Chianti

There, we were met by the Maitre D’, Andrea Giubbilei, and his attentive staff. They welcomed us, pulled out our chairs, brought stools for our purses to rest on( something I’ve never been offered in Canada) and hinted that we shouldn’t fill up on the freshly made foccaccia, rustic bread and grissini (breadsticks) that already adorned the table. We were to have a multi-course tasting menu, the Maitre D’ explained as his staff brought the first dishes, and we needed to ensure that we tasted all of the chef’s creations.

[I won’t post pictures of everything we ate, just my top dishes. I’ll also refrain from over-explaining. The pictures speak for themselves. Words would only diminish…]

Freshly made bread, foccaccia and grissini.

Freshly made bread, foccaccia and grissini. Candlelight.

Quail egg and truffle.

Quail egg and truffle.

Eggplant breaded and with tumeric.

Eggplant breaded and with turmeric.

Chicken liver with red onions.

Chicken liver with red onions and brioche bread.

The best risotto ever made.

The best risotto ever made. Oh, the consistency!

Pici pasta with lampredotto (tripe!).

Pici pasta with peas and lampredotto (tripe!).

Tortelli with duck.

Tortelli pasta filled with duck.

Peach and lemon sorbet dessert. Divine.

Peach and lemon sorbet dessert. Divine.

Raspberry chocolate dessert. Heavenly.

Raspberry chocolate dessert. Heavenly.

The Maitre D’ very kindly explained each of our 13+ courses as we savoured them. He also paired the dishes with locally produced wines, some even from Spaltenna’s own, very limited production. Red wine, white wine, vin santo. It was glorious. By the end of our meal (which I completely finished, thank you very much) I was on a food high, lulled by the serene atmosphere (and the wine), senses heightened by the flavours, colours and textures and smells.

Never had I taken part in such a luxurious dining experience. Ever.

Now, I’m no restaurant critic. I don’t have a ton of experience with “fine dining”. You don’t have to take my word that the food was exquisite and so was the service. But I’ll tell you what really put this dinner over the top for me: Chef Borraccino convinced me. He convinced me.

Not with words, but with flavours and textures and combinations and smells, he had me eating things I would have previously turned down with a sneer and a shudder: shrimp, oysters, chicken liver, tripe, tomato soup and pigeon. Instead, I was asking for more and taking detailed recipe notes.

Our dinner party with Chef Borraccino, after the meal.

Our dinner party with Chef Borraccino, after the meal.

At the conclusion of the meal, Chef Borraccino came out to greet us and speak with us a bit about his professional background and his vision for what a dining experience should be. What struck me most of all was his passion. It was after midnight. He had worked all day, literally slaving away over a hot stove, preparing an inviting array of dishes for us and the other patrons. After all that, his eyes still sparkled as he spoke about his food, as he delighted in our delight at his cooking.

After an experience like that, the Frazzled Chef in me wants to hang up her apron.

If you’re interested in having a similarly delightful experience (and you are), then check out Castello di Spaltenna’s website here.

*       *       *

Now for the thanks, first in English, then in Italian.

[I’d like to extend my thanks, first and foremost to Sonia Corsi, who organized my evening at Castello di Spaltenna, to the Director, Alessandro Ercolani, for so graciously hosting us for the evening, to the Maitre D’, Andrea Giubbilei, for his welcoming and informative presence, and to the rest of the team, especially Donato La Torre, the second-in-command in the kitchen. Last but not least, I’d like to thank Executive Chef Fabrizio Borraccino. Your work is spectacular, and the passion with which you do it is inspiring.]

[Vorrei ringraziare in primis Sonia Corsi, che ha organizzato la mia bellissima serata presso il Castello di Spaltenna. Grazie anche al Direttore, Alessandro Ercolani, per la graziosa accoglienza. Grazie anche al Maitre, Andrea Giubbilei, per l’impeccabile informativa sui piatti e mille grazie anche al resto dello staff, soprattuto a Donato La Torre, il braccio destro dello chef. In fine, grazie di cuore allo Chef, Fabrizio Borraccino. Il tuo lavoro è spettacolare, e la passione con cui lo fai m’ispira.]