Another possible medical emergency a few hours before boarding the ship…Thank goodness for a previous posts saving the day!

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The ship is still decorated from Christmas.

Yesterday morning, shortly after I uploaded the post, Tom told me his tooth abscess had returned overnight.  While in Fiji we’d decided dealing with it other than with the use of antibiotics was not necessarily the best course of action after our visit to the dentist’s office. We feared their equipment may not have been up-to-date and the most sanitary.

In November, when Tom was treated for the abscess at the dentist office in Savusavu for a fee of FJD $6, USD $2.78 with two free antibiotic prescriptions and a dose of Ibuprofen, we thought if he could last until we arrived in New Zealand, he’d visit a dentist shortly after we arrived.

Most likely we’ll find a good dentist in the nearby town of Taranaki which appears to have several dental offices.  Of course, we’ll ask the owner of the house we’re renting for a recommendation.

This wonderful chemist saved the day!

With only two hours until we had to vacate the hotel room, after requesting a late checkout, we knew we’d better come up with a plan. An abscessed tooth could become serious while on a two-week cruise. We didn’t have enough time left in Sydney to make an appointment to see a dentist and follow up with any treatment or prescriptions.

The previous day, we’d visited a local chemist for toiletries and a variety of preventive over-the-counter meds, meeting Peter, the most friendly chemist on the planet. 

Yesterday, after Tom finally told me about the abscess returning we decided to go back to see him, a short walk in yet more rain, a few blocks from the hotel. Our plan…ask him to refill the same antibiotic prescriptions Tom had taken in Fiji which seemed to work within a few days.

The tiny chemist shop had more products than one could imagine would fit in the tiny space.

Our plan to get him to agree to refill the prescriptions without a new prescription from a local dentist was simpler than we anticipated. Once we arrived at the store, we’d ask him to bring up our website in November 10, 2015, where we’d posted a photo of the pills he’d received at the Savusavu dentist. Click here to read that particular post if you missed it. 

Below is the photo we showed Peter which he accepted as a valid prescription worthy of being refilled. We couldn’t have been more relieved. Immediately, Tom said it was “safari luck” that we had the photo on the post to refer to in order to show the chemist we had a valid prescription. 

Luckily, Peter was able to read the labels on these two antibiotics enabling Tom to take another emergency round to last until we arrive in New Zealand in a few weeks.

This photo would never have been accepted in the US as valid proof for a refill. But, in Australia which is still relatively strict with prescription laws, this case precipitated a solution with kindly Peter accommodated since we’d already built a connection with him on the previous day’s visit. He knew we weren’t buying the medications to resell them.
 
Practically jumping for joy with relief we quickly made our way back to the hotel, prescriptions in hand, to load up our gear and head out the door to the ship.  Oddly, we could see the pier across the street from the chemist but, it was too difficult a walk with all of our bags in the rain and attempting to maneuver down a steep flight of stairs.

The doorman hailed a taxi and for a fare of USD $14.33, AU $20, the driver dropped us off at the Port of Sydney with our two large bags, one medium bag, one duffel, one Costco bag, rolling cart, and computer bag. (We’re able to maneuver the load a short distance on our own with careful stacking and use of the rolling cart). 

Busy Sydney Harbour.

Somehow, in these past months, we’ve lost our bungees making securing the rolling cart difficult. Once at the pier, we had a relatively long line in which to handle the bags were normally at most ports, the moment we step out of the taxi, our bags are tagged with our cabin number and whisked away by port personnel too much later be delivered to our cabin.

In less than an hour waiting in various lines for check-in, customs, immigration, and security, we were on the familiar ship, the Celebrity Solstice, excited for the 14-day journey itself to New Zealand, and for the upcoming three months we’ll spend living on an alpaca farm.

By 2:00 pm, we’d dropped off our carry-on bags in our cabin, our hands were free and we roamed about the same ship we sailed on September 23, 2014, when we cruised from Vancouver, British Columbia to Oahu, Hawaii.  That seems so long ago in one way and like yesterday in another.

The ship was being fueled, maintained, and dumping sewage.

The day and evening were even more enjoyable than expected.  We met many other passengers, mostly from the US and the UK. There seem to be considerably fewer Aussies than anticipated. As a result, there are no “Shed” meetings for Tom to attend, but he’s rather content with all the people we’ve met so far, engaging in lively conversations. And, as always, we’re having lots of fun together.

The abscess is already improving from a few doses of the antibiotics. We’re not thrilled he has to suffer any potential ill effects of taking antibiotics twice in such a short time span. But, we had no alternatives other than to cancel the cruise or risk a more serious infection, building over the upcoming few weeks. 

Last night’s dinner was OK. Since it was my first meal in the Epernay Dining Room they had few options available for me other than a tiny plain shrimp cocktail (no sauce), a Caesar salad without dressing, a steak, and a few steamed veggies. I ordered sides of New Zealand seasoned butter and full-fat sour cream, dipped everything on my plate for added flavor. 

All other entrees had been prepared in advance using vegetable oil, sugar, soy sauce, starches, flour, and other items I can’t have. Last night, I ordered my meal for tonight and this morning’s breakfast of two hard-boiled eggs, smoked salmon with capers, and crispy streaky American bacon. It was fine.

Last night we experienced rough seas during dinner subsiding later in the evening. As always, it had no effect on either of us, although it certainly was noticeable.

When we returned to our cabin for the night we noticed Tom’s suitcase hadn’t arrived yet. We’d received all the other bags in the late afternoon. 

We spotted a message on our phone. Within minutes, we headed to Level 2 to security to respond to their request to show up if we wanted his bag which had been confiscated due to a power strip. They tagged it, made him sign for it, stating we could have it back at the end of the cruise. This wasn’t the first time this has happened. We’ll manage just fine in the interim.

Tom’s busy “trying new things” which we’ll share in our photos to come.  With the slow WiFi on the ship, we’ll only be able to post four to six photos per day. He always surprises me when he suddenly decides to be adventurous with food and beverages. After all, his inclination toward adventure is certainly pleasing to me regardless of what he decides to eat!

Happy day!

Photo from one year ago today, January 6, 2015:

One year ago, daughter-in-law Camille and granddaughter Madighan had a chance to pet one of the chickens at a local resort where they stayed for one night when Madighan had an allergic reaction to something in the house we were renting. The next day, they left for Kona to get ready for their upcoming flight to the mainland. For more details, please click here.

Merry Christmas to all on the opposite side of the International Dateline….Pigging out at the buffet…

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Hmmm…prime rib and spice drops. Tasty combination, Mr. Lyman!

It proved to be a good day although it was rainy, hot, humid and we were without power. We decided to bring our laptops, an adapter and one set of plug ins so we could recharge our laptops while at the resort, if at all possible.

The band was excellent singing many familiar songs.

As soon as we walked into the lobby of the Pearl Resort in plenty of time for our 1:00 pm buffet reservation in the Riviera Restaurant, I scoped out the plug in options finding there were plenty of possibilities. 

This was my entrée and dessert…delicious seafood.

Asking at the front desk if we could sit in the lobby and plug in our equipment after our meal, they happily obliged saying we could use the outlets and stay as long as we’d like.

Octopus, a favorite, although rather chewy.

The thought of relaxing with power after the upcoming big meal was appealing, especially with the massive doors opening to the bay offered a cooling breeze. 

The meat station had prime rib, ham and turkey. Tom had all three but I chose only the prime rib.  Tom said the ham was great.

After checking in for our reservation, I wasn’t thrilled with the table selected for us with our name imprinted on a plastic coated card. It was too near the entrance to the dining room, the band and people coming and going out to the deck. It was noisy, making it nearly impossible for Tom to hear a word I said, with his bad hearing made worsened by background noise.

Check out the size of those slabs of prime rib and prawns. It was the most tender beef we’d had in months.

We decided to make the best of it and kept the selected table when we noticed the only other available table was too tiny for two diners, my camera and our computer bag on the floor. 

This was my single plate, piled high. I didn’t eat the relatively uncooked green beans but found everything else terrific.

Immediately after we were seated, I scoped out the buffet for photos and to check my dining options. A white hatted chef was behind the food stations happily pointing to each item I’d be able to eat that didn’t include starch, sugars, grains or flour. There were more options than any buffet we’ve visited since the onset of our travels. I felt like a kid in a candy store!

Tom sure enjoyed his first plate and every other plate to come.

Back at the table, I suggested Tom get his food first while I stayed behind to watch the camera and laptop bag.  In no time at all, he returned with a small plate of meats from the carving table and alas, a large pile of candy spice drops. I couldn’t stop laughing. All of those wonderful dishes and desserts, and he had meat and spice drops!

Yum, baby octopus. Those heads are a bit tricky to chew. I ate four of these, less one head.

Of course, he went back many times sampling more and more meat and seafood items and eventually a few desserts. But, each time he went back to the buffet he returned with more spice drops. Love that guy! Five plates of food and candy? I didn’t say a word, smiling over how well he does at “home” when our daily meals deprive him of many foods he loves and yet, keeps him lean and healthy. 

I didn’t feel the least bit embarrassed when my plate was piled higher than any other diners as they left food stations. However,  a single plate was my plan piling everything I could possibly eat to fit on my plate. (I savored almost every morsel leaving only one small octopus head that was particularly chewy and several undercooked green beans, too crunchy to get down).

Tom’s second dessert plate with caramel and apple pies, brownie and more spice drops.

It was a wonderful meal. As it turned out, half of the food on my plate consisted of a variety of fish shells and I wasn’t overly full and uncomfortable. When eating only veggies and protein I never seem to get uncomfortably full, nor do I eat until a point of feeling miserable. That’s never been my thing, nor is it healthy for me when too much protein or vegetables in a single sitting can exacerbate inflammation and raise blood sugar.

A portion of the dessert table. Tom must have eaten one of those entire containers of spice drops.

Once we finished our meal, we sat quietly at the table for a while sipping our water (Tom didn’t order a cocktail when he doesn’t drink alcohol with sweets) while he munched on his spice drops.

Notice the yellow pudding to pour over the brownies or whatever else one may choose.

Finally, we asked a waitperson to find our server. After 15 minutes, we asked again. Finally, after a total of 40 minutes, we managed to see our server who experienced difficulty having us pay when all the other guests were staying at the hotel and had only to sign the slip. Service at this bar and restaurant was certainly less ideal than the impeccable service we’d experienced in the Seduce Restaurant on Tom’s birthday. Fiji time.

Decorations and imprinted name tag at our table.

The bill resolved, we headed to a seating area in the lobby, close to outlets while Tom proceeded to set up our laptops enabling us to send more Christmas wishes to family and friends throughout the world. We’d recharge the laptops sharing the plug in back and forth with a plan to head home by 5 pm when hopefully, the power would be back on.

Most diners were hotel guests, not outsiders like us.

We only lasted until 4:00 pm. The cushion-less wicker chairs cut into our legs and backs making sitting nearly impossible. We decided to call the taxi and head home, although Tom’s laptop wasn’t yet charged. My was at 98%. If we had no power throughout the evening, at least we could watch a few shows in the dark.

Tom wrapped up his meal eating a couple of candy canes. 

Walking into the house we were thrilled to see the fans whirring. The power was back on. The power also went out twice during the night awakening us both each time, lasting for a few more hours, making sleeping fitful without a fan or the wall AC unit running.

Tom didn’t have any dinner last night, although I had a few items ready in case we were hungry. By 7:00 pm, I ate a cup of salmon salad while I spotted Tom snacking on a paper napkin filled with spice drops he’d placed in his pocket. I laughed. 

The deck on the bay at the Pearl.

It was a good Christmas Day especially when we had a chance to talk to some of the family on Skype with more today, had a good meal and managed to end the day with electricity.

Today, Christmas Day in many parts of the world, we wish everyone a blessed holiday season and New Year.  May life bring each you the fulfillment of your goals, dreams and wishes, all filled with love.

Photo from one year ago today, December 26, 2014:

This was one of our favorite scenery photos taken on the Big Island, so clearly illustrating the power of the surf at the houses we rented for the family visit.  For more details, please click here.

Power outage…Christmas Day in the South Pacific…Dining out midday…Merry Christmas to all..

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Another boat heading down the Qaraniqio River.

Oh, another power outage…on Christmas Day. Wonder when it will come back on. 

In yesterday’s post we failed to mention the cost of the fine dinner at Seduce Restaurant at the Pearl Resort on the evening of Tom’s birthday. Including the meal, the gratuities and the bar bill for his Margarita and my bubbly water, the grand total was FJD $256, USD $106. 

Had we been dining in many other countries such an evening could easily have cost well over USD $200, $FJD $427. As the Fiji dollar changes daily as is the case for currencies worldwide, our round trip taxi fare was FJD $4.68, USD $10 including a 20% tip. When we leave Fiji in 10 days, we’ll give Alfaan a more substantial tip as we often do when we have an opportunity to work with one special driver.

The pebbly road for part of our walk later turned into a paved road.

Yesterday afternoon, when the rain stopped for a period, we ventured out on an ambitious walk through the neighborhood. A dog living two doors from us, followed us during the entire almost hour-long walk, making every turn we made continually watching us for our next move.

A house in the area with a commonly seen stucco-type exterior and tin roof.

It reminded me of our old lives when walking our two dogs (Tom didn’t walk in those days) on a vigorous walk in the neighborhood often every day, including the cold winters unless it the temperature was too cold for their little paws walking in the winter’s snow and ice. There was more than one occasion during which I had to carry one or both of our little dogs home when the tiny pads on their feet were too cold to continue on. 

The walk, in addition to working out almost daily at the local fitness club provided me with ample exercise.  Now, with pelting rain most days and no access to a fitness center, a good walk as often as possible brings considerable energy and a sense of well being. 

A vacant lot in the neighborhood collecting debris from an adjoining building site.

In a mere 12 days I’ll be working out on the ship in an attempt to rebuild my fitness level after this lengthy hiatus without much exercise. I haven’t belonged to a fitness center since living in Trinity Beach, Austalia from June to September, 2015.

Another vacant lot behind this neighboring house.

Soon, living in Taranaki, New Zealand with several nearby fitness centers (within 20 minutes), I’ll be back at it again for another three months. At this point, I have no idea what I’ll do once we arrive in a remote area in Bali, there again, perhaps unable to find a fitness center which has been the case in Fiji.

Today is Christmas Day here in the South Pacific. After a delicious dinner and  movie last night, we wandered off to bed, content for another good day. Sure, it doesn’t feel like Christmas without all the festivities associated with the holiday celebrations we experienced in our old lives. 

Finally, we reach the paved road making walking easier.

There are no twinkling lights on the houses in the neighborhood, no front lawns littered with lighted snowmen, reindeer and Santas and few Christmas trees visible through living room windows. We’ve become used to the lack of hoopla, decorations and festivities as a normal part of our life, without disappointment or a sense of loss. 

A fairway on the Pacific Harbour/Pearl Resort golf course only steps from our house.

Instead, we revel in the spiritual aspect of Christmas easily appreciating life, our good health and the health and well being of those we love and the many blessings we’ve been given.

At 2:00 am this morning, we were startled out of bed by outrageously loud fireworks in the neighborhood. Fijians sure love their fireworks, day and night. Wide awake after the heart racing awakening, I decided to listen to a podcast on my phone to lull me back to sleep which often works better than reading.

We’ve often seen these boats heading to scuba diving on the reefs.

Yeah, yeah, yeah…I know about “sleep hygiene” that bespeaks reading and listening in bed impedes quality sleep. I tried over and over again to break the habit, often spending night after night lying in bed wide awake unable to fall back to sleep. Ultimately, the total combined amount of sleep seems to suffice to keep me alert all day.

There are many homes in the area with Qaraniqio River frontage property, docks, and boats.

When I couldn’t connect to the house wifi to download a podcast, I got out of bed to reset the router, necessary every four or five days. Once back in bed I was able to get download a few podcasts and listen to two 40-minute broadcasts. Finally, I fell back to sleep awakening at 6:30 anxious to get the day underway.

With solar power here and no sun in well over a week (its raining now as I write), its not unusual for the shower to be cool in the morning. Susan, the owner, explained there’s a switch on the wall in the master bedroom to turn on the electricity to heat the water heater. We often turn it on for an hour in the late afternoon when the water is cold for Tom’s shower and for washing dinner dishes. 

The bridge over Qaraniqio River we cross on our walk.

Preferring to shower upon awakening and not wanting to waste power overnight, my showers are often cooler than I’d like. So it goes. I guess its part of life living in the tropics, including the near-constant rain often preventing us from daily walks.

As many walks as we’ve taken since our arrival almost three weeks ago, we’ve yet to experience a single walk on a sunny day, as shown in our cloudy day photos.

A scuba diving boat heading out to sea via the Qaraniqio River in Pacific Harbour.

With today’s upcoming buffet lunch at the Pearl at 1:00 pm, we hesitated about making tonight’s dinner. I rarely eat during the day and most likely won’t feel like eating again later in the day. This low carb way has a tendency kill the appetite, only feeling hungry every 24 hours or so.

Tom, back at the carbs again during today’s buffet and perhaps after eight more slices of bread or bread-like items, most likely will be hungry by 7:00 pm. With this in mind, I’m making a few items just in case. By 1:00 pm, when Alfaan picks us up, I’ll have everything prepped and ready to complete later in the day when we return from the Christmas lunch.

Hibiscus, prolific year-round are the most commonly seen flowers in tropical climates.

Its a good day, this Christmas Day 2015. The love we feel from family and friends from afar, the love with share with one another, and the joy we experience each and everyday, making this day as special and as meaningful as all the rest.

May all of our readers and their family and friends have a joyous Christmas Eve and Christmas Day filled with love and wonder. We feel all of you with us, each and everyday. We appreciate each and every one of you for sharing this life with us. Have a beautiful Christmas!

Photo from one year ago today, December 25, 2014:

I wish we’d taken more family photos last Christmas when family was visiting. When I was preoccupied with everyone being there, I just didn’t take many photos of “people” always one of my photo-taking downfalls. We all spent Christmas Day at a picnic at a beach park in Hilo, Hawai’i, on yet another cloudy day. For more details, please click here.

Credit card compromised…How to handle…Out to dinner with friends in Fiji…

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Danny, Samantha, me, and Tom, standing outside our house in Pacific Harbour, Fiji.

Handling our five credit cards requires a certain amount of attention other than merely paying off the balance each month. The vast amounts we charge on the cards often including rents for three months, full cruise fares, pricey airline tickets, long term car rentals, groceries, and dining out. The new statements can be well into the thousands in a given month.

Keeping an eye on these expenses for their accuracy and for any potential unknown expenses, excess fees or instances of fraud drives me to check online every few days. 

With a tile for each credit card company on my touch screen desktop in Windows 8, it takes only seconds to log in and check each of the five cards with the fact they’re all from only two banks making the process easier. We seldom find an error.  When we do, we contact the toll-free number on the card and get to work to solve the problem.

Last year around this same time, one of the credit card companies had contacted us by phone and email to notify us of fraud charges that hadn’t yet posted in “pending transactions” making it impossible for us to see online. 

Danny’s curry dinner, which he said was good.

The credit card company’s system is sophisticated enough to be able to pick up “test” charges used by credit card fraud companies and individuals to determine if they will in fact be able to use the card for larger purchases.

Over the past year, most of our cards have been replaced with the supposedly more secure cards containing “computerized chips.” However, having these cards with chips hasn’t prevented fraud on the cards.

A few days ago, we received a fraud alert to which I immediately responded with a phone call. Yes, Tom’s card number with a chip that replaced his compromised card last December was compromised and charges had started rolling in, first in “test” charges for $1 and then hotel bills and fuel charges in Kansas City, Missouri, USA. 

How did this happen? This occurred both last year and this year (in December) on the card, we use most often when Tom usually handles the checking-out using that particular card when we’re dining out and purchasing products and groceries. 

We’ve been in Fiji for almost four months. Most likely at some establishment where we’d paid using the card, the number was noted and “sold” to those who conduct such illegal behavior across the globe. 

The upper portion of my plate contained the salad with the entrée on the bottom right. There was a tiny portion of squid, perhaps a tablespoon. To balance my meals carbs and protein, I must eat a larger portion of protein at least 6 ounces. Thus, I ordered a small steak, which worked well. (The plate appears larger in this photo).

The fact that we’re in Fiji didn’t necessarily create a greater risk. This transpires throughout the world with billions of dollars each year. No one is exempt from the potential risk.

It may surprise some, but when this happens, it’s not a personal serious situation. It is definitely not as serious and destructive as “identity theft” when a person’s entire credit profile is compromised, which may result in the life-changing destruction of one’s entire creditworthiness. A compromised credit card is a simple process for the customer:

1.  Immediately respond to the email and/or phone card from the credit card. Those with late payments or a poor credit card history may hesitate to return the call when they may assume the call is for collection purposes. Failure to respond to the inquiry can, in fact, create a more difficult situation after the fraudulent charges have been posted.

2. The quicker one returns the call, the better, using the phone number on the back of the card (for added security). The bank’s fraud department wants to decipher which charges the customer actually made as opposed to those charges made fraudulently to avoid further fraudulent charges. When doing so, the customer will not be charged any amount for the fraudulent charges. The concept that you’ll only be charged the first USD $50 is not true unless you are aware of some obscure stipulation in the bank’s regulations that allows for such a charge.  It’s unlikely.

3.  Carefully review all the charges you’ve made with the fraud department representative We’ve read online that there have been a few rare instances whereby customers of less than ideal ethics attempted to pass off some of their own purchases as fraudulent when they were not, hoping they’d “go away” during this process.  This behavior, in itself, is fraud and may result in termination of the card, bad credit ratings, and possible legal charges. 

4.  Upon the bank’s recommendation destroy the card from which the charges were made and any other cards with the same number. The card will no longer work after the company has posted the number as compromised. We usually cut the card into tiny pieces and dispose of the pieces. Even if the card could be pieced together as in a puzzle the fact the number has been flagged, it would never work anyway.

Tom and Samantha had the burger topped with egg and fries.

5.  When the new card arrives in the mail, immediately sign and activate the card which has a new number.Visit every website where you may have stored the card for frequent purchases, and change both the number and expiration date which will also be new, or the next time you make a purchase it will be declined. The three or four-digit number of the back near your signature will also have changed. Use your best judgment, only releasing this number of highly secure and reputable sites.

Done and done. When chip technology is used on a shared account, Tom and I each have a separate number as opposed to sharing the same card number. Thus, my card, a different number, wasn’t compromised. Until we receive the new card in an upcoming supplies shipment while in NZ, we’ll use other cards or my same card for this particular account.

While traveling, every 60 days, we contact the credit card companies either by phone or online to notify them of “travel alerts,” specifically in which countries we’ll be using the card including when we’re in the US in May 2017. The alerts only last 60 days. This information prevents the card from being declined when rightfully making purchases while traveling. This must be done each time one leaves their home country to avoid the resulting embarrassment and delays.

Feel free to contact us if any of this is confusing, or better yet, your credit card provider with specific personal inquiries.

On to the second part of today’s post. First off, our newly made friends, Samantha and Danny (he’s from Minnesota, she’s from Wisconsin, small world) have left Fiji to return to their new home in Seattle, where Danny returns to his medical residency (sure, Tom asked if Danny worked at “Seattle Grace”) and Samantha to her social work practice.

We noticed the lily pad flowers close at night as darkness fell while we dined at Oasis Restaurant.

You may ask, “How do we refer to people we met for short periods as “friends? Doesn’t a friendship require time and nurturing?”

In this life, with access only to short term relationships, we prefer to call those with whom we especially connect and interact in social settings, as friends. For us, these short-term interactions possess a special meaning often staying in touch for years to come. 

Dinner at the Oasis Restaurant at the Art Village was enjoyable with the lively conversation between the four of us. Tom enjoyed his burger, as the best of the three burgers he’s had to date in Pacific Harbour. 

My entrée was tricky; the portion tiny although tasty, a spicy squid and vegetable stir fry (no sugar, starch soy sauce or rice). It was no more than one cup of food with a small side salad without dressing. 

As an “intermittent fasting” advocate consuming one meal, no snacks a day, a one-cup portion of food with a salad without dressing won’t cut it. After the small entrée arrived, I ordered a steak, which was quite good, cooked to perfection. 

We shared a taxi ride home, hugged goodbye, and had the driver take today’s main photo of the four of us, once outside our house. It was wonderful to spend time with this lovely honeymoon couple and we’re grateful to our host Susan who encouraged our meeting.

Last night, we dined at Baka Blues in the Arts Village, which we’ll share photos and stories in an upcoming post in a few days. For today, we’re content to stay in on a rainy, hot, and humid day preparing enough of a dish to last for a few upcoming meals and to freeze the balance for a later date, as we wind down the time in Pacific Harbour, Fiji.

For our readers, take a break from the busy activities of the holiday season, grab a cup of coffee or tea and read our posts as they’ll continue through each day of the season with Tom’s upcoming birthday celebration on the 23rd, Christmas Eve, and Christmas Day and New Year’s Eve.

Photo from one year ago today, December 20, 2014:

Tom is at the far left.  TJ is in the middle and Jayden is on the far right after they decided they also needed haircuts. Three generations of Lymans having haircut simultaneously. Too cute! This was the last day, the hair salon was taking customers. They were closing the next day for the arrival of the lava flowing from Mount Kilauea. For more info and close up photos, please click here.

Part 1…It was a Bollywood night at the Uprising!…

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The sun was already behind this hill when we arrived, but the colors remained long enough for me to take a few shots.

Going out to dinner last night proved to be more fun than we’d expected. We always have fun when we go out and also when we don’t, but we had no idea that Saturday night at the Uprising Beach Resort would include Bollywood entertainment.

As we entered the Uprising Beachside Resort.

We (me, particularly) became fans of Bollywood dancing, having watched it years ago on a few dance competition type shows and also after scenes in the popular movie, Slumdog Millionaire.

Signs were posted for the night’s specials.

Once we arrived at the Uprising Beach Resort for dinner we discovered that it was Bollywood night. Preferring reservations early in the evening is a must if we plan to take photos before dark, so a 6:30 reservation always seems to work well.

As we entered the bar, we spotted this gingerbread house.

It was raining when we arrived, but soon cleared in time for the 7:30 Bollywood performance on the lawn, a short distance from where we were seated at a cozy table for two. I took many photos which we’ll share over the next few days. By the final set of the sun, we were able to grab a few shots of the amazing sight we’re sharing here today. 

The menu options befitting my way of eating were reasonably good, especially when our waitress summoned the chef to our table.  Showing him the food list on my phone, he shook his head, acknowledging the good and the bad. 

The pool and deck at the resort were packed with guests. While we dined, a guest playing ball in the pool dislocated his shoulder. It was quite a painful sight to see as they whisked him off for medical care.

He seemed excited to make me a suitable grilled seafood platter atop a bed of roasted vegetables.  Assuming the portion would be too small to satisfy my appetite, I ordered a Caesar salad with both the croutons (for Tom) and dressing on the side. 

The bar at the resort.

Tom ordered the burger and fries, which looked delicious, although he thought it was bland and unseasoned. Go figure. The guy who doesn’t like spices likes some seasoning on his meat. (I always well season protein sources to avoid bland tasting food).

Arriving early, we had several options as to which table we’d choose. As it turned out, we chose a table that gave us ringside seats to the Bollywood show.

My meal was over the top. Since I don’t consume any vegetable oils, only butter, coconut, and olive oil, dining in restaurants can be tricky when most foods are sautéed in who-knows-what-kind of cheap vegetable oil. The chef promised he’d cook my seafood in a spotless skillet using butter, olive oil, and fresh garlic. 

We could only imagine how pretty it would have been on a sunny, cloudless evening.

With big chunks of squid, a half dozen head-on prawns, and a variety of unknown locally caught fish it couldn’t have appealed to me more. My Caesar salad, with huge uncut Bibb lettuce leaves, bits of bacon, and a soft-cooked egg on the top would have been more enjoyable had the leaves been cut into pieces as opposed to each entire leaf. 

We chose a table near this two-seater close to the lawn.

Served on a large square wooded platter as were all the meals, it was awkward cutting the leaves. I always eat salad the European way, after the main course. That way, my entrée is warm while I eat it. Having salad after dinner tricks my brain into thinking of it as “dessert” when I don’t order any sugary desserts.

It was raining as I took this photo while close to the water’s edge.

In essence, I ordered two entrees when the salad was listed as an entrée portion.  Rarely do any type of starters (appetizers) work for me. This wasn’t the first time I’d ordered two entrées. 

Tom’s big burger and fries. Our total bill for dinner with bottled Fiji water for me and one beer for Tom, including tax and tip was FJD $91.08, USD $42.72. 

When one doesn’t include any starchy sides with a meal, only the protein, and a few veggies, it’s often inadequate to feel satisfied when the entrée portions are small. When cooking at “home” I can easily add a number of suitable sides and control for adequate portions.

My Caesar salad on a wooden board.

In any case, the food was good and we’d consider returning on another occasion. The atmosphere was ideal with the Uprising Beachside Resort. The service was friendly but included way too much “hovering” over our table with little knowledge of the menu offerings. We assumed the waitperson was new and we treated her kindly and appreciatively.

My entrée of seafood atop a bed of roasted vegetables.  It was delicious.

The chef stopped back at our table to see if his “special” entrée was satisfactory. I enthusiastically assured him it was perfect (which it was) and didn’t bother to comment about the salad. As always, we attempt to avoid being the “ugly American” by maintaining a friendly and appreciative stance.  

In the long run, staying positive even when products or services aren’t perfect has been our motto which ultimately avoids us experiencing angst and frustration. Unless something we’re served has bugs on it, is spoiled in some manner, or is uncooked, we don’t ask for a refund. 

It was almost dark as the sun made its final descent.

We stayed longer than we’d expected, almost to 9:00 pm when we had a little difficulty getting the taxi driver back to pick us up. He’d gone to the wrong restaurant, leaving us waiting outside the Uprising for 15 minutes, finally calling him a second and a third time. Oh, well, in the realm of things, it’s no big deal.

Today, another walk is on the horizon when and if the rain stops. If the sun stays comes out, it may be a good day to spend time by the pool. We’re content to spend a day at “home” while looking forward to two outings planned by Wednesday.

Tomorrow, we’ll be back with a fun Bollywood video and lots more photos.

Have a fabulous day!


Photo from one year ago today, December 13, 2014:

Tom and grandson Jayden walking to a secluded scenic spot we stumbled upon. For more details, please click here.

Thanksgiving holiday approaching for US citizens…Pumpkin pies…Do we miss it all?

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Our condo in Scottsdale, Arizona in November, 2012 where we lived for a few months as we finished the final preparations for leaving the US.  We had the table set for company when two of Tom’s sisters and one brother-in-law were coming for dinner (not on Thanksgiving Day).

With tomorrow’s Thanksgiving holiday celebration, the second most celebrated holiday in the US, next to Christmas, in our past lives this would have been a busy day for me. Tom always worked and at times, based on his schedule on the railroad, he may have had to work on the actual holiday, missing all or part of the meal.

With Thanksgiving always occurring on the last Thursday in November, Wednesday would always be my pie baking day…pumpkin pies to be exact, making no less than eight pies, often more, depending on how many were coming for the holiday dinner the next day.

I rolled the dough for each of the pies, but typical for pumpkin pies, a doughy top crust isn’t included, just ample room for gobs of whipped cream for those who prefer to indulge.

Whether we had a houseful or not, which some years we did not, I made the pies. We’d eat a few and share the remainder with our family and friends. Never once did a single pie go to waste.

With the change in my way of eating in 2011, I still made all of the traditional foods on that last Thanksgiving before we left, making a few extra side dishes befitting my diet. Nothing was lacking in tradition or taste. 

We left Minnesota on Halloween, 2012 (October 31st) and I haven’t made a Thanksgiving dinner since. Many countries don’t offer turkeys for sale in the markets, although resorts and some restaurants may order them from their suppliers to fill the needs of tourists from the US on this special holiday.

Before the storms of the past few days, a blue sky inspired this photo of the cotton tree.

The last time Tom had a Thanksgiving meal was when we dined outdoors (the first time either of us dined outdoors on Thanksgiving) while we spent the last few months in Scottsdale, Arizona completing our “paperwork” and digital needs before leaving on our journey. 

There was much to do for the final preparations and we’d decided to spend it in a warm climate, close to Tom’s sisters in Apache Junction, Arizona, and no more than a five-hour drive from eldest son Richard in Henderson, Nevada, eldest sister Susan in Las Vegas and my younger sister Julie in Los Angeles, California.

We stayed in a lovely condo in the Old Town area of Scottsdale. With Tom’s car still in our possession which son Richard took off our hands at the pier in San Diego, the day we left the US, we were easily able to get around Scottsdale. 

When Thanksgiving approached, we decided to try a popular buffet known for extraordinarily great food at a local casino in Scottsdale, the Talking Stick. They didn’t take reservations so we decided an early meal might be advantageous.  Once we arrived at the casino, the line for the buffet was at least 200 deep. It would take hours in line. 

We left the casino, heading to a popular eatery in quaint Old Town, and somehow managed to snag a cozy table for two on the patio. It was a sunny, warm day. 

These red flowers continue to thrive in the rainy weather.

Tom ordered the Thanksgiving meal while I ordered a meal prepared to befit my diet. Apparently, in looking back at old posts during that period of time, I didn’t write anything about that day, at that point not as committed to our daily ramblings and photos as we are now. 

The Thanksgiving years from there on; 2013 was spent in Kenya, 2014 in Maui, Hawaii, and now, here in Fiji.  Last year in Maui, we opted out of making the meal, although all of the ingredients for making the big dinner were available in the markets.  

Last year, making a Thanksgiving dinner in Maui wasn’t worth the trouble when Tom was also following my way of eating. Plus, it wouldn’t be the same without the pumpkin pies which was equally meaningful as the turkey itself.

Do we miss it? We’ll always miss big family celebrations. But, not with tears in our eyes. We chose this life and have accepted the reality that we’ll only see family (in person as opposed to “face time”) every few years. 

With the holiday actually occurring tomorrow where it will be Thursday in the US (it will be Friday here) we hope to speak to everyone at some point. The huge time difference makes it challenging but we’ll figure it out. 

To all of our family and friends in the US, have a wonderful Thanksgiving tomorrow, enjoy every last morsel of the scrumptious meal while we’ll be thinking of you with love in our hearts and smiles on our faces.

Today, our usual shopping day, we’ve postponed it to tomorrow. There a huge tropical storm (not necessarily dangerous). Neither of us sees any reason to go out in the high winds and pouring rain when tomorrow will be just as fine. We have plenty of food for dinner and with only 10 days until departure, we don’t mind using what we have on hand.

Photo from one year ago today, November 26, 2015:

One year ago today, we visited Whalers Village in Kaanapali Beach, Maui, a favorite tourist attraction. We had a fabulous day, enjoying every moment. For more photos, please click here.

Part 2…Best anniversary day imaginable!…Reeling from a memorable experience at the world famous Namale Resort & Spa!

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Namale Resort & Spa spares nothing in providing the ideal tropical holiday.

Again this year, Namale Resort & Spa has been the winner of the TripAdvisor Hall of Fame Award and has earned a Certificate of Excellence for five consecutive years in the categories of accommodation, romance and luxury.

One of the two pools available for all guests. Some of the villas have private pools.

Whether a guest desires an adventure hike through a rainforest to a hidden waterfall, a horseback ride along the beach or a heart-pounding scuba dive into the Koro Sea, it is all available at Namale Resort & Spa.

Frog statue at one of the pools.

For more low-key activities, a private, secluded meal can be arranged anywhere on the grounds, inside the guest’s bure, villa, or a quiet picnic on the beach or at the deck overlooking the blow hole.

There was a pumpkin carving event scheduled in this recreational area in the afternoon, based on our tour day as Halloween in many countries.  It would be an adult-only event when Namale is an adult-only (16 and over) environment.

For the sports inclined, there’s a nine-hole golf course, fitness centre, volleyball and tennis courts and an indoor basketball court. At the Kava Bowl indoor entertainment center, there’s a golf simulator, two bowling lanes, billiard tables, ping pong, and darts and of course, wifi available in the cool, comfortable surroundings.

Bana, the scuba dive master/instructor and host.  We enjoyed our chat with him as with several other staff members.

As we wandered through the property reveling in one artfully built building after another, it was easy to imagine oneself in this inviting and relaxing environment. Celebrities from all over the world come to Namale Resort & Spa for a quiet respite from the hustle and bustle of life in the public eye.

Filo is the perfect tour guide and hostess for our extensive tour of the property.

Then again, those who select Namale for their wedding, anniversary or much deserved respite from everyday life can easily float amid its lush and inviting surroundings to escape the rigors of everyday life.

Guests are encouraged to write their names and date of their visit on these individual stones to remain on-site for years to come. When enough accumulate, they are made into a walking path. How enjoyable it would be to return years later to find one’s stone remaining!  What a unique personal touch while overall signifies the message at Namale.

Let’s face it, we’ve visited numerous resorts throughout our travels, many in the five star category, even one designated as seven-star (go figure) in Abu Dhabi, UAE that we visited in 2013, the Emirates Palace Hotel (click here for our post and photos). 

Tennis courts available for day or night use with equipment on-site, easy to access. 

No other resorts appealed to our tastes more than Namale Resort & Spa, not for its opulence but for the manner in which it embraces nature, and the manner in which every staff member strives to fulfill the needs, desires and interests of each guest for their recurring holiday/vacation or a once-in-a-lifetime visit to this perfect getaway.

This beach scene with comfortable chaise lounges in the sand reminded us of resorts we visited on the Indian Ocean in Kenya.

Our lunch was far beyond our expectations. Having perused many restaurant menus in Savusavu, we decided dining out here (as was the case in Trinity Beach, Australia) would be difficult with my highly restrictive diet.  With good health paramount to our travels, straying from my way of eating is never an option, even in doing so by accident. 

The fitness centre with the latest and greatest equipment.

We must admit that dining at Namale Resort & Spa was our first meal in a restaurant since our last cruise ended on June 11th when we dined aboard ship on the final night in a specialty restaurant with our newly made friends, Renee and Geoff. 

The Kava Bowl (no kava served here, although cocktails are available) is the full service recreational building including two bowling lanes, game tables and golf simulator. 

We’ve had tremendous good fortune with meals on our past 11 cruises with chefs readily accommodating my diet although I must carefully monitor the process at each meal to ensure accuracy. In a single visit to a local restaurant such diligence is not to be expected or likely.  

The second shared swimming pool.

We’ve missed dining out, not so much to give me a break from cooking which I don’t require but, more so for the enjoyment of sitting together in a new setting, enjoying the surroundings and hopefully good service and food.

Namale’s name is derived from the name of this tree, located outside the basketball courts and sports building.

Then again, there’s Tom, who eat whatever he wants on cruise ships and when dining in restaurants with no complaint or evil eye from me.  n fact, I go as far as encouraging him to take advantage of the opportunity and to eat and drink to his heart’s content when he only partakes of my diet when we dine at “home.”

Shivani, the spa director was delightful as she toured us through the exquisite spa.

That’s exactly what he did at Namale Resort & Spa. The bread basket was his first foray into his perception of the ultimate dining experience, replenished once by our lovely and attentive, server Topou, who couldn’t have provided more perfect service. 

An extensive menu of services is offered by the spa including “couples” massages and services.

He didn’t stop eating the soft “squishy” buns until after the fifth and still had room for a frosty banana Pina Colada, his delicious three-course meal, including the addition of my dessert to his dessert plate.

The view beyond the massage tables in the couple’s massage room.

The chef easily accommodated my food restrictions with a perfectly cooked plate of steak fajitas, minus the usual tortillas, and the starter of a grilled shrimp salad, all well within the range of my restrictions.

Villi, our friendly driver, who ensured we had a bit of riding time during the tour of the expansive property which encompasses 525 acres.

The flavor, presentation and service for each of the three courses of our meal couldn’t have been more to our liking as shown in these photos. The timing, an important element in fine dining and multiple course service, was extraordinary, leaving us never feeling rushed or in want of a plate being cleared.  Even my unsweetened iced tea was flavorful with lots of ice, as I prefer.

Tom was thrilled with his first cocktail, since June 10th on our last cruise. He was working on the first of his delicious warm buns slathered with butter.

Whether it was the spa, where we met and were toured by the spa director Shivani through one of the most amazing spas we’ve seen, to the drive in the golf cart by Villi or the walks among the many pathways with Filo to hidden treasures at every turn, we were continually impressed by the staff. 

We both had this refreshing shrimp salad as our first course, all of which worked for my diet.

One of our most enjoyable conversations was with Bana, the scuba dive master who’s warmth and personality kept us longing for more idle chatter with him. Nowdla, the co-general manager, in her obvious love for Namale Resort & Spa and Fiji, couldn’t have been more delightful and thoughtful in providing us with an ideal visit to this special place.

Tom’s beer-battered fish, chips and red cabbage which he thoroughly enjoyed stating he hadn’t had fried fish this good in years.

At the end of our day, we wandered back to the reception area where we again thanked the staff. While Tom sat in the cooling breeze in the outdoor lobby, I wandered through the gift shop wondering, if I was a “usual” tourist, what would I bring “home.” The offerings were many, all of high quality as expected, with many especially intriguing options.

My fajita meal was three good-sized chunks of tenderloin cooked to perfection on a bed of grilled vegetables and salsa. It couldn’t have been more wonderful.

Soon, Ratnesh arrived to return us to our temporary home in Savusavu. The almost four hours from door to door experience had flown by, leaving us with smiles on our faces for an experience and anniversary celebration we’ll always remember.

We’ll continue to post more Namale photos over the next few days. However, we have new stories awaiting upcoming posts that we’re excited to share as we continue on.

Tom’s double  portion of lemon merengue pie with blueberry coulis included my portion which I had to decline.

At the moment, as I prepare this post, Tom is in the chair next to mine as we overlook the sea, while he’s watching the Minnesota Vikings game on his laptop that aired on US TV at noon on Sunday, Minnesota time, which was 7 am here in Fiji this morning, Monday (after yesterday’s time change).  You can take the boy out of Minnesota but you can’t take the Minnesota out of the boy, including eating the five delicious rolls at Namale Resort & Spa.

Photo from one year ago today, November 2, 2014:

This must have been pretty before it began to fade away. For more details from the post one year ago, please click here.

Part 1…Best anniversary day imaginable!…Reeling from a memorable experience at the world famous Namale Resort & Spa!

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Inside the reception building, we asked a staff member to take our photo at Namale Resort & Spa as we celebrated our three year anniversary of traveling the world with a tour and lunch at the world renowned resort. 

Where do we begin?  It’s nearly impossible to describe the wonderful day we had yesterday on our third anniversary of traveling the world at the world renowned Tony Robbins Namale Resort & Spa, only a 30 minute drive from our current home in Savusavu, Vanua Levu, Fiji.

The drive on a private road into Namale Resort & Spa, situated in a dense rainforest, gave us only a glimpse of the 525 acres of paradise which lie ahead.

Here are a few accolades regarding this upscale resort:

“#1 Most Romantic Resort in the South Pacific”
TripAdvisor Traveler’s Choice Awards

“One of the top 50 most romantic places on earth.”
Luxury Magazine

“All time winner of the resorts and great hotels of the world connoisseur choice award.”
Architectural Digest cover

The list of awards and recognition for this outstanding resort are as expected as the memorable experiences made for travelers who visit from all over the world, unsurpassed in many ways in its exquisite beauty, situated on 525 acres of rainforests, ocean cliffs and pristine beaches.

Throughout the grounds, there is minimal structured landscaping as often found in five star resorts, instead taking advantage of the natural beauty and vegetation which provides a backdrop to the many aspects of the resort.

Recently in June, Namale Resort & Spa celebrated its 25th anniversary while it continues to be heralded as one of the finest in the world in its service, amenities and unique design, more than any other resorts one may have visited in the past.

Sure, we could spend this entire post espousing the attributes of this upscale resort but, as our worldwide readers are well aware, we tend to share our personal experiences included into a review of any type of property.

As we neared Namale Resort & Spa, a sense of excitement washed over us both, having heard many positive comment about this property over these past few months we’ve spent living in Vanua Levu.

Over the next few days, we’ll excitedly share many photos and experiences we enjoyed at Namale over an almost four hour period we spent onsite, observing as much as possible of its endless offerings, its exemplary staff and its abundance of natural beauty so thoughtfully incorporated into its unique surroundings.

Its not easy to grasp the magnitude of 525 acres as we rode on a six passenger golf cart with our tour guide and hostess, Filo and friendly driver, Villi.  On occasion, Villi was radioed to attend to other guests and we continued joyfully on foot with Filo. 

Filo was gracious and thorough in her tour of the vast property.  With full occupancy, we weren’t able to see the interior of any of the villas although more detailed photos may be found online at Namale Resort & Spa.

It was a hot and humid day but with nary a complaint we wandered about the vast property on foot able to easily gain access to the many ocean scenes that mesmerized guests who’ve found this astounding resort for their honeymoon, an anniversary, or a quiet therapeutic get away, most certainly at a premium cost.

Many travelers from throughout the world choose to visit Namale Resort & Spa for its seminars held a few times each year, held in its onsite seminar facilities.

The views are varied in their breathtaking beauty.

With rates beginning at approximately USD $1,400, FJD $3017 per night and up, depending on choice of accommodations, this resort isn’t for many travelers. Unfortunately, an overnight stay at Namale Resort & Spa didn’t fit into our world travel budget, although we were appreciative to have had the opportunity for our visit. 

The all inclusive resort is closed to outside dining guests but, accommodations were made for our visit, tour and lunch, all of which far surpassed our expectations.

A few weeks ago, we shared a glimpse of this swimming raft available exclusively for Namale’s guests when we visited the Blue Lagoon from the opposite side of the bay.

As explained by our host, Nowdla Keefe, co-general manager, who’d arranged our visit and stopped by our table during our meal,  80% of guests are from the US, many of whom may have been familiar with its owner and creator, the highly regarded personal and business motivational speaker and finance strategist, Tony Robbins.

Having personally attended several of his US seminars over my business career, many of his philosophies still remain embedded into my brain yet today as is the case for many who followed his wisdom and career over the decades. 

With accommodations for 44 guests, the marina is small but situated in a quiet cove.  Many tourists visit for snorkeling and scuba diving in the coral reef surrounding the property.

However, we visited Namale Resort and Spa with a scrutinous eye, not blinded by past experience, intended to examine its many offerings with our three year’s of non-stop world travel experience, no longer enthralled with opulence as a definitive medium of excellence and integrity.

Each narrow pebbled path leads to yet another pleasing view.

We were never disappointed as Filo wowed us, time after time, over the care and consideration exercised throughout the design, development and the maintenance of this fine property, which in its 25 years, never appeared dated or tired as many five star resorts many may succumb to over time.

Technology was at its most current, as was each of its many recreational areas, utilizing the most up-to-date equipment and amenities. Nothing was spared in presenting an appearance and sense of what would expect to find in an upscale resort built today, even in this remote island paradise.

There is one inviting seating area after another near restaurants and activity areas.  The palm laying on the deck are being used to make a variety of decorative items used in the resort.

Above all, we were most impressed by the gentle, calming nature of the extraordinary conscientious staff, eager to please at every point. 

In tomorrow’s post, we’ll share photos of a few of the fine staff members we had the opportunity to meet and engage in conversation, truly one of the highlights of our special day.  Plus, we’ll be including photos of the many recreational and amenities buildings located on this fine property and of course, our memorable lunch.

See you soon with much more!

__________________________________________


Photo from one year ago today, November 1, 2014:

Last year’s two year travel anniversary was relatively uneventful with a disappointing dinner in a local restaurant in Maui, although we were happy and grateful to celebrate another year.  For details, please click here.

Part 2…A popular tourist attraction in Cairns…Beyond expectations…Wish we’d visited sooner….

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Not the most flattering photo of us. But, we couldn’t resist including a photo of us tasting the Mimolette cheese we’ve written about today, know for its “mites’ that live on the outside of the cheese as it ferments. The US has concerns over “bugs” on cheese.  See story below.

We love the unusual, the peculiar or anything that deviates from the mundane and the expected. Whether it be an animal, a plant, a sunrise or sunset that varies from that which we’ve seen in the past.

This 190 gram chunk of Mimolette Cheese was priced at AUD $13.30, USD $9.73, certainly no more expensive than a chunk of quality Parmesan.

Perhaps, that’s one of the many reasons why we decided to travel the world, a reason we’ve discovered has escalated as our journey continues. What tidbit can we discover along the way that finds us in awe of the world around us? It all boils down to the concept of “what is unique to us?”

We purchased these items at Fetish for Food at Rusty’s Markets. The total cost was AUD $77.65, USD $58.83.  In the center is a container with fresh mozzarella balls which we’ll use soon to make stuffed Italian meatballs with sugar free pasta sauce and Parmesan. After tasting the Mimolette, if we grate it, it may work perfectly to finish off the dish.

Those who know us may laugh when it comes to admiring each other. What’s so unique about each other maintaining our interest and enthusiasm in being together, day after day, year and year in such tight quarters?  It’s all a matter of perception in one’s own eyes. I find this man with an inordinate amount of willingness to adapt, of openness and of generosity of spirit at my side each day.

He may find similar types of qualities in me. But mostly, I perceive he likes that I don’t complain and I don’t do drama. Collectively, the humor, the teasing and the playful banter contribute to the ongoing pleasure of one another’s companionship. That’s unique, maybe not so much in the realm of the world, but it is to us.

Foie Gras is one of my favorite food items. This tiny piece, of which I savored half yesterday afternoon was AUD $14.30, USD $10.47, was delicious, even without crackers or bread.

Whether its in looking for and finding vacation homes, places to explore and people we meet, we naturally gravitate toward that which varies from the “norm” even if only to a miniature degree in the eyes of others.

As we wandered through Rusty’s Markets our eyes, trained to scan for unique items we stopped to investigate, inquire and take photos when possible. We’ve learned over these past years certain vendors don’t want photos taken of their products. This has been especially true in Muslim countries based on religious beliefs we respectfully honored without question.

This taste of this delightful Chicken and Black Peppercorn Pate stayed with me for hours as I often thought of going back for more, instead saving the balance to enjoy for a few days. This was priced at AUD $9.35, USD $6.84.

Many of the most unique fruits and vegetables were for sale in such owned displays causing us to proceed with our photo taking with caution. Although, without taking photos we were able to enjoy our perusal of the most unusual items. 

In our search for the most unique item we were enthralled when visiting with Nick Down at Fetish for Food. We couldn’t resist but load the counter with what appeared to be delectable choices to take home when he noticed me staring at a unique item in a display case, Mimolette Cheese.

This Brie Cheese with Truffles is a rare treat.

Nick chuckled when he saw me admiring the “unusual” color, a bright orange, when all the other cheese were varying in shades from bright whites to yellow. At first I thought it may be a type of cheese made with a pumpkin flavoring contributing to its odd color.  

Nick proceeded to explain Mimolette’s unusual story which definitely caught our attention. There was no way we were walking out of his shop without buying that chunk of Mimolette Cheese and we looked forward to conducting a bit of research on this unusual product when we returned home.

(I should mention a phenomenon here in Australia at this point; cheddar cheese here is not orange. It’s a natural off white color. They don’t use dye in their cheese to color it. When looking for grated cheddar cheese for our grain-free taco salad, I have to read labels, unable to easily spot the orange-tinged cheddar cheese).

After considerable research I found this wonderful article, although dated, from NPR detailing exactly what we wanted to learn about Mimolette Cheese:
“Tiny Mites Spike Big Battle Over Imports of French Cheese
May 11, 2013
by Deena Prechep

The Food and Drug Administration is currently embroiled in a surprisingly heated culinary standoff — pitting French cheese-makers (and American cheese-lovers) against regulators, all because of one very small problem: cheese mites. Cheese mites are microscopic little bugs that live on the surfaces of aged cheeses, munching the microscopic molds that grow there. For many aged cheeses, they’re something of an industry nuisance, gently brushed off the cheeses. But for Mimolette, a bright orange French cheese, they’re actually encouraged.

The mites munch on the rind for a few years and then are removed — usually with a blast of compressed air and a bit of hand-brushing — before Mimolette is sold. But there are always a few hiding behind. And now the FDA is cracking down.

According to the FDA’s Patricia El-Hinnawy, there’s no official limit, but the target is no more than six mites per square inch. For Mimolette, that’s a near-impossible standard.

Benoit de Vitton is the North American representative for Isigny, one of the largest producers of Mimolette. In March, de Vitton began receiving letters from each of the dozen importers he works with, saying that their Mimolette shipments had been detained.

De Vitton estimates that he now has about a ton of cheese sitting in FDA warehouses in New Jersey. “They say the product, because of the mites, it is not proper for human consumption,” de Vitton sighs.

Ironically, de Vitton notes that Mimolette itself is rumored to have been created because of import issues in the 17th century. “The French were at war with Holland, and the king didn’t want any more Dutch Gouda coming to France. So he asked to create kind of the same cheese.”

But in the 21st century, do we need a cheese ban? Microbiologist Rachel Dutton runs a cheese lab at Harvard University, and we checked in with her about the dangers of mites. Dutton notes that there have been some reports of mite allergies, but they seem to be restricted to people who have come into contact with large numbers of mites.And Dutton says that while we may not like to think about bugs, they’re a part of what makes cheese so delicious.

“Cheese is absolutely alive,” Dutton laughs. And all of that life — the molds, bacteria, yeasts and mites — help make cheese what it is. Dutton says that the mites on Mimolette can contribute flavors of their own (they have a somewhat earthy smell), and by eating into the rind, they can also increase aeration — and the surface area in which the other microbes can do their work.

Dutton understands that this doesn’t sound appealing, but implores people to realize the good work of these bugs. “There definitely are microbes that can spoil food and make either it bad for you to eat or just sort of gross. But any time you eat a piece of cheese or a bite of yogurt, have a piece of bread or a glass of wine — these are all examples of foods fermented by different types of microbes.”

Throughout France, cheese lovers have been rallying in support of Mimolette. There are radio stories, YouTube videos — there’s even an ex-pat Save the Mimolette Facebook campaign (of course).

In America, the response is a bit more subdued. Some cheesemongers are buying up the limited supply, but most are content to shrug it off. Sasha Davies, of Cyril’s cheese/wine bar in Portland, is nervous about what the mite crackdown could mean for other aged cheeses, but in general is fine reaching for an aged Gouda instead of Mimolette.

“I find I can scratch the itch I feel for Mimolette with a lot of other cheeses,” she admits.

Davies says that the fervor for Mimolette isn’t just about its caramel notes or lactic tang or bright orange color.

“There are cheeses that — even though I think they taste delicious, they tug at my heartstrings, either because I love the person that makes them, or I have this great memory of being in a special place,” she says. “Food is never really just food.”

And for many French people, Mimolette brings a taste of memory, family and home — as well as mites.”

By no means are we cheese experts and, we were aware that mites may hang out on fine cheeses based on the education we received on long ago tour of the Cheese Factory in Belize.  However, we never realized the significance of mites as described in the Mimolette Cheese.

We’ve yet to unwrap and try this Spanish Goat Cheese with Rosemary saving it for another day.  It was priced at AUD $11.02, USD $8.06, another fair price.

It was irresistible. We purchased a good-sized chunk of Mimolette Cheese and this morning we tasted it for the first time. As described above, we loved its “caramel notes and lactic tang” or I should say, I loved it. Tom was less impressed when his tastes for cheese leans toward Kraft’s Individually Wrapped Slices or Velveeta.

When Tom and I first dated and on occasion I visited his home, I cringed when I noticed he kept a huge bucket of nacho dipping cheese on his kitchen counter, readily available double-dipping a tortilla  chip. On the other hand, back in 1991, I was shopping the gourmet deli counter at Byerly’s Market for fine import cheeses.

This morning Tom had a chunk of this non sugared smoked salmon with scrambled eggs, onions with his favorite local sliced cheese, Tasty brand with a side of nitrate-free “streaky”  bacon.  This price at AUD $8.95 was only USD $6.55.

As for the unusual, Mimolette Cheese was an interesting tidbit teaching us something new which ultimately is the benefit of seeking and finding those special morsels in our travels having an impact on our senses, whether its a taste, a smell, a touch, a sound or a sight. It all adds to the experience. 

Lots more new photos tomorrow!

Photos from one year ago today, August 23, 2014:

One year ago, we visited Oxford, England, the famous college town filled with one historic building after another. This is the Radcliffe Camera Building, “camera” referring to a “room” not a camera. For more Oxford photos, please click here.

Part 1…A popular tourist attraction in Cairns…Beyond expectations…Wish we’d visited sooner….

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The sign outside the huge permanent farmer’s market in downtown Cairns, Rusty’s Markets, a popular tourist attraction as well as a favorite shopping site for locals.

Hindsight is 20/20. Had we visited the popular tourist attraction, Rusty’s Markets in Cairns earlier in our stay in Trinity Beach, we’d easily have returned on many occasions. (Click here for the map).

As soon as we entered Rusty’s Markets we knew we were in for a treat.

With easy to find and navigate free two-hour parking in a nearby ramp, we barely made it back to the car in time to avoid the overtime AUD $10, USD $7.73 additional hourly fee. Had we missed the two-hour window, the experience would certainly have been worth the fee.

Tropical flowers are on display in multiple locations.

Rusty’s Markets is a cacophony of mind-blowing shopping from a wide array of products including pretty summer dresses, handmade jewelry and crafts, and exquisite flower arrangements, to organic fruits and vegetables, meats, breads and desserts.

Having already purchased avos a few days ago when we grocery shopped I had to pass on these.

Countless casual restaurants with foods from around the world lined the perimeter including a makeshift food court where hungry tourists and locals gathered about sitting on uneven chairs and benches happily munching away on their favorites.

A mixed variety of goods are presented at some tables with specific items at others.

It was evident that most vendors are offering products as a result of ongoing hard work and creativity in developing their wares to perfection. With Rusty’s Markets only opened from 5:00 am to 6:00 pm on Fridays and Saturdays and 5:00 am to 3:00 pm on Sundays, it’s a full-time job for the vendors, managing their inventory and presentation of their products to ensure a seamless three days open to the public.

Fresh greens are for sale at many displays.

For the avid local shopper, leave room in your fridge and freezer and bring a small wheeling shopping cart in order to leave hands free for gathering the multitude of treasures. For the tourist, bring durable over-sized bags for other wares you may be unable to resist to bring home with lovely memories of the shopping experience.  Cloth shopping bags are available for sale.

Tom stopped and looked at the bread display. Nothing appealed to him. He hasn’t had a bite of bread in almost three months but continues to mention how much he missed toast and jelly.

Few times in our world travels have we found a market of this size and variety. Under cover of an enormous building, it’s a year-round, regardless-of-weather venue with permanent stations for its vendors. It’s clean, well lit, and relatively easy to maneuver.

Tropical fruits, roots, and greens.  Prices are reasonable for most items.

Luckily, we visited on a Friday as opposed to the most likely busier Saturdays and Sundays. We discussed how crazy it must be when cruise ships dock in the port of Cairns with 1000 or more cruisers arriving by bus to Rusty’s Markets. Cruisers notoriously are avid shoppers and Rusty’s would be pure paradise for most.

As we approached the counter at Fetish for Food we knew we were in for a treat.

Having grocery shopped only two days earlier and with our tiny fridge and freezer packed to the gills, buying vegetables were out of the question. I was so disappointed when I couldn’t purchase grass-fed meat or organic veg as I drooled over the free-range meat, free-range chicken, and organic produce lining row after row in the vast market.

Every refrigerated case is filled with food befitting our way of eating including smoked fish, sausages, nitrate-free streaky bacon, and delectable cheeses.

However, when we spotted a meticulously presented cheese and exotics foods display, aptly named, Fetish for Food, I felt like a kid in a candy store. When the owner, Nick Down, was free to spend time with us, we were delighted with not only his knowledge of every item in his inventory but his pleasant demeanor and surprisingly reasonable prices.

Nick explained interesting facts about the various cheeses one of which we’ll expound upon tomorrow with a shocking story. Who knew?

Finally, being in a shop where I could almost eat anything offered sent me to the moon. It reminded both of us of when in March 2013 we visited the Cave Branch Jungle Lodge as guests of the owner Ian’s fabulous on site Cheese Factory. Click here for the link from that day with many great photos of our memorable experience.

There are multiple cases all filled with local and imported cheeses.

At Fetish for Food, we couldn’t help but make a fair sized pile of products I couldn’t resist. Even Tom, unlikely to do more than taste these items, got into the selection process encouraging me to grab more and more.  With only a little over two weeks, until we leave Australia, it made no sense to purchase too much, a little of which I’ll have each day.

Once we arrived home, it was fun to review our purchases.  In total, we spent AUD $77.65, USD $58.83 which was less than we’d expected for these several items. Today, we’ll prepare an appetizer plate for a pre-dinner treat.

Tomorrow, we’ll be back with a story on a very unusual product we purchased at Fetish for Food regarding a type of cheese and bugs, an unlikely combination we found fascinating. The foodies out there will love this. The non-foodies…please humor me. But, even you may find it entertaining if not cringe-worthy.

Much of the cheese is imported from France, as we know, the cheese capital of the world.

Another vendor that caught our eye was Wild Nature Cairns, presented by the owner, Nicola whose gentle demeanor was surely befitting the natural skin and hair care products, natural makeup, and pure essential oil products, all organic and environmentally friendly.

In addition to meats and cheeses, Nick has a display of fancy condiments and oils.
In my old life, I’d surely have walked away with a bag of girlie treasures. In this life, I can’t purchase any of these items with a lack of space in my bag and the inability to replace the preferred items when they’re gone. 
Nicola, the owner of Wild Nature is dedicated and committed to the highest quality product she can produce, mostly made utilizing the healing and therapeutic Australian Aloe Vera plant.
These days, I purchase cosmetics in grocery stores and pharmacies. I have one drugstore night cream in my possession which I’ll replace with another when it runs out. If I need body lotion, I use coconut oil. 
Nicola’s products may be used for a variety of skin conditions. Visit her site at this link.

Finding these two wonderful vendors in the busy market among the produce, grass-fed meats, exotic pastries, and endless eateries only added to our extraordinary experience…slightly under two hours of pure delight for both of us.

Back at you soon with the unusual products, we found at Rusty’s Markets.

Photo from one year ago today, August 22, 2014:

This is the church where Matthew’s funeral was held in Bampton, England where Downton Abbey has been filmed over the years. For details on how this quaint village has been prepared for filming please click here. It was quite a story.