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.

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.

One week and counting…Making simple meals during this challenging time…

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This was my delicious Sunday lamb roast at Andover Arms Restaurant in London. The food was fantastic, and the service was exceptional. However, the taxi from our hotel cost more than the dinner and drinks in this lovely pub.

We often mention in our posts how we prepare quick and simple meals with leftovers for one or two additional dinners. Doing so may sound easy, but overall, it is. However, a fraction of planning makes the process seamless and enjoyable, let alone delicious and gratifying.

The secret to preparing easy meals lies in a few key strategies: planning, simplicity, and flexibility.

  1. Plan Ahead: Take a few minutes at the start of the week to plan your meals. Choose recipes that share ingredients to minimize prep time and waste. A well-thought-out grocery list ensures you have everything on hand, reducing the stress of last-minute decisions.
  2. Keep it Simple: Focus on recipes with minimal ingredients and steps. Dishes like stir-fries, pasta, salads, or one-pot meals can be both nutritious and quick to make. Use pantry staples like canned beans, frozen vegetables, and grains as the foundation of many meals.
  3. Prep in Batches: When you have time, chop vegetables, cook grains, or prepare sauces in bulk. Store these in the fridge so they’re ready to go when you need them. This cuts down on prep time during the week.
  4. Embrace Versatility: Learn a few basic recipes that you can easily adapt based on what you have on hand. For example, a simple frittata can include any combination of veggies, cheese, or meats. Similarly, a bowl can be customized with proteins and toppings.
  5. Use Time-Saving Tools: Invest in tools that make cooking easier, like a slow cooker, instant pot, or a quality knife. These can reduce your time in the kitchen and make cooking more enjoyable.
  6. Mindful Leftovers: Cook larger portions so you can enjoy leftovers. Repurpose them into new meals—yesterday’s roasted chicken can become today’s chicken salad or a filling for tacos.
  7. Minimal Cleanup: Choose meals that require few pots and pans. Sheet-pan dinners or one-pot dishes simplify both cooking and cleaning.

Focusing on these strategies can make meal preparation less of a chore and more of a pleasure, fitting seamlessly into even the busiest schedules.

Especially now, since I am not my usual energetic self, the easier the meal, the better. I have been making many salads, such as tuna, salmon, and chicken salads, served with a lettuce salad, rice for Tom, and a vegetable for me. I often make a protein-based salad with diced celery and onion and sliced hard-boiled eggs, all seasoned with Himalayan salt, garlic powder, onion powder, and pepper.

For the dressing, I mix equal amounts of unflavored Greek yogurt, sour cream, and Primal Kitchen Avocado mayonnaise with a spot of keto sweetener for a light sweetness, if preferred. Mix all the ingredients and enjoy a batch of one of these tasty salads for a few dinners.

I have been buying coconut keto wraps from Amazon, which I stuff with the protein salad. They are delicious!

That’s it for today, folks. We’ll be back for more.

Be well.

Photo from ten years ago today, August 18, 2014:

When we arrived at Andover Arms, one of our favorite all-time restaurants in our world travels, the second night in a row, this sign was placed on the same table where we’d sat the previous night. This was special to us, making us feel welcomed when we were warmly greeted at the door. For more photos, please click here.

On a lighter note, a delicious new recipe…Quick and easy home cooking…Tomorrow, Part 2, Pet-friendly travel…

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My four baked tuna melt patties.

I found this recipe online at this site but made a few modifications to make it more to our liking. The recipe called for making nine patties, but I made 18 since we preferred to prepare enough for two nights, cooking nine each night for dinner. The half-batch of batter left after making the first batch kept well, covered in a glass bowl with a lid in the refrigerator, enabling me to prepare a freshly baked batch each evening just before dinner.

Also, we had a large salad with chopped romaine lettuce, chopped celery, grape tomatoes, diced red bell peppers, and shelled edamame, tossed with homemade yogurt dressing: Greek yogurt, sweetener, Himalayan salt, a dash of organic vinegar, made-to-taste. Tom had rice on the side.

Keto Tuna Melt Patties

SERVINGS: 18 patties

  • 6 large eggs, hand beaten
  • 1 small onion, chopped
  • 4 cans well-drained (5 ounces each) wild-caught water-packed tuna
  • 3 cups shredded cheddar cheese
  • 8 oz cream cheese, softened

INSTRUCTIONS

  • Preheat oven to 400 ℉ (205 ℃). Line a large baking sheet with parchment paper and spray or brush with oil.
  • In a large bowl, whisk together eggs. Stir in chopped onions, shredded cheese, well-drained canned tuna, and softened cream cheese. Stir until all ingredients are well combined.
  • Take a handful of the mixture and shape it into a patty. Place it on the prepared baking sheet. Repeat with the remaining mixture. This recipe makes about 18 patties baked in two batches of 9.
  • Bake for 15 minutes in the preheated oven. Remove the baking sheet from the oven and flip the patties over. (If the patties are still too soft to be flipped over, bake for a few more minutes.) Bake for about five more minutes until the patties look golden brown.

Two carb grams per patty, perfect for keto, low carb, or any chosen way of eating. Although these have a higher carb count than I’d usually prefer for a dinner entree, I made an exception and kept the carb count low for the remainder of my day with hard-boiled eggs and raw veggies for breakfast and Fage Greek yogurt for an after-dinner snack.

These tuna patties are so delicious that I must avoid making them too often. When Tom likes a dish, as a picky eater, I’m tempted to make it often, especially in a case like this recipe, which took no more than ten minutes to put together and another 20 minutes to bake. I try to make various dishes and rotate them to avoid losing interest in any of our favorites. This dish is now on our favorites list.

We’re staying in today, but tomorrow, we’re heading to the new Costco store in Chaska for Tom’s hearing aid appointment. While there, we’ll purchase additional grocery and toiletry items. Tom’s appointment was initially scheduled for August at the Eden Prairie store, which is only blocks from here.

But after the Chaska store opened a few weeks ago, they called and asked if he’d like an earlier appointment at the new location, and he was thrilled about it. Doing so would allow him to make any necessary adjustments before we leave Minnesota on August 25.

That’s it for today, folks. We’ll be back with Part 2, Pet-friendly travel…Hotels.

Be well.

Photo from ten years ago today, July 16, 2014:

In Madeira, we spotted fishing boats in the village of Camara de Lobos. For more photos, please click here.

Part 1…Graduation party tonight…What is a “Walking Taco?”…30 food trends from the past decade…

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Avocado toast.
Avocado toast. AlexPro9500/iStock. Not our photo.

Tonight is our grandson Vincent’s graduation party. I can’t recall the last time we went to a grad party. But a lot has changed since we left Minnesota almost 12 years ago, including food trends, many of which we haven’t been exposed to in our worldwide travels.

As always, the US is a trendsetter in many ways. We thought it would be fun to explore some of the changes we’ve encountered the longer we’ve been in the US, especially when dining out and attending events.

Vincent’s grad party is no exception when the primary food offering will be “walking tacos.” I giggled when I asked Tammy what was being served to see if I needed to bring something that would suit my way of eating. Since it is an outdoor party at a park, it wouldn’t be weird if I packed something for myself.

matcha green tea

A matcha latte. Pixabay. Not our photo.

Of course, I wouldn’t embarrass myself by bringing my food to a restaurant or someone’s home other than family who don’t care what I bring. Besides, most restaurants can accommodate me when I eat meat, chicken or fish, vegetables, and salad. Every restaurant can serve these without sauces and crumbed coatings.

After Tammy described a walking taco, I looked it up online to find it’s a popular item served at parties in the US that has become popular in the past decade. What is a “walking taco.” I found this perfect description that explains it better than I would have:

“So-called for how easy it is to wander around with them in hand, Walking Tacos are bags of snack-size Fritos—and/or Doritos or any kinds of chips, really—that are garnished with a variety of taco or nacho toppings. The garnishes, ranging from meat to cheese to guacamole, are added right in the bag.”

I don’t suppose the meat and garnishes are added ahead of time since the chips would become very soggy. Also, I imagine they are served with a fork since it would be too messy to tip the bag’s contents into one’s mouth. Nonetheless, I will take photos tonight and post them tomorrow. It’s quite a cute idea for casual events.

GettyImages 623892482
A smoked cocktail at a bar in Portland, Maine. Portland Press Herald / Contributor. Not our photo.

Here are food trends in the past decade found in this article:

Rainbow bagels and pastries changed how we eat desserts. Instagram and other social media platforms have opened the doors for more photogenic foods — nothing is more photogenic than a rainbow-colored bagel.

Avocado toast has become synonymous with the 2010s and millennials. Avocado toast is exactly what it sounds like — simply smashed avocado spread on toast. It often comes with eggs and spices. 

Milk alternatives such as oat milk, soy milk, and various nut milk have spiked in popularity.

Acai bowls topped with granola and fresh fruit became a popular wellness trend. Pronounced “ah-sah-ee,” the acai bowl craze spawned the popular chain Playa Bowls, which now has 65 locations. 

Kombucha has cemented itself as a popular health drink. Kombucha is made by fermenting tea, often infused with other flavors. In fact, because of the fermentation process, kombucha is slightly alcoholic, coming in at less than 0.5% ABV. 

Activated charcoal turned everything from ice cream to cocktails black. .At one point in the 2010s, foods made with activated charcoal began to replace those popular rainbow items. Everything from ice cream to cocktails was made with the ingredients, and it was even the center of the “50 Shades of Charcoal” festival in the summer of 2018. It has since been banned as a food additive in New York City. 

ktWlmr 4
Milkshakes from Black Tap Craft Burgers & Beer. Black Tap Craft Burgers & Beer. Not our photo.

Matcha, a specific kind of green tea, is known for its health benefits and vivid green color. Matcha has been around for centuries, but the fad food began taking over menus and Instagram feeds around 2016. The flavor was soon incorporated into everything from candy to baked goods. 

Poke bowls usually feature raw fish, rice, and various vegetables. The dish was everywhere in the summer of 2016, with Hawaiian restaurants all over New York, Chicago, Las Vegas, and several other cities. 

Elaborate cocktail creations, including smoked cocktails, also hit the scene across the country. Many mixologists impart a smoky flavor into their cocktails by burning different herbs and wood chips in or around the glass. 

Meat alternatives, such as the Impossible Burger and the Beyond Meat burger, have turned the fast-food industry on its head. Burger King’s Impossible Whopper and Dunkin’s Beyond Meat breakfast sandwich are examples of fast-food companies shifting to plant-based meat alternatives due to increasing consumer demand. 

Coconut oil — as a cooking ingredient and as a wellness cure-all — became a popular alternative to other cooking oils. Though coconut oil contains lots of saturated fats, it has roughly the same amount of calories per tablespoon as olive oil and is often found in moisturizers and hair-care products.

poke bowl
A poke bowl with red onion, cucumber, salmon, masago, edamame, and sesame seeds. Not our photo.

Wild, over-the-top desserts also made a splash. Massive milkshakes, giant sundaes, and elaborate waffle creations made waves in the 2010s. 

Latte art made a splash as coffee culture intensified. Latte art, or art made using espresso, steamed milk, and frothed milk to make images in foam, took over social media for a spell in the mid-2010s. 

Hard seltzer will go down as one of the biggest trends of the 2010s, with consumers flocking to the lower-calorie boozy beverage. The summer of 2019 was the summer of hard seltzer. The boozy beverage was so beloved that there was even a national shortage of White Claw, the most popular hard seltzer brand. 

The fast-casual explosion hit its stride with chains such as Sweetgreen and Shake Shack. Fast-casual restaurants lie somewhere between fast-food and full-service, meaning they usually don’t offer table service with a waitstaff but are generally regarded as having higher quality food than the average fast-food restaurant. 

Tomorrow, we’ll be back with the next 15 food trends of the past decade and photos of a “walking taco.”

Be well.

Photo from ten years ago today, June 7, 2014:

There were puffs of fog on the road to Funchal, Madeira, as shown in the left lane. For more photos, please click here.

Fantastic evening with old friends…More shocking prices…

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We were out to lunch in Ribeira Brava, Madeira. Looks like Tom needed a haircut! We had a lovely lunch in this oceanfront restaurant.

Last night couldn’t have been more fun, having dinner with Mary Kay and Frank at the Cheesecake Factory, who both worked with Tom on the railroad and whom we hadn’t seen since we left Minnesota in 2012. We had a lot of catching up to do. Three hours later, we finally said our goodbyes with warm hugs and plans to get together again while we will still be in Minnesota.

Back at the hotel, still reeling from the wonderful time, we settled in for the remainder of the evening, streaming and finishing a good series on Netflix, Godless, a riveting western we both enjoyed. Finding a good new series on streaming services has been challenging due to the pandemic and last year’s writer’s strike.

Tom’s club sandwich with fries, which he said was very good. (I need a new phone since my camera is shot, but I don’t feel like buying one right now).

If any of you have suggestions for newer series on Netflix, Hulu, and Prime, please let us know. We’ve watched many of the older series made before 2020. Tom doesn’t care for science fiction, and neither of us enjoys fantasy, super hero-type shows. Another limitation is that neither of us cares to watch “dubbed” or subtitled shows.

This morning, we didn’t bother to go downstairs for the hotel’s breakfast. We both were tired of the lack of options and the less-than-healthy choices.

We don’t have any big plans for today. I’m waiting for my granddaughter Maisie’s reply to see if she’d like to go for “girls’ lunch” today. Tom and I will pick her up and he’ll drop us off at the restaurant we choose and then pick us up after we’re done. If Maisie and I go out to lunch, I will bring something back for Tom for dinner.

My chopped salad, minus croutons, corn, and beans. It was excellent, nonetheless.

As mentioned, I don’t feel comfortable driving right now. My reflexes aren’t as good as they were a few years ago, and with my heart condition, I don’t want to risk something happening while I am driving.

A few nights ago, Tom stopped at Wendy’s for a bite to eat when I still had something in the fridge in our room. He ordered a chicken sandwich and a plain single hamburger with fries and a Coke. The total was $20. For that much, I can order dinner to go for him. We can’t believe the prices of fast food.

Mary Kay and Frank each ordered this chicken dish, which they said was delicious.

Last week, I picked up a Chipotle Bowl, minus corn and rice, which was a small portion for $13. Plus, it didn’t taste as good as I remembered years ago. Maybe our expectations are too high. Last night, Mary Kay and Frank insisted on picking up the bill at Cheesecake Factory, which was over $250 with very few included drinks. When we insisted on at least paying half, they suggested we pay the tip.

Tom tipped the excellent server 20%, which is expected in the US, which was $50. Our bill for dinner, drinks, and tips at Jabula in Marloth Park was never over $50. Things are different here. We are trying to adapt to these higher prices and have plenty of time to do so while we spend so much time here.

We’ll be back with more tomorrow.

Be well.

Photo from ten years ago today, May 19, 2014:

This morning’s view from the kitchen window in Campanario, Madeira. Washing dishes is not so bad with a view such as this. For more photos, please click here.

Recycling old laptops…A pleasant day and evening with the sisters…Five days and counting…

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Tom’s pork tenderloin sandwich on a bun with homemade potato chips, which he enjoyed.

As we wind down our time in Apache junction, Arizona, we’re wrapping up a few details before we take off in five days to head to California. An important task on our “to-do” list was to recycle two old laptops. We’d intended to do this while in Nevada, but time got away from us, and we didn’t have a rental car for a very long while in Lake Las Vegas, which prompted us to get this done while we were here.

Tom will take off to the recycling place in a short time and then head to Great Clips for a needed haircut. I will stay here while he goes on these errands and continues working on today’s post and other projects to prepare for leaving on May 1. We’ve yet to pack but will do so soon.

My chicken fajita salad was excellent, even without the tortilla chips, corn, rice, and beans.

Yesterday afternoon at 3:45, we picked up the sisters for an early dinner at a wonderful restaurant about 15 minutes from here, JJ Madison’s All American Grill. The sisters talked about the excellent pork tenderloin sandwiches, reminding them of a popular restaurant in Minneapolis, Tony Jaros, where they had the best pork tenderloin sandwiches in years past.

Tom, Rita, and Colleen ordered the sandwich, but although they liked it, it wasn’t as good as they’d hoped. Maybe when we get to Minnesota, we’ll head to Tony Jaros so he can have the pork tenderloin sandwich he remembers from his youth. But you know how that goes. Often, our expectations exceed reality, and the “old” flavors aren’t as good as we recall. Our taste buds may have changed over the years, and we remember the food being better than it was at the time.

Margie’s grilled Minnesota Walleye with tartar sauce, mashed potatoes and gravy, and sauteed vegetables. She said it was delicious.

Nonetheless, we had a nice lunch, and everyone enjoyed their meal and drinks, as shown in today’s photos. Tom had a Margarita, and I had one glass of Pinot Grigio while the sisters ordered their favorite drinks. The food was good, and the conversation was lively and animated.

When we returned to the RV park, we dropped off the sisters and headed back to our place to collect and return items we’d borrowed from the sisters while here and to pack items for the upcoming evening’s card playing. For the first time since we arrived, I finally won a game. A few days ago, I realized I was playing too conservatively ever to win a game. I changed my strategy and won a game. Whether we win or lose, it’s fun playing.

By 9:30 pm, we were back at our place and spent the next hour enjoying a delightful series to stream, recommended by our friends Marylin and Gary, whom we’ll soon see in Utah. The series “Anne with an E” on Netflix is utterly enchanting. We’re looking forward to watching more episodes, which we may be able to do at night in a hotel room, after dinner, or during our upcoming road trip.

This was Rita’s pork tenderloin with crispy French fries.

No, I haven’t heard a word from Cleveland Clinic. The scheduler/nurse originally stated it could be two to three weeks before I heard about an appointment. When my UPS-sent file was lost on April 2 and not found until April 8, I am assuming my three week waiting period began at that time. Thus, at the moment, it’s not quite three weeks. I have sent two email messages but haven’t got a response. I will call and check on the status if I don’t hear anything by Monday.

I’m assuming I don’t have priority scheduling since I’d be paying using Medicare and supplement benefits, compared to celebrity and wealthy patients worldwide who’d pay cash. That’s the reality of the world we live in. Money talks! But I will persist and hope nothing bad happens between now and when we arrive. I am still holding my own with only a few symptoms.

Tom just left for the recycling store and haircut while I continue to work on today’s post, interrupted only by my walking routine every ten minutes. At noon, I usually have the walking completed and can begin doing the yoga exercises I have been doing for the past two months.

That’s it for today, dear readers.

Be well.

Photo from ten years ago today, April 26, 2014:

Orange trees are often growing in the center courtyards of restaurants in Marrakesh, including where we dined, Arabe. For more photos, please click here.

Lunch with the ladies…Relief and peace of mind…

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This was the weirdest Cobb salad I’d ever ordered. I gave Colleen my rice and picked up the rest.

Yesterday, Colleen picked me up, and I rode with her, Mary, and Margie to a local Mexican restaurant for lunch. I love Mexican food, but since I don’t eat tortillas, the only options are taco salads or other types of salads that may be on the menu. When I saw a Cobb salad on their menu, I didn’t hesitate to order it.

Little did I know how skimpy and unappetizing it would be. I gave Colleen the white rice, which is never included with a Cobb salad and was left with the above-shown mess: overcooked bacon, a few tablespoons of dry chicken breast, a third of an avocado, a few tablespoons of diced tomatoes, an abundance of jalapenos, with very little lettuce, all without the usual cheese.

I ate what I could get down and was starving afterward and made a terrible mistake. I ate an entire bowl of tortilla chips left on the table, which isn’t included in my way of eating. I seldom cheat like that and was disappointed in myself for doing so. However, today, I suffered no ill effects and have returned to my usual routine, no worse for the wear.

Nonetheless, it was an enjoyable lunch with the other eight women, and the conversation was lively and animated during the two hours we spent in the restaurant. I had met some of the others four years ago when we stayed at Robert’s Resort before we left for India.

We stayed in last night and had nothing planned for dinner. Thus, I made Tom a ham, onion, and cheese omelet with bacon on the side while I had a bowl of plain Greek yogurt and a protein bar. It was fine.  Around here, it seems few people cook much of a dinner each night, and it’s been easy for us to do the same thing.

Colleen just stopped by to tell us that Kevin, Tom’s adult nephew (wife, Kristi), with whom we got together in Florida last year and again in Eden Prairie last fall, surprised everyone and flew in from Florida last night and will be playing cards with us this afternoon. It will be fun to see him again and especially fun to play cards with him as well. We plan to join them all today at noon, as soon as our laundry is done, and I am finished making a tuna salad to share later today.

We hadn’t done laundry since we arrived on April 1. Once we got the washer using another online app, we returned to our place, and Tom vacuumed and washed the floors while I cleaned the kitchen and bathroom. By the time the washers were done, the place was clean. As the clothes were drying, I continued to work on today’s post.

In about ten minutes, the clothes will be dry, and we’ll head back to the laundry room to load up the clean clothes, after which I’ll fold everything and put it away. Then, we’ll have accomplished everything that we needed to do today other than for me to wrap up this post.

So, what happened yesterday when my UPS package to Cleveland Clinic was delivered but missing? Tina, the doctor’s assistant, contacted me in the afternoon writing that she’d found the package. Now, my two-week waiting period to hear about an appointment time starts over again. This isn’t very pleasant. However, we’ll continue with our plans until we know more.

Wherever we may be in the US, it won’t take more than five days to get to Cleveland. There’s nothing more we can do. We’ve both decided to stay calm and relaxed about hearing the news and will enjoy our time in each upcoming location, as we’d planned originally.

That’s it for today, folks. Hugs to all of you!

Be well.

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

Stopping at a popular overlook while touring the Atlas Mountains in Morocco with a driver, we spotted what appeared to be a soccer field at a local school. For more photos, please click here.

It was a lovely anniversary!…Pizza night!…An exciting addition to Marloth Park!!!…

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Off-putting to some, I was intrigued by all the parts of the fresh fish used in cooking in Morocco from this post here. As mentioned in the ten-year-ago photo, I managed to sneak a few pictures before being caught by the photo police.

It’s been a busy morning. I did half of my walking and prepped the pizzas for tonight, consisting of one sizeable three-night pan for Tom and two small pizzas for me, made with less cheese and chicken instead of sausages that will also be enough to last three dinners. Also, I made a salad, as always.

Tom’s pizza is made with a cheese and egg crust, baked atop parchment paper in the oven before adding the toppings, which include Italian sauce and sausage, onion, mushrooms, sliced green olives and mozzarella and parmesan cheese.

My pizza is made with coconut flour, baking powder, and egg-white crust, cooked in a non-stick skillet to resemble a giant pancake that I top with sauce, sliced baby bell peppers, onions, olives, mushrooms, and a lesser amount of mozzarella and parmesan cheese. Mine is about 60% less fattening than Tom’s and easily fills me up with a few slices and a large salad.

Then, I made two cooked eggs topped with Wholly guacamole, Pace Hot Picante sauce, and a dollop of plain Fage Greek yogurt for breakfast. Lately, I have been having this same breakfast each day. It’s a great way to start the day. All of the above is all I will eat today. If I’m hungry after dinner, I will have a bowl of keto-sweetened plain Fage yogurt topped with ground flax seeds.

Keto meals can be as enjoyable as any meal one may prepare using starch and sugars, keeping one’s blood sugar in check and preventing weight gain. I can’t believe I’ve been eating this way for over 12 years, and love every meal I make. On the other hand, Tom craves sweets (donuts) and desserts (popcorn or ice cream). He doesn’t eat breakfast other than two plain cake donuts with coffee and then doesn’t eat anything else all day until dinner.

Yesterday, our 29th wedding anniversary was a quiet day. We stayed in, had a great dinner and streamed a new show on Netflix, “The Gentlemen,” which was very entertaining. There are two seasons to keep us busy over many evenings when we wind down from our busy days and relax on the sofa until bedtime.

Since I quit drinking coffee about a month ago, I’ve mostly been drinking water at room temperature. Never much of a fan of plain water, I’ve found I feel my best without any other beverages other than my one glass of red wine at happy hour that I finish during dinner, followed by water throughout the evening.

Oddly, I haven’t been able to find any decent low-alcohol wine while in the US. When we return to Marloth Park in three months, I will enjoy the many options of delicious low-alcohol wines readily available at the grocery store.

Speaking of grocery stores, we can’t wait to see the Spar Market opening very soon in Marloth Park, only a three-minute drive from our holiday home. I can’t imagine it will be large enough to have everything we use, but we could drive to the further away Spar in Komatipoort (25-minute drive) once a month to stock up and supplement weekly at the MP version.

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Yesterday, this photo of a Spar delivery truck was on a Marloth Park Facebook page. It was exciting to see that this is happening!

This is very exciting for all of the residents in Marloth Park, more so than short-term holiday renters who don’t cook as often, mostly buying meat, potatoes, bread, fruit, and snacks. But for us long-term visitors and the locals, this will be a considerable time and petrol saver.

We’ll head to the new market within hours of our arrival, buying enough for a day or two since we’ll be too tired to shop for enough for a week. Then, after resting, we’ll return and have a better perspective of what’s available. We’re both looking forward to this convenience.

That’s it for today, folks. I have to return to my walking and exercises in the app BetterMe. This is going so well; I couldn’t be more pleased.

Be well.

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

I managed to sneak a few pictures in the market to avoid being accosted by the photo police in Marrakesh, Morocco. These are steaks with all of the fat removed. In South Africa, fat is a delicacy left on the meat. That is not the case in Morocco, where all beef appeared lean and free of visible fat. For more photos, please click here.