I’m so excited my heart feels like it’s jumping up and down in a thousand different places!
Since we booked our return tickets to Rome on Monday, I haven’t been able to stop thinking (and talking) about anything else.
Because the trip was decided on so last minute (in less than three weeks’ time we’ll be in Italy!!), there’s a ton of adrenaline coursing through my veins.
I feel just like an energizer battery fully charged.
My mind’s filled with a list of to-do items, like booking accomodation, finding restaurants where we absolutely must dine at, as well as trying to budget everything into place.
I’m so incredibly pumped and am running on a happiness high!
And, it doesn’t hurt that everyone I talk to about Italy is just as excited as I am, either because it brings back beautiful memories to their minds, or because Italy simply has to amazing power to put anyone in a good mood.
I know the next couple of weeks will be crammed packed with checking out accomodation reviews, restaurant rankings and ratings, as well as itinerary planning, but this is definitely a good kind of busy.
Between emailing various friends all over the world for their wise travelling tips (renting a car or taking the public transport?); comparing hotels’ locations and prices (Trevi, Rione Monti or Vatican City?); and trying not to freak out from excitement, I am also trying to enjoy every moment, because life sure is wonderfully sweet right now.
You know, sweet and delicious, just like this amazingly moist carrot cake covered in a rich cream cheese frosting.
Oh, and if you were to sprinkle some chopped walnuts on top, it gets even better.
Why don’t you sit down and have a slice with me, and just soak in the beauty of this moment?