The Virtual Vacation

Behind the Scenes: Getting Ready for a Writing Retreat: Overplan, Then Let Go

Over the past two weeks, Evelyn and I have sat and talked through the different phases of our upcoming retreat. We’ve reviewed the three sections of the retreat that I first developed with my friend and colleague Nancy London: Grieving, Uncertainty, and Transformation, the rough stages involved in integrating major life changes. During the first

Behind the Scenes: Getting Ready for a Writing Retreat: Overplan, Then Let Go Read More »

Commonweal

Behind the Scenes: Getting Ready for a Writing Retreat: Building the Container

One of the most important things about creating a powerful, transformative retreat is building a safe environment in which the work of the retreat can unfold. That’s why for an intensive writing retreat—one whose goal is deep writing and internal work—the setting is so important. It’s one of the reasons I love teaching at the

Behind the Scenes: Getting Ready for a Writing Retreat: Building the Container Read More »

Writing as a Pathway Retreat

Behind the Scenes: Getting Ready for a Writing Retreat: Introducing Writing as a Pathway

Friday marks the start of my first “Writing as a Pathway Through Grief, Loss, Transition and Change” retreat since before the pandemic. This is a retreat I created with my colleague Nancy London and co-taught with Nancy and David Colin Carr for several years. I was inspired to create it after my mother died in

Behind the Scenes: Getting Ready for a Writing Retreat: Introducing Writing as a Pathway Read More »

The Last Supper

This is what I read at our final dinner, the last night of our retreat: Since I’ve come to Tuscany, I’ve been surrounded by birdsong both gentle and soothing, raucous and loud. I’ve drunk more wine in ten days than I do in a year. Eaten foods I never consider eating at home and have

The Last Supper Read More »

Lunch at the Villa

This meal was truly over the top. It began with two salads. Mozzarella buratta was the first: soft and liquid in the inside served with a special tomato from the region called mule’s heart: Cuore di Bue. And with it was panzanella, a bread salad with tomato, a special mild onion that’s only eaten raw,

Lunch at the Villa Read More »

Our Italian Pasta Lesson

We had a great pasta class with chef Rosanna Passione. The pasta we made ended up being one of the courses for our last supper at the Villa. The tag line on Rosanna’s cooking brochure is “Invitare qualcuno alla propria tavola vuol dire prendersi cura della sua felicita.” Or in English, “to invite someone at

Our Italian Pasta Lesson Read More »

Scroll to Top