Friday night’s unappetizing dinner experience…Last trip to Nakumatt…Saturday night’s final dinner at Sails Restaurant…

Posted by worldwide-admin on November 24, 2013 with 2 Comments

While playing Gin on Saturday, this gecko appeared on one of the pillars supporting the roof. Its feet moved in a sticky manner, using each toe in the process seemingly all going in different directions.

To compare Friday night’s dinner at a popular local restaurant to Sails Restaurant was like comparing dining on a can of Spaghetti-O’s to experiencing a gourmet meal of fresh-caught grilled lobster tail, prepared to perfection. There’s simply no comparison.

On Friday night, Hans and Jeri asked us to double date for dinner at a local haunt that typically has been good for them. Not for a moment would we question their taste in good food. However, it must have been an “off night” for the cook. Thus, we won’t attempt to tarnish their reputation by our dismal review by mentioning the name of the restaurant.

That’s not our style. If we have something “good” or “excellent” to say, we don’t hesitate to mention the name and at times, include the link for travelers who may be reading from afar.

In the event of inferior quality food or service, we tend to stay mum showing our disdain by not returning a second time. With a week remaining until we leave Kenya, a second visit would have been highly unlikely.

Tom’s hair was blowing with his back to the wind at Sails Restaurant. The cool ocean breeze was heavenly.

Thus, I felt compelled to share the first instance in Kenya of a challenge in getting my meal cooked properly to fit my way of eating. Also, for those of you choosing to embark on this manner of eating to improve your health, it’s important for us to share less than ideal situations in the event you encounter occasional dining out fiasco. It is bound to happen.

Of course, Hans and Jeri, our dinner companions were as engaging as always and the conversation was enjoyable. Driving with them was a nice break from a taxi. Hans’ engine of his car blew long before we arrived and it is still in the shop three months later, leaving him no option but to rent a car.

The restaurant, not on the ocean, had no breeze and was hot and humid. Dressed in our BugsAway long-sleeved clothing, the entire time we were in the restaurant we were sweating more than ever. It’s no wonder we love dining on the sea with the cooling ocean breezes! Being hot and uncomfortable, almost served as a warning to me that it was going downhill from there. Indeed it did!

I equally enjoyed the cool ocean breeze at Sails. Not so much at Friday night’s dinner at an off the ocean restaurant.

The menu was tricky. Many items were in thick floury and sweet sauces. My choices were limited to grilled fish and vegetables, which I often order in one form or another, usually pleased with the result. Not on Friday night!

Ordering the grilled red snapper, after giving the server my restrictions list to show to the cook written in Swahili on my smartphone, he returned to the table assuring me that it was no problem. By the time our food arrived, it was 9:00 pm and we were all ready to dine. (We hadn’t left the houses until 8:00 pm since most local residents dine much later than our usual 7:00 pm).

Once the plate was set in front of me, I immediately knew something wasn’t right. The thin snapper fillet was covered in a browned batter, most likely coated in flour. Gently, I asked the server to go ask the chef what was on the outside of the fish. He returned saying, “A little flour.”

Again in a kindly tone, I said, “Please tell the cook to start over, grill the fish, no flour, no batter, no coating, just plain. Plus remove all the vegetables and replace them with freshly cooked vegetables. It is dangerous to my health for the flour to touch the food.”

Moments later, we heard the cook raising his voice in the kitchen. Ouch! Was he rambling on about my food?

I encouraged the rest of our table to go ahead and eat their food while it was hot and I’d catch up later. A new plate of food didn’t arrive until 9:25. This piece of fish was flatter yet, perhaps 1/4″, .6 cm, and was fried in some greasy substance, swimming in grease on my plate. It was so thin, it didn’t have any fleshy portion on the inside of the crisped exterior. The “new” vegetables were on a side plate, were also swimming in grease and grossly over-salted, inedible.

Not wanting to make a further scene, especially when everyone else’s food was palatable, I ate the fish out of desperation, never saying another word. (Hans tasted my vegetables and agreed they were inedible).

By 10:00 pm, after we turned down an invitation to accompany Hans and Jeri at the local disco, we chose the offered ride back to the house, where they dropped us off to go back out. With discos staying open until 5:00 am, neither of us could imagine spending the night in a smokey (smoking is allowed in bars and restaurants), a hot, noisy disco with no AC.

Returning to our house, still wearing our BugsAway clothing, we decided to watch a movie after I grabbed a bowl filled with raw macadamia nuts, almond and cashews and turned on the fan. That was our Friday night.

On Saturday morning at 10:00, Alfred drove us to Nakumatt for our final grocery shopping, spending KES $8800, US $101, to include three more jugs of water and limited amounts of food items to complete the five remaining meals we planned to cook before leaving, dining out on the remainder.

At promptly 7:00 pm, Alfred, returned again to take us to dinner at one of our favorite restaurants, Sails at the Almanara Resort. Being our last time to dine at Sails, I decided to have the grilled seafood platter, the same entrée I’d had on our first visit. Tom had the Crab Au Gratin, the same item he’d had on a previous visit.

Tom’s Crab Au Gratin was as delicious as the last time he’d ordered it.

One would assume that a grilled seafood platter wouldn’t have flour, grain, sugar, or starch but I didn’t hesitate to ask the chef to read my list. As it turned out the chef didn’t speak Swahili. We could hear the waiter translating it for him from afar, causing us to chuckle.

The seafood platter was smaller than the first time, saltier, and very greasy. Gee, did those two chefs from each night, talk to one another? I ate it anyway with nary a mention. So it goes. It’s only food. Right? I’m certainly not starving from a lack of nourishment.

As we dined, we both reveled in the cooling ocean breeze, wicking all the droplets of sweat seemingly stuck on our skin for hours. We sat at our usual table closest to the sea. The dining area is under huge canvas sails with giant windows that can be closed in the event of rain or inclement weather. A tourist couple opposite us started complaining that it was too windy for them to eat, insisting that the canvas be lowered to close the windows.

My dinner at Sails was too heavy on the oil, very different from the first time I’d ordered this entrée.

We were disappointed to lose the cooling breeze as the server hesitantly lowered it when he heard all of the other guests complaining about the shade coming down, blocking the wind and the view. “The squeaky wheel gets the grease,” so they say.

How annoyed we all were with the squeaky wheel! At that point, we started sweating again, anxious to finish eating, and be on our way. Why tourists will make fools of themselves, demanding to do it “their way” escapes us.

From Friday’s less than palatable dinner, for which we paid full price, to Saturday night’s less than perfect seafood platter, we’ve found that gracious acceptance goes a long way over demanding exclamations of annoyance. Also, one must consider that that complaining in a public environment could result in a dangerous situation. We’re not chumps. We chose this life. Sometimes it is not what we expected or desired. We do the best we can.

Over a year ago, when this journey began, we decided we’d accept a situation as long as our health, well being, and safety weren’t at risk.

Before arriving at this house in Kenya, we had no idea from the photos that there was no inside living room, sofa, or place to sit. Had we known that, we’d have chosen another property. Would I now ask, whenever we rent a vacation home, “Does it have a living room?” Is that some lesson we needed to learn?

But, in the end, we accepted the situation, adapting to spending 16 hours a day living outdoors, making some wonderful new friends, spending fun time with Jessie and Gucci, and experiencing the most amazing adventures of our lives while living in Kenya.

Perhaps, we’ve learned a lesson in the process. We may have become tougher than we’d have ever imagined.

Ouch, a bug just bit my foot. I swatted it off. No squeal, no gasp, and only a slight mention to Tom, who shrugged. I grabbed the repellent and lathered up one more time.

Not so pretty things…Archaic male and female roles…Dining at the most exquisite resort in Diani Beach…photos, photos and more photos!

Posted by worldwide-admin on November 19, 2013 with 4 Comments

Color at sunset from our outdoor living room.

Loss of water a few nights ago put Tom in a tither when we were preparing to go to the Swahili Beach Resort for dinner. He was mid-shower soaped up from head to toe when suddenly there was no water. Using bottled water he rinsed off as well as possible. Luckily, awhile later we had water again.

We’d never noticed the amber eyes on these lizards until taking this photo.

Yesterday, in the 90F (32C) weather, humidity visible in the air, I grabbed one of the two wood cutting boards to take outside to chop and dice veggies while sitting at the glass table in our outdoor living room. We were having a Mexican roast beef salad, perfect for a hot evening.

Tom’s hair still had shampoo in it when the water went off during his shower before we headed out to the Swahili Beach resort for a fabulous dinner, described with photos below.

Often its too hot to stand in the tiny galley kitchen to chop and dice and I’ve often chosen to take it outside. Placing a clean towel on the table, the cutting board and a sharp knife and I’m good to go. Keeping a close eye on potential crawling or flying visitors I chop away, jumping up numerous time to place each item in a bag in the refrigerator while I return to do more.

Luckily, I’d showered hours before him.

As I placed the wooden board on the table to begin chopping, I must admit, I shrieked. On the board was a no less than 6″ (15 cm) centipede, my nemesis, my most feared crawling thing so far, that inflicts a bite that is not only poisonous but may require a hospital visit and treatment.

The entrance to the Swahili Beach Resort.

What do I usually do when the insect is horrifying? Call for Tom. Now, please understand that I’ve always been an independent women, capable of taking care of myself. For many years, I lived alone in our old lake house (before Tom) after the boys were grown and out on their own.

If a creature ventured into the house, I took care of it, setting traps if necessary or devising a plan. I was never the “helpless” woman.

For some odd reason and for the first time in my life, once Tom entered my life over 22 years ago, his loving “take care of my woman” persona became evident, allowing me to lighten up a bit and letting him step in to the rescue. Mind you, relinquishing this “take charge” attitude didn’t come quickly or easily. It evolved over these past 22 plus years.

One beautifully appointed lounge area after another at Swahili Beach Resort.

In the past year since leaving the US, I’ve totally let go, letting him be “the man.” Most of my girlfriends will admonish me for this stereotypical, archaic attitude but when it comes to creepy crawling or flying things, heavy lifting and checking out scary noises, I have no problem.

Every area was decorated with the finest of furnishings.

As for other decisions, well, you know the rest if you’ve been reading many of our posts. A headstrong, determined “know it all” I’ve forged my way into an equal stance with my equally headstrong, determined “know it all” husband. I often brag (to him) that my method is subtle and diplomatic whereby his method can be pushy and irritable. In any case, magically, we get along extraordinarily well, seldom ruffling each other’s feathers.

The bar was inviting and comfortable. We were anxious to get to the buffet
as it neared 8:00 pm.

So, Tom bravely took the wood cutting board from my hands, shook off the centipede to the ground and stomped, crunched, stomped, crunched until it was nothing but a gag inducing mess. When Hesborn arrived later in the day, I asked him to remove the ugly moist turning moldy cutting boards from this house, never asking for another. He did.

The walkway toward the pool area.

I’m sorry I didn’t taken a photo of the centipede on the board. I had an awful squeamish look on my face for hours and could hardly think of anything else. Somehow food and centipedes wasn’t a good mix for me.

The walkway over one small arm of the vast swimming pool.

A short time later, Hesborn appeared with what looked like a new cutting board and I jumped for joy. One only need ask Hesborn or Hans for anything and they happily comply. Why hadn’t I asked for a new cutting board after fiercely scrubbing and bleaching these two rotting boards day after day?

The dining area by the buffet, although not air conditioned as most restaurants, had a bit of an ocean breeze but was still fairly warm for comfortable dining.

Then, yesterday around 5:00 pm, the power went out. Within 90 minutes, Hans had the generator working and we were able to prepare dinner as the sun went down. We dressed in our BugsAway clothing and proceeded to have a lovely evening as usual.

The salad were fresh and cold, many of which I could pile onto my plate.

Also, yesterday, we decided it was time to check out our luggage in preparation for packing, only to discover that the zippers on my single large suitcase was completely corroded from the humidity and salt water air. It wouldn’t budge. This was worrisome. There isn’t a store within hours where we’d be able to purchase a large piece of luggage, nor would time allow for shipping.

The crab, vegetable and apple salad had no added sugar so I picked out the few chunks of the apple. The salad on the right containing rice was off limits.

Asking Hesborn for spray can of lubricant, he quickly darted off, returning minutes later with a can. Spraying the zipper thoroughly, Tom was unable to get it to work. Finally, this morning, we asked Hesborn for a pair of pliers, a word he wasn’t familiar with. I pinched my fingers together to convey the message and he got it, returning only a minute later with pliers. Now, we were in business!

The chicken satay were made for me without soy sauce and sugar.

Tom went to work on the zipper with success. What a relief! That could have been quite a disaster. Soon, we’ll tackle the packing. It’s been difficult to get motivated in this heat and humidity.

The cooking stations were manned by conscientious cooks catering to my every need. This dish normally made with flour was done so using chicken broth and cream, reduced to a creamy sauce.

The steamed veggies on the left were acceptable but the creamed item on the right was not. Without the chef’s assistance, this would have been obvious to me.

As for the dining experience on Saturday night, after Tom had removed some of the soap but not all from his hair, we were off for the Swahili Beach Resort.

With 21 restaurants listed and rated on TripAdvisors, one would think choosing where to dine would have been a breeze. Not the case. With a wide range of reviews ranging from “best dinner ever” to “don’t waste your time” we’re always in a quandary as to where we’ll dine next.

My salad plate.

With a mere 11 days until leaving Kenya coupled with a plan to use our remaining groceries, we expect to dine out less than we’d originally planned. After counting the possible number of meals remaining in our inventory, its likely we’ll dine out two more times after tonight, when we’ll be returning to Blue Marlin which has had consistently good food.

My divine plate of food from the Swahili Beach buffet. That’s not pasta in the red sauce. It’s grilled calamari, kind of like a squid spaghetti. without noodles.

With a not-uncommon hit and miss with some of our prior favorites, we’ve decided to repeat those that have been most consistent. Our previous try-something-new plan has gone by the wayside as we’ve run out of options and most amazingly, time.

This past Saturday as shown in these photos, we tried the Swahili Beach Resort by far, the most luxurious resort we’ve visited thus far with over-the-top service, food and ambiance. Dark when we arrived, we’d wished we’d come earlier to see the amazing décor, the massive infinity pool, the gardens and the beach.

Watermelon carving seems to be quite the art as we’ve observed in many countries. Those
are small cuts of cake with mango slices on the plate in front of the carving.

Surprisingly, it too had mixed reviews which may have influenced avoiding it until these last few weeks. Had we known how wonderful it would be, we would have made it a regular on our list. For KES $1400, US $16.41 per couple per day, we could have used their pool, if staying for meals.

The dessert always look appetizing to me but only for viewing. Tom hasn’t particularly cared for desserts in Kenya since they use less sugar than in the US. Not surprisingly, most of the locals are slim and fit in appearance.

Impossible to lay outside at this house due to the bugs in the grass, we’ve missed our short stints in the sun which we also found nearly impossible in Tuscany, due to the bees. Languishing by the pool in Belize was an experience we’ve missed. Soon, in South Africa, we’ll have our own pool at our house which sun provided, gets us back into a little pool and sunning time.

I felt as if I was back on one of our 8 cruises with a cheese plate in front of me for dessert.

Swahili Beach Resort’s buffet blew us away! Once I explained my dietary restrictions to the restaurant manager, showing my Swahili translation list on my phone, the head chef proceeded to walk me around the buffet showing me every item that fit my criteria.

After I’d seen it all, he grabbed a plate for me, staying at my side as we walked from cooking station to station of freshly prepared items, adding food to the plate.

When we reached the salad area, he grabbed a second plate, piling on more appropriate items, finally carrying my plates back to our table. Tom, of course, busied himself piling food on his own plate, none of which contained any vegetables, as usual, all of which was off limits to me.

Tom stood next to this hand carved wood sculpture to illustrate it’s massive size.

It was a memorable evening. The total bill for our dinner including tip was KES $5300, US $62.13 and the round trip taxi fare, as always, was KES $1100, US $12.90. The evening was pricier than usual but after the glorious experience, we hardly complained.

Power is back on. Water is working. Suitcase zipper is working. New cutting board is ready for chopping and dicing for another eight meals and once again, we’re back on track. Will we return to Swahili Beach Resort one more time? I don’t think so. I don’t want to spoil the memory.

Scary incident while out last night….Four guys, a driver and us…

Posted by worldwide-admin on November 13, 2013 with 2 Comments

Tom likes Tusker beer, a local brew, usually at KES $300, US $3.52, per liter when ordered at a bar or in a restaurant. What’s with that look on his face?

Dining out on Tuesdays, Thursdays, and Saturdays have been an excellent balance for us. Overall, the food has been good, the service consistently good and the ambiance in most cases, ideal with most resorts located on the Indian Ocean.

The cool ocean breezes with fewer mosquitoes with the strong breezes (in most cases) and with someone else doing the cooking and cleanup dining out has been a welcomed relief, spaced out for these specific days of the week.

Last night, before the power, went out at The Cave.

Yesterday, we’d decided to give Ali Barbour’s The Cave Restaurant another try after a first mediocre meal in September, shortly after we’d arrived at Diani Beach. Last night’s meal was hardly disappointing, pleasantly surprising both of us with well seasoned, beautifully presented, and delicious meals.

My dinner ranked in the top three on my list of favorite meals in Kenya. Tom, “Mr. Meat and Potatoes” was also pleased with his meal. Definitely requiring one more return to The Cave in our remaining 17 days before leaving on November 30th.

The Cave, after the power went out which came back on promptly after the generators were started.

True to our expectations as described in yesterday’s post, we didn’t receive our drinks until 15 minutes after being seated and we waited no less than 30 minutes after requesting our bill. The restaurant was busy. We waited patiently.

The power had gone out twice during our dinner to be restored within a few minutes by the use of a generator. It’s not unusual for the power to go out in Kenya. We didn’t flinch.

Our bill after tipping the server came to a total of KES $4600, US $54.51 with a remaining tip to pay for the shuttle driver that had picked us up (20 minutes earlier than planned) and would be returning us home.

The fresh flowers at the base of the lantern at our table.

Walking up the uneven stone steps to the reception area, we found four other patrons awaiting a ride, a group of male 20 somethings who’d apparently had a good time based on their loud banter and pushy behavior.

Speaking in a language we didn’t understand, it was obvious they were annoyed with having to wait for a few minutes for the shuttle driver to return from another drop-off. Tom and I had seen these four guys only minutes earlier in the dining area. They couldn’t have been waiting for more than five minutes.

Sitting in the living-room-like reception area, all facing one another, Tom and I were prepared for a wait. The Maasai restaurant greeter also sat in this area trying to appease the four impatient guests as they obviously grumbled over a potentially short wait.

Tom’s dinner of Beef Stroganoff (no noodles), fries, and ketchup. Yep, he ate the bread in the basket to which I made no comment or facial expression.

Within two minutes of sitting down, they instructed the Maasai greeter to call them a taxi. He made the call explaining the taxi would arrive in five minutes Apparently, they spoke English. They had chosen to forgo the complimentary shuttle to bring them back to their hotel.

We both thought, “Oh, good. When the driver returns, he can take us.” In less than a minute, the shuttle driver returned and the Maasai greeter explained in Swahili that the four guys had requested a taxi. The shuttle driver motioned to us to get into the awaiting van, as he opened the sliding door. We complied.

Bolting out of the parking lot in an obvious hurry, we flew down the long bumpy road from the ocean to the highway, as we heard the driver talking on his cell phone. Almost at the highway on the narrow road, with no place to turn around, the driver, not saying a word to us, began driving backward to return to the restaurant.

This is the protein portion of my dinner, a shrimp cocktail on a bed of crisp cabbage. It was the best shrimp cocktail I’ve had in years. The veggie portion of my dinner is in the below photo.

I must admit, he drove well going backward such a long distance on the bumpy narrow road. Had it been me in such a hurry, I’d have been all over the road driving backward. Tom would have done as well as him.

We assumed that the driver was called to return to the restaurant to pick up other guests when, in fact, the four guys had decided they didn’t want to wait a couple more minutes for the “already on its way” taxi. This obviously infuriated the driver, who began apologizing to us to which we both said, “hakuna matata” which translates to “no problem or no worry” in English.

The four guys piled into the van requiring Tom to get out to let them in the back seats. I stayed put, suddenly feeling a need to put my seat belt on. The driver was speaking to the four guys in both Swahili and English explaining that “you can’t cancel a taxi after it’s on its way. You still have to pay.”

This grilled veggie platter was heavenly, cooked to perfection, seasoned with local spice, and grilled with a light glaze of olive oil and butter. The white rectangles are slices of imported Parmesan cheese. What a meal! I ate every morsel of both dishes.

The four guys didn’t respond well to his comments as the driver continued to explain that they’d still have to pay the taxi, giving him the money to bring back to the taxi driver in the amount of KES $500, US $5.86. They refused. They all became very irritated.

At this point the driver turned around, as he’s driving down the unlit main road at a high speed, asking us if it was OK if he dropped the four guys off first and then head to our house. Again, we said, “hakuna matata.” Again, he thanked us profusely.

The chatter back and forth escalated during the 10-minute drive to the hostel (not hotel) where the four guys were staying. Once arriving at the hostel, the van driver insisted they pay the 500 schillings, and again, they refused, saying they’d pay KES $300, US $3.52. They exited the van, loudly grumbling with tempers flaring.

The van driver explained that he’d have to pay the taxi driver for him taking his fare by van, instead of using the ordered taxi. We didn’t blame him for his frustration. What a bunch of jerks!

This is Tom’s foot next to the largest semi-poisonous millipede we’ve seen since arriving in Kenya. Tom with his frequent verbal slips continually refers to these common creatures as “minipedes.” Not so mini, Tom Lyman. He scooped it into the dustpan placing it back into the yard. It will be back. Can you imagine stepping on that in bare feet during the night? Is it any wonder that I put my moccasins in the bed with me?

During this period, with the multiple language barriers and Tom’s hard of hearing issues (after 42 years on the railroad), he had a hard time determining what was transpiring, other than the visual on the angry driver and the four guys.

It was clear enough to me. My concern escalated along with their tempers. Was a fight about to break out? Was someone going to pull a knife or a gun? We were trapped in the vehicle. I recalled that after we’d arrived at the restaurant, that the door to the van could only be opened from the outside after we tried to open it several times from the inside.

Again, in a flash, the driver turned to us apologizing. This time, we didn’t say “hakuna matata.” Instead, Tom said, “Let’s go,” in a non-threatening manner. Hesitating for a moment, the driver weighed his options, either stay and turn this into a nightmare or, leave. We waited for his decision. He looked from the guys, to us in the back seat and made a decision.

He left, speeding crazily down the bumpy dirt road back to the main road.

Sighing a sigh of relief, we were ecstatic to be on our way, although his angry driving made us wonder if we’d make it back in one piece. Again, a sigh of relief, escaped my breath, as we approached our first security gate and then our second where Jeremiah, our guard, waited for us unlocking the gate and letting us in.

Finally back in our outdoor living room at 10:00 pm, Jessie and Gucci at our sides, I decided to go to bed. With the days of rain last week, the mosquito population was over the top and I hardly felt like changing into my BugsAway clothing. Then, Tom spotted this giant “minipede” (actually a millipede), scooping it up, placing it back in the yard. (See above photo).

The comfort and safety of the mosquito netting around the bed, the overhead fan, and a new book downloaded to my smartphone, I was content to call it a day. Tom, on the other hand, quickly changed into his BugsAway clothing, grabbed his laptop to stay outside for another hour.

My last thought before tucking my phone and my flashlight under my pillow and nodding off, “Whew!

Last night’s unusual dining experience…Poisonous puffer fish?? Tom’s ruffled feathers…

Posted by worldwide-admin on November 10, 2013 with 2 Comments

I would’ve loved to try the pufferfish (click to see NG’s pufferfish video), a deadly poisonous fish if not cleaned properly, but I passed since it was flour battered and fried. “Chips” in Kenya translates to French fries, not potato chips, which Tom promptly figured out.

With approximately 26 hotels/resorts along a 10.2 km (6.34 miles) stretch of beach across the road, there are plenty of dining options for our planned three dinners out per week. We’ve tried many so far, with nine more dinners out to go until we leave Kenya on November 30th.

It’s a little surprising to us that we’re running out of repeat options. The issues primarily revolve around Tom’s picky taste buds than my restricted way of eating. A decent piece of grilled fish, chicken or beef, a side of veggies and I’m content. Tom, on the other hand, is a much more particular diner, although he’s willingly tried many new items in the past year.

Much to my liking, many meals in Kenya are vegetable-based included eggplant, zucchini, cauliflower, carrots, and broccoli, all of which I can have. Unfortunately, many of the vegetable dishes are made with rice or flour, neither of which I can have.Tom only eats carrots and green beans. Thus, dining out is not always as easy as it may seem.

The entrance at the Baobab Resort and Spa. The white carving on the left of this appears out of place when in fact it was a post that was included in the photo.

Last night we tried another resort new to us, Baobab Beach Resort and Spa, as we’ve made a point of doing as often as possible.\Oddly, few local residents dine at any of the resort’s restaurants. Each time our driver pulls up to the security gate at one of the resorts, the guards look inside the vehicle checking us out, asking why we’re there.

When we explained that we have a dinner reservation, they looked surprised. Of course, we appreciate their conscientious “guarding” of each property. Most diners are hotel guests of the resort rather than “outsiders” like us.

Having made a reservation for last night’s dinner on Monday, receiving an email confirmation as required to get beyond the gates, we felt confident that our arrival would be welcomed and seamless. Last night, it was quite different than with past reservations.

The resort lobby had multiple lounging areas. Crooked lamp shade.

After going through two guarded gates, Alfred dropped us off at the main entrance to the resort as the well-dressed security guard greeted us with the often-used enthusiastic “hujambo” (“hello”, the “h” is not pronounced); “karibu” (welcome) to which we responded, “hujambo” and “asante” (thank you). When explaining we were there for dinner only. He referred us to the registration desk.

We explained that we were there for dinner, but the staff person couldn’t find our name in the system. Stymied, again, we explained we were not staying at the resort, but had a dinner reservation.

The décor in many resorts is similar leaning toward somewhat of a Moroccan theme.

Then, he asked for written proof of our reservation. Although we always carry our passports and ID when going out, we’ve never been asked to provide written proof for a dinner reservation. The thought of digging out our travel printer for dinner reservations has never occurred to us.

After no less than 15 minutes while waiting at the desk with various staff members speaking to one another in Swahili, we were told that the only dining option was for the buffet, at KES $2000, US $23.45 per person, must be paid now at the reservations desk in advance. We’d never heard of such a thing.

Preferring not to make a scene, plus with our driver already gone and with no other immediate dining options, Tom pulled out a credit card and paid the KES $4000, US $46.89 which included all fees and taxes (not tips).

The dining room at Baobab Beach Resort and Spa.

Upon signing the slip, the staff member explained that the buffet dinner included basic bar drinks and soda. I wondered why none of this was explained at the time of making the reservation; the price, the fact that it was a buffet, paying at the desk in advance and the drinks being included. Had that been the case, we would have been prepared, still keeping the reservation.

Apparently, like an all-inclusive resort they were ill-prepared for “outsiders.” Surely, we couldn’t have been the first outsiders ever to arrive for dinner. It wasn’t that they weren’t kind and willing to assist. They just didn’t seem to know what to do with us.

Tom’s feathers were ruffled (although he kept it to himself) especially when we’d arrived early, thanks to Alfred’s substitute driver’s showing up 45 minutes prior to our requested pick-up time. We were told we’d be escorted to the restaurant when it opened in 15 minutes.

When no one arrived to escort us, we headed to the restaurant on our own finding an excellent table for two by a window in order to take advantage of the ocean breezes. It was still very hot and we were both wearing long sleeves. Bugs? Heat? It’s often a trade-off.

Tom’s ruffled feathers.

From that point on, our evening was pleasant. By far, it was the greatest number of diners we’ve yet to see in any restaurant over these past months, most of which were European, based on the languages we heard spoken.

At no time during our evening did we hear anyone speaking English, other than the Swahili speaking servers who were able to handle basic requests. We’ve often wondered if tourists from the US and Canada find this location too far to travel. After all, it is almost halfway around the world, further time-wise to travel than most people are willing.

The servers promptly brought our drinks, a beer for Tom, and bottled water for me (no ice tea available) and we headed to the massive buffet. With my smartphone with the still-cracked screen, I displayed the screen below with the Swahili translation for my food restrictions which has been extraordinarily useful. There were no lengthy lines at the buffet, although the area was filled with diners at the numerous food stations.

Basically, this boils down to the fact that I can have fish, chicken, pork, beef and non-starchy vegetables, nuts and mayo (the mayonnaise we’ve found here is made without sugar). No soy, no gluten, no starch, no sugary sauces, no potatoes, no rice, no beans, and no desserts.

As is often the case, the main chef is summoned, reads the list, nods in understanding, directing me to the foods that are acceptable. It’s actually easy. Of all the foods offered last night, I was able to have approximately 25% with many variations of grilled, sautéed, and steamed vegetables and a wide array of grilled meats, fish, lamb, and chicken.

My plate of coleslaw without dressing was cold and refreshing.

Much to Tom’s pleasure, he was able to have roast beef and mashed potatoes, although he tried several other offerings. (He eats whatever he wants when we eat out since I do all the cooking my way when we dine in). He feels well and isn’t gaining weight. Of course, I’d love for him to stick with my way of eating all the time.

Finally, many months ago I gave up staring at his plate of food, giving him the evil eye, and making less than subtle comments such as, “Are you really going to eat that?” Now I say nor imply anything derogatory about his food choices when we dine out when he doesn’t complain about my healthful cooking when we dine in.

I was thrilled with this huge plate of food by the time we started eating, close to 8:30 pm.

Will we go back to Baobab? Yes, we will now that we know “the drill.” The food was very good, the choices many and the ambiance and service were both good.

Tonight and tomorrow nights we’ll dine in. Extremely hot and humid again, a cold dinner is on the menu for both nights, our favorite subway type unwich, sandwich using lettuce leaves instead of bread, a side of fresh green beans, our usual coleslaw, and nuts for dessert.

Although I couldn’t have this rice salad, I loved the presentation.

Tom visited the dessert bar for a few items, but of course, I just took a photo. It was early in the evening, the buffet not opening until 7:30 pm, and the dessert table was already being restocked.

Bringing up another great episode of The Blacklist on my laptop for a typical Sunday night here in Kenya, we began batting off the creepy crawlies, swatting off the mosquitoes and flying ants and, using our flashlights to check for poisonous crustaceans in every crevice or corner before we go to bed.

But…dear readers, we’re content.

The long hallways were lined with these lounging beds. After dinner, they were filled with overstuffed guests, sipping on after dinner drinks. Tom insisted on a photo after I’d shot his grumpy pose. I complied.

Today, we’re published on Dr. David Perlmutter’s website, Grain Brain! ..See article below…

Posted by worldwide-admin on November 5, 2013 with 2 Comments

After hitting our top numbers of over 100,000 readers on our site, the opportunities for us continue to grow. In addition to attracting the interest of new advertisers (we’ll be posting new links in the next few days, removing the old), we also have the opportunity to share our story on related websites.

A few weeks ago, I suggested a book I’d read, Grain Brain, by Dr. David Perlmutter, a renowned neurologist, backed by years of diligent scientific research that further exemplified the reasons why I’ve gone to the extremes of my restrictive diet for the past 2 1/2 years. This diet ultimately changed my health to such an extent, that finally I could be mobile, able to travel the world.

After reading Dr. Perlmutter’s book, I contacted him and his media department who enthusiastically asked me to share my story of renewed health with his readers.

Please click here for our now published story, part of which is listed below.

Recently, Dr. Perlmutter appeared on the Dr. Oz TV show. Click here and scroll down the page for the informative and surprising video about brain health.

Jessica L.

Jessica’s story is truly inspiring. Her battle back to better health is the kind of empowerment I hope to facilitate with Grain Brain. Adopting a Grain Brain-friendly lifestyle not only gave Jessica back control of her health, but her entire life. – Dr. Perlmutter

As a travel writer with a somewhat unusual story of having sold everything my husband and I valued and owned, with no storage, on Halloween, one year ago, we left our lifetime home, family, and friends to travel the world and write about our daily adventures and share photos.

Just one year prior to that, I wasn’t able to go to any of our grandchildren’s ballgames, unable to sit on bleachers, due to excruciating pain that encompassed my entire body due to severe spinal degeneration.

Having been told the only solution was a total spinal fusion from C1 to L5, I spent an entire year researching medical studies online in search of an answer for my unbearable pain, horrible lipid profile, pre-diabetic state and recurring abnormal lymphocytes and neutrophils, requiring 2 bone marrow biopsies revealing abnormal bone marrow regeneration but, luckily, no cancer. Alzheimer’s Disease and dementia are rampant in my family history. My own memory was fading fast (I am now 65 years old).

In August 2011, after reading Gary Taubes, Dr. William Davis, Dr. Michael Eades and dozens more, along with suggested links to studies, I was determined that a change in diet was my only hope. Immediately, I embarked on a low-carb, gluten-free, grain-free, starch-free and sugar-free diet.

It took 3 months to see a change. One morning I awoke and could actually stand up when I put my feet on the floor, a first in years. The pain was gone, never to return in 27 months. I never consume a morsel of food that doesn’t fit my criteria, basically everything you describe in your book. Of course, I tested negative for celiac disease, as you mentioned many do.

Several months later, I had a new lipid profile completed. The year’s long abnormal lymphocytes and neutrolphils were normal. All other tests were normal, something I hadn’t experienced in over 20 years. My HDL went from 38 to 72. My triglycerides went from 256 to 52.

As a result of this phenomenal change, in January 2012, my husband (who also follows this manner of eating, lost weight and no longer has IBS, acid reflux, gas, etc), and I decided that on October 31, 2012, his retirement date, we would liquidate everything we owned; house, cars, household goods, clothing, jewelry to travel the world for years to come. In a few days, it will be our one year anniversary of “living in the world” with no home to return to and we couldn’t be happier.

Finally, I fulfilled my lifelong dream of writing, of seeing the world. I could now travel, sit in an airplane, walk the streets of Venice, visit the towers of Dubai and make the long difficult trek to see Petra in Jordan.

As part of my blog/website, starting in March 2012, I’ve often discussed how to live in places such as Tuscany, Italy where we recently spent this entire last summer, without a taste of bread or pasta, never feeling deprived. For example, today, I posted last night’s dinner of Crusted Coconut (flour) Parmesan Chicken, a favorite recipe I created (I’ve always been a foodie). We’ve also been following “Oil Pulling” by Dr. Bruce Fife, using coconut oil as a daily mouth rinsing and yesterday, we began your suggestion of swallowing a teaspoon a day.

Yesterday, at the end of my post, I suggested your book, Grain Brain, which I downloaded a few days ago and couldn’t put down. You, Dr. Perlmutter, have put on “paper” the epitome of the gift of life I’ve been given by changing my diet. Dr. William Davis, Dr. Robert Lustig and Jonathan Bailor have been a few of many who’ve been instrumental in my following this path.

Now, with your book, here is another amazing fact…my memory is better today than when I was in my 20′s. About 10 years ago, I had a brain MRI showing a large portion of my frontal lobe missing. I know little about brain loss but I imagine that I’d have continued on the path of brain shrinkage had I continued eating “whole grain” products and high carb foods, (although I haven’t consumed sugar for many years). Instead, I consumed high carb fruits and vegetables and grains such as winter squash and corn, equally filled with sugar, all foods of my past.

As I sit here in the humid heat in Diani Beach Kenya, batting off the bugs and flies, I need only remind myself of the amazing safari we took in the Masai Mara only a few weeks ago, bouncing around on bumpy roads for 8 hours a day in the heat. I couldn’t ride in the car for a 45 minutes drive to visit family or friends in my “old life.”

At 65, this way of eating is has given me back my life. I’ll never go back.

-Jessica L.

Settling back into our routine…Quiet, not dull…New travel plans in the works…Eclipse of the sun today…

Posted by worldwide-admin on November 3, 2013 with 0 Comment

The Indian Ocean, clean, white sand beaches only cluttered with seaweed coming ashore during the rising and falling of the tides.

Having returned from our mini holiday 48 hours ago, we’re settled in and at ease. Everything is unpacked and Hesborn has returned our freshly washed, dried, and neatly folded laundry. Jessie and Gucci, our temporary dogs, are at our feet and we’re all content.

We’ve washed everything in sight that may have been contaminated by the exterminator that was here while we were gone and, blessed be, the crawling insect population has been greatly reduced. Of course, those that fly cannot be eradicated.

With summer in Africa fast approaching on December 21, the temperature rises a little each day and along with it, the humidity. We seem to be tolerating it well, living outdoors 18 hours a day. Even the three days of available AC at the resort didn’t matter to us as much as we’d anticipated, staying outdoors most of the time.

Walking the beach near the resorts, felt safe with security guards visible at every resort property. A reality we’ve found at other beaches in the world is the vendors freely approaching trying to sell their wares. This can be annoying, but we both respect the hard work of the people of Kenya. With no government assistance or food stamps, the work ethic is strong and when work can be found, the Kenyan people will go to any lengths to support themselves and their families.

Now, we’re back to “work” researching where we’ll spend the “free” month we’ll have after living in Madeira, Portugal, from May 16, 2014, to August 1, 2014, a mere nine months away.

On August 31, 2014, our ship sails from Harwich, England to travel across the Atlantic Ocean to Boston, MA as we work our way back to the US to hook up with our family for Christmas 2014. Taking our time, enjoying the process is the utmost in our minds as well as carefully planning as much stress-free travel as possible.

Figuring all of this out is more complicated than it sounds, for example:
1. Where do we spend the “free” month after leaving Madeira that fits into our budget and time frame?
2. Where else in Europe that we haven’t visited are we most interested in. Do we break it up into a few places or stay put to keep our costs down?
3. How do we get to the pier at Harwich, England from wherever we’ll be, which is somewhat of a remote location, a three-hour drive from London?

Hopefully, in the next few days, we’ll have all of this figured out sharing the details here.

Although our luggage is greatly reduced, we still have two large, heavy suitcases, two smaller suitcases, two laptops bags, and a handbag, too much to haul easily with me unable to hold up my end with the bad shoulder. Also, it doesn’t all fit on our one remaining luggage cart.

Many times travelers simply hop on a subway or train to get around but we keep in mind, that most often, travelers only have two weeks of luggage with them, not everything they own, like us.

There’s no way in the world, we could maneuver our bags down the steps of a subway or into a car of a train when one must change trains. (We read on CruiseCritic that the train from London to Harwich was a nightmare, travelers hauling their bags up and down long flights of stairs when required to change trains). Why create such stress? For approximately another US $150 over the cost of the train, we can take a private shuttle. For us, it’s a no brainer.

The end result of these limitations, we pay a little more and take easier modes of transportation. Once situated in a hotel or vacation home we’ll take trains and subways to see the sights that without hauling our bags will be fun and easy.

From the first day we left our old lives in Minnesota, our goal has been as we’ve represented in our motto at the heading this site, “Wafting Through Our Worldwide Travels with Ease, Joy and Simplicity.”

When one’s goal is ease, joy, and simplicity, there’s a price to pay. We’ve budgeted for that. There have been no surprises. Does that make us “travel snobs?” Hardly. It makes us mindful of keeping the stress to a minimum in an effort to avoid us getting “tired” of world travel.

We continue to be as excited and enthusiastic now as we were the day we left, enjoying where we are at the moment, anticipating the next location and adventure, and loving our life “on the road.”

In a short while, we’ll walk to the produce stand to get fresh vegetables which are delivered daily from the farm by motorcycle. Fresh, grown without pesticides or fertilizers, there is a certain amount of waste, worms, and bugs to remove. But, once cleaned and washed using bottled water, they are as good as one might pick from their own chemical-free garden.

Tonight for dinner (after a disappointing dinner out last night), we’re having steak taco salads minus the shells, minus the sugary taco seasoning packets, instead of using real spices. We’ll top the meat with hand-grated cheese, diced onions, olives, tomatoes, and avocadoes atop a batch of shredded head lettuce, the only lettuce we’ve been able to find in Kenya.

Today is a total eclipse of the sun which will only be partially visible in Kenya, totally visible in Uganda. Later today, we’ll go to Hans’ and Jeri’s third-floor veranda to get a better view, well aware one cannot look directly into the sun. Point and click may be possible.

Mini holiday has ended…Review of The Sands at Nomad…Cost for our stay…Surprising return to our home in Diani Beach…photos…

Posted by worldwide-admin on November 1, 2013 with 0 Comment

Friday morning at The Sands at Nomad, 8:00 am. Low tide.

Our mini-vacation left us both relaxed as we walked the beach as we celebrated our first full year of travel.

The clean sand on the beach feels wonderful underfoot. It’s no wonder the resort is called The Sands at Nomad.

The past 3 days at The Sands at Nomad have been the perfect venue for celebrating our first year of worldwide travel. This fabulous resort epitomizes the fulfillment of expectations of the most discriminating traveler with its attention to detail, exemplary service, finest of amenities, excellent food, and relaxation-inducing environment.

The eye-catching view from our padded chaise lounges in the ocean front yard of our beach cottage. It was amazing that no matter how hot and humid the day, sitting in the shade on these lounges continually kept us cool and refreshed. Although we were excited to have air conditioning, we seldom used it, preferring to spend our time outdoors to languish in the ocean views, the wildlife, and lush greenery.

In addition, it’s accommodations, sensitive to energy conservation, never left the guest needing more and if so, any reasonable request would graciously be provided. With one bath towel per person per suite per day, no washcloths, on and off switches for hot water, reminders to turn off the AC and the lights, we never felt short-changed, instead, appreciating this concerted effort of both management and staff.

This “house” kitty was fast asleep at the bar when we ordered our cocktails last night. Although some may be “offended” by a cat on the bar, we found it indicative of the homey atmosphere at The Sands at Nomad.

Many resorts along the beach have a “house” dog as an adjunct to security guards. The fact that his older dog may no longer be the best watchdog and yet continued to be welcomed to stay, further exemplified our respect for the resort staff.

The mosquito netted bed was comfortable with lush sheets and blankets and soft pillows. The bathroom, although on the smallish side, was adequately equipped with toiletries. The living area had a comfortable seating area with a TV, coffee table and a well-stocked mini-bar fridge where we were able to keep a fresh bucket of ice, we’d requested be delivered twice a day.

This tree referred to by the locals as an “upside-down” tree is due to its branches appearing to be more roots than branches. The constant care, maintaining the landscaping was a feature we appreciated.

As we were leaving today, we noticed the gardeners removing coconuts from the trees, not only to use in drink-making but to avoid guests being hit on the head.

This coconut tree was no less than 50 feet tall and here is a resort worker sitting atop the branches, cutting off bunches of coconuts. We’d love to have seen him shimmy up or down the tree but it was check-out time and we’d needed to keep moving.

The décor is befitting the African theme embellished with a Moroccan influence with artwork, statues, and artifacts adding to the warm ambiance, allowing the guest, regardless of the length of stay, to feel at home.

The monkeys, however pesky they may be, are treated with kindness and reverence by the staff, asking guests to do the same. This young woman came to call yesterday when we were dressing for dinner, once again peering in the window of our beach cottage for a possible fruit plate. As close as I was to the opposite side of the glass, through which I took this photo, she never backed off until finally, we opened the door to step outside.

Another adorable monkey visiting yesterday as we lounged on the veranda. We never tired of taking their photos of the varied expressions on their human-like faces.

This may be an older monkey. It appears this one has a cataract in its left eye, possibly as a result of injury or old age. In any case, this monkey appeared comfortable with one “hand” on our clothes drying rack.

Complimentary coffee and tea were offered at any time of day delivered to the suite. A bottled water dispenser with both hot and cold water was provided and the balance monitored daily. Teabags, instant coffee, cream, and sugar were also on hand.

No, I didn’t edit the mouth on the forward camel which appeared to be laughing.

The front ocean veranda appealed to us at all hours of the day and night, especially with the frequent visits by two breeds of monkeys, both large and small, often entertaining us. The powerful ocean breezes kept us cool and comfortable, out of the hot sun. Two padded chaise lounges under an umbrella were attended to daily with fresh towels in our oceanfront yard.

This photo, taken from a considerable distance, is rich in the beach culture on the Indian Ocean in Kenya, camels, and a Maaasai worker, side by side on the beach. From afar, it appeared the camel had 2 heads causing us to do a double-take, later to reveal in this photos, that it was these two “attached at the hip” camels. Now, they’re both laughing.

Camels strolling on the beach as we relaxed in our chaise lounges in the shade. The camel owners are constantly on the outlook for willing participants of which we only saw a few. At an average cost for a 20-minute ride at Kenya Shillings $2000 per person, US $23.59, there were few takers. As it turned out in our entire three days, we saw a total of 10 to 12 takers. With numerous resorts along the beach, this was hard work for both the camels and owners, walking
in the hot sun all day.

The pool area, although clean, beautiful, and well situated had few sunny spots for sun worshippers so we opted to do our short sunning periods on our own chaise lounges each day.

On the first day, many of the elusive Colobus monkeys created the perfect backdrop of entertainment as we lounged by the pool. After that first day, we never again saw another Colobus monkey, although we looked several times over the remaining days.

Luckily, we were able to post our many Colobus monkey photos including our favorite below which we’ve posted here today, one more time for those who may have missed it while busy watching the exciting US World Series.

Repeat photo for those who missed it. This Colobus monkey and I made eye contact for some time until finally, he offered me this pose, now one of our favorite monkey photos.

Rivas, the poolside bar, is open 24 hours a day, a unique offering for night owls. The main dining room opens at 7:30 am with a hearty breakfast buffet, offering an endless array of foods appealing to guests from all over the world. The dinner menu and buffet provided the utmost in dining options befitting all age groups and tastes.

We had chosen the B&B option which included our oceanfront cottage and breakfast which especially worked for us with neither of us caring to eat lunch. Dinners were prepared with skill and attention to one’s preferences, which in my case was utmost of importance. I never felt I was imposing or “asking too much” when requesting my special considerations.

With flour laden sugary desserts not an option for my restrictive diet, the chef didn’t hesitate to prepare this delicious cheese plate.

Staff quickly learned our names making us feel at ease and welcomed regardless of the area we were visiting, especially in the restaurant. The only suggestion we’d offer is that the beer wasn’t cold enough and thus, Tom requested it is freezer-chilled before we arrived for dinner, most evenings around 7:15. Bruno happily complied to ensure this was handled each evening.

The “snake show” on Wednesday evening at 5:30, brought many of the guests together for an entertaining experience for even the most squeamish of attendees. As you’ll see in tomorrow’s post, our final post on our mini holiday celebration, we took plenty of photos.

This morning at low tide as we dined on our “custom made” omelets and multiple offerings at the breakfast buffet which was included in the cost of our cottage.

Complimentary coffee and tea with “crumpets” was served poolside each afternoon from 4:00 to 5:00 pm which we never attended although we’d intended to do so. Instead, we were lazily relishing the cool ocean breezes, the rampant wildlife easily visible on the property, and the relaxing environment. The Sands at Nomad freely exuded its obvious mission to create a flawless and memorable holiday experience. Mission accomplished.

The cost for oceanfront cottage for three nights with breakfast, tax, and service charge included:

Kenya Shilling $77550, US $914.50 plus extra for three nights dinners plus cocktails and beverages, Kenya Shillings $12330, US $145.40 plus all tips Kenya Shillings $3000, US $35.38 plus taxi fare to and from Kenya Shilling $1300, US $15.30.

Grand total: Kenya Shilling $94180, US $1110.60

Note: As for our pleasant surprise upon returning to our Diani Beach home, with one more month as of today until we leave for South Africa, was that Hans and Jeri had arranged to have our house professionally treated for insects. With us gone, it was an opportunity to let the process work and to protect us from the fumes. We couldn’t be more appreciative and thrilled to know we’ll be swatting fewer insects off of us.

Also, when we returned, our temporary dogs, Jessie and Gucci went wild with enthusiasm, barking, and literally chirping when they saw us. Now back a full two hours, they’ve yet to leave our sides. It feels like “home.” But, then again, isn’t that what a temporary home for world travelers such as us, is supposed to feel like?

Last nights dinner photos and recipe…One more day to mini anniversary vacation…

Posted by worldwide-admin on October 28, 2013 with 0 Comment

Surely, I could have more neatly arranged my plate (Tom had the same minus avocado and tomato) but the enticing smell of the cooking chicken made me anxious to have dinner, I just threw it on the plate. Isn’t that what we all do?

Coconut Crusted Parmesan Chicken with sliced tomato, avocado, and green beans. Our usual cole slaw. is on the side plate. All the vegetables were purchased fresh yesterday from the vegetable stand down the road from us; the cabbage, carrots, tomato, avocado, and green beans were delivered as we arrived, by a guy on a motorcycle with colorful bins stacked high on the back seat.

Making delicious dinners every night is and always has been an important part of life’s enjoyable experience. I’ll admit that in this heat and humidity, I often wish there was something in the freezer that I could pop in the microwave (No room in the freezer for leftover meals. No microwave).

We prepare most of our meals with the intention of having the same meal two nights in a row in order to cut down on the prep time. Thus, we prep one-day leaving ample ingredients in order to cook separately each of two nights.

Last night, I made a fresh batch of Coconut Crusted Parmesan Chicken, and tonight, I’ll prepare the second freshly cooked batch. The green beans, cabbage, and carrots are already cleaned and cut, ready for tonight. I know this may seem to require the same amount of work, but it actually saves time and effort.

The prep time for this meal was 20 minutes, mostly spent cutting the cabbage and carrots for the cole slaw. In many countries, you can purchase bagged shredded cabbage and carrots. Not the case in Kenya. The cooking time is 21 to 25 minutes.

Plus the time it takes to snip the ends off of the green beans, uses 10 of the 20 minutes.The boneless chicken prep was minimal: remove visible fat, rinse in purified water (or your safe local drinking water), place, covered, on paper towels in the refrigerator. The remainder will be explained in the recipe below.

I’d concocted this recipe some time ago is now one of our favorites, totally within the realm of my restrictive diet: gluten-free, grain-free, sugar-free, starch-free and low carb.

Here’s the recipe:

Jessica’s GF Low Carb, Coconut Crusted Parmesan Chicken (for two, easily doubles)

3 large boneless, skinless chicken breasts

3/4 cup unsweetened coconut or coconut flour

3/4 cup grated Parmesan cheese

1/2 tsp. salt (we always use Himalayan Salt)

1/2 tsp. ground pepper

1/2 tsp. garlic powder

2 beaten eggs

Olive oil, cold pressed, organic

Coconut oil, cold pressed, unrefined (no processing), organic

Place two eggs in a flat bottomed bowl, beating with a fork for 30 seconds.
Place coconut flour, grated Parmesan cheese, salt, pepper and garlic powder in a separate bowl.
Dip one chicken breast at a time into the coconut flour mixture first, then the beaten eggs, then back into the coconut flour mix, coating thoroughly. Place prepared coated breasts on waxed paper or parchment.
Prepare a skillet with equal portions of olive and coconut oil, to approximately 3/4 inch deep in the pan. Heat skillet with oils on medium high heat until hot, watching carefully.
Once oils are hot, place all the coated breasts evenly arranged to cook. Turn down the heat to medium. In about 7 minutes, the bottom side will be brown. Carefully flip ensuring not to knock off coating in process. Cook another 7 minutes, checking the bottom from time to time.
Once both sides are brown, place a tight fitting lid over pan, lower the heat one more notch and cook, turning once more another 7 minutes.
During this 21 minute cooking time, toss salad, cook green beans, etc.
After the final 7 minutes, take a sharp knife, cut into the thickest breast of the 3 checking if done…no pink. If not done, cook with lid on, in two minute increments. It will cook quickly at this point. Don’t overcook.
Once done drain on paper towels as plates are prepared with vegetables and serve. Enjoy.

Although this may look like a long complicated recipes, for the experience cook, I’d say:

Triple dip the chicken in coconut mixture and egg, fry in skillet, turning to avoid burning. Drain on paper towels.

____________________________________________________________________

Today, we’re packing for our vacation starting tomorrow: all of our digital equipment, casual dressy for dinner with shoes and accessories, shorts and tee shirts for breakfast, bathing suits and cover-up for pool, water shoes for walking the beach, undies, lounge wear, toiletries and pills. That should do it.

I must admit that I’m chompin’ at the bit to get into some air conditioned comfort and to feel pampered for a few days. That hasn’t been the case since we were aboard ship, disembarking in Venice, Italy on June 16th. Overall, we’ve gotten used to being sweaty and sticky, especially with me covered in repellent 18 hours a day.

We’ll be back tomorrow by late afternoon, our time, with photos of our accommodations, surroundings and hopefully wildlife as we spend 3 nights celebrating a full year since we left our old lives to begin anew on October 31, 2012.

First time posted safari photos… Dinner on the town…Plus we’re going on “vacation” in three days… Details coming…

Posted by worldwide-admin on October 26, 2013 with 0 Comment

This mom had a baby on her opposite side. We waited, hoping the baby would appear. The mom, seemed aware of us, never allowed the baby to make an appearance.

Although this croc looks small in this photo, Anderson our guide, speculated he was no less than 15 feet long. Although less than 20 feet from us, we cautiously stood on a steep embankment, impossible for him to climb with his size and girth.

Another hippo is swimming in the river while this one was sniffing for breakfast.

Anderson chuckled when we zoomed in to get this shot of an impala during our first few minutes in the Land Cruiser after he’d picked us up at the airport. He said we’d see so many of these and other animals in the antelope family, we’d soon lose interest in taking their photos. How right he was, although these graceful animals are enchanting to watch.

Young lions lounging under a tree on a beautiful morning.

Mom keeping out a watchful eye while her brood lounges. From time to time, she nodded off, quickly startling herself awake.

Grunt. Life is hard for a “Retired General.” This one may have been newly banished as he’d yet to meet up with other such males. He looked forlorn and miserable.

We took at least 10 shots of this exquisite male lion looking satisfied and sleepy with the remains of his zebra meal behind him. Anderson said that most likely a female killed it and he took it from her. The male’s MO is to watch females hunt in order to steal their catch, although when desperate, they’ll hunt for their own meals.

When shooting multiple shots of one scene, many shots may look similar or at times almost identical. Luckily, I have access to a link where I can review all of the photos I’ve already posted to ensure I don’t post lots of duplicates since each photo has its own unique number. Although on occasion, as mentioned in the past, I may make an error or simply want to repost a shot.

While on safari, we kept took over 600 photos, keeping approximately 500. We posted many of those 500 over a 13 day period at about 20 per day, leaving us almost half of them that our reader hasn’t seen, mainly due to the appearance of many being duplicates. From time to time, we’ll post a few of these as we’ve done today.
___________________________________________________________________

Dinner on the town…

The elegant lobby at the Diani Reef Resort and Spa.

The elegant offerings at Diani Reef Resort and Spa were breathtaking.

A coy pond and glass floor in the reception area were only a few of the highlights at the
Diani Reef Resort and Spa.

Our intent had been to arrive in daylight for the benefit of better photos. Perhaps, we’ll return during the day to partake in the several additional restaurants, the offered pool lounging, and the free WiFi.

Dining out three times a week has made a world of difference to us. Yes, it’s a pain to getting ready to go out each time; the heat, the repellent, plus trying to figure out what to wear. But, we’ve found that once we’re on our way in the taxi, we’re always happy to be on our way.

Tom standing in front of the popular local Baobab trees located in the lobby area of the resort. That’s my purse, not his, although on occasion he does carry it for me.

In our old lives, we seldom dined out. Many of our friends lived in our neighborhood making staying in dining with them easy and fulfilling. Plus, we’d had our fill of nearby restaurants, preferring to dine at home.

Although this appears to be an exterior photo, it was actually taken from inside the massive courtyard in the lobby area.

Now, with a multitude of amazing resorts with phenomenal restaurants within a 20 minutes drive costing no more than KES $1500, US $17.69 for the round trip drive including tips, dining out certainly has its appeal.

As we approached the bar area where we had drinks and excellent service.

With many highly rated standalone restaurants nearby, we’ve been tempted to try them. The problem has been my restrictive diet. The standalone restaurants mainly have “cooks” managing the preparation of the meals. But the fancier resorts have trained “chefs” who totally “get it” when I say: no starch, no gluten, no grain, no sugar.

A view down the hall as we sat on the bar stools. There is one fabulous seating area after another offering privacy or socialization with easy access to MiFi. Although appearing empty, the huge property had many guests enjoying the facility’s wide array of areas.

Still, with most of the professional “chefs,” I must explain the fact of “no rice, no corn, no corn thickeners, no potatoes, no potato thickeners” which is often difficult for them to understand when most gluten-free diets do include corn, potatoes, beans, rice, and gluten-free grains, none of which I am able to consume due to the high carb content.

At 7:30, the hostess arrived at the bar to alert us that our dinner reservation was ready, carrying our drinks on a tray as she escorted to Sake, the Japanese restaurant

Some may say, “Gee, take a break. Enjoy a few bites here and there.” I appreciate this mentality. But, 26 months ago, I was a near invalid in constant debilitating pain. At that time, I would never have considered traveling the world, let alone going on a day’s outing.

This was Tom’s dinner, tempura pork loin with a Japanese seasoned side salad.

Now pain-free after over two years of eating this way, I can sit in a bumpy safari vehicle for eight hours a day with nary a moment’s thought of pain, or walk many miles for hours on the uneven pavement to see Petra in Jordan, walking up and down steep cobblestone walkways in Mikonos, Greece and on and on.

The rice, miso soup, and sauce was included in Tom’s meal. We shared a delicious appetizer before dinner but were so hungry we forgot to take a photo before devouring it!

Need I say more? No type of food is worth the pain returning and never will be. Thus, the fancier restaurants, although more costly, are worth it to us.

Most likely, the restaurant/resort we visited on Thursday night was the most expensive thus far. The total for dinner, drinks, and tips at Diani Reef Resort and Spa at Sake Restaurant, was KES $7566.70, US $89.23 which included some cocktails for Tom at KES $763.20, US $9.00 each. As is the case in most of the resorts, the cost of cocktails is high with soda and beer less so.

My dinner. Yea, I know that my ongoing calamari meals look repetitious but there’s nowhere in the world we’ve visited thus far that offer this un-battered tender calamari. I can’t seem to get enough! It’s caught locally served fresh the same day. How can I resist? I’d rather have it than lobster although, the fresh locally caught lobster is firm and flavorful from the Indian Ocean.

Tom worked for 42 years to earn this retirement. He can have all the cocktails he wants, although overall, he’s a lightweight drinker. I don’t drink any alcohol. Instead, I order bubbly water with lemon or lime.

The moment we entered the gorgeous resort, we anticipated an enjoyable evening and we were never disappointed for a moment. From the welcome reception we received upon entering, to being greeted and chatting with Susan, the assistant GM, and Mohammad, the GM when departing, we were enthralled with the quality of service.
Our table after our entrees were served created an eye-catching presentation. I requested a sauce made without gluten or sugar and this sugary sauce was removed.

The ambiance was over the top, one of the most beautiful resorts we’ve yet to see. The design and the décor were developed and embellished to the utmost of creativity, with a theme of a warm elegance unsurpassed in the resort industry.

After an exquisite dinner in the Japanese restaurant Sake, Susan and Mohammad invited us to return for a full day’s enjoyment at their pool where they’ll reserve a padded lounge chair for us. We’ll be able to use their free WiFi and dine in another of their several restaurants at our leisure. We look forward to taking them up on their offer soon.

Yes, folks, we’re going on another three-night “vacation” starting on Tuesday, October 29th, returning on Friday, November 1st. Some might call it a “vacation within a vacation” but for us, it is the perfect way to celebrate on October 31st, the anniversary of our first full year of travel after leaving Minnesota on Halloween, October 31, 2012.

Tomorrow, we’ll share our plans and of course, next week amid our “vacation” we’ll we writing and posting stories as they occur.

No water yesterday…No electricity for 17 hours today…What?? Boredom? Nope, not us.

Posted by worldwide-admin on October 25, 2013 with 0 Comment

Who can be bored when the playful antics of our temporary dogs, Jessie and Gucci never fail to entertain us?

Yesterday, late afternoon the power went out. After 15 hours with no water yesterday, the power going out after the water came back on was an odd coincidence, none the less frustrating.

We were showering and dressing in preparation for dinner at a resort we’d yet to try, Diani Reef Resort and Spa (photos coming tomorrow). Luckily, it was light enough to finish getting ready. Our taxi driver, Alfred, was due to arrive at 6:30. Darkness falls at 6:45 pm.

Gucci loving demeanor make us laugh when he’s so pushy about us paying attention to him. He reminded us of our beloved Worldwide Willie (read Willie’s blog of the last days of his life, if you love dogs) who’d elicit a low bark if we made eye contact with him and then looked away. We love dogs.

As we drove away from the house, we both sat silently, not looking forward to returning to a dark house after dinner. Since arriving on September 2, 2013, the longest power outage in Diani Beach had been an annoying 6 1/2 hours a few weeks ago.

After a divine experience at the Diani Reef Resort and Spa last night (we’ll share details tomorrow), we’d hardly given the power situation a thought until at 10:00 pm we were back in the taxi with Alfred for the long drive back.

Candles and lanterns to get us through power outages which frequently occur.

The moment we approached the main security gate to our small neighborhood, which the guards opened upon recognizing Alfred’s taxi and waving “jambo” at us, we knew the power was still off. Jeremiah, our security guard greeting us at our gate with a flashlight walking us to the dark house.

Within moments Jeremiah (our security guard) and Jeri (Hans’ wife) appeared with a above handheld candle lantern, two tabletop lanterns and extra candles. With our plan to use an hour of the remaining battery power on my laptop, we settled in bed to watch a show.

With no overhead fan working, I was restless all night, overheated and uncomfortable. Yesterday, it had rained off and on, torrential with wind that required that Tom moved the sofa in our outdoor living room to avoid us getting wet. The sticky humidity remained into the night.

Just before falling asleep, Tom reminded me of the KES $28492, US $335 for two weeks of groceries we’d purchased the previous day, most of which was in the refrigerator and freezer. Thinking about the possibility of throwing out all of the food, had a tendency to flutter through my mind during the night also keeping me awake.

For the first time, I put my little LED flashlight under my pillow in the event I had to get up during the night. One must never walk around in the dark without checking the floors and walls for creatures. Also, getting into bed, I used the light to check under the sheet, pillows and around the bed. The rain drives the poisonous centipedes inside.

Another morning with no shower, the second in a row. (Thank goodness we showered late yesterday after the water came back on). Today, there was no power to heat the water. A cold shower didn’t hold much appeal. I got up at 6:30 am, exhausted but hopeful that in daylight the power outage would soon be resolved.

By 8:00 am, I found Hesborn (he lives on the property) to see if he knew anything about the power situation. He’d heard from a neighbor that a transformer blew with the power outage effecting a huge area. Again, we wait.

By 10:00 am, Hesborn informed us the power was back on, 17 hours after it had gone out. Surprisingly, the food in the freezer was still frozen solid and after tasting my ice tea from the pitcher in the refrigerator, it was still cold indicating that the refrigerator food also survived. I’ll guess I’ll stop whining about the refrigerator’s minuscule size now that I see how well it stayed cold in a power outage.

As much as we’d love to have “safari quality” stories to share every day, reality dictates that at times, that our lives likes yours, may at times be mundane and relatively uneventful and, perhaps at times seemingly boring.

We’ve asked ourselves why we seldom if ever, feel bored. With two little adorable dogs hanging out with us most of each day, with a baboon running through our yard cautiously looking our way, with birds involved in a mating rituals before our eyes, with goats in the yard making hilarious sounds as if they’re being torturing (they’re not), we find pleasure and humor that easily entertains us.

When we know that tonight, a dining-in night, that we’ll have another delicious homemade meal, to later watch a few favorite shows while munching on locally grown nuts, we have no reason to be bored. When we know that tomorrow night, once again we’ll dine out for what will most likely prove to be yet another excellent evening, again boredom is not within our realm.

In any case, last night we had a memorable evening at the Diani Reef Resort and Spa with the utmost of sophisticated atmosphere, the finest of gourmet food and the epitome of outstanding service which we’ll share tomorrow with several photos of both location and food.

Tag: Food Around the World