Today is the official start of our family’s summer vacation, in more ways than one. Lillian’s last day of first grade was yesterday. Max has been done with preschool for over a week. Normally, this would mean we’d be starting several long, lazy weeks of morning cartoons, backyard picnics, and afternoons at the zoo, the pool and the playground. All of those things will certainly be happening this summer, but not quite yet. Instead, Jon and I left the kids in the care of my parents while we head off on a weeklong adventure in Europe.
We haven’t had a week away on our own since Max was 18 months old, so we’re ready for some time together. But this trip is more than that. Its also basically the most incredible business trip I could ever imagine…
Last fall, I attended a conference and met the marketing team from Aneto, a Spanish company that makes gourmet, all-natural broths — chicken broth, vegetable broth, seafood broth and so on. I was impressed with their products from the first moment I tried them and have had the pleasure of experimenting with them ever since. I’ll be starting a series of recipe posts later this summer using their products but before I begin that project, Aneto invited us to visit their facilities. In Barcelona.
I feel like I won some sort of food blogger’s lottery. Not only is Aneto a company I would happily work with because I like their products, they’re flying me overseas to actually see how they do it.
They’re flying Jon and I to Spain to visit the small town outside of Barcelona where Aneto is located. We’ll visit their fields and see where they grow their vegetables, tour the factory and see how they make their broths, visit their test kitchens to sample their products. And on our last day, attend a Spanish cooking experience with some of their partners in downtown Barcelona. I am SO excited. We’re bringing our cameras and will be documenting everything along the way. My main goal is to come home with an amazing paella recipe (which I will be so excited to share with all of you!).
After our visit with Aneto, Jon and I decided to extend the trip. We’re taking the train to Paris and will stay three nights in a rooftop apartment with a view of the Eiffel Tower. We have almost nothing planned for that portion of the trip — we hope to wander the streets of Paris, taking photographs, eating baguettes and basking in the joy of being there.
Frankly, I’m still having trouble believing that this is really happening.Ā I feel so grateful that I get to work with a company like Aneto — they’re products are a natural fit for my cooking style and I’m excited to learn more about their story and their unique cooking process, then share it all with you in the coming months.
Almost equally exciting is the fact that our kids don’t seem to mind our departure one bit. They’ve reached that golden age where they’re absolutely thrilled to spend a week with their grandparents. It will be great for them to spend some time together while Jon and I spend time on our own adventure.
Adios and Au revoir for now!
