Convent Life: Back in the Habit

June 12, 2011. Day 7. By Jane Bleecker.

Today was a restful day for most of us. With no scheduled activities on the books, people took the opportunity to explore the sights and sounds of bustling downtown Bolsena, sleep in until absurd hours, marinate in sulfur hot springs, or talk to key informants for our case studies. I spoke to a hunter/forager/plumber/caveman about wild mushrooms and the philosophy behind short and simple value chains.

Because of the aforementioned relaxation mandate, I thought I'd blog today about something we all know and love: convent life.

When we're not in class, in the lab applying our skills, or in our rooms frantically preparing for a presentation, each of us has a repertoire of extracurricular activities that entice us in and around the convent. Here are some of the most common:

Eating copious amounts of bread, cheese, pasta, and locally sourced produce. This happens frequently and with great enthusiasm. I'll explain more later.
Jammin'. Crooning. Rocking out. Two guitar players and anywhere from three to fifteen amateur singers unite sporadically to make beautiful music, be it around the dinner table, in the library, or on a small crowded bus. Glorious harmonies ensue.

Learning to cook from the master himself, Il Signor Damiano. So far we've made pizza, pasta, and gnocchi. Just when I think I'm on the verge of coronary heart disease and will never eat again (it happens twice a day like clockwork), I sleep or walk it off, top it off with gelato, deep fry it and dip it in milk and then I'm ready to eat again, thanks to Damiano and his culinary genius. His love for food, flavors, freshness, flair, and from-here ingredients combine to create "una festa in la bocca" with every dish.

We're all looking forward to this coming week, especially tomorrow when Bolsenans (Bolsenese?) will decorate the streets with these flowers and the church will be filled with lilies, or giglios, for the local holiday. I wonder what we'll eat.