Armchair world travel…A fantastic series that brings travel to life…

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This enjoyable travel show reminds us of places we’ve visited. It can be streamed on several streaming services, including Hulu, Disney, ABC (regular TV), and National Geographic.

Lately, we’ve been watching episodes of “Gordon Ramsey Uncharted,” a fantastic series as Gordon travels the world to experience and participate in culture and its impact on food indigenous to the area/country. Much to our delight, we’ve been to seven of the first ten episodes we watched as a new country is highlighted on each episode.

Gordon Ramsay: Uncharted – A Culinary Adventure Across Continents

Food has a magical way of connecting us, not just to our daily sustenance, but to unfamiliar places, people, and cultures. Gordon Ramsay, a Michelin-star chef famous for his fiery temper and unparalleled culinary skills, takes this connection to a new level in his Uncharted series. In this National Geographic series, Ramsay steps outside the familiar kitchens, restaurants, and high-pressure cooking competitions to explore the world’s vast, rugged, and sometimes harsh landscapes. But Uncharted isn’t just about food – it’s about discovery, humility, and respect for the traditions that shape a region’s cuisine. Ramsay’s adventurous journey serves as a reminder that the roots of culinary mastery often lie in understanding the land and its people.

A New Side of Gordon Ramsay

For those familiar with Ramsay’s reputation as a relentless perfectionist on shows like Hell’s Kitchen or MasterChef, Uncharted might be a refreshing surprise. While his sharp wit and no-nonsense demeanor are still very much present, this series shows another side of him: one that is open, curious, and humbled by the sheer breadth of knowledge held by the people he encounters.

In each episode, Ramsay travels to a remote part of the world, far removed from the Michelin-starred kitchens where he’s made his name. He works with local chefs, farmers, and food experts to learn the culinary traditions and ingredients specific to the region. From the mountains of Peru to the jungles of Laos, Ramsay isn’t just tasting the food – he’s diving headfirst into the culture that creates it. Whether catching his own fish in freezing waters or hiking to harvest wild herbs, Ramsay experiences food from the source. And that’s the beauty of Uncharted: it’s not about gourmet cuisine in fancy restaurants; it’s about food in its raw, authentic form.

Learning Through Immersion

What makes Uncharted stand out from other travel or food shows is Ramsay’s full-bodied approach to learning. Instead of being a passive observer, he fully immerses himself in each environment, embracing every challenge that comes his way – and there are many. The physical, emotional, or culinary challenges push him to his limits. We see Ramsay scaling mountains, navigating through swamps, hunting for his dinner, and enduring cold waters, all in pursuit of understanding local traditions and practices.

In one episode, he travels to Peru’s Sacred Valley, where he learns the intricacies of traditional Andean cooking and participates in the arduous work of gathering ingredients in such a challenging environment. Watching Ramsay, a man who has spent most of his life in high-end kitchens, bend down to pull potatoes from the ground or forage for herbs high in the Andes gives the viewer a profound sense of the labor that goes into food production in these regions.

Each episode follows a similar structure: Ramsay explores a new region, learns about the local cuisine and ingredients, and ultimately participates in a cook-off against a local chef. But this isn’t a competitive showdown like in his other series. Instead, it feels more like an exchange of respect, where Ramsay takes on the role of a student, honoring the traditions he encounters while bringing his own expertise to the table.

Food as a Cultural Gateway

Throughout Uncharted, one of the central themes is food as a gateway to culture. Ramsay often remarks on how each dish tells a story, not just of the ingredients used but of the land and people who cultivate them. In many ways, food becomes the vehicle through which Ramsay and viewers can better understand a region’s history, challenges, and triumphs.

For instance, in New Zealand, Ramsay learns the significance of the Māori hangi – a traditional cooking method in an earth oven. What might seem like a simple cooking technique to an outsider is steeped in cultural and spiritual significance. The hangi isn’t just about preparing a meal; it’s about community, about honoring the land and its bounty. By immersing himself in this tradition, Ramsay comes away with a deeper understanding of Māori culture, something that transcends the food itself.

Similarly, in Laos, Ramsay learns about the significance of rice to the Laotian people. More than just a staple food, rice has cultural, religious, and economic importance. Ramsay, who has likely cooked with rice countless times, has a new perspective on this humble grain after seeing how much it means to the people who cultivate it.

Humility in the Face of Tradition

One of the most captivating elements of Uncharted is seeing Ramsay – who often exudes an air of authority and expertise in the kitchen – humbled by the depth of knowledge possessed by the people he meets. In each episode, there are moments where he’s clearly out of his element, whether it’s trying to navigate a new terrain or working with unfamiliar ingredients. But instead of letting his ego take over, Ramsay approaches these moments with humility and a genuine desire to learn.

In Alaska, for example, local experts teach Ramsay how to hunt for wild game. Despite being an experienced chef, he struggles to adapt to the harsh conditions and physical demands of hunting. This is a reminder that no matter how much one knows about cooking, there’s always more to learn, especially when it comes to understanding the origins of food.

This sense of humility is a recurring theme in Uncharted. Whether he’s learning from indigenous tribes in Morocco or from farmers in Tasmania, Ramsay approaches each new experience with an open mind. He acknowledges that the knowledge these communities have, passed down through generations, cannot be learned in a kitchen or from a cookbook. It’s lived experience, and Ramsay shows a deep respect for that.

Conclusion: A Journey Beyond the Plate

Uncharted is more than just a food show. It’s a journey that transcends the plate, bringing viewers closer to the heart of different cultures, environments, and people. Ramsay’s adventures, full of grit, discovery, and, at times, vulnerability, remind us of the vastness of the world and the many ways in which food can tell a story.

For Ramsay, Uncharted has been a learning experience as much as an adventure. The show highlights not just his passion for food but also his growing appreciation for the cultural contexts that shape culinary traditions. Viewers come away from each episode not just entertained but with a richer understanding of how deeply food is intertwined with the land and the people who nurture it.

Ultimately, Uncharted is a love letter to the world’s most remote culinary traditions. Through his journey, Ramsay shows us that to truly appreciate food, one must understand where it comes from and the people who make it possible. In doing so, Uncharted reminds us that there’s always something new to learn, even for the most seasoned chefs.

Of course, we don’t assume we’re “seasoned chefs.” Still, we have had the divine opportunity to experience some of the ingredients mentioned in each episode, utilizing them to the best of our ability and expertise. With Tom’s picky tastebuds and my dietary restrictions, I’ve avoided cooking with many of the more exotic ingredients.

As we’ve traveled the world, a considerable aspect of our enjoyment has been learning about how people grow and harvest their native ingredients, as illustrated in many past posts. However, after watching “Uncharted” we are presented with a new perspective that surely will impact our interests when we begin to travel once again.

We highly recommend watching this series even if you aren’t a “foodie.” Once again, Gordon Ramsey and National Geographic present an interesting series with much more to glean.

Be well.

Photo from ten years ago today, October 17, 2014:

Tom walked toward our private beach near the breakwaters in Maui, Hawaii. For more photos, please click here.

The comedy of errors…

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There was a juice truck in Waikiki, Ohua, Hawaii. We didn’t order any because we don’t drink juice due to its high sugar content.

“The Comedy of Errors is one of William Shakespeare‘s early plays. It is his shortest and one of his most farcical comedies, with a significant part of the humor coming from slapstick and mistaken identity, in addition to puns and wordplay. It has been adapted for opera, stage, screen, and musical theatre numerous times worldwide. In the centuries following its premiere, the play’s title has entered the popular English lexicon as an idiom for “an event or series of events made ridiculous by the number of errors that were made throughout.”

Yesterday, we encountered two significant errors that impacted our day.

First, I had an appointment at 10:25 at a Cleveland Clinic facility not located on the main campus of the Cleveland Clinic. With the printed appointment in hand with the address, I gave it to the driver of the hotel’s shuttle. He punched in the address, as I had done on Maps, and it indicated the location was less than two miles away. No big deal, we thought.

Following the turn-by-turn instructions on Maps, we ended up at a location with no indication of where we were supposed to be. When we realized we weren’t at the correct location, the driver and I typed in the clinic’s name to discover it was 25 minutes from our current location. I called the clinic to tell them we’d be late or to reschedule our appointment.

Realizing we’d never make it on time since the hotel driver wasn’t allowed to drive that far from the hotel, we had him take us back to the hotel. By the time we returned, there was no way we would arrive on time for the 10:25 appointment. I was still on hold with the appointment desk at the distant location. It was already 10:20.

We’d have to call an Uber, and most likely, we wouldn’t arrive at the proper location for another 40 minutes, totally missing the appointment.

I stayed on hold for one hour, and no one answered the call. Later in the day, I tried calling again to apologize for missing the appointment, but I was on hold for so long that I gave up. I decided to arrange another appointment with a nephrologist at the nearby Cleveland Clinic main campus. After all, we’d be here until at least the end of February, plenty of time to get an appointment.

The second error was I couldn’t find my wallet, which I’d been leaving on the small dining table. We scrambled to find my wallet before heading out the door to the “missed” appointment. It contained my medical cards, driver’s licenses, credit cards, and much more. When we scoured every area we could, we had to give up trying and head out the door for the “missed appointment.”

Of course, I panicked, wondering where my wallet was the entire time we were gone. We both scrambled when we returned to the hotel, looking everywhere in our spacious hotel suite. I don’t usually misplace or lose items. My memory is excellent. We knew we hadn’t been out and about anywhere I would have dropped it, nor did we suspect housekeeping of taking it.

We are always here when they come to clean, except for Fridays when they do the deep cleaning. On those days, I attached my phone case to the back of the wallet, which was conjoined by a strong magnet. See the photo below from Amazon, where I purchased this nifty set. Here’s the Amazon link to this item.

When staying in, I only use the phone and its protective case since it’s too bulky to carry the entire thing for the use of the phone only. When heading out, I reattach, via the magnet, the wallet to the phone, and then I have all my cards, etc, with me. The only drawback is the powerful magnet going through security at checkpoints and the magnet picking up any metal items in its path. Nonetheless, since this is also RFID, protecting me from illicit scanning by thieves, it’s worth the few inconveniences.

Well, here’s the shocking discovery about where Tom found the wallet section: IT WAS IN THE OVEN!!!

How in the world would my wallet end up in the oven? Here’s how…

Several days ago, when preparing the chicken pot pies, I took the broiler pan out of the oven (which we stored there to be out of the way) to avoid heating it when I didn’t need to use it. I placed the broiler pan on the table to get it out of the way since the tiny kitchen has very little counter space. When I did this, unbeknownst to me, I placed the pan on top of the wallet’s magnet when it was face-down on the table.

The magnet attached to the bottom of the broiler pan stayed there after I returned the pan to the oven after it cooled down. Yesterday, when we were in a frenzy trying to find my wallet, Tom had the foresight to open the oven door, where he noticed the broiler pan was askew. He picked up the pan, turned it over, and there was my wallet.

Here’s the photo below:

We were aghast. Only Tom, with his extraordinary “attention to detail,” would have thought to look in the oven! It’s a good thing that we didn’t turn on the oven and cook/melt everything in my wallet. Then again, I never warm the oven without taking out the broiler pan first, even if we’re going to broil something, since I avoid handling the hot pan any more than necessary.

Go figure. What a fluke! I’ll never let that happen again!

So, that was our day. Today, we settled back into another pleasant day, listening to podcasts, prepping for dinner, and enjoying each other’s company. Have a lovely weekend.

Be well.

Photo from ten years ago today, October 12, 2014:

October 8, 2014 - small scale lava flow map
By drawing a straight line to the ocean from the current northeast flow of the lava to the darkened rectangular area on the coastline, we can see that this is the area where the two houses we booked for December, next door to one another, are located. This is a current map from the National Park Service. For more photos, please click here.

Food recall…We already ate the tainted food…Oh dear…

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This morning, I received an email from Whole Foods as follows:

Product Recall Alert
BrucePac, a Durant, OK establishment, is voluntarily recalling ready-to-eat (RTE) meat and poultry products, as they may be contaminated with Listeria monocytogenes. Consumption of food contaminated with L. monocytogenes can cause listeriosis, a serious infection primarily affecting older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.

The affected product was sold in the meat department freezer and can be identified by the UPC 73898520189 and sell-by dates of 6/19/2025 – 10/8/2025. All affected products have been removed from store shelves.

The following information can identify the affected product:

Bell & Evans Fully Cooked Boneless, Skinless Grilled Diced Chicken Breast

Product UPC: 73898520189

Sell-by date: 6/19/2025 – 10/8/2025

Well, wouldn’t you know, this is the chicken we used to make chicken pot pies, as mentioned several days ago. We made ten servings and ate three each. Using this same chicken, We froze the remaining servings for two more dinners. Oh, good grief.

This morning, as soon as I received the message about the recall, I immediately checked online to see the incubation period for listeria monocytogenes, which is 30 days. I thought perhaps the fact that the chicken was frozen might kill the bacteria, but freezing temperatures do not kill the toxin.

Further in the message, Whole Foods said to bring the receipt to the store for a full refund. There’s no way we’d pay for an Uber to go round trip to the closest Whole Foods store after printing a copy of the receipt. Since we’d ordered through Amazon Fresh for Whole Foods, getting the receipt would be easy, but getting to the store would not be possible without a rental car.  It would cost more than the value of the chicken to get an Uber there and back.

(But what would customers who may have used the chicken and didn’t save their receipt if they purchased the chicken in the store?)

Instead, I called Whole Foods, and they gave me a phone number for Amazon. After 15 minutes on the phone, we received a full refund of $29.98 for two bags of chicken, which they refunded to my credit card on file.

Tom asked, “What about the cost of the other ingredients used to make the pot pies?” I said we’d be lucky to get the refund for the chicken, let alone the other ingredients. I am glad we ordered it through Amazon rather than the store since Amazon cooperated in providing the refund in a timely fashion.

This was the first time I’d ever been refunded for a recall. In most cases, when I read a news article about a recall, I no longer had the item to verify the UPC to confirm I had the tainted item. This is most likely the case for most shoppers when recalls are often announced for meat, fresh fruits, and vegetables, especially bagged lettuce.

Of course, we won’t eat the two remaining night’s servings but will save them until the 30-day incubation period passes, just in case we get sick. They could be used to test for pathogens. No, we won’t forget and accidentally eat these remaining servings.

I posted this story to remind readers to pay attention to recalls and save grocery receipts for at least 30 days. If you haven’t used the items, you can return them to the store for a full refund. If the infected foods have been eaten, at least having a receipt will ensure you’ll receive a refund. Hopefully, none of us get sick as a result of a recall.

Recalls are often mentioned on TV news and in some online news articles. Who still reads a newspaper these days?

Be well.

Photo from ten years ago today, October 11, 2014:

We walked along the busy streets of Waikiki, seeking shade occasionally to escape the heat of the sun. For more photos, please click here.

How much are we spending to eat…Hurricane Milton left a path of destruction but our friends and family members are OK….

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We browsed a few shops in Oahu but didn’t buy anything, primarily when all of the merchandise was related to home decor.

It’s been another busy morning prepping for tonight’s dinner. We cooked and seasoned six pounds of organic free-range ground beef using the oversized tin foil roaster in the oven. After draining the grease, I seasoned the meat with keto seasonings and other spices and mixed the meat thoroughly. There aren’t any large pots in this hotel room.

When done, I placed all the seasoned meat in a large mixing bowl with a lid and put it in the fridge. At dinner time, I’ll place the portion we’ll use for dinner and heat it in the microwave for our taco salads, which will include diced red onion, sliced green olives, sliced grape tomatoes, shredded cheddar cheese, and, for me, the contents of a mini guacamole cup with Pace Picante sauce and a dollop of sour cream.

We’ll have this same meal for three dinners. I have made at least one time-consuming dish for three meals each week. On the other evenings, we eat homemade meals we’ve frozen or other meats in the freezer. It’s been working out well.

Every other week or so, we order delivered meals from our favorite restaurants, primarily Chinese food for Tom and healthy Asian bowls from Bibibop for me. It’s a good system that’s been working well for us. Lately, we’ve been ordering groceries from Whole Foods through Amazon Prime, which has better quality products and is less expensive than the other local grocery stores.

For example, at Dave’s Market, where we originally purchased groceries, Fage Greek Yogurt, 32 ounces, was $9.39, whereas it is priced as follows at Whole Foods, using Amazon Prime:

FAGE Total Greek Yogurt, 0% Nonfat, Plain, 32 oz
17% off with Prime
$5.57
That’s a huge savings when I purchase three of these each week, and similar savings are available on many other food items. Not only do I eat a bowl of this unsweetened yogurt each day, but I use it to make fresh salad dressing daily. We can buy an entire week’s groceries for well under $200 per week, which includes some grocery items from regular Amazon, such as special keto spices, almond flour, etc.
Yes, we know grocery costs have increased over the past several years, but we can still shop for about $200 a week, the same amount we spent 12 years ago In Minnesota before we left to travel the world. Buying groceries online prevents impulse buying and overstocking supplies.
Living in a hotel, we don’t purchase paper products or cleaning supplies, saving about $30 a week. Thus, although we’re paying about 20% more to live in a residence-type hotel than we’d spend for a vacation/holiday home, overall, we are spending less to live, especially without a rental car, and here, the added costs for parking fees.
With plenty of time available in Cleveland, it’s more convenient to do a cost analysis to ensure we get the best possible prices on everything we purchase. We purchase non-food items directly from Amazon but occasionally find better prices at Walmart or Target. We consider shipping costs when buying outside of Amazon, where we get free shipping.
As for Hurricane Milton, we have been hearing from friends and family that they are safe and have sustained minimal damage to their homes from this second major storm of the season. With the news on in the background, we can see the devastation but don’t as yet have any details on the loss of life. The evacuations may have saved many lives. Our love and prayers continue for all the victims of these horrible storms and their loved ones.
Be well.

Photo from ten years ago today, October 10, 2014:

The prior night’s sunset was at 6:15 pm at Waikiki Beach, Oahu, Hawaii. For more photos, please click here.

It’s hard to talk about anything else right now…

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It would be easy to focus on some travel industry news right now when Florida and other states in the southern part of the US are in the news, but my mind is elsewhere. The loss of life is horrific, with total losses not known as yet. Not only are thousands, if not millions, suffering the consequences of Hurricane Helene but now, they are bombarded with the reality of Hurricane Milton making landfall tomorrow.

We have many friends and some family members who have evacuated. Still, others have decided to stay behind after taking many precautions to protect their homes and safety. But, based on current reports, they may still be in danger with the predicted high winds and water surges.

We are in frequent communication with those friends, hoping and praying to hear in days to come that they are safe. On the other hand, their properties may have sustained severe damage, often not covered by insurance. Those inland and some near the sea may not have purchased flood/hurricane insurance.

We are so sorry to hear you might be facing such a situation. Losing a home to a hurricane is a devastating experience, both emotionally and financially. In terms of your mortgage, here’s what typically happens when a natural disaster destroys a home:

1. Mortgage Responsibility

Even if your home is destroyed, your mortgage doesn’t automatically disappear. You’re still responsible for paying it, as the loan is tied to the debt, not the physical structure. The land remains an asset, and the lender has a claim until the loan is fully repaid.

2. Homeowners Insurance

If you have homeowners insurance, this can be a huge relief. Most policies include coverage for natural disasters like hurricanes, though it’s essential to confirm if hurricane-related damage is covered (wind vs. flood damage may be treated differently). The insurance payout would typically help with either:

  • Repair or rebuild the home: Depending on the extent of the destruction, the funds will go toward rebuilding your house or repairing the damage.
  • Pay off the mortgage: If rebuilding isn’t feasible, you may use the insurance money to pay off the remaining mortgage balance. However, you would need to cover any shortfall between what insurance covers and the outstanding balance.

3. Flood Insurance

If the damage was caused by flooding (as opposed to wind or rain), and you don’t have flood insurance, it could get complicated. Many standard homeowners insurance policies exclude flood damage, so you might be on the hook for the repairs. This could also affect your ability to pay off the mortgage, as insurance may not fully cover the destruction.

4. Mortgage Forbearance or Relief

In disaster scenarios, many mortgage lenders offer temporary forbearance, allowing you to pause or reduce mortgage payments for a limited period. This gives you time to assess the situation, work with insurance companies, and rebuild. It’s important to note that forbearance doesn’t erase the debt; you’ll still need to catch up on missed payments later.

5. Rebuilding or Selling

You may decide to rebuild, and your insurance payout can be used. Alternatively, if the property is beyond repair and the insurance doesn’t fully cover the mortgage, you could sell the land to help pay off the remaining balance.

6. Government Assistance

FEMA and other disaster-relief programs can provide some financial help, though this is typically limited and not designed to replace complete losses. Any federal assistance you receive is usually aimed at immediate needs, not necessarily long-term mortgage relief.

Emotional Impact: Losing a home comes with a deep sense of loss and instability, and dealing with the financial aftermath can add to the emotional weight. There’s often a strong psychological attachment to a home—it’s more than just walls and a roof. Rebuilding, emotionally and financially, takes time and patience, and it’s essential to seek support from family, friends, or professional counselors to navigate the stress of the situation.

Have you had a chance to check your insurance policy or contact your mortgage lender yet?

When hurricanes land, they may drop their category classification, from a five to a four or less. Let’s hope and pray that will be the case when Milton hits in the next 24 hours.

Be well.

Photo from ten years ago today, October 9, 2014:

Tom, standing by only a portion of the branches that grow downward from the Banyan Tree in Oahu, Hawaii. For more photos, please click here.

We’re back!!!…Wildlife and other animal myths…

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Many who’ve never been on safari assume tigers in the wild may be seen in Africa. That’s not the case. Most Bengal Tigers are found in the national parks in India. We visited three national parks until we spotted this female. We couldn’t have asked for a better vantage point when we spotted this beauty. See the post for more photos here.

Since commencing our world travels in 2012, we have experienced over 200 safaris, including trips to Africa, India, Alaska, and Antarctica. We have observed that some preconceived notions about wildlife are quickly dispelled upon seeing animals in the wild and conducting considerable research.

Another myth we often hear is that polar bears are found in Antarctica, but this is untrue. Polar bears are linked to the Arctic sea ice, where they hunt their seal prey. The bears are found in five range states: the U.S. (Alaska), Canada, Russia, Greenland, and Norway (Svalbard). Scientists have divided them into 20 populations, some shared by more than one country.

While on a guided safari in Africa, a few tourists assumed warthogs were miniature rhinoceros. We chuckled discreetly while the guide corrected them. When on safaris with other tourists, we keep our mouths shut and let the guide educate the other participants. When we are with visiting friends on safari on a self-game drive, we freely provide the narrative when requested.

However, we’re often taken aback by the misconceptions and myths about wildlife, some of which we share below.

Wildlife myths are often fascinating stories passed down through generations, blending cultural beliefs with nature’s mysteries. While many of these tales may seem outlandish, they reflect humanity’s long-standing curiosity about the animal kingdom. Here are a few interesting wildlife myths and the truths behind them:

1. Owls as Harbingers of Death

  • The Myth: In many cultures, owls are seen as omens of death. Their eerie calls in the night, often heard when the world is quiet, have made them creatures of superstition. For example, some Native American tribes believed that hearing an owl’s hoot could mean an impending death in the family.
  • The Truth: Owls are actually beneficial predators, controlling rodent populations. Their nocturnal nature and haunting sounds might have contributed to their mysterious reputation, but there’s no scientific basis for associating them with death.

2. Lemmings Commit Mass Suicide

  • The Myth: The idea that lemmings intentionally throw themselves off cliffs in mass suicides became widely popular after a 1958 Disney documentary, “White Wilderness.” The film staged a dramatic scene where lemmings were shown diving into the ocean en masse.
  • The Truth: Lemmings do migrate in large groups, but the “mass suicide” concept is entirely false. When populations become too large, they search for new territory, sometimes leading them into dangerous situations, but it’s purely accidental and not a deliberate act of self-destruction.

3. Sharks Don’t Get Cancer

  • The Myth: It’s a common belief that sharks are immune to cancer, which has fueled interest in shark cartilage as a potential cancer treatment.
  • The Truth: While it’s true that sharks rarely develop bone cancer (since they don’t have bones), they are not immune to cancer. They can still develop other forms of the disease, including tumors.

4. Touching a Toad Causes Warts

  • The Myth: Many people grow up believing that touching a toad will cause warts, probably due to the toad’s bumpy skin.
  • The Truth: Warts are caused by human papillomavirus (HPV), not toads. While toads’ skin may look warty, their bumps are completely unrelated to the virus that causes warts in humans.

5. Bats Are Blind

  • The Myth: “Blind as a bat” is a common saying, suggesting that bats navigate purely by echolocation because they cannot see.
  • The Truth: Bats are far from blind. Many species have good eyesight. They rely on echolocation to navigate in the dark, but their vision plays an important role in hunting during dusk and dawn.

6. Goldfish Have a Three-Second Memory

  • The Myth: It’s long been said that goldfish have incredibly short attention spans, only capable of remembering things for a few seconds.
  • The Truth: Studies show that goldfish can remember things for months. They can learn and associate sounds or visual cues with feeding times, demonstrating a much longer memory than the myth suggests.

7. Mother Birds Will Abandon Their Babies if Humans Touch Them

  • The Myth: Many people believe that if you touch a baby bird, its mother will smell human scent on it and abandon it.
  • The Truth: Birds have a very poor sense of smell, and most will not abandon their chicks just because a human has touched them. If you see a baby bird on the ground, it’s often best to leave it alone, as its parents are likely nearby.

8. Wolves Howl at the Moon

  • The Myth: The iconic image of a wolf howling at the moon is deeply rooted in folklore and often depicted in art and media.
  • The Truth: Wolves howl for communication, not at the moon. They use howling to locate pack members, defend territory, or coordinate hunting, regardless of the moon’s phase.

9. Elephants Never Forget

  • The Myth: Elephants are often said to have perfect memories, never forgetting a face or experience.
  • The Truth: While it’s a bit of an exaggeration, elephants do have exceptional memories. This is especially useful in their social structures and navigating vast territories, where remembering water sources and migration paths is essential for survival.

10. Porcupines Can Shoot Their Quills

  • The Myth: There’s a popular misconception that porcupines can shoot quills like arrows when threatened.
  • The Truth: Porcupines cannot project their quills. Instead, the quills detach easily when they come into contact with predators. They serve as a defensive mechanism, but there’s no projectile involved.

While in Marloth Park, we’ve seen several bushbucks and other antelope encountering porcupines whose faces and bodies are filled with quills. Here’s a photo we took in October 2022 posted here.

This heartbreaking photo of a precious little duiker who encountered a porcupine,made us cringe in horror. How can she possibly survive these massive injuries? “Porcupines are solitary, slow-moving animals that largely keep to themselves unless threatened. The quills usually lie flat against the porcupine’s body until they encounter a threat, at which point they “puff up” and erect their quills, swinging their spiny tails until the threat either leaves them alone or gets a sharp whack and a face hand, or paw full of quills. Quills are stiff, hollow hairs with microscopic, backward-facing barbs at the tip (like tiny fish hooks), so when they come into contact with flesh.

Of course, there are dozens of myths we haven’t posted here. If you’ve encountered such myths, feel free to share your story.

Be well.

Photo from ten years ago today, October 8, 2014:

We refer to these scenes with holes through the clouds with the sun filtering through as “the eyes of God.” For more photos, please click here.

Do we need travel insurance if we already have Medicare and a supplement?…

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The flowers in Hawaii are breathtaking such as this colorful lily.

When you have Medicare Parts A and B and a supplement and are planning to travel internationally, it’s essential to know how your coverage works and whether travel insurance is a good idea or is necessary. Most Medicare plans and supplements have some limitations for travel. Thus, checking with your provider before committing to an additional travel plan is imperative.

My Plan G supplement with Aflac covers 80% of emergency travel expenses. Of course, I pay a monthly premium for this comprehensive plan. But, it doesn’t cover trip cancellation, lost luggage, and other services often offered by travel insurance, although a few of our credit cards provide such benefits. Also, for affordable outside travel insurance, there is a 180-day pre-existing clause that means no treatment was necessary during that period.

We cannot possibly cover all the costs and limitations for your travel insurance needs here. It’s imperative that you speak to your current insurance providers and potential travel providers about the best options for you. This isn’t necessarily complicated. A few phone calls and supporting documentation may be all you’ll need to put your mind at ease before committing to travel policy.

In months to come, we’ll work on this to find what works best for us before booking our plans for South Africa. Since plans and pricing often change based on market conditions, we will wait until a few months before traveling to firm up any potential travel plan.

Medicare’s Limitations for Travelers

Medicare generally doesn’t cover healthcare services outside the U.S. (with a few exceptions). This means that if you have an unexpected illness or accident while traveling abroad, you could be responsible for the entire cost of your medical care. Some Medicare Supplement Plans (Medigap) offer limited foreign travel emergency coverage, but this is often capped and may not cover non-emergencies.

Important Medicare Facts for Travelers:

  • Medicare Part A and B (Original Medicare): Coverage is mainly limited to the U.S. and its territories. Medicare might cover some emergency services in very limited cases, such as on a ship within six hours of a U.S. port or traveling between Alaska and the contiguous U.S. But routine or non-emergency care abroad isn’t covered.
  • Medicare Advantage Plans (Part C): Some Advantage plans may offer emergency care when traveling outside the U.S., but coverage and costs vary by plan. You’ll need to carefully check your plan’s details to know for sure.

Why Travel Insurance Can Be a Good Idea

Since Medicare doesn’t offer comprehensive international coverage, travel insurance can be a wise investment for peace of mind. Travel insurance can cover:

  • Emergency medical expenses: Coverage for accidents, illnesses, or other urgent health needs while abroad.
  • Medical evacuation: If you need to be transported back to the U.S. or a medical facility.
  • Trip cancellation/interruption: If you must cancel your trip due to health reasons or other emergencies.
  • Baggage loss or delay: Extra protection for lost or delayed luggage.

Many travel insurance plans offer tailored coverage for seniors or those on Medicare, so you can get the medical protection you need without worrying about hefty out-of-pocket expenses.

How to Choose the Right Travel Insurance with Medicare

  1. Check if Medigap or Medicare Advantage Plans offer travel coverage: If you already have some coverage, you might only need supplemental travel insurance to fill the gaps.
  2. Look for comprehensive medical coverage: Make sure your travel insurance offers high limits for emergency medical and evacuation expenses, as these can add up quickly.
  3. Compare plans: Travel insurance varies widely. Look at customer reviews, plan details, and coverage limits to ensure you’re getting the right fit for your needs.
  4. Consider pre-existing conditions: Some travel insurance policies include coverage for pre-existing conditions if you buy the plan soon after booking your trip.

With Medicare’s limitations, investing in a good travel insurance plan can give you the peace of mind that if something happens during your travels, you’ll be covered for medical costs and more.

As time passes and we begin checking our options in months to come, we’ll share what we’ve decided to do. But. each situation is different, and what we choose may not be suitable or necessary for you.

(And yes, the pies were delicious!)

Be well.

Photo from ten years ago today, October 4, 2014:

Gazebo at the park in Hilo, Big Island. For more photos, please click here.

Four pumpkin pies are in the oven…Happy to be baking…

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Here were my eight less-than-perfect pumpkin pies, made on a 104F, 40C day, for a Thanksgiving dinner celebrated in the bush on November 17, 2018. It was impossible to roll the homemade dough in the heat and humidity. Thus, I called it a “Pie day from hell.” At the bottom right is a low-carb pumpkin pie made with an almond flour crust for Louise and Danie. Today’s four pies will look much better. See the post here.

This morning, I managed to walk down the corridor to the elevator bank and make my way to the front desk to pick up a package from Amazon. Then, after I returned to our room, I proceeded to make the four pumpkin pies for Tom, which are now being baked in the oven. This felt like quite an accomplishment.

I didn’t make the crust without a food processor. Instead, I bought the best-prepared crusts from Whole Foods. Hopefully, Tom will enjoy the pies. I’ll leave two pies out and freeze the other two for Tom to enjoy when he chooses. Cooked pumpkin pies freeze well but only for about one month.

We won’t be making a typical Thanksgiving dinner this year, which we haven’t done except when we’ve had guests over the years. Although having a vast array of delicious dishes would be enjoyable, we don’t have the appropriate serving dishes and kitchen utensils to prepare such a meal. Plus, it would be too much work for me now.

As soon as Tom’s pies are done, I’ll make my keto cheese pie, which I haven’t made since we were in South Africa in April 2023. Whenever I make this pie, I think of Louise and Danie, who love it. When it’s done, I take a photo and send it to them. Recently Louise wrote to me asking if I’d make the pie for them when we arrived. Of course, I’d be thrilled to do so!

Today’s four pumpkin pies we just took out of the oven. They look much better than the eight above pies, although they will taste the same.

Pumpkin pie has a long history, especially in the US.

Pumpkin pie, a classic dessert closely associated with autumn and Thanksgiving in the United States, has a rich history that spans centuries and continents. Its story begins long before the Pilgrims set foot on American soil, rooted in the traditions of Native Americans and European settlers.

Native American Origins

The indigenous peoples of North America were cultivating pumpkins and other squash for thousands of years before European settlers arrived. They used these hardy, versatile gourds for both food and practical purposes. Pumpkins were roasted, boiled, or mashed, but the idea of transforming pumpkin into a sweet dessert wouldn’t emerge until later.

Early European Influence

When European settlers arrived in North America in the 1600s, they brought with them a taste for meat pies and custards. However, they found pumpkins a valuable substitute for ingredients they were familiar with back in Europe. Instead of making the pies we think of today, early settlers would hollow out pumpkins, fill them with milk, honey, and spices, and bake them whole in the ashes of a fire. These early “pumpkin pies” were more like a pudding baked inside the shell of a pumpkin, and the use of sugar or spices varied depending on what was available.

The Birth of Modern Pumpkin Pie

The pumpkin pie we know today, with its flaky crust and spiced filling, began to take shape during the 17th and 18th centuries as colonial cooks combined Old World techniques with New World ingredients. The first recorded recipes resembling modern pumpkin pie appeared in English cookbooks. The 1670 cookbook The Gentlewoman’s Companion contains a recipe for “Pumpion Pye,” which involved layering pumpkin with apples, spices, and sugar in a pastry crust. By the late 18th century, recipes had spread throughout New England, where pumpkin pies became a regional specialty.

Pumpkin Pie and Thanksgiving

By the early 19th century, pumpkin pie had become strongly associated with the fall harvest and Thanksgiving. Sarah Josepha Hale, often credited with helping to establish Thanksgiving as a national holiday, popularized pumpkin pie in her 1827 novel Northwood, in which she described a Thanksgiving meal that featured the now-iconic dessert.

When Abraham Lincoln declared Thanksgiving a national holiday in 1863, pumpkin pie was firmly embedded in American culture. Its presence at Thanksgiving dinner cemented its status as an American tradition and has remained a beloved part of the holiday ever since.

Modern Day Popularity

Today, pumpkin pie is as popular as ever. Canned pumpkin, first introduced in the 1920s, made it easier and quicker to prepare, contributing to its widespread consumption. While many families still make their pies from scratch, the availability of ready-made pie crusts, pumpkin pie filling, and even pre-baked pies has kept the tradition alive in an era of convenience.

Though variations exist—some prefer to tweak the spices or add a touch of maple syrup—the core ingredients of pumpkin puree, sugar, and warming spices like cinnamon, ginger, and nutmeg remain constant. It symbolizes warmth, comfort, and togetherness, particularly during the colder months when families gather for the holidays.

From humble Native American beginnings to a dessert that graces millions of tables each year, pumpkin pie has become a cherished tradition that’s evolved with the times but remains a delicious celebration of fall’s bounty.

Be well.

Photo from ten years ago today, October 3, 2014:

Was this a houseboat, island, or floating property we spotted in Kona, Hawaii, ten years ago? For more photos, please click here.

Craving a special treat…

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Hawaii never ceased to amaze us with its gorgeous flowers.

This morning, I awoke thinking of pies. Usually, I don’t spend much time thinking about pies. Still, after dreaming about cooking for a large dinner party and making pies for dessert, I put together a comprehensive grocery list from Whole Foods on the Amazon website while still lying in bed, switching back and forth between my favorite two pie recipes, neither of which I’ve made in a long time.

For Tom, seasonally relevant, I’ll be making pumpkin pies. Since I don’t have a food processor to make my usual Martha Stewart pie crust dough or a rolling pin for a suitable alternative, I purchased four ready-made pie crusts and enough ingredients to make four pies. The organic pie crusts, a unique brand from Whole Foods, should be good.

I’ll most likely make four pies from the ingredients for Tom’s pie, keeping one out for him to savor and freezing the rest, already baked and carefully wrapped in foil.

Also, I’ll make my favorite dessert, a low-carb cream cheese pie with a homemade almond flour crust. I’ll only make one of these since they don’t freeze well. Lately, going through all of this medical stuff, I’ve wanted to treat myself with this pie, which I’ll savor in small pieces over the next several days.

With no opportunity to dine out without a car, no willingness to pay the premium prices in nearby restaurants, and the cost of an Uber each way, we’re trying to enjoy a few treats based on how I’m feeling and motivated to bake. When I awoke this morning, although still feeling an irregular heart rhythm, I decided I needed to become more active instead of sitting and waiting to feel better. 

I’ve pampered myself long enough, and it’s time to get in motion. Yesterday, for the first time in weeks, I could do one corridor walk, albeit slowly and tentatively. Today, I will try for two walks, and in the days to come, I will gradually increase the pace and distance. Since we’ve been here for over a month, the most corridor walks I have been able to do have been five walks in one day. We’ll see how it goes.

Carefully monitoring my heart rate is crucial while I hope to regain stamina and strength. Cooking is a suitable means of getting used to standing on my feet for a few hours here and there. Plus, it’s comforting to have special meals, and in this case, desserts, which add to our enjoyment during this confined situation.

In the past few minutes, I completed one walk, about 500 steps. It wasn’t easy since my legs didn’t want to cooperate. The problem is more with my legs, which feel like lead, than my heart beating too fast. Plus, I am unsteady and stay close to a wall in case I tetter along the way. I refuse to believe I will need to use a wheelchair for the remainder of my life.

Walking around in the hotel room is relatively easy. It’s a short distance from room to room. The living room, dining area, and kitchen are one spacious room, and the bedroom and bathroom are separate. Every hour, I make a point of getting up and moving around to avoid sitting too long. It’s easy for hours to pass without getting up, which is ultimately bad for everyone’s health.

Hopefully, I’ll feel well enough to make the pies by tomorrow. We’ll see how it goes.

Be well.

Photo from ten years ago today, October 2, 2014:

Here we are at Liliuokalani Gardens in Hilo. Sam, our friendly taxi driver, took the photo. For more photos, please click here.

A long haul ahead of us…Happy October…

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Flowers in Hawaii are breathtaking. This is an Anthurium. Wow!

We no longer bother with the complimentary breakfast in the hotel, offered each morning from 6:30 to 9:30. The mass-produced, greasy foods, fake scrambled eggs, and eggs boiled in vinegar are not to our liking. Since we’re currently having two meals a day, breakfast and dinner, it made sense to start making our breakfast, which consists of eggs and bacon for Tom and eggs topped with guacamole and Picante sauce for me.

Lately, feeling under the weather, I don’t get up until around 8:00 or 8:30, and once showered and dressed for the day, I make breakfast. Tom would happily do it, but I feel it’s crucial for me to continue preparing meals to keep me more active.

I cannot start walking the corridors again, and I have no idea when this will be possible. When we leave the hotel room, we’re still using the wheelchair. It will be quite a thrill to walk again eventually. But, for now, I accept this as my reality and strive to stay upbeat.

A few of our readers have written asking if the housekeeping issues have been resolved after my lengthy conversation with the general manager. It’s 25% better. They show up every other day but always fail to bring enough supplies we want to be refreshed for the next few days: four bath towels, two hand towels, two washcloths, two dish towels, two toilet paper, and four dishwasher soaps. It’s not that hard.

But they breeze in and out each time they come, leaving us short on half of these supplies. We have to ask them to add the correct items, let alone the proper amounts. They are supposed to make the bed every other day, but they do not. When we ask, they pretend not to understand.

Right now, more than ever, these simple requests are more important to us than in the past. After all, we’re paying premium prices for this hotel close to Cleveland Clinic. The shuttle guy is fantastic, always getting us to our appointments in plenty of time. On October 11, I have an appointment outside the clinic at a location associated with the clinic that is further away, and he will gladly take us there and to my remaining ten appointments over the next 4½ months. Whew!

Many of our readers have written over the past several days, insisting we keep them updated on what’s happening. I suppose I hesitated, fearing I was boring our readers with my constant health updates. Thank you for all of your support. Many of our readers have written about their health issues, for which we offer our love, support, and prayers for well-being.

I make a point of responding to each of these messages, acknowledging that none of us is exempt from experiencing frightening and worrisome health issues as we age and at any time in life. We’ve received many messages from readers as young as their 20s and 30s who also deal with heart issues, generally seen more frequently in the senior population.

Please don’t hesitate to write to us, even via email, about your health concerns. This enables us to return the kindness and consideration of providing support and a safe arena to share your concerns and worries. Of course, we aren’t medical professionals and cannot offer medical advice. But being able to offer an unbiased ear is something we all may need from time to time.

Tonight, we’re having Italian meatballs topped with Rao’s marinara sauce (which I spruce up with additional seasonings), fresh sliced portabella mushrooms, and mozzarella and parmesan cheese. I am having chicken meatballs, and Tom will have beef and pork meatballs. We’ll have a side salad, and Tom will have rice, which he always includes as a side dish.

That’s it for today, folks. And when we say, “Be well” at the end of each post, it’s done so from the bottom of our hearts.

Photo from ten years ago today, October 1, 2014:

Tom is thrilled to be in Hawaii. Me, too! For more photos, please click here.