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| The two Kataks and Ribud (the pool and landscape guy) holding up the three kilo Blue Fin tuna for last night’s and tonight’s meal. After it was cleaned and filleted there were two huge portions which we’re sharing each night. Such wonderful people! Such fabulous fish! |
“Bali Sightings of the Beach”
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| Crab trail and buffalo footprints in the sand. |
Today is the first day we’ve been entirely alone in the villa. The staff hung around last Sunday to make sure we had everything we needed to settle in including a nice Sunday dinner. The fact they gave up their regular day off meant a lot to us.
We could have easily figured out everything on our own as we often do when the owner, the manager, or other staff isn’t handy to show us “the ropes.” Somehow we always manage.
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| The two cleaned fillets. Hard to imagine we could eat one of these between us, each of two nights, but after picking out bones, and the less than desirable darker flesh commonly found in fresh tuna, it was the perfect amount. Adding the fabulous vegetables and coleslaw, it makes a perfect meal. The cost of this fish was only IDR $145,000, US $10.85. There’s no cost for the cooks preparing our meals other than IDR $10,000, US $.75 daily for fuel for their motorbikes. We’ll provide tips at the end of our stay. |
In a previous post, we mentioned, we wouldn’t be cooking until July 23rd when we settle into the house in Phuket, Thailand for almost six weeks. We were wrong. We’re on our own on Sundays going forward for the remaining seven weeks in Bali, this time around.
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| Breakfast menu, Page 1. |
Actually, I don’t feel like cooking. As mentioned, the kitchen is the domain of the two Ketuts, not mine, and with the number of ants roaming around the counters, the less I prepare the better. Oh, I’m used to ants, even those crawling on me but they’re annoying when preparing food when all they want to do is crawl inside the dish I’m preparing.
As a result, yesterday I asked the two Ketuts to make the second portion of the fish and another plate of vegetables for us for tonight’s meal. Today, I’ll make a fresh batch of coleslaw which I can complete in less than 10 minutes, most of which time is spent fine slicing the cabbage.
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| Breakfast menu, Page 2. |
Last night, before the Ketuts left for the evening we gave them money for Monday and Tuesday’s roasted chicken and vegetable dinner. Each day before they arrive at the villa they visit the early morning markets where they purchase locally grown vegetables, meat, and fish. They bring us change or ask for more cash if they were short. Daily, they provide us with an itemized price list of items they’ve purchased.
If necessary, they stop at the tiny market for grocery items such as soaps and paper products. From what we’ve seen so far, these little markets also carry a wide array of “junk” snack foods that are purchased by tourists and locals alike. Obesity and type two diabetes are as prevalent in Bali and the mainland of Indonesia as in many other parts of the world.
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| The lunch menu, Page 1. |
Yesterday, they visited the fish market and again picked up a huge Blue Fin tuna as shown in today’s main photo. After thoroughly cleaning and deboning it (mostly) we were left with two huge filets, enough for last night and tonight’s meal.
They’ve explained that most guests chose from the menu requesting three meals a day, each with two or three-course, all of which they prepare six days a week. With our one meal a day, they’re able to spend less time here in the villa with us, mostly cleaning in the mornings, leaving midday, and returning per our request at 4:00 pm to prepare dinner.
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| The lunch menu, Page 2. |
We requested our dinner be ready at 5 pm each night, a little early for us. In doing so, they can be out the door earlier to return home to their families. They clear the table after we’ve eaten, wash the dishes, bring in the chaise lounge cushions and beach towels and close the huge accordion glass doors for the evening before the rampage of mozzies begins.
By 6:30 pm, we have the evening to ourselves. We avoid opening the exterior doors or stepping outside until after dark when the mozzies are less frenzied. There’s a nighttime security guard that sits on a chair all night a few doors from our villa, guarding the few villas along this narrow road.
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| The lunch menu, Page 3. |
Today, we’ve included a portion of the villa’s menu options from which we’d choose if we could eat the items listed. Tomorrow, we’ll show the dinner and dessert menus.
Instead of choosing items on the menu, we pick and choose adaptations of the items offered, ensuring they don’t include any sugar, starches, or grains, all with minimal carbs. So far, it’s working when I’ve had no ill effects.
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| The lunch menu, Page 4. |
We thought it might be interesting to share Part 1 of 2 of the menu today and tomorrow for our “foodie” readers. For those of you with less interest in food, soon we’ll be back with more of “your type” of stories and photos.
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| The lunch menu, Page 5. |
We want to thank all of our new readers we met on the most recent cruise (and past cruises, of course) for stopping by and checking us out. Our stats have indicated a huge increase in hits over the past several days.
We’d love your input via comments at the end of each day’s post or, by email (see links to both of our email addresses on the top right side of any day’s post).
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| The lunch menu, Page 6. |
As for our regular readers, wow! You continue to hang with us, many of who’s been with us since the beginning of 2012. Thank you for making us feel as if you’re right beside us, day after day, more friends than one could ever expect in a lifetime. The journey continues.
Happy Mother’s Day today for all the moms in this part of the world where it’s Sunday and again tomorrow for all the moms on the other side of the world where you’ll celebrate tomorrow. May your day be as special as YOU!
Photo from one year ago today, May 8, 2015:
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| Beautiful purple flowers we encountered on a walk in Kauai. For more photos, please click here. (Error correction from yesterday when I mistakenly posted this photo which was meant for today. A new photo for the appropriate date has been replaced on yesterday’s post. Click here to see the correction.. |
what a menu- being a vegetarian I am curious if there is a god choice of fresh vegetables. The menus above look very grain, meat and starch heavy. i look forward to seeing your interpretations Jess to fit your way of eating. Dave and I have just started the 5:2 diet pioneered by a British Doctor Michael Moseley. I will keep you posted!
Liz, it is quite a menu. Unfortunately, we can hardly eat anything on the menu other than the protein without most sauces and the veggies. You'd do ok with a vegetarian diet here with lots of rice and vegetable options. Since we don't eat any grains, starches, sugars or fruit, the options are few here but the two Kataks are doing a fabulous job at each meal. We have staples, like our daily coleslaw, stir fried vegetables and sliced cucumbers along with a protein such as chicken, fish, prawns, and a little beef, which is not prevalent here in Bali. Most Hindus eat no beef, small amounts of fish, pork and chicken and mostly vegetables,fruit and starches. As a result diabetes is prevalent on this island as has been the case on most tropical islands we've visited. Good luck with your new way of eating! Although I can't eat a vegetarian diet due to carb content, I'll look up Dr. Moseley's diet for fun! Let us know how it goes. If it works well for the two of you, I'll certainly be happy to share it with our vegetarian readers.
Warmly,
Jess & Tom