So, full warning, this is not a happy podcast.  But I just wanted to say a little about Paul and thank you all for your support.

 

For those of you that don’t know, Paul Cappelli passed away this year after a short battle with cancer.

 

From all of us at the Cappelli family — Steven, Connie, Nikki, Casey, and Logan — we want to thank you all of you so, so much for all your support.

 

His creative, amazing, loving, and bigger-than-life spirit and love for all things Italian will live on in everything we do at Villa Cappelli.  Forever.

 

Thank you.

We take a lot of pasta names for granted.  Sure, we all enjoy “spaghetti,” but do you know what it means?  How about “penne” or “fusilli”?

In this podcast, we talk about the names of various pastas.  And in many cases how the name describes the shape.

If you want to see actual pictures of the various pastas, check out all the pics in the show notes.

Also, at the end the podcast, we give you a few cooking tips on pasta.

The title pretty much says it all.  We talk a little more about the coronavirus in Puglia and how Italians are dealing with things.  Luckily the medical system here is very good.

We talk Caremongering.  A wonderful movement started in Canada.  Essentially, it is a movement encouraging acts of kindness or assistance, especially to help vulnerable people, during tough times, like the COVID-19 pandemic.

And while it’s not an Italian expression, the sentiment is totally Italian.

Typically Caremongering revolves about starting your own local Facebook group.  The more local, the better, like smaller towns or regions or neighborhoods in big cities.

Typically, posts are divided between two main topics: #iso and #offer. #iso posts are for people "in search of" help, whereas #offer posts are for people offering help.

For example, someone posts they are #iso toilet paper, and a neighbor can drop some off on their porch.

So, since we are spread wide and far in this group, feel free to start your own local Caremongering group!

Not sure how?  Here are step-by-step instructions: https://www.facebook.com/help/167970719931213

Then we talk a bit about what we are harvesting from the garden as well as planting.

I’m not sure how we got on the top of canned bread, but I promised pictures in the show notes.  So here it is.

   

Not much in the way of show notes for this episode guys. And this might be a trend as we focus more on putting out good audio, and not so much on the show notes, so we can do more podcasts.

This episode, we catch you up with what life has been like with the coronavirus here in Italy, and more specifically, Puglia. It is definitely a strange time, but very manageable and fine from our perspective.

Do you have a question you'd like answered? Anything we didn't cover? Let us know in the comments. And we'll give you updates very soon in the next podcast.

Stay safe everyone! Wash and sanitize those hands!

In this episode, we try to give you a bit of behind the scenes look at what it’s like to run a villa, especially from the tour and vacation rental aspect.

We cover all sorts of topics, including:

•  Breakfasts, as far as what we serve and why a simple breakfast is never a simple breakfast

•  Laundry.  Again, while for most a load of laundry here and there during their week is a normal chore.  There’s nothing normal about it when you have 10 bedrooms of sheets and towels to wash each week.  Plus, you have to head down to hang them up to dry, which is another trip in and of itself.

•  Meals.  How we design meals and cook them, with and without guests.  If you’ve ever made a big holiday meal for your family, you probably have some idea the amount of work that goes into that.  So when are cooking for say 15 to 20 people each day, the chopping, cooking, and cleaning all add up.

• Touring.  Paul is the man who drives everyone around on tours.  So after breakfast, he’s driving everyone to the next site and leading the tour at that location.  He also sticks with everyone to order everything for each meal, and make sure everyone is taken care of at the restaurant.

• Shopping.  This is never a quick task when food shopping in Italy. You could just go to a supermarket, but we never do.  So you head to your butcher.  Then the local produce vendor (aka farm stand essentially).  The baker/breadman.  The local cheesemaker.  Etc. Etc. Etc.  We, of course, have our favorites spread all over town.  So Paul is either driving guests around to visit each store during our tour.  Or if we are making meals for guests, he is doing the shopping for that.

•  Cleaning.  This isn’t just about a turnover day, which is always a very long day, but also about during the week.  On the turnover day, you have to clean up the whole villa. Which meals cleaning 10 bedrooms, 2 common rooms, the kitchen, and all the outside spaces.  During the week, there’s just normal everyday cleaning, but also clean up after a meal with guests. Which if you are serving a four-course meal to 20 people means 80 plates alone, not counting pots, glasses, etc.

•  Entertaining.  Probably the most fun, but this would include handling happy hour drinks, taking guests on special outings, and at as a concierge. 

• Product work.  So when we don’t have guests, we switch to making products to sell to mainly the U.S.  So this includes, of course, harvesting olives, taking them to the mill, etc.  It includes catching up on inventory and making other products like our conserves.  It’s putting labels on all the packaging and making sure everything is ready to ship the states.  All the stuff you might think of with a business like that.

 

So, that’s just a bit of our excuse for being so tardy with doing more podcasts, but we do hope to do more very soon!

In this podcast, we catch you up on the projects we’ve been doing at the villa during our “off time” without guests.  From major new interviews to unexpected construction, we’ve had a lot going on.

 

Topics we cover:

 

• Paul’s interview on CBS Sunday Morning about olive blight in southern Puglia that is destroying a lot of olive trees

 

•  Here are some excerpts from the written story:

Olive trees don't just dot the landscape in Puglia, Italy; they define it.  They are so important here, in the heel of Italy's boot, that locals use words like "patrimony" and "cultural heritage" when describing them. But what is worrying olive growers here is a disease that's killing olive trees by the millions.

Paul Cappelli, who'd been an advertising executive in New York City until a few years ago, left his job and moved to a home on the ancient Appian Way surrounded by olive trees, and entered the oil business. "Not the Texas oil business; I'm in the real oil business!" he said.

It's a dream come true, with a nightmare behind me," he said.

"That's what it feels like, a nightmare?" asked correspondent Seth Doane.

"Yeah. I'm always looking over my shoulder."

Paul Cappelli has tested his trees, and there's no sign of xylella – yet.  "It's like the Black Death is coming," he said. "It feels like if I look over my shoulder and I see dark clouds, it's the Bubonic Plague coming towards the town."

 

•  While the story itself is sad, if was a nice bit of PR for us

•  How we have been working on making the garden much more organized and pretty

•  From a raised bed vegetable garden to new walls and planters

•  We are also are building a storage room next to the pool for all the pool equipment

•  The new land of olive grooves that we bought that we’d love to do a huge dinner in, like in Out Standing in the Field

• The complete story of our leaky roof and and how we had to redo a whole section of roof that we just put on three years ago

•  The discovery of the problem through to the new construction

•  How the problem developed in the first place

•  What the contractors claimed the brown water was

•  Are plans to move the laundry room

•  Our big question of whether or not to get a clothes dryer

•  We cleaned out our wine cellar

•  One side of the wine cellar will still be a rec room from guests, while another side will be a small antiques store for guests at the villa

•  The hard water in Italy

•  Thus why we put in a water softener, to help with everything from washing dishes to saving appliances

•  How the hard water broke down the ice machine twice

•  Paul got a good 20-30 lithographs and he is buying up old frames to put them up at the villa

•  How the artwork comes from friends up in Parma who had a long connection to Paul’s family, including Paul’s uncle being the chauffeur to a count from Parma

•  Paul’s olive tree and olive wood projects

 

Have a big milestone birthday coming up?  Or perhaps an anniversary?  Perhaps you’re just looking to travel with a large group of family and friends.  Then booking a villa in Italy might is the perfect way to celebrate with family and friends.  Here are just a few of the reasons you should book an Italian villa now!

 

1. It’s more affordable than you think

When you stay in a villa in Italy, it will feel like you’re living in luxury, but it’s very affordable.  Definitely more affordable than a hotel or resort.

According to Lonely Planet travel site, even a midrange hotel room in Italy will cost you upwards of 200 Euro a night.  At a four or five star hotel, it will be 250 Euro or more. 

A villa rental however usually averages to 99 Euro a night per room.  That’s a 60% savings! 

• Meals

• alcohol

• Parking, etc.

Bonus tip:  It’s not uncommon to ask guests to chip in when joining you for this amazing celebration.  They will also have an amazing holiday, you are just arranging it all. You don’t have to pay for it all on top of that!  Renting a villa makes it a lot easier to split costs that deciding who had the salad and who at the pasta at dinner.

 

2.  You can bring along a ton of friends and family

Space, it’s not the final frontier.  It’s what you get when you rent a villa!  Ever tried to squeeze your family into a hotel room when traveling?   Especially once you get to five or more kids?  It’s not only uncomfortable, but a hassle. 

A hotel room can average around 400 square feet

A villa can average 2000 square feet!

Or 20000 sq. Feet total

 

•  full kitchen, multiple bathrooms, multiple living spaces, and probably a game room or two is an amazing option for larger groups. 

• get away from everyone for a couple of hours?  There’s always some corner free.  Want to play a board game? Set up your area over there while others lounge by the pool.  There are always options when you rented a villa.

 

3. You’ll find a variety of entertainment

If you’re traveling with a large group for your birthday or anniversary (or other big event), that usually means you’ll have a range of ages, from parents with kids to elderly relatives. 

An Italian villa rental allows you all to be together, yet still have your own space to find something fun to do.  A hotel just isn’t geared for families or groups of friends traveling together. Between the expenses mentioned above, it’s also not conducive for a lot of together time.  Just gathering by the hotel pool or a nearby restaurant isn’t all the different from other get-togethers at home.

A villa allows you to cook together. Play games together.  Take a walk or run together.  Go see the sights and more.

Plus, while kids do love hotels, they do get bored easily.  With a villa, you can comfortably let them explore and play without worrying about other guests.  Plus, most villa rentals have a DVD library, board games, and pool to keep kids occupied.

Double plus, if you can get an Italian villa centrally located, you can take a lot of fun day trips.  Italy, and especially Puglia, have a lot of great sites that both young and old enjoy seeing.  From castles like Castel del Monte, to amazing seaside towns like Polignano a Mare, and to beautiful Unesco World Heritage sights like Matera.

4.  Your celebration will be YOUR celebration

When renting a villa for your getaway, you get a higher level of privacy that you could never get at a hotel or condo.  No sharing the pool.  No dealing with dining with strangers or hotel staff asking to clean your room early in the morning.

It also works in the opposite direction.  No one likes to go to a restaurant with a toddler that could have a meltdown or that crazy loud uncle that tends to embarrass you. 

Hotel guests can include everyone from adventurous newlyweds, rowdy teens, crying babies and even creepy guys poolside.  A villa rental really is a lot more private.

That beautiful space is YOUR space.

5.  You’ll celebrate in style

From your own kitchen to a private pool, a villa rental has so many extra amenities you probably never even realized you wanted. 

• Pack lighter and do a load of laundry midweek with an onsite washer
• Keep in touch with free WiFi
• Keep the kiddos entertained with cocomplimentary board games and DVDs
• Enjoy walks in the surrounding countryside
• Park your car easily and quickly
• Enjoy cleaning and meal preparation for a small extra cost

Extra hint:  Look for a vacation rental with caretakers that also live on the property.  It’s like having an amazing concierge at no extra cost. They can directly to the best local sights, help make any reservations, and are always on hand if you need anything at all.

 

6.  You’ll enjoy all the comforts of home

A villa isn’t just a bedroom and tiny bathroom.  It is a home.  And comes with all the comforts of home. 

• A big kitchen to cook family meals
• Full-sized appliances like a dishwasher for easy cleanup
• Glasses and an ice machine for cocktail hour
• Furniture, indoor and out, to lounge in

Those are just a few of the things that come with some Italian villa rentals. 

 

You also have to advantage of being on your own schedule. 

• Want to sleep in?  Fine.  Breakfast is whenever you want. 
• Want a midnight snack?  Go for it. 
• Want to jump in the pool at 2AM?  No one is stopping you. 
• Want to start happy hour at 4PM?  The bar is open 24/7.

 

7. Nights out can be nights in

Dinners can be complicated with your on holiday.  Who has to be designated driver?  Who wants to deal with any kids late into the night?  Who wants to navigate unfamiliar roads in the dark? 

With a villa rental, you can have fun, relaxing meals at home without all those worries.  Whether you prepare the meal yourself or get the villa staff to do it for you, life is so much easier. Everyone can drink. The kids can easily be put to bed early.  And there’s no driving to worry about.

 

8.  You’ll have totally one-of-a-kind experience 

A villa is so much more than just a room with a view. Want a truly unique getaway?

•  Stay in a historic villa overlooking ancient olive grooves

•  Pick fresh vegetables and herbs right from the garden, farm to table indeed

•  Feel like your being spoiled rotten — in a good way

•  Open up your windows and let the view take your breath away

It’s all possible with a villa rental in Italy.

 

 

9.  You’ll get to escape and immerse yourself in Italian culture

This goes hand-in-hand with the one-of-a-kind experience, but really deserves it’s own bullet point.

Renting an Italian villa really allows you to live like a local.  It’s an experience something like a hotel or resort could just never offer.

You’ll get to really immerse yourself in the wonder Italian culture.  From shopping to cooking to exploring the area, it's an exciting part of any holiday.

Usuall,y cooking lessons are also available, so you dive in and learn the local cuisine even more!

Again, having onsite caretakers really helps here.  They can point you to the best local shops, recommend the local cafes and restaurants, give you tips for any day trips, and even show you the local customs or recipes. If you really want to feel like a local, this is the way to go.

 

10.  You’ll make your special event truly special!

With everything from breathtaking views to relaxing downtime to unbelievable meals with family and friends, renting an Italian villa can be a fun and affordable way to make your celebration truly amazing.

In this podcast, we take a dive into the culinary world and explore where there is a lot of “fake food” out there. From doctored extra virgin olive oils and grated cheese to wine and balsamic vinegar, we give you the real news on fake food.

Topics we cover:

•  How we’ve had a few podcast fans visit this year, including Kendra and her new business:  www.vida.wine

•  How often we don’t realize the wool is being pulled over our eyes in regards to food. Here’s a list.  Do you have others?  Let us know in the comments.

Extra Virgin Olive Oil

•  The corrupt world of extra virgin olive oil and the struggles we face with that. It is definitely a fake food most times.

•  This book covers this topic extensively.  Check it out: Extra Virginity

•  How by Italian law that even if the olives come from a different country, as long as the oil is bottled in Italy it is allowed to be called “Italian Olive Oil”

•  How producers from Tuscany come down to Puglia and buy Puglia olives, then bottle extra virgin olive oil in Tuscany and call it Tuscan olive oil

•  How our extra virgin olive oil is really just freshly squeezed olives

•  We’ve covered this subject a couple of times in past episodes.  Check out:

— Extra Virgin Olive Oil: Everything you always wanted to know and never knew to ask — How to tell if your extra virgin oil is really extra virgin — Why your Italian "food" may not be real food

 

And click here to sign up for our email course explaining more on how to tell if your extra virgin olive oil is really extra virgin.

 

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Coffee

•  Paul wonders why whole bean coffee costs less than ground coffee

•  Paul believes there must be other additives to make it cost less

•  After doing a little research, I think there may be other reasons:  Namely, inferior beans.  Here's what one site had to say:

"Whole bean coffees come from better lots, because it’s impossible to hide negative qualities in a bag of whole bean coffee. Much of the coffee’s aromas and flavors are released when it’s ground. Therefore, customers who purchase whole bean coffee and grind it at home will notice the coffee’s nuanced qualities — regardless of whether they are good or bad.

In comparison, coffee that’s pre-ground has already lost many of its aromatics and flavors by the time the customer purchases it. Thus, it’s not as important to use beans that are highly flavorful and aromatic when selling pre-ground coffee. Roasters that offer ground selections can get away with using lower-quality beans."

•  Does anyone have any insight?  Let us know in the comments!

•  How Paul had a work colleague was bragging about how he makes coffee pods that have 75% pure coffee grounds in the pods

Parmesan Cheese 

•  We did a whole podcast on this here: Why your Italian "food" may not be real food

•  How Parmesan actually is legally allowed to have cellulose (wood pulp) in every jar. Supposedly it is a safe anti-clumping additive when it is only 2-4% of a product. But FDA investigations found 8.8% in some! In some cases ,the cheese was less than 40% of the product!

Wal-Mart has now be slapped with a lawsuit over selling a product labeled as 100% Grated Parmesan but had 7.8% wood pulp!

Truffle oil

•  How Paul bought some fresh truffles a few years ago and we made truffle oil

•  But then we discovered this can be very very dangerous, and only last 2-3 days

•  This sight https://www.idratherbeachef.com/how-to-make-truffle-oil/ goes into it a bit more:

"When you make fresh truffle oil as demonstrated in this post, it has a VERY limited shelf life of two, maybe three days maximum. I suggest making it in small batches to ensure all the oil may be used quickly.

Fresh truffle oil has a limited shelf life due to the oil not being brought and held 212 degrees Fahrenheit, which is the temperature that kills botulism and other bacteria which thrive in an anaerobic environment. Learn more about botulism from homemade canned, preserved or fermented foods.

The truffle oil isn’t brought to 212 degrees because the truffle would start to toast and produce strange flavors. We want truffle oil to embody the essence of the truffle itself, not taste like burnt mushrooms."

•  In other words, the extra virgin olive oil you are using to make your truffle oil is only brought up so a low heat to infuse the oil.  This low heat infuses the oil but it not hot enough to kill botulism.  If it was brought up to that heat it would burn the truffles.

• So unless a chef is making truffle oil as a special for a few nights meals, don't think any Truffle Oil has any real truffles in it.  Making it a real fake food.

Wine

•  You can find really cheap wines sometimes

•  So when you see something labeled as "Red Wine" is there a rule that says it has to be made with grapes?

•  Well, according to the legal definitely, wine's legal definition is according to https://definitions.uslegal.com/w/wine-trade/ is:

"Wine refers to any fermented alcoholic beverage and is generally made from grapes or other fruit. It is mainly used for nonindustrial use."

•  Also, wines if they are below 11% alcohol content, you do no have to specify what is in the wine on the label.

Chili Peppers

•  We talk a little about our chili crop this year

•  Paul talks about he believes they put red dye in chili flakes

•  You also have no idea how long the chili flakes have been sitting in the bag

Balsamic Vinegar

•  What real balsamic vinegar is all about

•  How regular vinegars are made versus balsamic vinegars

•  This is one of what our vendor explained about IGP for balsamic vinegars

•  Why it's only made in Modena

There is 2 different types of IGP.

-          Industrial IGP produce in Steel silos in maximum 2 month. And in This balsamic vinegar is a mix of vinegar, strong balsamic vinegar, caramel to thicken and colored the balsamic vinegar. And in this silos is put this mix for 2 month to Repose.  In the bottom of this silos is “easy found” wood sawdust, to give the effect of the olded balsamic vinegar and the taste of wood. See the steel silos  in the pic(this is industrial) Is to easy and quick to obtain the product but is not the original. Is easy to found in all store and supermarket. Especially abroad

-          Artigianal IGP (MY BALSAMIC VINEGAR)  produce, respect the product specification, and the old process of production. Is put in different  wooden barrel  of different wood (oak, chestnut, mulberry, juniper, cherry, locust, ash).

This is the barrel use also for DOP (after I explain the DOP ), but there isn’t a battery set (you chose of two different type of barrel) and put the vinegar, with cooked must,  to grow old in this barrel, for minimum 5/6 years. And my grandfather  They taught  to me, “Is impossible buy the time”. You see the picture with wood barrel.

-          The DOP is the best of Balsamic vinegar. The product specification, is very strong like Artigianal IGP. You have a wooden barrel, composed to minimum 5 bottle( Example my battery barrel is composed to 5 bottle, you see in 3 pic.) and is possible arrive to the maximum with 12 barrel.  Is possible compose your battery with this wood(oak, chestnut, mulberry, juniper, cherry, locust, ash). There is long process to obtain the certification of your wooden Battery, by competent persons and public authority,. And you obtain the first Balsamic vinegar, in 2 step . Step 1 is 12 year old,  is called “Affinato” you take a maximum 10 % to the  bottle (the little one) which composed your Wooden battery, and after you bring this balsamic vinegar in a special place  (Consortium Balsamic Vinegar D.O.P.) when the people check it (see in database when you are register your wooden battery). And in this place The competent person  put  your balsamic vinegar, in  the “Giuggiaro bottle”. Step 2 is 25 year old, is called “extravecchio” “extraold” the process is the same of the 12 year old balsamic vinegar, but you attend 25 years to take it.  

Vitamins

•  If you don't know, most vitamins are filled with fillers, like silica (sand)

•  Check the inactive ingredients on any vitamins and you will see they filled with tons of things that are not vitamins

•  And for their Vitamin D, they use our extra virgin olive oil as a carrier inside the vitamin

•  You can check out Pure Vitamin Club here.

  Skim Milk

•  We argue a bit about is if really fake or not for consideration in this episode

•  To Paul's point, they have taken all the good stuff out and now it's really just colored water

•  How we only buy whole milk here at the villa

•  The podcast Steven mentioned: Food: A Cultural Culinary History Podcast

•  Also, how white bread is so over processed that it losses all it's vitamins, so they have to add the vitamins back in.  But how if they just didn't over process it, they would have all those vitamins to begin with.

Ham & Turkey

•  How most of the ham and turkey you use to make cold cuts is all the remnants of the original animals "glued" back together

•  That's also called a pressed ham

•  The different between prosciutto and and prosciutto crudo

Baby Carrots

•  How these are just deformed carrots that are cut down and treated to make baby carrots

•  About the guy who invented them, and his other products Bunny Balls

•  Paul argues that they are "fake" because they lead you to believe they are grown to be small

•  The multicolored carrots we get here in Puglia

•  Why carrots are mostly orange

•  And why the Irish hate the color orange on St. Patrick's Day

    Juice

•  How you really have to check the labels, especially if doesn't say 100% of whatever fruit you are buying.

•  Most might say 100% juice, but it's a mix of all kinds of different juices, not just the "orange juice" you think you are buying

Tea Bags

•  Paul has seen a lot in the news lately about all the bad thing being found in tea bags.

Scallops

•  Most scallops are not real scallops, but pressed together fish

This is the shellac picture I was talking about.

•  How I used to add wax to chocolate when making peanut butter balls with my mother.  I assumed it was to skip the tempering process.  Does anyone know?  Let us know in the comments.

•  Why eggs are sold non-refrigerated in Italy but sold refrigerated in the states.

•  And here's our spicy products we talked about.

To sum up our Real New, Fake Food podcast.  Look for real food from the fresh food aisle, not processed food. And be sure to read your labels.

What do you think?  Did we miss a fake food?  Let us know in the comments!

 

We move outdoors to sit among the olive trees for our second part of our interview with rock ’n’ roll royalty Jenny Boyd.  We talk music, creativity, and her book It’s Not Only Rock ’n’ Roll.

Topics we cover:

•  We talk about Jenny’s second husband

•  The British invasion

•  How Brits saw America a land of opportunity

•  What musicians drive was during the creative process, what they experience when writing a son

•  What part drugs and alcohol played in the creative process

•  If they believed everyone has the potential to be creative and how to express yourself

•  How they musicians are just like normal folks

•  How the Beatles never knew their music would live on and be so popular for so long

•  How they came from very simple lives in Liverpool

•  How Jenny’s new book is a memoir of her life growing up in the 60s and 70s with all these musicians

•  How George Harrison was most influenced by their experience in India

•  Carpool Karaoke with Corbin

•  The reason some groups have stayed together or come back together

•  How Jenny interviewed Keith Richards for the book

•  Keith’s take on creativity

•  How all the artists were willing to talk about their muse

•  How they all had a sense of destiny and knew they were going to be famous

•  Paul’s breakfast with Pete Townsend

•  Pete’s take on people feeling he was selling out by using his music in advertising

•  How people feel they have ownership over of the music and even the artists

•  The most interesting Don Hendly, Joni Mitchel, David Crosby, Graham Nash

•  How all of the artists were really encouraged by someone when they were young

•  How you have to be you to be creativity

•  How Paul hated seeing work that was imitating other work in advertising

•  How you need to find your own voice and find the courage to use it.

•  A book on the subject:  The Courage to Create

•  Paul’s description of showing creative work to clients and how it feels like you are exposing yourself to them

•  How Eric Clapton described it as looking into the face of God

•  How Ringo described presenting songs to the rest of the group

•  One of Paul’s favorite quotes about creativity:  “Big ideas are so hard to find, so fragile, and so easy to kill. Don’t forget that, all of you that don’t have them.”

•  How Jenny was inspired by her stay at Villa Cappelli

•  How she stayed “in the now” while here and enjoying

•  How she was inspired by the food and cooking at Villa Cappelli

•  Steven’s take on cooking and how there are no rules

•  Jenny’s take on our creative expression at Villa Cappelli

•  Steven’s appreciation of Italian’s “living in the now” and definitely enjoying each moment and each day

•  Italians don’t just each to nourish, but sit down, relax and each with the family

•  Paul really wants to create a sign that says, “Just calm down!” for guests that come to the villa

•  How tours have changed here at the villa from guests really interacting with each other to everyone sitting on their phone posting pics to Facebook

•  How one of our guests did something amazing while staying here.  She wouldn’t take a camera with her when she went out.  She instead took her sketch pad and would sketch whatever she saw and then watercolor it.

•  Jenny said she was inspired to draw while staying here

•  The famous picture of everyone “enjoying” the Pope’s visit

•  How we hope to do an unplugged tour at some point

•  This great Nature Valley commercial

[embed]https://www.youtube.com/watch?v=er5IijMC24A[/embed]

•  Again, enjoy Jenny’s book. Check it out here.

•  Again, you can follow Jenny here at her website.

We are finally back after a very very very busy summer.  But we couldn't resist making some time to sit down with one of our guests, Jenny Boyd, and talk to her about creative and music and her book It's Not Only Rock 'n' Roll.

Topics we cover:

•  We introduce Jenny Boyd, a recent guest at Villa Cappelli

•  She wrote the book It’s Not Only Rock and Roll  Click here to get a copy.

•  How Paul grew up with the music Jenny had a first-hand account of this music

•  How Jenny is a part of rock and roll nobility if you will

•  How music today doesn’t have the same social relevance as it did in the 60s and 70s

•  We wonder what has changed, why aren’t artist tapping into the zeitgeist like that used to

•  They really had no idea that it was going to be such an important time and that music would be such a big part of it.

•  The Beatles were like the first boy band

•  Jenny was married to Mick Fleetwood of Fleetwood Mac

•  How Jenny and Mick meet

•  Pattie Boyd is Jenny’s sister, who was married to George Harrison of the Beatles and later Eric Clapton

•  Jenny talks about how Pattie and George met

•  How Eric Clapton wooed Jenny away from George, writing Layla for her while Pattie and George were still together

Here's the song on iTunes and below are the lyrics:

[Verse 1]

What will you do when you get lonely

And nobody is waiting by your side?

You have been running and hiding much too long

You know it is just your foolish pride

[Chorus]

Layla, you’ve got me on my knees

Layla, I am begging, darling, please Layla

Darling, won't you ease my worried mind?

[Verse 2]

I tried to give you consolation

When your old man had let you down

Like a fool, I fell in love with you

You turned my whole world upside down

[Chorus]

Layla, you’ve got me on my knees

Layla, I am begging, darling, please Layla

Darling, won't you ease my worried mind?

[Verse 3]

Let us make the best of the situation

Before I finally go insane

Please, don’t say we will never find a way

And tell me all my love in vain

[Chorus]

Layla, you’ve got me on my knees

Layla, I am begging, darling, please Layla

Darling, won't you ease my worried mind?

[Chorus]

Layla, you’ve got me on my knees

Layla, I am begging, darling, please Layla

Darling, won't you ease my worried mind?

[Chorus]

Layla, you’ve got me on my knees

Layla, I am begging, darling, please Layla

Darling, won't you ease my worried mind?

[Chorus]

Layla, you’ve got me on my knees

Layla, I am begging, darling, please Layla

Darling, won't you ease my worried mind?

•  How Paul likes Bell Bottom Blues from the same album

•  The drive is very key for all the artists Jenny interviewed

•  They also had a sense of destiny.  For example, Graham Nash of Crosby, Stills & Nash said he just knew they were going to be famous

•  Jenny went to San Fransisco in the 60s and had an “ah-ha” moment

•  When she moved to San Fransisco, they were all tapping into the zeitgeist

•  How the musicians hung out with royals and everyone was just equal

•  How Paul thinks pot had something to do with it

•  Paul’s memory of disc eaters

•  Paul’s story of when Rumors came out and smoking when his Mom was visiting

•  How the song Jennifer Juniper was written about Jenny by Donovan

[embed]https://www.youtube.com/watch?v=kCtcXDCxh7w[/embed]

"Jennifer Juniper" Jennifer Juniper, lives upon the hill Jennifer Juniper, sitting very still

Is she sleeping? I don't think so Is she breathing? Yes, very low Whatcha doing, Jennifer, my love?

Jennifer Juniper, rides a dappled mare Jennifer Juniper, lilacs in her hair

Is she dreaming? Yes, I think so Is she pretty? Yes, ever so Whatcha doing, Jennifer, my love?

I'm thinking of what it would be like if she loved me How just lately this happy song, it came along And I like to somehow try and tell you

Jennifer Juniper, hair of golden flax Jennifer Juniper, longs for what she lacks

Do you like her? Yes, I do, sir Would you love her? Yes, I would, sir Whatcha doing, Jennifer, my love?

Jennifer Juniper Jennifer Juniper Jennifer Juniper

Jennifer Juniper, vit sur la colline Jennifer Juniper, assise très tranquille

Dort-elle? Je ne crois pas Respire-t-elle? Oui, mais tout bas Qu'est-ce que tu fais, Jenny, mon amour?

Jennifer Juniper Jennifer Juniper Jennifer Juniper

 

•  Jenny went to India with the Beatles

•  How the Beatles influenced people to start meditating

•  How they were met at the airport by Mia Farrow

•  How the Beatles would come up with songs on the roof of where they were staying and a lot of those songs ended up on The White Album

•  What the book is about, which is that we all have a creative potential

•  One common thread explored in the book is the “muse”

•  Abraham Maslow coined the term “peak experience”

•  How many of the artist had never talked about before where their creativity comes from

•  How some of the artists said if they didn’t write the inspiration down when they had it, say in bed, then they would later hear it and someone else had actually “picked it up” and written it down

•  How when the inspiration visits, it visits, and you have to answer the call at that moment

•  How Paul creates starting with a visual, and that is the middle of the story, then you create by writing going back to the start and then the end

•  How the artists see themselves as just the messengers

•  How Jenny interviewed 75 artists

•  How it sounds like a great Netflix series

•  How it would be hard to do a book like this now

•  How Jenny had a calling card when contacting the artists

•  How the bands would get so connected to each other that they would all start on the same wrong verse together

•  How runners can tap into the peak experience as well

•  Jenny was in love with Buddy Holly when she was young

•  Jenny talks about her experience when John Lennon died

•  We talk a little about Catcher in the Rye, a book Paul has never finished

•  How artistic expression can move us in so many ways

•  Jenny’s website is:  http://www.thejennyboyd.com/

•  Paul asks for some of Jenny’s favorite songs:

“Things we said today” by the Beatles

[embed]https://www.youtube.com/watch?v=NItAlTsPuQg[/embed]

"Things We Said Today" You say you will love me If I have to go You'll be thinking of me Somehow I will know Someday when I'm lonely Wishing you weren't so far away Then I will remember Things we said today

You say you'll be mine, girl Till the end of time These days such a kind girl Seems so hard to find Someday when we're dreaming Deep in love, not a lot to say Then we will remember Things we said today

Me, I'm just the lucky kind Love to hear you say that love is luck And though we may be blind Love is here to stay and that's enough

To make you mine, girl Be the only one Love me all the time, girl We'll go on and on Someday when we're dreaming Deep in love, not a lot to say Then we will remember Things we said today

Me, I'm just the lucky kind Love to hear you say that love is luck Though we may be blind Love is here to stay and that's enough

To make you mine, girl Be the only one Love me all the time, girl We'll go on and on Someday when we're dreaming Deep in love, not a lot to say Then we will remember Things we said today

 

 

“I put a spell on you” by Nina Simone

[embed]https://www.youtube.com/watch?v=ua2k52n_Bvw[/embed]

 

"I Put A Spell On You" I put a spell on you 'Cause you're mine

You better stop the things you do I ain't lyin' No I ain't lyin'

You know I can't stand it You're runnin' around You know better daddy I can't stand it cause you put me down Yeah, Yeah

I put a spell on you Because you're mine You're mine

I love ya I love you I love you I love you anyhow And I don't care If you don't want me I'm yours right now

You hear me I put a spell on you Because you're mine

 

“Further on up the road” by Bobby Bland

[embed]https://www.youtube.com/watch?v=aRZCdJ4n60Q[/embed]

Further on up the road, someone gonna hurt you like you hurt me Further on up the road, someone gonna hurt you like you hurt me Further on up the road, baby you just wait and see

You got to reap just what you sow, that old saying is true You got to reap just what you sow, that old saying is true Like you mistreat someone, someone's gonna mistreat you

Now you're laughing pretty baby, someday you're gonna be crying Now you're laughing pretty baby, some, someday you're gonna be crying Further on up the road, you'll find out I wasn't lying

Yeah, baby, further on up the road, baby, hmmm, you'll find out I wasn't lying

Further on up the road, when you're all alone and blue Further on up the road, when you're all alone and blue You're gonna ask me to take you back baby, but I'll have somebody new

Hmmm, baby, further on up the road Hmmm, baby, further on up the road Hmmm, you'll get yours

“Landslide” by Stevie Nix

[embed]https://www.youtube.com/watch?v=1sQ7cuYgjzw[/embed]

 

"Landslide" I took my love, I took it down I climbed a mountain and I turned around And I saw my reflection in the snow-covered hills 'Till the landslide brought me down

Oh, mirror in the sky, what is love? Can the child within my heart rise above? Can I sail through the changing ocean tides? Can I handle the seasons of my life?

Well, I've been afraid of changing 'Cause I've built my life around you But time makes you bolder Even children get older And I'm getting older too

Well, I've been afraid of changing 'Cause I've built my life around you But time makes you bolder Even children get older And I'm getting older too Oh, I'm getting older too

Oh, take my love, take it down Oh, climb a mountain and turn around And if you see my reflection in the snow-covered hills Well the landslide will bring it down And if you see my reflection in the snow-covered hills Well the landslide will bring it down, oh oh The landslide will bring it down

 

•  How Paul appreciates The Beatles’ songs more as he gets older

•  Paul tells his story about George Michael and The Beatles

•  One of Paul’s favorite Beatles’ songs at the time was Hey Jude, and he explains why

•  Paul talks about preferring Christine McVie over Stevie Nicks

•  Jenny talks about how Stevie Nicks joined Fleetwood Mack

•  How when Stevie joined the band it totally changed their sound

•  Jenny talks just a bit about her time at Villa Cappelli

If you liked this podcast, we do a second recap podcast with Jenny in the next one.  What do you think?  Did we miss out on asking Jenny a question?  What would you ask her?  Let us know in the comments (and she just may respond herself!).

 

Another quick catchup episode, talking about spring in Puglia, our new dogs, our spring projects, and other odds and ends of life in our villa in Puglia, Italy.

Topics we cover:

•  How we lost our dog Orso recently

•  And how we decided to get some new puppies

•  Mina came to us from a farm in the Mugia

•  Mina is a girl, which is what Paul wanted

•  Mina is also a Maremmano, here’s a little about that breed:

- An Abruzzo sheepdog

- Used for centuries by Italian shepherds to guard sheep from wolves

- They have a solid, muscular build, a thick white coat, a large head and a black nose

- The coat is thick and long and forms a thick collar (or mane) around the neck

•  How Mina was terrorizing the casts, so we had to get Mina a playmate

•  He is half Maremmano and half Dogo Argentino, though he looks all Dogo Argentino

•  He has very distinct markings, and after a lot of suggestions from our Instagram friends (link), Logan came up with the name Duke

•  A little about his breed:

- A large, white, muscular dog developed in Argentina

- Their primary purpose was for big game hunting, like wild boar

-  Some say they look similar to American Pit Bull Terrier

-  While breed as big game hunters, they are also trained for search and rescue, police assistance, service dogs, military work, and more

•  Here are some pictures of them:

 

Un post condiviso da Italian Villa Rental & Food (@villacappelli) in data: Mar 4, 2018 at 10:00 PST

 

 

Un post condiviso da Italian Villa Rental & Food (@villacappelli) in data: Gen 29, 2018 at 1:06 PST

 

 

Un post condiviso da Italian Villa Rental & Food (@villacappelli) in data: Gen 4, 2018 at 10:01 PST

 

•  Our off-season projects

•  How we replaced our wooden raised beds with some beautiful stone raised beds

•  The walls of the beds are drywall, meaning they don’t use any mortar

•  The artistry of constructing these walls.  Here is a video:

 

•  Then we constructed a beautiful shed in the back corner of our garden

•  Here are some pictures of the shed as well

•  All the materials we used to build the shed

•  Paul’s other project, making olive wood cutting boards

•  Here are some pictures of his work

•  Here’s his holy cutting boards as well

 

Un post condiviso da Italian Villa Rental & Food (@villacappelli) in data: Mag 31, 2017 at 9:36 PDT

 

 

• Here’s a link to the story about the Virgin Mary Apparition appearing in a window: http://www.tampabayskeptics.org/v9n4rpt.html

•  Our winter weather here in Puglia

•  We had a very good olive harvest this year, but it was a very late harvest

•  Our new 3L tins

•  We have a few new products:

- Some anchovy fillets

- Colatura di Alici, like an anchovy fish sauce

• The Colatura is sort of like Garum, which was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, and later Byzantium

•  Paul helped come up with the name of company who makes the products in Amalfi, and the company’s name is Amalfin

•  If anyone is interested in us carrying their line of tun products, let us know.

•  It is high-quality tuna packed in oil

•  Paul wants to know what it is called “Tuna fish”?  Why not just “Tuna”?  Is it a marketing thing?  Does anyone know?  Please let us know in the comments!

•  Our new ceramic jugs to decant our 3L into a pouring jug

•  How olives are drupes, making extra virgin olive oil essentially fruit juice

•  Drupes include coffee, jujube, mango, olive, dates, coconut, cashew, almond, apricot, cherry, damson, nectarine, peach, and plum.

•  Anyone interested in our culinary tour, there is still room. Click here for more information.

• Michael’s podcast that we mention is here, so you can enjoy his playing on our out of tune piano.

•  Our hashtag promotion. Just snap a dish you made with our products or you with our products, and hashtag #villacappelli on Facebook, Instagram, and Twitter.  We will be choosing at random, one lucky winner each month to get a free bottle of our extra virgin olive oil.

•  Sign up for our 3-Point Thursday emails below!

•  How Saint Joseph’s Day is Father’s Day in Italy.