Food aboard the ship….Being “real”…

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Each night my meals consist of salmon or chicken breast with prawns and a side of spinach and mashed cauliflower. This cruise, I’ve avoided salads and beef.

OK, dear readers, bear with me for a little whinging (complaining). We’ve always stated we’ll “tell it like it is,” although, at times, we may postpone our whining for a day or two while we await what hopefully proves to be a good outcome to further share with our readers.

It’s one thing to moan and groan which may become more tolerable to the reader when a resolution has been implemented to defray the negative chatter. But, ah, living in the world is beyond our expectations, but it can be a huge struggle when one isn’t feeling well.

While recovering from this dreadful gastrointestinal bacterial infection lasting 15 months, on top of the back injury in Bali last June, it’s been one tough past year. The back injury healed totally by November, but without mention here of the raging intestinal infection until this past month, I feel as if I haven’t been “telling it like it is” as much as we might have intended.

Even Tom has been extra careful during this cruise, eating less bread, starch, and sugar. Here’s his Chateaubriand with asparagus and potato.

Why we kept it under wraps was more due to its vague nature than admitting to my vulnerability. When it finally reached its full-blown level with medical care required, we didn’t hesitate to post it here.

Now totally done with the two-week course of powerful doses of two antibiotics, I’d hope there would be no more to say on the topic. But, life isn’t always what and how we’d like it to be. I still have to watch what and how much I eat and drink while I’ve been dealing with the worst sore throat of my life for the past week, a side effect of the medication.

None of this has kept me down. On the contrary, we’ve continued to thoroughly enjoy ourselves, taking advantage of every moment aboard the ship with little time spent in our cabin except for a few short rests we’ve allowed ourselves on occasion.

Last night, I was served two almond flour cakes, a bigger portion than I needed, but it was impossible to resist when I hadn’t had a suitable dessert in so long I couldn’t remember. They were both delicious, although those on “regular” diets may not have thought so. Also, I’ve been drinking a half glass of red wine each night which has been proven to aid in killing off residual Helicobactor Pylori bacteria, as shown in this study. (Please check with your doctor for appropriate treatment if you have this infection or others).

Today, for the first day in a week, my throat feels a little better, and yet I’m still not my usual self. Thus, while aboard ship, I preferred to keep my meals simple, easy to digest, and of course, easy to swallow. 

As a result, I asked the restaurant manager to have the chef make the same meal for me each night, only alternating chicken and salmon as the main entree items, including a few prawns, spinach, and mashed cauliflower, all easy to digest and swallow. This would ensure I was getting adequate protein and other nutrients.

With the restrictive diet I’ve followed for the past five and a half years, I’ve been able to avoid constant pain from the spinal condition that I’ve had for almost 30 years. This has enabled us to travel the world. There’s no way I’ll ever stray from that plan. Unfortunately, however, some of us fall prey to other conditions layering one condition over another from time to time. It’s the way it is.  No one is exempt.

Tom’s chocolate mousse dessert.

A huge aspect to our intent in sharing our site, now almost five years in the making (our fifth anniversary of posting is next week), has been to avoid glamorizing this life and to be “real.” “Real” is not always pretty. “Real” is not always fun and playful. “Real” doesn’t always result in interesting reading for our much-appreciated world audience.

Today, we’re in Lautoka, Fiji. Neither of us desires to exit the ship for the endless touristy-type shops along the way. So instead, we’re content to stay onboard, mingle with our newly made friends and continue to read and relax.

That’s as “real’ as it gets aboard a ship. Happy day to all!

Photo from one year ago today, March 8, 2016:

While driving along the coast in New Zealand, we often attempted to take photos of these sun-drenched scenes of the waning sun peeking through dense clouds. For more photos, please click here.

Six days and counting…Posting during departure periods…Delicious low carb smoothie recipe…

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Throughout Tasmania and Australian states, there are many wood carvings
in honor of Australians throughout history.

Today, it’s Thursday in this part of the world. Early next Wednesday morning, we’ll depart for the airport in Hobart, an approximate 45-minute drive depending on the morning traffic.

This is one of two plaques posted on the above memorial wood carving.

We’ll be flying domestically from Hobart to Sydney, which requires less advance arrival time at the airport than for international flights. However, Tom always feels more comfortable leaving early to ensure we arrive with plenty of time to spare.

Recognition for the soldier of the Boer War.

An arrival one hour before the flight is plenty of time to check our bags, get our boarding passes, and head to the appropriate gate. Yet, invariably, we end up sitting in chairs for two hours before the flight.

Over the past almost 26 years, our goal is to compromise when we disagree. If one of us compromises to put the other at ease, the other doesn’t argue or complain. Ultimately, ensuring each of us is comfortable is of our utmost concern.

In the town of Franklin we walked along the riverbank enjoying the beautiful scenery.

We can sit at the airport as easily as at our home-of-the-moment while awaiting the upcoming flight. In addition, many airports offer free WiFi and relatively comfortable seating in various cafes where we can order bottled water and entertain ourselves online while waiting.

At times, when departing on an early morning flight, I’ll post a short message that the day’s post may be a little late, which I’ll upload from the airport while we wait. Likewise, on some occasions, I’ll prepare and upload the day’s post once we get settled upon boarding a cruise.

There are houses across a narrow road along the Huon River in Franklin, many of which have lovely flower gardens.

At other times, I’ll prepare the post the prior day and that day’s post. Preparing two posts in one day is time-consuming when it’s completed, in addition to wrapping up the packing. Also, we always include our total expenses separately for each location. These figures must be prepared well in advance since this process is also time consuming.

I continue to strive to take care of myself as I make my way through the one-week antibiotic regime prescribed by the local doctor. Although the drug’s side effects prevent me from feeling up to going out or doing anything of significance, I’m making every effort to get well.

When we left the house, the sun was shining, but it was cloudy again by the time we reached Franklin.

It’s a combination of rest with some mobility, avoiding spending time lying down or in bed, and eating healthfully while attempting each day to consume sufficient nutrients. I’ve continued to prepare most of our meals during this period of time, more with the intent of moving about, although Tom happily helps when I ask. 

During this illness I’ve been using a free app to calculate the day’s nutritional components. Here’s the link to the free app. (Make sure to download the free edition, which is easy to determine).

I’ve been feeling ravenous lately, eating such small amounts.  But, over these past months, I’ve only been able to eat small amounts in any six-hour period. So today, at the beginning of day three on meds, I’ll try adding a small salad to my midday meal. 

Flowers in a tree with the cloud sky backdrop.

We’ve been eating our main meal around 1:00 pm, giving me ample time to digest the meal eventually. I concocted a healthy and delicious low-carb smoothie that’s easily digestible for both mornings and evenings, preventing me from having to eat again to deal with the consequence.

If any of our readers have digestive problems, a smoothie may be a good adjunct to light meals while recovering. Here’s my smoothie recipe that seems to abate my hunger for a few hours:

Jess’s Low Carb Digestive Smoothie

1 ½  cups water or  unsweetened coconut milk or water
2 scoops unsweetened vanilla low carb protein powder (or appropriate servings size based listed serving size)
½ cup unsweetened, unflavored organic Greek yogurt
1 T. organic unsweetened cocoa powder
1 T. organic ground flaxseed (Don’t use if diarrhea is an issue.  his natural product may be helpful for constipation and is non-habit forming)
½ tsp. powdered unsweetened Vitamin C with sodium ascorbic (See here for benefits of Vitamin C)
½ tsp. organic powdered cinnamon
Low carb sweetener to taste (a must in some form that works for you)

Blend all of these ingredients into a blender until lump-free. Pour over a large glass of ice and serve. This makes more than one serving, but it tastes so good, I usually add the balance to my mug. If you have a powerful blender, add ice to the blender after thoroughly blending ingredients.  Urgent: Please check with your doctor should any of these ingredients be an issue for you.

Many varieties of roses are found in Tasmania with suitable climates.

With six days remaining until we depart, I continue with optimism and enthusiasm for what is yet to come over these next months.

Happy day!

Photo from one year ago today, February 23, 2016:

The unique, architecturally interesting Te Kewa Kewa Bridge in New Plymouth, New Zealand, was quite a sight to see. For more photos, please click here.

Are birthdays for the birds?…Celebrating life, not age…A year ago birthday gift like none other…

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Roses in the garden.

Today, in this part of the world, it’s February 20th, my 69th birthday. Ouch!  Big number. Then again, I have no complaints. I’m grateful to be celebrating a birthday and, of course, living this amazing life with my loving husband and travel companion.

Although we have no big plans for today (my choice), we’ll head out for a short drive to Geeveston to pick up a prescription from the doctor I recently visited for my intestinal issue. 

Flower blooming on a zucchini plant.

We’d canceled the dinner reservation we’d made for the 17th when eating has just not been enjoyable for me recently. So instead, Tom went fishing with our landlords that day, and we enjoyed the flathead for a few meals.

I’m trying a new low-carb recipe, Low Carb Cordon Blue Casserole, that I found at this site for tonight. We’ll report back tomorrow if it’s worthy of mention. Lately, to shake things up a bit, I’ve been trying one new recipe a week, making enough to last for at least two meals. 

Not a perfect view of a sunrise, but some color is peeking through.

If the recipe is great, I’ll save it in the recipe file on my desktop and in the cloud. If not, I give it the “heave-ho.” There is no point in taking up space on my computer for anything less than what we consider to be outrageously delicious.

Last year, when we spent my birthday living on the alpaca farm in New Zealand, I was so excited when Trish and Neil named the baby girl “Miss Jessica” after me. Unfortunately, they were gone for a few days, during which we enthusiastically agreed to observe any births in the event of any problems. 

Huon River from the highway.

All went well, and Miss Jessica was born while they were away. Naming her after me was such a joy. Please see the one year ago photo below and the included link for that post.

Am I disappointed we aren’t doing anything special today? Not at all. We both feel that every day of our lives is a cause for celebration; traveling the world; being together; living in the moment, and reveling in the future.

And being 69? Ah, who cares? Perhaps, living life on the move has made me more accepting of aging. There’s no room in my luggage for anti-aging creams and time-consuming face masks and treatments I may have used had we not traveled the world.

White sand beaches are common in Tasmania.

Who knows? Maybe in my old life, I may have opted for a spot of Botox now and then to plump up my increasing lines and wrinkles. However, back in the US, I’d been invited to a Botox party but didn’t attend.

But now? How and where would a person go for “touch-ups?” In South America? Africa? No, thanks. Besides, I’ve let go of the concerns over aging, except regarding good health, the number one priority in our minds. 

Age gracefully? Well, one can age “gracefully” (whatever that means), or they can age while complaining/whinging over the unavoidable ravages of time or, like some, spend thousands of dollars on cosmetic procedures to stall the inevitable. 

The scene on a hazy morning.

No doubt, I still fuss over a few “girlie” things in an attempt to look presentable, for me, by my standards.  They’re easy, not costly, or time-consuming. I can purchase most products I use at any pharmacy throughout the world. But that’s just me and not necessarily for everyone. 

Today, without any specific plans for the day, we’re celebrating every single moment. My sister Julie sent me an online birthday card in which she wrote, “Who gets to spend their birthday in Tasmania?”

So true. So grateful. So filled with a passion for life!

Happy day to all of YOU!

Photo from one year ago today, February 20, 2016:

There I was, one year ago on my birthday with my namesake, Miss Jessica, when she’s only a week old. For more photos of this birth we monitored while the farm owners were on holiday, please click here.

Our version of a “Happy meal”…Tightening our belts…Visit to a winery…

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Here’s yesterday’s meal: bacon-wrapped, hard-boiled egg stuffed meatloaf made with grass-fed meat; salads with red romaine (cos), celery, carrot, and homemade salad dressing; sliced cucumber sprinkled with Himalayan salt; steamed green beans and broccolini;  oven-roasted zucchini; good-for-gut-bacteria probiotic sauerkraut; and my favorite low carb flaxseed and almond flour muffins topped with grass-fed organic butter. So who says “low carb” dining isn’t healthy?  (The red bottle in the center of the table contains homemade low-carb ketchup).

With a tremendous financial outlay upcoming over these next 12 months, we’ve had to carefully pick and choose as to how we spend our allocated budgetary allowances.

Subsequently, we’d decided to dine out on rare occasions while in both Penguin and the Huon Valley. After all, we’ll be on another cruise in 19 days which consists of “dining out” three times a day (if one so chooses) with generally great meals, all of which are specially prepared for my specific diet.

Our kindly landlords have encourages us to visit the garden anytime we’d like to pick the organic produce. What a treat this has been!

Tom has no trouble finding items he particularly enjoys even with his trimmed back agenda, preferring not to gain the former 4.5 kg, 10 pounds on each cruise. Instead, he’s entirely cut out toast and cereal at breakfast, bread with dinner and a multitude of sweet treats.

Instead of spending a fortune on dining out while in Tasmania, we’d chosen to take advantage of fabulous, readily available grass fed meat, organic vegetables, free range chicken and eggs and fresh caught fish for our home cooked meals.

Sliced cucumber, broccolini and green beans fresh from the garden added so much to our meal as shown below.

This upcoming Friday, February 17th, we are dining out, heading to Willie Smith’s Organic Apple Cider restaurant for dinner and the live entertainment (available only on Friday nights) to celebrate a combination of Valentine’s Day and my birthday.

Since the onset of our travels, we’ve celebrated each occasion separately dining at two distinct locations. However, this year, with our attempt at cutting back, we’ll only celebrate dining in one restaurant, having chosen Willie Smith’s after a recent visit. Please click here if you missed our story and photos.

What was I thinking when I took this lopsided photo of our hard boiled egg stuffed, bacon wrapped low carb meatloaf (made with grass fed beef)? 

After the upcoming dinner at Willie Smith’s, we’ll be sharing food photos, the menu options and pricing for our evening out. So please check back on Saturday, February 18th (the 17th for those on the opposite side of the International Dateline).

Had we not been cutting back to this degree (my idea, not Tom’s.  I’m the budget police) with the upcoming final payment due in November for the pricey Antarctic cruise (see the cost and details of this outrageously expensive expedition at this link), we may have chosen to dine out more frequently.

By-the-bottle, wine to go menu.

When we booked this cruise there was no doubt it would crimp our budget but we were willing to stretch ourselves for this once-in-a-lifetime experience. It’s one of those special events we decided to accomplish while we were still young enough to partake of all of the activities off the ship on the Zodiac boats.

Wine barrel display.

Adding the higher than usual cost of the 24 day cruise beginning on April 22nd from Sydney to Seattle, followed by the equally pricey cruise to Alaska on May 17th when we first arrive in North America before heading to Minnesota to see family, we stretching our budget to the limit. 

Adding the fact that we’ll be living in a hotel for six weeks in Minnesota, dining out for all meals, we expect a much higher monthly expenditure than our usual cost of living in vacation home in various parts of the world.

Locally made dinnerware and glassware.

Its easy to understand why we’d have to pick and choose where we spend our money in the interim. Dining out, for us, just isn’t that much of a treat especially considering my special diet. While cruising, the dining becomes more significant for the socializing at meal times than the food.

Many alpaca wool items are for sale at the winery’s gift shop.

When we visited the Home Hill Winery and discovered their upcoming special event as shown on their website, it was tempting to participate. However, spending at least AU 200, US $154 for the meal for two held little interest for us especially when we’ll have dined out the previous evening at Willie Smith’s as mentioned above.

Instead, we wandered through the winery taking photos at our leisure, reveling in the pretty scenery and their herd of alpacas, generally having our usual pleasant experience.

Diners can watch the chefs at work from the shown rear wall.

As an award winning winery, they produce wines offered at many Tasmanian and Australian establishments. Here a comment about their wine production from their website:

Dining outdoors on a sunny day is appealing at the lovely home Hill winery.

“The vineyard was planted out in 1992 with Pinot Noir, Chardonnay and Sylvaner grapes. The grey loam, high-clay soil and reliable rainfall provide excellent growing conditions for these varieties.

The Huon Valley sits on the same degree of latitude as Bordeaux in France (albeit forty-three degrees south of the equator rather than not. As a result, these regions share a similar climate, with winters featuring fog, frost, snow, and an abundance of spring rain. This allows for the slow ripening of fruit during warm months and the perfect conditions for excellent climate wine to be produced.”

Indoor dining area at Home Hill Winery in Ranalagh, Tasmania.

Of course, a highlight of our visit was the opportunity for us to see their alpacas. They offer a wide selection of products made with the fleece of these beloved animals. 

There’s an option to dine outdoors away from other diners.

The alpacas didn’t approach us as readily as when in New Zealand, most likely due to unfamiliarity of a constant flow of visitors. We easily recall how shy and hesitant the NZ alpacas were when we first arrived.

It was ironic to be up close with alpacas when it was a year ago we were living among them in New Zealand, an experience we’ll always treasure.

When all is said and done, we’re happy with our decisions for future travels and don’t ever feel we’re sacrificing quality of life. On the contrary, even on quiet days like today (Sunday), we find ourselves embracing every moment as a special gift.

May your day quiet day be special as well.

Photo from one year ago today, February 12, 2016:

One year ago we responded to a request from readers as to our favorite places to visit thus far in our world travels. We posted this photo of the Treasury in Petra, Jordan after a very long, hot walk. Click here for one of two posts. This sight made us gasp with our hearts pounding wildly, less from the walk, more from sheer joy! For that post with more favorite location’s photos, please click here.

What a fabulous Super Bowl game and fabulous dinner to boot!..Final car show photos and recipes…

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After parking the car, we walked across the road to the Geeveston Wheels in the Park event to spot this antique truck atop the petrol station.

What a fabulous Super Bowl game! Shortly before halftime, we were practically nodding off only to be totally reenergized by Lady Gaga’s extraordinary performance, and then the magic began to happen. We’re hoping those of you who also watched the game enjoyed it as well. Riveting!

After the game ended, I finished making what proved to be a somewhat time-consuming recipe. But, the extra time and effort were worth every moment when we bit into our first bites of these superb low-carb chicken-filled “pastries.” 

This ’48 Chevy Fleetmaster was made the year I was born.

With few recipes providing us with a “bread-like” feel in our mouths, this certainly hit the spot. Although not as fabulous as a wheat-based puff pastry or homemade pie crust dough, we both moaned in delight throughout the entire meal.

We added a big salad with red romaine (cos) lettuce, red onion, diced celery, and a small portion of diced carrots, tossing it before serving with our favorite homemade salad dressing:

Jess’s Low Carb Homemade Salad Dressing
2 T full-fat mayonnaise (homemade if possible)
2 T full-fat sour cream
sweetener of your choice to taste
Add pink Himalayan salt to salad before serving

It could be a ’58 to ’62 Corvette.

I usually make a huge jar of the above dressing since we have a salad with dinner, varying the ingredients. We make coleslaw using this same dressing that we’ve mentioned in past posts from time to time.

For those willing to spend about an hour in the kitchen, here’s the main course recipe I found online. If you have difficulty copying and pasting this recipe to your recipe file, please email me to send it to you via a PDF :

Low Carb Costco
Chicken Bake – Grain Free

40 minute cook time

Yields 3 chicken bakes

Dough
Ingredients
8 oz shredded mozzarella
2 oz cream cheese
1 egg  (the dough mixes more easily if it is room temperature)
1/3 cup almond flour
1/3 cup coconut flour

1/3 cup ground golden flax

Filling
Ingredients:
2 cups chicken, shredded or cubed
1/3 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
1/4 cup bacon crumbles
2 T  sour cream
·2 T mayo
·1 tsp garlic powder
·1/2 tsp salt
Topping
Ingredients
½ egg beaten white

Parmesan cheese, grated

Instructions:

1. preheat oven to 350F, 178C.

2. Place mozzarella cheese and 2 ounces of cream cheese in a microwave-safe bowl. Microwave for one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Mix in the egg and baking mix. You will need to dump it onto wax paper and knead it by hand to incorporate the ingredients thoroughly, or you can do this in a food processor with the dough blade.

3. Press or roll into a large rectangle on a piece of parchment paper. It helps to use wet hands or cover the top with the second piece of parchment. Cut the dough into 3 rectangles.

4.  Combine all the ingredients for the filling. Divide the filling between them. Gently pull the sides up and around the filling pressing the seams together to stay closed. Brush with the egg white and sprinkle with the parmesan.

5.   Bake on a pizza stone or baking sheet with parchment (baking paper) for 40-50 minutes until golden brown.

This appears to be a ’60 Cadillac.

Rather than make appetizers for Super Bowl Sunday, I decided on this recipe as a special early dinner we had an hour after the game ended. So I doubled the recipe to make enough for three meals, wrapping the four extras carefully in parchment paper to store in the refrigerator. 

I’d considered freezing the four extra “bakes,” but after eating last night’s portion, we both agreed two more dinners of the same would be quite enjoyable. As for this recipe being a remake of a Costco item, I’m at a loss. We haven’t been to a Costco store since Hawaii in 2014.

This sharp ’57 Buick has some fancy hubcaps, as shown below.

With the entrée, salad, and a big bowl of fresh cooked green beans, it was a fabulous meal. Often, I’ll prepare a more time-consuming recipe when preparing a sufficient amount to last for three meals. Neither of us has any aversion to repeats, and in some cases, we immediately freeze the leftovers for other occasions.

Actually, we liked it so much; we’re both looking forward to today’s encore. We continue with intermittent fasting, eating only one meal in 24 hours with no snacks. This filling dinner easily kept us fill through the evening.

Bullet spinner hubcaps on a classic ’57 Buick.

We dine early in the day to allow food to digest long before bed, and, an important point, our portions are no larger than one would have at the main meal if also having breakfast and lunch. 

During the remaining periods of the day and evening, neither of us suffers any hunger pangs. For us, eating a low-carb, grain, sugar, and starch-free diet keeps our appetites at a minimum—no insulin spikes…no hunger.

In Australia, classic cars are referred to as “special Interest Vehicles.”

No doubt, this routine will change when we board the next cruise in 22 days. After that, we’ll return to dining twice a day, breakfast and dinner, twice more for socialization than the extra meal.

Today, the cleaner arrives soon at 11:00 am, when we’ll be off for the day for some sightseeing on this cool but gloriously sunny day. We’ll be back tomorrow with more new photos.

Be well. Be happy. Enjoy the day!

Photo from one year ago today, February 6, 2016:

This clever seating nook and appropriate narrow table brought visions of “tea time” to mind during our visit to the historic Plas Mawr home in New Plymouth, New Zealand, one year ago. Please click here for more photos.

A visit to a fascinating Huon Valley landmark…Willie Smith’s Apple Cider House, The Apple Shed restaurant, orchard and museum…

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We’d noticed Willie Smith’s Cider House and Apple Shed several times as we drove through Huonville since our arrival on January 16th.  After researching online, we were determined to visit The Apple Shed as soon as possible. 

As all of our readers are aware, we take great pleasure in sharing stories of local businesses in many parts of the globe as we continue on our year’s long worldwide journey. 


Andrew and Ian Smith, father and son and innovative owners/managers of Willie Smith Organic Apple Cider and Apple Shed, including restaurant, cider shop and museum. (Not our photo).

After 51 months of exploring in over 55 countries, we continually scour each new location for stories that may appeal to our readers. Of course, its impossible to appeal to the interests of all of our readers but, today’s story may appeal to more than we’d imagine.  Almost everyone loves apples!

The outdoor bar and dining area at the Apple Shed.
Today’s story goes well beyond the scope of a typical apple farm, shipping their apples regionally and to various parts of the world for commercial and retail processing and sales.
Willie Smith’s cider menu.
Willie Smith’s Organic Apple Cider, The Apple Shed, the restaurant and museum offers a wide range of delectable and enticing products, services and consumer delights to whet the appetite of the most enthusiastic apple cider aficionado, diner or history buff.  Willie Smith’s has it all.
Antique apple sorting machine.

Although we weren’t able to wander through the apple and cherry orchards in order to maintain the integrity and health of the organic crop, we were able to ascertain the quality of the product by visiting this special site.  (Yes, Willie Smith’s also grows cherries, a treasured commodity in Tasmania and throughout the world).

A tremendous boon and unique aspect to cider making is a result of Willie Smith’s Organic Apple Cider’s dedication and emphasis on organic farming.

With a history reaching back to 1888’s when Willie Smith and his wife Elsie, planted their first apple tree, the orchard was born.  Passionate about farming and in awe of the pristine air and water in the Huon Valley of Tasmania from there, four generations of Smith’s continued in the pursuit of creating the finest apples and apple products in the land.


Current menus in The Apple Shed where we’ll dine next month.

As an adjunct to their success, Elsie Smith, the daughter of Charles Oats, inspired Willie and Elsie to glean considerable knowledge and expertise from Charles’ innate ability to produce fine spirits.  

Many products are offered for sale in the shop including apple cider, apple and cherry based products, a wide array of condiments and teas.  The shop is perfect for purchasing gifts for all occasions.

These shared skills and sheer determination were undoubtedly a match made in heaven that has survived and thrived through the last few hundred years not only in creating a fine product but in providing and pioneering a new way of life for the community in the Huon Valley

Photo of Andrew’s great grandfather Willie Smith, attached to a pallet of apples in cardboard, appropriate for shipping.

The Apple Shed was built in 1942 with the intention of providing local farmers, growers and makers the ability to highlight their finest of products.  In creating this unique space, a piece of the passionate labor of the finest of farmers and purveyors is integrated into the Apple Shed’s offerings.


Scene in the Willie Smith’s Apple Shed Museum where we met with owner Andrew Smith for an interesting and informative discussion.

The distillery is another element of Willie Smith’s that bring visitors from all over the world.  Incorporating quality organic apples into cider and spirit making  (alcoholic beverage) is not as common as one may assume.  Few farmers are willing to spend the time, effort and expenditure required to support an organic operation. 


Antique cider making equipment.

As for the reasons the owners of Willie Smith’s decided to grow only organic apples, please see this quote below, from their website:

“We choose organic because we believe that making things the traditional way, with more care and less of the artificial bad stuff, is better for you and better for Tassie.

A study conducted by the French Agency for Food Safety concluded that organic plant products:

  • contain more dry matter and are therefore more nutrient dense
  • have higher levels of minerals
  • contain more anti-oxidants, such as phenols and salicylic acid (known to protect against cancers, heart disease and many other health problems)

Most of all, organic produce just makes us feel good!”


Antique apple hauling truck located in the museum.

Not only does the fine facility focus on the quality of its organic apples, another emphasis is on the diverse locally grown menu items offered in The Apple Shed for the consumer seeking delicious meals of locally grown products prepared with the utmost of care.


Apple varieties on display in The Apple Shed.

In addition, recently Willie Smith’s has begun the operation of their distillery their for the production of high quality organic apple brandy and spirits. 

From their website:

“Our still was commissioned in April 2016 and is located at Willie Smith’s Apple Shed. It is the first alembic copper still in Australia purpose-built for making apple brandy. We think being able to produce apple spirits from the ‘Apple Isle’ is a welcome addition to the already very exciting Tasmanian distilling scene.”
 

Beautiful display of the  copper distillery equipment.

As a brandy and cognac fan, most certainly Tom will try the brandy when we return on February 17th for our dinner.  Although, based on my restricted diet, I won’t be able to enjoy the cider or spirits (due to sugar content), I can fully embrace the concept of the care given to create these superior products. 


Antique apple processing machine.

Upon entering The Apple Shed yesterday around lunchtime, we were warmly greeted by Daniel a server behind the bar.  We inquired as to the availability of a manger or owner who could share details with us about the operation.


Andrew explained that William and Elsie Smith were his great grandparents as shown on this sign in the museum.  Zoom in for details.

Having seen their comprehensive and well done website before heading out, we knew we’d be in for a treat should we actually be able to meet with an owner.  We were in luck when Andrew Smith, fourth generation owner, joined us in the museum to enrich our story with some of the details we excitedly share today.


A variety of apple processing tools.
We couldn’t have been more thrilled to learn of the innovative concepts that have been implemented over the years with the passion and commitment to excellence that has been perpetuated in every element of the business.

Grab a case or bottle of apple cider to go!
The fascinating display of antique apple processing equipment warrant a visit to the Apple Shed Museum, home of Willie Smith’s cider, along with the opportunity for a fine meal and perusal of the shop.

From The Apple Shed, to its restaurant, the regional and international shipping operation, the outstanding transition to organic farming and the careful thought exercised in developing and maintaining the history in its superlative museum, nothing was spared in this facility.


Cider display where the customer can purchase a glass bottles to return for refills.  Excellent idea!

Rather than attempt to duplicate all the information presented in their exceptional website, we encourage our readers to take a peek at their website by clicking here.


An antique hand cranked apple processing machine.



No chemicals are used in the today’s organic farming of apples and cherries on Willie Smith’s farm.

Next time you’re in Tasmania make a point of visiting Willie Smith’s Organic Apple Cider complex, dine in The  Apple Shed, tour the museum and take home a bottle of what we have no doubt is the finest apple cider and spirits in the land.


The lunch crowd had cleared out enabling us to shoot this photo of the casual dining area.  We were so excited by the facility and the menu, we made a reservation to return on Friday, February 17th.  On Friday nights, the Apple Shed has live music and menu specials.  We look forward to participating in the activities!

Next time you bite into a cold crispy apple, think of Willie Smith!  Thanks for stopping by today and we look forward to “seeing you” again tomorrow! 


Cherries are also farmed at Willie Smith’s farm and both apple and cheery products are available along with many other products.
_________________________________________


Photo from one year ago today, January 23, 2016:

It had rained for the first several days after we arrived in New Plymouth, New Zealand.  Upon the first sunny day, we stumbled upon this view. We were both mesmerized by the beauty of Mount Taranaki.  (We were located in the Taranaki region of New Zealand).  The trek up this mountain may be dangerous, which we’d heard aboard the ship, as per this link.
For more photos, please click here.

A world of wonder in the backyard…Who knew?…Fabulous meals in Tasmania…

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My dinner last night, a chicken stir fry made with vegetables (not including the carrots and raw nuts) from our landlord’s garden right outside our door, ours for the picking. (Tom’s meal is shown below).

Yesterday morning, once the rain had stopped and the sun had risen, we took a walk through the substantial grounds of this beautiful estate. As was the case when we rented the vacation home in Trinity Beach (near Cairns), Queensland, Australia beginning in June 2015, this rental is a large house with a full sized apartment.

Ornamental object in the garden of Anne and Tom.  Anne and Rob spend considerable time each day caring for their extensive garden.

As in Trinity Beach, the single apartment is comparable to a house. It’s not a “basement” unit, but has full sized windows throughout. In addition, this “apartment” in the valley of Huon has a lower level with a second room. The owners live in another “wing.”

With high prices for many rentals in Australia, this type of accommodation, works for us when it’s more within our budget than an individual house.

We were impressed with the immense garden.

In Penguin, we had a private house to ourselves, but this lovely property provides ample privacy and comfort befitting our needs and wants. The only issue is the “shared” WiFi, which presents a problem for our needs, which was the case of Trinity Beach and most recently in Bali when two villas, next door to one another also shared a WiFi connection.

An antique apple press in their garden used for making apple cider.  Apples are commonly grown in Tasmania and a popular fruit for locals and visitors alike.

There are other benefits to this type of housing situation and yesterday morning as we wandered through the enormous grounds, we discovered a most exciting perk we had no idea existed. Anne and Rob’s huge garden which they both laboriously tend to each and every day.

Our basket of veg began with these zucchini known as courgette in this part of the world. As we wandered about the garden Rob added a variety of greens, cabbage, and broccolini, all of which I used in making my dinner.

Rob encouraged us to stop by anytime and pick whatever we’d like. In the next few weeks, the harvest will become even more abundant during these summer months. Of course, we won’t take advantage of this kind offer. 

Celery, one of our favorite crunchy vegetables for salads.

After all, Tom only cares for a few vegetables beside salad ingredients, mainly green beans  and carrots. Occasionally, we’ll visit the garden to stock up on a few items for me. The remainder, we’ll purchase from  farm stands or organic grocers. 

Soon, we’ll purchase avocados and use a bunch of this cilantro from the garden to make guacamole.

Not only did we take the photos we’ve included here today, but many more from their exquisite flower garden which we’ll soon post. Anne put together a small bunch of gorgeous roses which I placed in a vase on the dining room table as shown in this photo below.

Roses Anne picked for our dining table. 

Back indoors after it had again begun to rain, I considered what we were planning for dinner and how I could use these freshest of vegetables for last night’s dinner.

Radishes.

Tom prefers beef more frequently than I. As a result, when he’s having beef or pork, I’ll have chicken or seafood. I never mind making two different meals since I usually plan to incorporate many of the same ingredients in each. 

Also, since Tom can eat more carbohydrates than I, adjustments are easily made to accommodate each of our tastes and needs. In all, I don’t usually spend more than 30 minutes a day preparing our varying meals.

Tonight’s dinner will include this cabbage for salad.

Also, we still only eat one meal a day. Tom may have cheese, olives and sliced ham as a snack if he’s hungry. However, with my low carb intake I’m rarely hungry. If I feel like something to eat, I’ll have a small snack.

Sure, I know many of our readers prefer not to read about cooking and food. We get this. When we’ve mentioned this, we receive many email messages from readers who do enjoy food photos and discussion. 

Figs, not quite ripe for picking.

For those of you uninterested in the nuances of our dietary adventures, please bear with us. Tomorrow, we’ll be on to other topics. 

As for the plate of food shown as my meal, the recipe simply consisted of chicken breast meat cooked in coconut oil, butter and fresh garlic and then removed from the pan while I cooked the vegetables. 

A perfect apple.

In the same pan, I stir fried the fresh greens and other vegetables (any type) with a little more coconut oil, butter and fresh garlic, seasoning them with organic wheat free soy sauce, sesame oil, Himalayan salt, fresh ground pepper, and whatever spices we had on hand. 

A lemon yet to ripen.

I’d precooked the carrots (frozen carrots may be used, if preferred) adding them to the final toss when adding the chicken back into the pot. When done, I topped the dish with organic raw nuts.

  Both of our meals were delicious and satisfying.

Tom’s dinner consisted of a taco salad (grass fed mince in at the bottom).  He’ll eat all of these salad vegetables, but few others.

Soon, we’re off for a visit to Hobart. Although we breezed through the beautiful ocean city upon our arrival a few days ago (and on a cruise one year ago), we decided to return for a better look especially since it’s a sunny day, albeit a bit cool. Tomorrow, we’ll share our new photos.

May your day be fulfilling and meaningful.

Photo from one year ago today, January 19, 2016:
Last year we were walking in the rain in Sydney when I took this photo of Tom which is now my favorite. On this date, we disembarked that cruise which ended in Auckland, New Zealand, making our way by rental car to New Plymouth where we blissfully lived for three months.  Included in the post is the final expenses for that particular cruise. For more details, please click here.

Perpendicular Deli, Espresso Bar, Restaurant and shop… A “not-to-be-missed” stop for tourists and locals…

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Talk about friendly people in Penguin!  Karen and Daniel, owners of Perpendicular are the epitome of Australian (and Penguin) warmth and kindness, making every patron walking through the door feeling as if this special spot could easily be a second home.

When Terry, our new friend, and landlord told us about Perpendicular Deli, Espresso Bar, Restaurant and shop, located off Main Street, only a short walk from our vacation home in Penguin, Tasmania, we couldn’t resist making a visit.

Karen and Daniel, both Australians, the thoughtful, creative, and friendly owners were quick to share their story of dreaming of owning a business in this quaint oceanfront town. 
Perpendicular Deli, Espresso Bar, Restaurant and Shop is located off Main Street in Penguin, Tasmania at 7 Arnold Street (behind the big bargain bottle shop). Note the penguin on the roof!  Easy parking is available in the lot as shown and on the street.

During this past year, they’ve made their dreams a reality with hard work and dedication, a customer-friendly design, easy to access location and the finest of food products and amenities. 

In the process, a casual, French-inspired café, barista, and restaurant was born to further the dining needs of the residents of Penguin who’ve had few dining establishments in this small town of a population of approximately 4000.
Casual dining area in Perpendicular!  Breakfast is served from 6:30 am to 10 am and dinner  is served from 5:30 pm six days a week.  Perpendicular is closed on Wednesdays.  Call with questions:  0416 462 162 or (03) 6437 2659 or email Daniel at daniel@danielmarks.com.au
Penguin attracts tourists from all over the world for its beautiful beaches, water sports, quaint persona and habitat for the small Fairy Penguins.  When tourists arrive in a community, having a variety of dining establishments becomes a must.
Travelers staying in holiday homes with cooking facilities usually have little interest in preparing complicated time-consuming meals.  Those staying in hotels often seek a local and inviting venue that enables them to dress casually, enjoy delicious meals in a relaxed environment and be on their way to sightsee and engage in water sports and other activities. 
A comprehensive display of oils and condiments befitting cooks of all experience.

Perpendicular totally fulfils that objective when either local residents or tourists are seeking quality foods to enjoy onsite or to takeaway for a fast and convenient meal, delicious with the finest of ingredients Perpendicular has readily available.

After days of cloudy skies, this morning we stopped at Perpendicular to take an additional outdoor photo.  When we’d previously visited Karen and Daniel before Christmas the day was dark and cloudy. 
The deli case includes a variety of meats, cheeses, olives, and more. On the top shelf of the refrigerated case noticed the huge chunks of homemade nougat candy.  That was tempting!  The shelf above the refrigerated case contains an array of sweet treats and other gourmet items.  Prices are very reasonable for the quality products.

This morning, rushing to return to complete this post, we drove as opposed to walking to Perpendicular. Once Tom parked the car so I could take the outdoor photo we’ve included today, I decided to pop in to say hello and to purchase the olive oil-based feta cheese Daniel had mentioned on our prior visit.

Terry explained that Perpendicular carries the exact same Caraway Cheddar we’d purchased by mail from the Pyengana cheese factory. Almost a month ago we stopped at the cheese factory on our road trip from Hobart to Penguin purchasing one block of this cheese. Once we were settled we called Pyengana to order a 10 block supply by mail. Now that we know Perpendicular carries this brand, we can purchase it locally at Perpendicular.
Today for our main meal, I’m making myself a jumbo prawn salad with chopped hardboiled eggs, olives, tomatoes and cheese. Of course,  I knew the perfect cheese for such a salad would definitely be quality feta.
After we returned home, I opened the package of feta cheese for a taste and my taste buds soared with delight.  I can’t wait for mealtime! Tom, not a big fan of salads with meat (except taco salad), will have grilled steak with prawns, a side salad and veggies.
A superb barista section prepares a wide array of coffee-based beverages for the most finicky of espresso aficionados.

We’re excited to have found Perpendicular Deli, Espresso Bar and Providore and look forward to stopping by a few more times for meats and cheeses during our remaining two weeks in this amazing town of Penguin.

 Happy New Year’s Day to our friends on the opposite side of the International Dateline! For us, the holidays are over and it’s another “wonderful day in the neighborhood.”  

Photo from one year ago today, January 2, 2016:

The pool at the vacation home in Pacific Harbour, Fiji was pristine being cleaning three times a week. We spent many days during the one month stay on the island of Viti Levu (the main island of Fiji) lounging outdoors. For more details please click here.

An extraordinary evening with new friends in Tasmania at a special cafe in Penguin…

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Tania’s dedication to quality drinks, service and ambiance are easily evidenced in her unique  and inviting café.

We feel so fortunate. As we travel the world reveling in the experiences of visiting and living in many countries, we often find ourselves in the company of local residents who enhance our adventures and warm our hearts in ways not easy to describe.

An organ located at Renaessance for customer’s enjoyment.

One may think it’s difficult to get close to people in the short periods we stay in any given location.  There’s a commonality we share with those we embrace in our lives as they include us in theirs, which we’ve found to be universal from country to country, town to town, village to village.

Blackboards are updated frequently with menu items.

Making new friends is magical.  How is it that people come together for the very first time and the magic happens? After all, its just the two of us and, although on a day to day basis, we don’t feel lonely or displaced, we have each other and that love and companionship is a powerful and meaningful adjunct to each of our individual lives.

Cocktail price list, listed in AU dollars such as AU $15 equals US $10.95.
Breakfast and lunch menu.

Tom doesn’t meet the “boys” for coffee or a beer, nor do I go to lunch or shopping with the “girls.” Our lives are full and rewarding together and by communicating online with old friends whom we plan to see when we’re in Minnesota in a mere five months.

The thoughtful décor provides a pleasing environment, whether a guest stops in for coffee, lunch or wine and cocktails.

In the interim, as we’d experienced on the recent 33-night cruise, we made new friends, building relationships we’ll always remember and treasure even if we never return to a specific location or have an opportunity to meet face-to-face in the future.

A cozy well decorated corner in Renaessance.

Upcoming in 14 months, we’ll return to Marloth Park to again be with the many friends we made in South Africa. This will be the first time we’ll be returning to a specific location, in this case, to celebrate my 70th birthday with those friends and to relive the exquisite interaction with wild animals in the game reserve close to Kruger National Park. 

Fran and Terry hosted our evening out. For the first time since the cruise ended two weeks ago, we each had two drinks, beer for Tom, white wine for me.

As much as I longed to return to the bush, to the wildlife, we may not have been returning to Marloth Park four years later, had we not made so many friends while there. Staying in touch via email and Facebook has certainly contributed to maintaining these and other special relationships we’ve developed over these past years.

Gerard, who’s fabulous B&B we highlighted a few days ago, High on Penguin.  Click here for the post and photos.

Last evening, as soon as we entered Tania’s Renaessance café, located at 95 Main Street, Penguin, Tasmania, we felt at home. We’d expected the establishment to feel small in its compact space, but upon entering we were delighted to see how comfortable and roomy the café actually is.

From the left, Kath Downie, Penguin Deputy Mayor and friends, Leah and John.  It was delightful chatting with them as well.

From the creative design and décor to the wide array of unique and befitting amenities, each corner was well planned and usable, offering the visitor a memorable experience, unlike any other found in a typical coffee shop or wine bar. 

A cat sitting on a fence behind Renaessance next to the train tracks.

The foods offered were fresh and well plated, with a focus on healthfulness and yet, those seeking more traditional options would easily be able to find items to suit their tastes and desires.

Renaessance is all about coffee, wine and art and a perfect spot for locals and tourist to mingle.

The selections of alcoholic beverages, wines and nonalcoholic drinks was extensive, suitable for the lunchtime or happy hour enthusiast or a family with children.

Christmas decorations atop a cabinet.

No more than seconds after we met Tania and I engaged in lively conversation, both finding an immediate connection. While she and I chatted, as she attended to other customers, Tom sat in the lounge area, giving us some much appreciated “girl time.”

Tiny boxes with a variety of teas.

In a short while Terry, his lovely wife Fran and other customers arrived ordering drinks, appetizers and filling up the space. The conversations flowed with ease to a high level of camaraderie. It couldn’t have been more fun.

These candies (referred to as lollies in Australia) reminded me of a time from long ago.

Finally, at almost 9 pm, we all started to wander out, hugging and saying warm goodbyes with hopes of being together again soon. What a pleasant surprise and festive means of spending quality holiday time with new friends!

Although the café is small there are numerous tables and chairs suitable for seating for about 20 customers.

Yes, we are fortunate for the friends we make and the people we meet as we continue to travel the world, never for a moment or a day taking anything for granted. It’s truly a gift, all the gifts we’ll need or want over this holiday season and always.

The backyard of Renaessance overlooks the sea.

Have a beautiful weekend!

Photo from one year ago today, December 17, 2015:

In Suva, on the main island of Fiji, Viti Levu, we visited an enormous farmers’ market.  For more photos, please click here.

Exploring the countryside in Tasmania…Nutty experience…

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The walnuts were in this cabinet, packed and ready for purchase at AU 10, US$7.36 per kilo (2.2 pounds). We borrowed a nut cracker from Terry and I cracked the entire bag while watching an entire movie. Yes, it took about two hours.
When we spotted this sign, we stopped to check out the nuts to be sold on a nut farm.
Tom placed the AU 10 bill in the mailbox when we purchased the walnuts.

There are few travel related activities that provide us with more pleasure than jumping into the car and driving to the countryside within an hour of where we’re living at any given time.

This beautiful horse got our attention.

In Penguin, it’s less than a ten minute drive, a few kilometers, to find ourselves in the country for some of the most breathtaking views we’ve seen in our world travels. With camera in hand, hearts racing with enthusiasm we make our way down one mysterious country road after another, never knowing what we’ll discover.

A pond on farmland. 

In some ways, Tasmania reminds us of New Zealand, a comparison, we’re certain other travelers have made from time to time; the rolling green hills, the mountains, the perfectly plotted fields growing any number of crops, the farmhouses dotting the landscape, many highlighted with expansive views of the crystal blue sea. 

We stopped for a photo of this white horse.
And then, he posed for the camera.

What could be more beautiful? For years, I’ve told Tom someday we must travel to Yellowstone Park in the US, which I’d seen a few times BT (before Tom) for views that makes one gasp after each bend in the road.  Someday, we’ll tour the US. For now, we’re entrenched in foreign lands…while we can…before we’re too old.

“Pyrethrum was a genus of several Old World plants now classified as Chrysanthemum or Tanacetum (e.g., C. Coccineum) which are cultivated as ornamentals for their showy flower heads. Pyrethrum continues to be used as a common name for plants formerly included in the genus Pyrethrum. Pyrethrum is also the name of a natural insecticide made from the dried flower heads of Chrysanthemum cinerariifolium and Chrysanthemum coccineum.”
Another Pyrethrum farm.

Tasmania, with its population of only 516,600 it’s a relatively small state of Australia’s six states which include: New South Wales, Queensland, South Australia, Tasmania, Victoria and Western Australia as shown below:

Rank (in order) State / Territory Population (June 2010) Population (June 2016) Change  % of Australian total
1 New South Wales 7,238,800 7,618,200 + 5.24% 32.03%
2 Victoria 5,547,500 5,938,100 + 7.04% 24.97%
3 Queensland 4,516,400 4,779,400 + 5.82% 20.09%
4 Western Australia 2,296,400 2,591,600 +12.85% 10.89%
5 South Australia 1,644,600 1,698,600 + 3.28% 7.14%
6 Tasmania 507,600 516,600 + 1.77% 2.17%
7 Australian Capital Territory 358,900 390,800 + 8.89% 1.64%
8 Northern Territory 229,700 244,600 + 6.49% 1.03%
Total Australia 22,342,400 23,781,200 + 6.44% 100

Tasmania’s land mass in relation to other parts of Australia is as follows in this chart:

Rank State / Territory Land area (km²)[2] Land area (mi²)  % of Australia
– Australian Antarctic Territory 5,896,500 2,276,651 –
1 Western Australia 2,529,875 976,790 32.89%
2 Queensland 1,730,647 668,206 22.50%
3 Northern Territory 1,349,129 520,902 17.54%
4 South Australia 983,482 379,725 12.79%
5 New South Wales 800,641 309,130 10.41%
6 Victoria 227,416 87,806 2.96%
7 Tasmania 68,401 26,410 0.89%
8 Australian Capital Territory 2,358 910 0.03%
9 Heard Island and McDonald Islands 372 144 0.00%
10 Ashmore and Cartier Islands 199 77 0.00%
11 Christmas Island  135 52 0.00%
12 Jervis Bay Territory 73 28 0.00%
13 Norfolk Island 35 14 0.00%
14 Cocos (Keeling) Islands 14 5 0.00%
15 Coral Sea Islands 10 4 0.00%
Total Australia 13,588,524 5,246,558 100%
Rolling green terrain.

As shown in the above chart, Tasmania only comprises 89% of the entire Australian continent and its nearby islands. Although Tasmania appears to consist of many farms its the lowest at 24% of land mass as compared to the much larger percentages of the remaining states.

Bales of hay ready for distribution.

This fact has little bearing on these travelers’ ability in experiencing the pure joy of driving through farm country, not only to see the abundant wildlife and farm animals, but also for the knowledge we glean from later researching what we’ve discovered along the way.

Farmland, blue skies with clouds rolling in.

Traveling in a close proximity to our vacation home allows us to return to the general location on future outings to explore roads we may have missed the first time around. Also, it enables us to feel more connected to the general area grasping the full meaning of the locals who dwell in this magical place.

The ocean, the rolling hills and power lines.

As we’ve mentioned in the past, taking a full day road trip has little appeal to us once we’re settled in a community.

As in this case, both driving the east coast of Tasmania upon our arrival, a lazy two day trip and again heading along the western edge of the state when we depart in a month to head to the Huon Valley, we’ll have fulfilled our goals of seeing much of the this relatively small island.

A river in the countryside.

Today, once we’ve uploaded this post we’ll walk to the market to purchase a few roasted chickens. It’s a bright and sunny day, warmer than the past few blustery days. This evening (Friday) at happy hour, we’re heading to a local pub where locals gather to chat. Terry suggested we join in and we’re thrilled to participate.

Yet to be sheared sheep were grazing on grass and leaves and trees.

Have a festive day, evening and weekend with the holiday season in full swing. We’ll be back tomorrow with more new photos!

Photo from one year ago today, December 16, 2015:

It was a short walk from our vacation home in Pacific Harbour Fiji to the river. For more photos, please click here.