Busy booking into the future…Details coming tomorrow…Routines…Delilah’s new baby…

Only moments ago, these three giraffes zipped through the garden so fast it was hard to take a photo.

We haven’t felt this excited about booking into the future in a long time. Although we’ve left South Africa several times since we arrived in January 2021 during the pandemic, most likely, we’ll be gone for one year, returning with much enthusiasm at the time. Today, we’re finalizing the details and will get back to you in tomorrow’s post, outlining everything we’ve booked and why we’ve booked them.

A lot will transpire over the next year, and soon, we’ll update our itinerary to post here. This morning, we were busy researching and handling bookings since I find once I’ve uploaded the post, I want to be off of my laptop and have less motivation to research than I do first thing in the morning.

I’ve always been a morning worker, with my mind fresh and alert, allowing me to zero in on important projects. But, by early afternoon, my interest fades, and lighter work is more appropriate. Also, this morning, I baked a double batch of my flax and coconut bread, which I have every morning with two fried eggs and keto barbecue sauce, a weird combination I’ve come to love.

Delilah’s new little boy.

Tom always has four eggs and about five pieces of streaky bacon, all of which I cook for him, making my meal simultaneously. I’ve gone a good routine and can knock off the two plates of food in about six minutes. I cook Tom’s eggs in a large skillet and mine in a little non-stick pan. He likes his eggs over-easy, and I like mine well done.

Tom gets up a lot earlier than me and usually has keto blueberry bread with coffee when he first gets up, and we have breakfast a few hours later. The bacon cooks on a plate (no paper towel) for 5½ minutes on high in the microwave while the two pans of eggs are cooking on the gas stove top. The single piece of keto bread is popped into the toaster and is done when the eggs are done. It’s all a great start to the day.

Today, we did our walk before having breakfast since Vusi arrived to clean earlier than usual, and we thought it would be nice for him if we were out of the way. It all worked out. When we returned from the house, Vusi was just about done.

Please zoom in to see his adorable budding horns.

The keto bread loaf is out of the oven, and I’ve already sliced it into 24 pieces, placing them into sandwich bags of three and freezing them. I take out one bag every three days and use one slice daily, keeping it in the refrigerator. With the humidity here, it keeps better in the fridge for a few days rather than sitting out. Toasting makes it taste perfect.

Oh, I love the simplicity of our daily lives. The routines are rewarding and familiar, while the amazing interspersed travel experiences and adventures are a welcome break from that routine, often making us appreciate it all the more.

Each step of the way in our travels is cherished for its uniqueness and opportunity to expand our horizons, our knowledge, and our vast experiences over these past 10½ years since we began, totally oblivious to what the future held. Now, all this time later, with many tumbles along the way, we feel more in touch with our lives, each other, and the world around us than we ever imagined.

Ruffles, due to her ruffled ears, stopped by again this morning.

Sure, sometimes it’s tough, and sometimes decisions are hard to make, as you’ll see in tomorrow’s post. But, somehow, we always manage to figure out our next best move and carry on with love and hope in our hearts for a full and rewarding future, for however long we’re granted to continue in this dream of ongoing world travel.

We’ve even surprised ourselves that it’s been so long. We never imagined we’d travel for more than a few years, let alone for as long as it’s been now.

Oops, I just had to jump up to take the main photo today, three giraffes walking through our garden. What could be more heavenly?

Be well.

Photo from one year ago today, April 4, 2022:

Tom hadn’t eaten baked beans in years. Along with the chicken and ribs, green beans, and salad, it was a perfect meal at Karen and Rich’s Apollo Beach, Florida home. For more photos, please click here.

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