On the road again…A gorgeous drive to a smoky place…What is food costing us in Ireland?…

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It was thrilling to see white sandy beaches with little to no debris and few people.

“Fascinating Fact of the Day About Ireland”

“The Celtic cross and shamrock are
both associated with Ireland, but the national symbol is the harp.”

We’d come to a point where it was time to get out when finally there was an isolated sunny day. It’s tricky driving on the winding, hilly roads and the thought of driving more than three hours in a single day is daunting.

With the necessity of keeping my legs up when I am not walking in order to keep the swelling under control (swelling impeded healing), the idea of driving for more than a few hours doesn’t make sense at this juncture.

Could this be a mating pair of sheep?

The healing of my legs is going well, but visible only in tiny increments when we clean the wound, add the cream cream, add a new moistened gauze ending with bandages and clean compression socks every two days.

When we did this last night, I decided to wash and shave my legs in the tub in the upstairs bath with a sprayer. Being cautious with the open wound, I was able to shave around it.  

This has been the most extended period of my adult life when I hadn’t shaved my legs in over four months. In the past, I shaved each day. I felt like a weight had been lifted off my shoulders.  As soon as my legs dried, we began the usual bandaging process. This could continue for a few more months, based on how it’s looking now.

Sheep lined the road’s edges.  Tom drives extra carefully when there’s no fence protecting the animals.

Anyway, early yesterday afternoon, we decided to get out to a location that wouldn’t cause considerable swelling to my legs while sitting stationary in the car. 

The Connemara Smokehouse was the perfect selection. Not only would we enjoy a scenic drive along the open ocean, but we’d also have the opportunity to purchase smoked fish from this fine establishment, raved about by locals.

Once we entered the shop, we were surprised to see there was no official “fish case,” with a variety of freshly smoked fish on ice on display. There were several freezers filled with several types of fish, all frozen and professionally packaged.

Most roads are not tree-lined when the majority of the terrain is green rolling hills and mountains.

(Speaking of professionally, the SmokeHouse’s website is impressive, as shown here at this link).

Why was all the fish frozen? We all have a perception that the best fish is caught in the morning and sold unfrozen a few hours later. When we asked if they had any fresh, not frozen, smoked fish, their answer made all the sense in the world.

Particular with freshness and food safety, the smoking process proceeds as they’ve stated here on their site:

A short time into our drive, we encountered the open sea.

“The Smoking Process Smokehouse Ireland
The raw materials used to make Connemara Smokehouse Smoked Seafoods are subjected to meticulous scrutiny, where every step is of the utmost importance in producing a perfect end result. When the fish has reached the ideal weight for smoking, it is harvested from the sea, rapidly cooled, gutted, cleaned, hand filleted and boned.

To add to this assurance of quality, Graham fillets the fish by hand, which allows him to monitor every single fish that passes through our Smokehouse. The whole process is conducted quickly, hygienically, and under strict control to retain the fish’s fine taste, freshness, and natural color.

It is smoked in aromatic smoke from a slow-burning fire of beech wood shavings. Then salt is sprinkled by hand over the fillets. After 8 to 10 hours, it is rinsed off with fresh water and placed to smoke and dry for a further 16 to 20 hours.

For the first time since we arrived on May 12, we encountered sandy beaches.  However, the cool weather in Ireland is most likely to keep beachgoers and tourists away.

This adds an exquisite taste, gives a delicate color, and results in a mouth-watering experience. The recipe used and the timing of the process vary according to the size, desired taste, and fat content of the fish. The Connemara Smokehouse obtains its wild Salmon locally. All the fish used in our products are harvested from the pure, rugged Atlantic waters.” Packing:

Storing Your Products: all products are vacuum-packed and shipped by courier. Whatever the packaging or specification, The Connemara Smokehouse always guarantees the tastiest, best quality Irish Seafood.

Smoked Salmon will be kept in your fridge for two weeks in the unopened vacuum pack and up to 8 months in your freezer, also unopened. However, we recommend consumption within seven days or freeze for up to 8 months, as this is better for the quality. See more about storing your products here.”

The pristine beaches were unoccupied other than by a few bundled-up walkers with their children or dogs.

This made a lot of sense to us. Fish spoils quickly. This particular company refuses to run the risk of their carefully prepared products spoiling and possibly causing illness to less-than-careful purchasers. The smoked fish is vacuum-sealed and tastes best, as explained to us if eaten within three days of, defrosting (in the fridge) and opening the package, although it may keep as long as seven days in a very cold refrigerator.

Upon entering the shop, we were warmly greeted by the owner. There were several other shoppers in the store with us. We only waited for a minute for one of their friendly, knowledgeable staff to assist us with our order.

There were plastic laminated menus of products offered in English, French, and German. After perusing the menu and getting a few tastes from our rep, we decided on organic smoked Salmon, mackerel, tuna, and a tub of tuna pate.

Prices were comparable to smoked fish in the US, if not a little more. For all the fish, we spent Euro 76.59, US $86.07, enough fish to last us for several breakfasts when we’ll enjoy it the most.  

Also, lately we’ve been spending approximately Euro 40, US $44.95 a week for fresh-caught, unsmoked fish and seafood, plus all of our general groceries at SuperValu in Clifden.  

After arriving in Ireland one month ago, we’ve spent a total (including all fish) of Euro 1210.17, US $1359.93, which also includes wine and Tom’s Courvoisier.  Dining out, we’ve spent Euro 247.61 US $278.25.  Our grand total to eat in and dine out is Euro 1461.71, US $1628.17 averaging at Euro 48.59 US, $54.60 per day.  

Based on past records we’ve diligently maintained over this past many years, the cost to eat in and out is higher in Ireland than any other country we’ve visited. There’s no doubt that we purchase many organic vegetables and high-quality foods, but we only have a maximum of two meals a day and few, if any, snacks.

It’s the way it is.  As we all know, part of the fun of traveling is dining, whether cooking at a holiday home or dining out.  We admit we haven’t missed out on a morsel of fine food, most of which we’ve made at “home.”

In any case, we had a great time yesterday, driving for a little less than two hours with many stops along the way to take photos. Over the next several days, we’ll continue to share more new photos from our outing. Before we know it, we’ll head out on another sightseeing tour.

Be well. Be happy.

Photo from one year ago today, June 15, 2018:

      This is a “train” of the African Silk Worm grouping, which returned to our veranda after we moved them away. For more photos, please click here.

Our friends have left Connemara…A challenge handled…Tom’s stunning photos.

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Rainbow view #1 from our window.

“Fascinating Fact of the Day About Ireland”
The country has had a high birthrate for the last 50 years. Subsequently, Ireland has one of the youngest populations in the world.”
           

Lisa, Barry, and Chuck spent the day and evening with us. With my left leg and foot very swollen from sitting too much over the past few days, I’d decided to stay behind while they drove to Clifden for lunch in a pub/restaurant.

It was the first time in a long time I was alone for several hours. The time went quickly while I sat with my feet up, made a salad for dinner, and even managed to take a nap after a fitful prior night’s sleep.

Rainbow view #2 from our window.

Before too long, Lisa called to let me know they were on their way. The plan was to play a fantastic card game, Five Crowns, we’d played with them while on the cruise we met.

But, once we all sat down together in the living room to catch up on the day, we never got to the card game until 1900 hours, 7:00 pm. Since the three of them had a late lunch in Clifden, they were in no hurry to eat. For me, it didn’t matter.

Rainbow view #3 from our window.

Tom had purchased three roasted chickens for the meal to keep the work minimal for me. He cooked a big pot of rice as a side dish.  Later, when we finally dined at 2100 hours, 9:00 pm, all I had to do was butter the buns and grill them in a pan on the stove, heat the chicken in the microwave, and cook the broccoli.  

We were ready to eat. We all sat at the dining table, and everyone went back for seconds. We were done with dinner in less than 15 minutes, hoping to get back to the game. It was an easy meal, perhaps not as exciting as meals we’d made for guests in the past, but it was ideal for us to make at this point in my recovery.

Tom wasn’t quite sure what this animal was at first sight until they turned around.

After dinner at almost 2200 hours, 10:00 pm, we continued playing the card game. Something was amiss with my bad left leg and foot. I took off my sock to discover my ankle, foot and toes were grossly swollen. The efforts I made all day were of little consequence in reducing the swelling.

Also, there was a lot of moisture on the compression sock. I knew I couldn’t sit comfortably and play cards, plus it was getting late, and our guests needed to head back to their hotel in Carna on the winding roads, riskier than usual on a Friday night. It was nearly 2300 hours, 11:00 pm, and it was still light outside.

This morning, Tom took these photos through the glass of the kitchen window to avoid scaring off the hare.

After warm hugs and heartfelt goodbyes, they left. It had been a fantastic two days. We plan to meet up shortly. With Barry, an airline pilot, they travel a lot and can easily meet us anywhere in the world. We’re all looking forward to seeing one another again.

Tom and I cleaned up the glasses (Tom had done the dishes earlier), and we headed upstairs to remove the compression socks and bandages to see how the wound was doing. Much to our surprise, it looked a little better than the previous day. He did the usual every other day treatment, and we called it a night.

Cute hare in the garden.

This morning, the swelling was reduced by 50%. Today, I’ll walk but avoid sitting with my feet on the floor or spending any time standing. Tonight, we’ll have leftovers and spend a quiet Saturday evening, perhaps watching a movie. Again, it’s raining off and on and cool and windy.  

This morning the temperature was 8.33C, 47F, but with the winds, it’s not appealing to go out sightseeing, nor does it make sense to be sitting in the car with my feet on the floor for a few hours.  

And so it goes, the recovery continues, albeit not at a pace we’d like to see, but it’s moving forward nonetheless. However, we’re cheerful, grateful for the fun two days we had with our beautiful friends, and look forward to another good day in Connemara, Ireland.

May you have a great day!

Photo from one year ago today, June 8, 2018:

A leisurely drive in Marloth Park resulted in spotting these giraffes. For more photos, please click here.

A day to remember with friends…Lunch in, dinner out…More fun today but limited activity for me…

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Lisa took this selfie of all five of us at the bar/restaurant in Carna, Tigh Mheaic. After drinks, we moved to a comfy booth and enjoyed lively chatter and dinner. At the bar, Lisa, me, Tom, Barry and their friend Chuck.The boys drank Guinness and Lisa and I enjoyed part of a bottle of cabernet sauvignon.

“Fascinating Fact of the Day About Ireland”
A peace agreement between Northern Ireland, Ireland, and Britain was signed in 1998. Ireland gave up control of Northern Island to the United Kingdom as part of this agreement.”
                  
It was quite a wonderful day. Lisa, Barry, and their friend Chuck arrived at noon.  Ann, our housekeeper was finishing cleaning the upstairs and the house was spotless and organized.

I set the table with what we had on hand.  Unfortunately, we didn’t have any linen napkins but we did have a placemat with Irish ocean scenes and wine glasses. I folded oversized sturdy paper towels to resemble cloth napkins.

I’d already made the side dishes and all we had left to do was cook the Rueben sandwiches in a big skillet, based on everyone’s preferences such as; Barry doesn’t care for sauerkraut and Lisa doesn’t eat bread, sugar, or starch due to a medical condition that has tremendously improved after changing to her way of eating.

As a result, I made two regular Ruebens with corned beef, sauerkraut, smoked swiss cheese, and thousand island dressing, and a third with the same but leaving out the sauerkraut. Lisa and I used lettuce to wrap our sandwiches which proved to be so delicious we didn’t miss the dark rye bread.

Yesterday morning, I baked lemon cake topped with powdered. None for Lisa and me due to our wheat and sugar-free way of eating.

After lunch, we moved into the living room with exquisite views of the sea and chatted and laughed for hours. We got so wrapped up in conversation, we failed to get out the door for dinner in Carna until after 1830 hours, 6:30 pm.

It was pouring rain when we left and continued raining throughout the evening.  They didn’t want to impose upon us and chose to stay in a hotel in Carna not far from the pub/restaurant, Tigh Mheaic, where Tom and I dined a few weeks ago where the pub is superb, the food excellent and the service beyond reproach.

My photo of the four of them at the bar in the pub.

We sat at the bar until 2030 hours, 8:30 pm, when we finally moved to a cozy booth with a banquette. Shortly thereafter our dinners arrived. The food was hot, fresh, and overall very good. The animated conversations and laughter continued.

With their hotel in Carna where we were headed for dinner, we drove separately.  Tom and I had decided to leave the pub before darkness fell. Here in Ireland, this time of year, it stays light until around 2230, 10:30 pm. We wanted to head back before it was dark.
Tom’s chicken dinner.  He was thrilled to have both mashed and roasted potatoes. Most Irish restaurants serve two types of potatoes with each meal. He thoroughly enjoyed his meal.

The narrow winding roads are dangerous during daylight hours and even more so in the dark. When one thinks of who may be driving after dark in this remote location, the risk of accidents is substantially increased.

Last night, before heading to bed, after sitting so much all day, I noticed my left leg had become very swollen. During the night, I tossed and turned, well aware I’d obviously caused the swelling by sitting with my legs down all afternoon, sitting on a barstool in the pub, and then again at the dinner table.
Chuck ordered the scallops which we’d had last time we were there.  The little dark round on the right of his plate is blood pudding. Delicious!

Lisa picked up on my discomfort after dinner, although I hadn’t said a word, and insisted I put my legs on her lap while we were seated at the banquette. It felt comfortable to do so allowing us to stay longer than expected.

Alas, the entire day resulted in my awakening this morning with a very swollen left foot and leg. As I write here now, my feet are on top of a little table with a small cushion.

Barry ordered pizza which we all know isn’t always the best when ordered in a regular restaurant as opposed to a pizza restaurant.  Barry agreed it wasn’t ideal.

However, it appears I won’t be able to go to lunch in Clifden today. I’ve insisted Tom go with Lisa, Barry, and Chuck while I’ll stay behind continuing to rest my legs and walk around the house which seems to help. Sitting with my legs down is definitely a huge deterrent to the healing process.

In any case, they’ll go to town, have lunch and return here for dinner and to play cards. Tom will pick up some roasted chickens at SuperValue and make rice as an accompaniment while I make salad and vegetables for tonight’s dinner. I’m fine with this plan knowing how important it is for me to get the swelling down.
Lisa and I each ordered the smoked salmon salad and shared a side dish of blood pudding described as follows: “While black pudding has some positive nutritional traits, it’s not something we should be eating in abundance. Black pudding does have some benefits. It’s high in protein, which can keep you feeling fuller for longer. It can also be rich in zinc and iron as it contains blood.”  We both loved the four little rounds of blood pudding we shared.

Later, while we dine and play cards, we’ll arrange my chair with the little table and pillow nearby to allow me to keep my feet up. There’s no way I’m going to miss the evening’s activities and the last evening with our friends.

We are so fortunate to have friends from all over the world, a huge benefit of our almost seven years of world travel which began on October 31, 2012. Seeing Lisa and Barry after meeting them on a cruise in November 2017 makes us grateful, so very grateful. Our heartfelt thanks and love to them and Chuck for coming all this way!

Be well, dear readers.
Photo from one year ago today, June 7, 2018:
A stunning scene of the Crocodile River from our visit to Wild & Free Rehabilitation in Hectorspruit.  For more details, please click here.

An evening in a traditional Irish pub…Will this be our standard Saturday night dining experience?…Tomorrow, Part 2*…Irish history…Connemara Heritage and History Centre…

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On the way to the pub, we stopped for a photo of this which I believe is pheasant.

“Fascinating Fact of the Day About Ireland”

St. Patrick’s Day is celebrated grandly in Ireland. People eat traditional Irish food, which includes beer, pink bacon, and savory chicken.

*Part 2…Irish history…Connemara Heritage and History Centre…will continue in tomorrow’s post.  

Today, to break up the seriousness of Irish history, we are excited to share our first night in a traditional Irish pub with excellent meals options. The atmosphere is delightful, the staff friendly and helpful, and the ambiance of patrons stopping in for an ale and a chat depicts the image I had in mind.

The patio at Tigh Mheaic.  We commented that we doubt diners would sit outdoors in such excellent weather even when the weather warms up by a few degrees during the slightly warmer summer months. 

We were in a traditional Irish pub while on a cruise from Harwich, England, to Boston, Massachusetts (USA), which had a few ports of call in Ireland along the way.

In September 2014, we’d met several couples on board, and eight of us took a van from the ship to the town to check out a few pubs and shops. It was on that cruise that we visited Blarney Castle. For photos on this port of call visit, please click here.  

Tom had previously kissed the “Blarney Stone” during his two previous visits to Ireland before we met, once with a girlfriend at the time and the second time with his dear mom, Mary Lyman who passed away in 2008, months from her 99th birthday. When we were there in 2014, we didn’t kiss the stone when we’d read that mischief-makers peed on it after dark.  

Note the vines growing on the outside of their building.  Quite impressive.

Tom took all of his accrued vacation time, 28 days, to take his mother to the Vatican to see the Pope, tour Italy to end up touring Ireland based on their solid Irish history. It was this story that made me fall in love with him.  

I figured any son who’d use his entire year’s vacation to take his mother (just prior to her going totally blind) to fulfill her dreams was definitely my kind of man.  He humbly told me this story on our first date in June 1991, when I’d invited him to my home for dinner. 

He hated the food I’d made but he didn’t complain at the time: grilled Cajun swordfish, grilled baby asparagus, and couscous, none of which he eats. He didn’t care for the Cabernet Sauvignon I served since he’s not a wine drinker.  He did enjoy the Creme Brulee I’d made for dessert.

Hmmm…we’ve seen this sign at locations throughout the world.

I realize I’ve told this story in a previous post. But, I was entrenched in the story of taking his mother to see the Pope and visit Ireland. However, after 2,479 posts as of today, it’s easy for me to tell a story I’ve said in the past.  

When I do retell a story in a post, I’m always aware it’s a repeated story, but I also realize we always have a flow of new readers from all over the world that may not have seen the previous story.

Last night’s drinks and dinner at Fáilte go Tigh Mheaic, which the locals shorten to Tigh Mheaic. The pronunciation of this name is tricky. Next time, we’ll ask for clarification. The Irish language is exceedingly difficult for us foreigners to grasp including pronunciation and meanings.

The design and decor of the bar depict precisely what one would envision for a small-town pub in Ireland.

As I am writing today’s post with Irish news on the TV in the background, a news story that unfolded was how the audience for the traditional Irish pub is going by the wayside. These pubs used to be packed with heavy drinkers and loads of merriment and conversation, on occasion rowdy behavior.

The young generation of today has little interest in hanging out in a bar.  Instead, they spend time in more sophisticated nightclubs packed with people their own age.  

We, old-timers, easily recall years of great times we had hanging out in a bar, meeting people, and at times, developing romantic relationships, as was the case with Tom and me. We met in a bar in Bloomington, Minnesota, 28 years ago.

Eventually, we moved into the dining room to dine.

There may still be a few diehards for the locals who stop at a pub after work or in the evening, but they are not as prevalent as they were in the past. My vision of dozens of people clamoring at the bar, engaged in lively chatter, may not be a reality after all, especially in this low population area.

Carna, where the bar/restaurant has a population of only. From this site: “There are currently 178 people living in Carna Village, but 1,786 people live in the townlands around Carna and the Iorras Aithneach area. The entire huge area of Connemara only has a total population of 32,000. The population dramatically dropped from the previous average of 8000 before the Great Famine.”

With this low population and the risk of causing injury or death on the narrow winding roads to oneself and others, excessive drinking makes no sense at all in this area or any area for that matter. Undoubtedly, over the years, this fact has added to the lack of interest by the locals and tourists in “barhopping” or in “hanging out” at one location.

This taxidermy which we’re not fond of in general reminded us of the antelope heads at Jabula Lodge, our favorite restaurant in Marloth Park.

Speaking of drinking, last night for the first time in 3½ months I had two glasses of an excellent Malbec.  Of course, after not drinking for so long, I felt a little tipsy but I thoroughly enjoyed the delicious wine.

Nonetheless, we had a lovely evening. After a while, we left the bar to enter the adjacent dining room to order our dinner. The food was fresh and filled with local flavor. We both had grilled scallops, Tom’s with salad, chips (fries) and mine with veg and salad. Tom gave me his salad as he often does.

The bill was much higher than we’re used to after living in South Africa for 15 months. Our bill before the tip was Euro 89.03, US 99.73.  Had I not ordered the entire bottle of wine, the bill would have been about Euro 78, US 87.41, by ordering just the two glasses separately. I won’t do this again. Plus, Tom left a cash tip of Euro 15, US $16.81, making our total for the evening Euro 104.50, US $117.06. We aren’t thrilled paying this much to dine out once a week.

We thought there’s be entertainment at this tiny stage, but none started while we were there.  A handcrafted sailboat replica occupies the space between stage performances.

We brought home the remainder of the bottle with more than half remaining.  According to this site, a typical bottle of wine contains five glasses at 150 ml, 5 ounces each.  For my first wine since the cardiac bypass surgery, I wanted to make sure I controlled the size of my servings which, in some locations, they pour too much, more than I’d wish to.

Today, cool and cloudy, we’ll stay put, make a lovely Sunday dinner, and settle back doing a “bunch of nothing” which is quite enjoyable from time to time.

May you do the same today.

Photo from one year ago today, May 26, 2018:

The view from the restaurant, aptly named, Aamazing River View located in Marloth Park. For more photos, please click here.

Weakness…Working my way toward familiar every day life…

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Donkeys are highly regarded in Ireland to the point there are special programs available to adopt and a specialized Donkey Sanctuary in Cork.

“Fascinating Fact of the Day About Ireland” 
“Irish people speak English, but Irish schoolchildren are still taught Irish, which
is the Gaelic language.”

It doesn’t happen overnight. The past challenging three months have left me longing for our form of normalcy, by our standards, which includes getting out, exploring an unfamiliar country, learning about its people, customs, and culture.

Yellow irises were growing wild in the countryside. Please click here for information on the wild yellow irises in Ireland that often grow along the road. 

Now that the withdrawal has decreased, I’m back to walking today, adding some lunges and arm exercises to the mix. However, after lying down for almost three months with my feet up, I am weak, unconditioned, and every movement requires a concerted effort. It’s slow going.  

Many patients, after cardiac surgery, go through a rehabilitation program for a few months. With my legs being infected, leaving me unable to walk, and with the program only available in distant Nelspruit, that option wasn’t available to me. Nor could I have handled the 90-minute drive every other day.

We love the reflection of clouds in the water as we drive through the countryside.

Instead, I have researched typical exercises suitable for my situation and am determined to rebuild my strength and flexibility. I worked out for most of my life. I am very familiar with different modalities helpful in rebuilding muscle and mobility.  

The doctors informed us that the strength of my heart kept me alive with my outrageously bad arteries. Through years of intense exercise, I was able to keep my heart strong enough to keep beating while its arteries collapsed.  And now, I refer back to my years of exercise experience for this important task ahead of me.

A little sheep family was resting near the road.

The keyword here is “motivation.” Mentally, I am highly motivated, but my weak muscles and body defy me. I must work past this feeling of being somewhat “feeble” to move about freely and with confidence.  

I only started walking again two weeks ago. And yes, there’s been some improvement within the past two weeks with the walking I’ve done each day, but it simply hasn’t been aggressive enough to affect the type of change I need to stop feeling so weak.

As we approached the town of Clifden, we noticed several apartments and townhouses on the inlet.  Clifden, our area to shop, only has a population of 1,597.  “Clifden is a coastal town in County Galway, Ireland, in the region of Connemara, located on the Owenglin River where it flows into Clifden Bay. As the largest town in the region, it is often referred to as “the Capital of Connemara.” Frequented by tourists, Clifden is linked to Galway city by the N59.”

Today, I decided to step it up, literally and figuratively, as hard as it is to muster the energy, to become more aggressive. I’ve managed 7000 to 8000 steps a day on my fitness device, but sadly, this is not enough. Strength building is a vital part of the equation.

This precious photo was my favorite of the day.

Last night, I slept poorly. Without the pain meds, my leg was painful and woke me several times during the night. I don’t think I slept more than three or four hours.  

I’m exhausted, but still, during the day, every hour, I will get up and walk at least 1000 steps, make a few lunges at the kitchen counter and use the spring water-filled plastic one-liter bottles of Pellegrino as hand and arm weights, performing a variety of movements. I’ll add repetitions and other exercises as I become more robust.

A dark brown ram along the side of the road.

The amount of discipline I’ll need today is over the top. Perhaps after a better night’s sleep tonight, it will be easier tomorrow. But, I’ve resigned myself to this hard reality: no excuses and no rationalizations. It’s a “must do.”

It’s necessary to keep reminding myself. I don’t want to continue to be unfit and feeble with a likelihood of falling that I’ve been over these past many months. Perhaps, I was in this state, justifiably so, but no longer. The time has come for change.

Yesterday, we crossed this single-lane bridge on the way to Clifden. We can take a few different routes from here to Clifden and will change it up each week.

I write this here to enhance my commitment and declare to our readers that a better and more healthy life is awaiting me as I continue on this mission. Are you experiencing a similar state of being? If so, join me in this process, and let’s get up and get moving!
Happy, healthy day to all!
                

Photo from one year ago today, May 21, 2018:

After dark, “Mom, Two Piglets and Auntie” came back to see us along with another male group of four zebras. For more photos, please click here.

Tom is quite the cook…Flatties…Today he’s baking…

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Mr. Nyala likes it here. It was a delight for Tom to see him again this morning and to be able to take these photos.

“Sighting of the Day in the Bush”

The kudus left, and he stands in our garden forlorn, wondering when he will see her again. As two distinct species, it’s unlikely they will mate and produce offspring.  However, there was a case of the mating of a female nyala and a male kudu. See the scientific article here.

Since I had to go back into the hospital for the surgery on my legs, Tom has thrown caution to the wind and has been eating some of his favorite foods; toast in the morning, muffins from the market’s bakery with coffee, and a bowl of vanilla ice cream at night.

Who am I to tell him what to eat when he spends most of his days and part of his nights taking care of me? I haven’t said a word. In one way, you’d think he’d want to eat a healthy diet after seeing me struggle after the complex bypass surgery.

But after hearing from three doctors that heredity plays the most significant part in our health, and being from a family of longevity, he wanted comfort foods during this challenging time for both of us. It’s not unusual to seek “comfort” foods during times of stress. I’ve always lost my appetite when stressed or worried, but I think I’m more the exception than the rule.  

During these past months, I’ve been thoroughly enjoying Tom’s cooking. At present, I am not allowed to be on my feet for more than a minute while holding onto the walker, leaving me unable to cook a thing or make a salad.

He’s the only nyala in Marloth Park. It’s no wonder he was fascinated with the female kudus.

Again, last night he made chicken “flatties” which is a popular item for the braai in South Africa, a butterflied whole chicken well seasoned in a variety of flavors: garlic, sweet and spicy, Portuguese, barbecue, peri-peri (a mix of hot spices) and so forth.  

We often opt for the garlic and barbecue, figuring less sugar was used in preparing the spices. He always cooks two flatties, enough for two dinners, in one large pan, adding whole mushrooms to the pan while cooking along with pre-cooked whole carrots prepared directly on the grill about a half-hour before the flatties are done.

 He doesn’t turn the mushrooms in the pan. They cook evenly in the juices, but he frequently turns the carrots cooking directly over the fire to ensure they don’t burn but caramelize for the best-tasting carrots on the planet. 

He steps in a bit closer.

Those who eat potatoes or other starchy vegetables could easily be peeled, cut into chunks, and added to the pan with the mushrooms. At the two-hour mark, the flatties are done, and Tom separates the white from the dark meat and makes up our plates.

 He likes white meat, and I prefer dark. One flatties between us in the perfect amount for a meal since they are relatively small. Using my hands, albeit very messy, I take off the skin and bones and thoroughly enjoy the moist, dark meat with the mushrooms and carrots.

Honestly, I never made a chicken, flattie, or otherwise, tasting as good as his. In the future, long after I can cook again, we’ll undoubtedly cut whole chickens into flatties shapes and have Tom prepare them.  

He’s feigning interest in the pellets when in fact, he’s much more interested in her.

We’ve never seen flatties in countries other than those in Africa. But, we certainly can improvise and follow suit wherever we may be. It’s interesting how South Africans cook most of their meals on the braai instead of the stovetop or oven.  

 It’s all a part of the commiserating and socialization of people gathering around the grill or open fire of the popular concept of the braai, which is prevalent and cultural here in South Africa, over other parts of the world.

 We don’t have flatties every night, but right now, it’s a familiar and easy meal for him to prepare, which we both enjoy. He’s made many favorite recipes lately but commented on the occasion that my version of the meal was tastier than his, but I can hardly agree when everything he makes tastes good to me.

He moves in for the “big sniff,” perhaps realizing that is all he’s going to get.

As for meals for the remainder of the day, I don’t care to eat much in the morning upon awakening and instead drink my fresh squeezed lemon water to start the day. I miss drinking coffee, and perhaps someday I will take it up again, but the lemon water is refreshing now.

 When it’s as hot as it has been lately, I’ve had little interest in drinking hot tea. But, by 10:30 am, Tom made my healthful smoothie which the doctor insisted was necessary to increase the amount of protein in my diet.  Protein is necessary to aid in wound healing.

 Right now, I’m striving for no less than 100 grams of protein daily, almost twice my usual allotment. Taking the extra protein via a high-quality protein powder and bone broth in a daily smoothie has been an excellent way to accomplish this without having to stuff myself eating foods I don’t feel like eating at this point.

Ms. Bushbuck is too cute for words.

This morning, Tom is baking for himself, using my recipe for an old favorite of his, Coconut Banana Bread. It’s currently in the oven and smelling good. I won’t partake in this due to the flour, sugar, and bananas, none of which I consume, but I’ll certainly appreciate his enjoyment of the recipe. In our old lives, before I changed my way of eating,  I may have had a slice with a cup of coffee in the morning. It was pretty delicious.

 Soon, Tom will make my smoothie using the following ingredients:
One scoop bone broth powder
Two scoops of protein powder
1/2 cup purified water plus enough ice to make a thick drink
2 T. cocoa, unsweetened
One whole avocado, peeled and cut into chunks
1 cup fresh spinach
Sweetener of choice

This is a delicious and nutritious beverage and meal replacement once the blender whirred for a smooth consistency. After drinking the smoothie, I am full until dinner.

She’s been visiting us daily since we arrived in Marloth Park 14 months ago.

Any improvement in my legs? I’ve noticed a little less pain when walking short distances using the walker from sofa to bed to bathroom. I still don’t put any weight on my left leg, but I seem OK doing so on the right.

 We return to Dr. Theo for another complicated dressing change tomorrow morning, considering the drain and pumping VAC system connected to my left leg.  We’ll know more tomorrow. According to the plastic surgeon, I should be able to walk within a week or so.

 I can’t wait to get back out on the veranda to see my wildlife friends!

 Be well.

Photo from one year ago today, April 10, 2018:

Each night when I was able to sit on the veranda, we put out the little cup of flavored yogurt on the stand for the bushbabies.  Hopefully, we’ll be able to do this again soon. For more photos, please click here.

Turning a corner?…Perhaps the time has come…I made a pie!…

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Tom called me outside to see the tiniest baby kudu we’ve seen to date.

“Sighting of the Day in the Bush”

This adorable young kudu, most likely born in the past 24 hours, was waiting for an excellent opportunity to suckle, noticing mom was preoccupied with the pellets.

Ironically, the first thing I did for myself during this long recovery period was to bake a pie, my favorite low-carb cheese pie, to be exact. Losing so much weight since we returned from the hospital nine days ago, from surgery 20 days ago, I knew I needed something sweet to help me stop losing weight.

Statistically, coronary bypass patients do better when they don’t lose much weight after this major surgery. I can’t get the photo out of my mind when seeing former president Bill Clinton a few months after his surgery looking 25 years older than his actual age at the time, 58 years old. Here’s his story at this link.

I will make every effort to be fit and healthy during the recovery period and for years to come after that. Vanity aside, I don’t want to look worn and haggard as he did months after the surgery.
With the umbilical cord still evident, they most likely were born in the past day or so.

On top of that, he suffered from severe cognitive dysfunction, as specified in this article. I may not feel great yet and still experiencing a fair amount of pain and discomfort, but my mind is as sharp as ever, if not more so, from increased blood flow to my brain.

 From the article mentioned above posted by one of the world’s top cardiologists, John McDougall, the following is stated:

 “In 2001, an article in the New England Journal of Medicine reported that 5-years after bypass surgery, 42% of patients showed a decline in mental function of approximately 20 percent or more. A study published this year (2008) in the Annals of Thoracic Surgery using MRI testing after bypass surgery found brain damage in 51% of patients. Three years after their time on the bypass pump, a significant permanent reduction in mental capacity was identified in 31% of patients. I am not talking major stroke here, but these patients can’t remember names or numbers as they once did, experience sleep disturbances (including nightmares), suffer mood swings and lose intellectual acuity. Approximately 30 percent of people suffer persistent depression, and some even contemplate suicide.”

This was quite a sighting for both of us.

Wow! It’s a good thing I didn’t see this article before I agreed to the surgery! Not only do I remember almost everything that transpired in the ICU unit and later the hospital ward, but I also remember the most minute details of trips we’d planned well into the future and trips we relished in the past.

 I am so grateful for this, and if I have to continue to experience some pain and unease over the next many months, so be it…a small price to pay for one’s retained mental acuity.

Thus, this morning with the scale showing another loss of a kilo (2.2 pounds), I knew I had to up the ante on my caloric consumption while remaining my regular way of eating. Both cardiac physicians explained I didn’t develop three 100% blocked arteries from my diet, instead clearly stating it resulted from my heredity—no need for a dietary change.

 After all, my typical meal includes a reasonable portion of lean protein, two types of colorful vegetables, and a salad. What way of eating could dispute the quality of this way of eating?

 By making this favorite pie (since my childhood), I can afford myself an extra 350 calories with each slice with less than five grams of carbohydrates. Plus, it’s a feel-good pie making me smile at every delectable bite.

Too cute for words.

As much as the value (to me) of enjoying a piece of this pie over the next several nights, I wanted to see if I could make the pie in my weakened condition.  Everything I read about recovery from this surgery mentions getting back into a routine of performing tasks I’d done in the past without any strain on my body.

 Right now, I’m walking 30 minutes a day, sitting up for the better part of the day, able to shower and take care of personal needs, and do my breathing exercises with relative ease. Surely, making one pie wouldn’t be more strenuous than any of these other tasks.

 It wasn’t. Yes, I had to ask Tom to take the mixer down from a high cabinet, but once that was accomplished. The delicious pie crust was baked with almond flour, butter, cinnamon, and sweetener and allowed to cool. I easily made the filling, poured it into the baked pie crust, and gingerly placed it into the oven setting a timer as I always do.

 Once cooled again, I’ll add the topping and place it in the fridge, looking forward to the first bite and the second, third and fourth. I take tiny bites to savor each morsel. I’ll gather my innate sense of self-control to avoid taking a second piece, remembering that prolonging the availability of this pie makes it all the more delightful.

 This may be a segue into performing more tasks shortly, of course always keeping in mind my clear thinking mind that the baby steps is the name of this game.

 Have a safe and healthy day!

Photo from one year ago today, March 4, 2018:

This female bushbuck flipped into the air after something bit her! For more photos, please click here.

A lunch for 10 in a Mexican restaurant…What a fabulous time we all had!…

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We’ve had such a fantastic weekend celebrating Don’s birthday while staying at their gorgeous home in Pretoria.

“Sighting of the Day in the Bush”

Kudus came to call on Friday morning before we left for Pretoria.

As soon as we upload today’s post around 10:00 am, we’re on our way back to Marloth Park, planning to arrive around 1500 hours (3:00 pm). We’ll unpack, start a load of laundry and decide what to do for dinner.

How sweet!  Tom and Don were sharing a sip of a Margarita!

Most likely, we’ll dine at home if our food in the freezer survived the 17-hour power outage. The food in the chest freezer will be fine, but we’ll see how the items in the refrigerator survived. Luckily, we didn’t leave much in the fridge or its side-by-side freezer.

Don’s weekend birthday celebration continued through Sunday at Salsa Mexican Grill.

We considered dining out tonight, but Jabula is closed for three days, and, not surprisingly, I’d like to stay home to see our animal friends, should they be returning to see us.  

Our party of 10 consisted of (from left to right) Kathy, Linda, Tom,  Don, Keith, Ken, Cynthia, Robin and Karen with me taking the photo.

The holiday season isn’t officially over until a few more weeks, but many will have already left with school starting again today. Colleges don’t reconvene for the new school year (after summer holidays) until around February 1st here in South Africa, and some college students may still be vacationing here in Marloth Park. We’ll see how it goes.

Kathy had a chicken burrito. My mouth was watering when I saw this (former) favorite.

We’ve had a wonderful three days at Kathy and Don’s gorgeous home with the two of them and their friends and family. It was a pleasure to see Linda and Ken, who’ll come to Marloth Park following Monday to spend a week with us. There again, more good times are on the horizon.

Linda and Ken shared this tasty-looking plate of nachos with cheese and guacamole.

Plus, following Monday is Rita’s birthday party at our house. On the return drive to Marloth Park, I’ll be planning the menu and grocery list for the items we’ll purchase this upcoming week for the special day. 

Tom, who doesn’t like beans and spicy sauces, opted for these three mini burritos with cheese, chicken, beef, and pork. Don shared a piece of his quesadilla with him.

As for yesterday, we had another great day when 10 of us dined at an authentic Mexican Restaurant, Salsa Mexican Grill, located in Kyalami Corner Mall. There are 11 locations of this superb restaurant with information on their website.  

Keith’s seafood tostadas with a side of stuffed avocado.

Not only was the food hot, fresh and thoughtfully prepared, and delicious, the presentations, service, and ambiance were as authentic as any Mexican restaurant we’ve experienced anywhere in the world. The food was “designed” with the California “flavor” so well known in the USA.

Don’s giant quesadilla looked delicious.

This was especially appealing for us, having always enjoyed dining on Mexican dishes. Tom’s taste buds are picky, but he could find something great that fit his desires. Everyone else at our table thoroughly enjoyed their chosen meals.

My over-the-top chicken salad was with roasted fajita vegetables, cucumbers, grilled onions, lettuce, guacamole, sour cream, and seasoned chicken. I’m going to try to duplicate this salad one day soon.

The menu is exceptional. We’re handed pens to tick off the boxes of the items and ingredients we’d preferred and place our names at the top of the page. The food arrived perfectly prepared for our choices, and even the bill came with a breakdown of the names showing who ordered which dishes and the cost.  

Tom was having a great time with “the boys” at one end of the table.

The service was exceptional, including the servers’ fuss over Don’s birthday, which only added to the festivities. Once again, this lovely group of people engaged in uproarious laughter and exciting conversation.  

We all were served shooters, hosted by owner Tony.  Tom drank mine. I’ve never done a “shot” in my life.

The drinks flowed as the participants savored the attractive drink menu options. I stuck with plain sugar-free tonic water since I prefer not to drink wine during the day.

 We didn’t get back to Kathy and Don’s home until around 1630 (4:30 pm), and at that point, none of us could imagine eating dinner. But, around 1900 hours (7:00 pm), we all pitched in and made an excellent dinner of pork chops on the braai, potato salad, green beans, cooked spinach, and salad with avocado and dined at their formal dining room.

Dining at this fantastic restaurant is well worth a drive if you’re anywhere near the Johannesburg’/Pretoria area or passing through on the highway. We chatted with the owner Tony, who ensured we had an extraordinary time. Here’s their link.

We’re grateful to Kathy and Don for hosting us so graciously. It was straightforward for the four of us to be together, and the addition of friends and family only added to our excellent weekend.

 Next time you’ll hear from us, we’ll be back in Marloth Park with only 38 days remaining until we leave Marloth Park. We’ll treasure every remaining moment we spend in the park, savoring the beauty of the bush, our wildlife friends, and of course, our human friends as well.

 Be well. Be happy.

Photo from one year ago today, January 7, 2018:

A decorative pond with a statue at a botanical garden, Jardin Botanico. in Buenos Aires. For more photos, please click here.

The holiday festivities have begun…Sparse photo situation at present…Losing weight isn’t easy…

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The baby bushbuck took cover behind mom when she wasn’t sure what to do when she saw us.

“Sighting of the Day in the Bush”

With the small amount of rain, the bush has begun to green, creating more vegetation for the wildlife.  But, it still has a long way to go to nourish them fully.

We can hear the cars and bakkies (trucks) driving down our road, minute after minute on what is not necessarily a thoroughfare. Our road, Swartwitpens, is one of the bumpiest dirt roads in the park and isn’t the first choice for residents to get to their homes. 

As a result, most of the passing vehicles, often driving too fast are holidaymakers finding their way through the maze of dirt roads when the only paved roads in Marloth Park is Oliphant Street (the main road) and Maroela Road (for a short distance from Oliphant to the municipal park and building).

Why people drive so fast here baffles us. It’s not as if the roads are comfortable to maneuver when passengers bounce around as if on a boat in rapids. In my old life, I’d never been able to ride on these dirt roads.  

Now, with renewed health due to my eating, I no longer have pain that would prevent me from doing so.  For this, I am eternally grateful and maintain this strict diet with relative ease.

Unfortunately, over the next few weeks, we aren’t willing to tackle the traffic on the river roads. Tom is an impatient driver, and it’s just not fun being stuck behind multiple vehicles on the narrow dirt roads.

The lucerne lays scattered about the garden uneaten. The warthogs move it around with their snouts but eat very little.

Instead, we’ll stay at our bush house, relishing every moment we can, even with the few visitors we’re getting right now. This morning was better when we had a few bushbucks, and eight kudus stop by for pellets.  

It was exciting to see the kudus. I told Tom to keep tossing pellets while I went inside and chopped carrots and apples for them. A neighbor stopped by while I was tossing them and scared them off.  Hopefully, they’ll return soon.

Without our usual drives in the park, self-drives in Kruger, and with less wildlife visiting us, right now, our photos inventory is sparse. I know I should take photos when we’re out to dinner and at social events, but once I start having such fun, I forget about taking photos and live in the moment instead.

I suppose in the realm of things, enjoying the moment instead of stopping to take photos isn’t always a bad thing. I will start working on this tonight when we go to Kathy and Don’s bush home for their holiday cocktail party. But, during this time, I’d be wise to take photos of social activities to ensure we have fresh photos for the next day’s post.

And then, tomorrow is Tom’s birthday which, as mentioned, we’re celebrating with Rita and Gerhard. They’re doing the cooking, and all I’m bringing is one of Tom’s favorite recipes, gluten-free apple crisp, which is not low carb.  

Mom and baby stop by for some treats.

I found a low-carb version I’m going to make tomorrow for Rita and me. It has a total of 10 grams of carbs per serving, so I’ll have to carefully consider what I consume for the remainder of the day to stay within my daily allotment of 20 grams.

A while back, I’d mentioned I was trying to lose the 11.34 kg (25 pounds) I’d gained when I was suffering from the now non-existent gastrointestinal issue for two and a half years. Eliminating all dairy several months ago put a quick end to my woes.  

By dropping dairy from my diet and cutting back a little on fat and protein, so far, I’ve lost over 9 kg (20 pounds) with only about 2.5 kg (5.5 pounds) to go to be back where I was when we began traveling six-plus years ago.  

Need I say, I’m thrilled to wear my limited wardrobe without lying on the bed to zip my pants and constantly feeling as if I had to “tuck in” my love handles which have now all but disappeared.  

It’s been a slow process. While I was suffering from the condition, I was constantly eating to stop the gnawing pain in my gut. Sure, I continued eating a low carb, grain-free, starch-free, and sugar-free diet, but one can certainly gain weight if overeating any food.

Mongooses often stop by looking for eggs.

These last few pounds have been tricky. When Tom and Lois were here, we were dining out more often than usual, and the weight was packed on. During their three-week visit, I gained back 2.27 kg (5 pounds).  

Since November 1st, when they left to return to the US, it’s taken me to get back to the point where I was before they’d arrived. That’s slow! However, I stayed determined and on course, day after day.  If I lose the remainder by the time we leave here in February, I’ll be content.

In the interim, the clothing I purchased in the US in 2017 is now too big, and before we leave here, I’ll donate everything that doesn’t fit and purchase some new items when we return to the US in April. Wearing the same clothes over and over again with frequent washings results in wear and tear, and every few years, we must replace some items.

Today, I’m trying to dry a pair of white denim capri pants to wear to the party tonight. Without a dryer, the heavy denim fabric often takes two days to dry in the humid climate. Tom set us a chair in front of the portable fan, and I’m hoping it’s going to dry them in time.

That’s it for today, folks. We’ll be back tomorrow on Tom’s 66th birthday, looking back at his past birthdays since we left Minnesota on October 31, 2012. 

Have a fantastic day as many of us delve into the spirit of the holiday season, wherever we may be.

Photo from one year ago today, December 22, 2017:

Many of the streets in Montevideo, Uruguay, reminded us of other historical cities we’ve visited. For more photos as the 30-night cruise came to a close, please click here.

Baking Tom’s favorites for his birthday and the holidays…

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The humidity made it difficult for the Rice Crispy bars to harden, so I trimmed the edges, placing them in the red bowl as shown. Tom can snack on the edges today after they firm up in the refrigerator as well.

“Sighting of the Day in the Bush”

This croc was half the size as the one shown below.

Each year around Tom’s birthday on December 23rd, I ask him what special desserts or meals he’d enjoy for the occasion. This year, we’ll be dining at Rita and Gerhard’s temporary condo at Ngwenya since the Hornbill house wasn’t available for the few weeks at Christmas time when they’d come to Marloth Park without reservations…brave folks…lucky folks…Louise worked it all out for them.

I offered to bring a dessert Tom loves – gluten-free apple crisp made with “real” sugar using both white sugar and brown sugar in the interim. Whatever she’s making is a total surprise to us, and as good guests, we won’t ask.  We do not doubt that whatever it will be, we will love and appreciate it.  

We’re bringing vanilla ice cream and aerosol whipped cream, none of which Rita nor I will eat now that she’s joined me in this way of eating. We’ll stay true to our healthful commitment.

An Egyptian goose standing in shallow water.
For today, I started baking the “sugar frenzy,” which Tom will surely enjoy over the holidays and will abruptly come to an end on January 1st. Most likely, he’ll gain a few kilos (pounds) in the process. 

Let me explain, white marshmallows don’t exist in this area. The only option is pink and white. So, pink and white it was! As for the Rice Crispies themselves (the dry cereal in a box), Tom scoured a few warehouse-type stores on the way to Lebombo while I shopped at Spar in Komatipoort. Miraculously, he was able to purchase two giant boxes.

The first thing I did this morning was getting to work on making the bars. Today it’s hot, and it’s humid after last night’s glorious rainfall, not the ideal conditions for expecting the bars to firm up. In any case, I made three batches of Rice Crispy bars using the two giant boxes of the cereal, 500 grams of real butter, and four big bags of pink and white marshmallows.
A few elephants in the Crocodile River from quite a distance.
When they didn’t fully firm up sitting on the kitchen counter, I stacked them (uncut) atop one another, each batch separated with parchment paper, and placed them in the refrigerator, hoping they’ll firm up enough to make the cutting easier and the eating less messy and enjoyable. The photo above was taken before I placed them in the refrigerator.

Tomorrow night, we’re going to a party and Kathy and Don’s, and she insisted I don’t make a thing. Instead, when we go to their home again on Christmas Day, I’ll be baking Don’s favorite…cherry pie with a handmade lattice crust. We’ll see how that goes in the heat and humidity on Christmas morning.  

On Sunday, Tom’s birthday, I’ll make the apple crisp. I’m making an extra batch to have for Christmas Eve when Tom and Gerhard can dig in once more. That’s a hard one for me to resist. I love it warmed with vanilla ice cream and topped with a hefty dollop of whipped cream. But, that was then, and this is now, and I remind myself that I’m traveling the world due to renewed health from drastically changing my diet. 

As we perused the river for wildlife sightings, finding few, we took a few distant photos on a cloudy evening.
I didn’t eat many sweet desserts in my old life, but on special occasions, I did partake. Now, traveling the world makes every day is a special occasion, and I avoid starches, grains, and sugars as if they are poison. It’s a small price to pay to live this “wonderful life.” (No pun intended. It’s a great Christmas movie).

I’d hope to make a low-carb dessert for Rita and me, but I couldn’t find the ingredients needed to do so. Today I’ll go through my recipes and see if I can roust up a decent dessert item for us girls.

Last night, we headed to Ngwenya for dinner on our own since Rita and Gerhard were busy packing to move there today. Tonight, Tom and I will go to Jabula on our own since they’ll be busy getting unpacked.  

Mom and youngster heading back up the hill after a swim.
We’d promised Leon (of Dawn and Leon, owners of Jabula Lodge and Restaurant) that we’d bring him some Rice Crispy bars, a favorite childhood memory which we’re excited to do.
 
We’re staying put for the rest of the day until around 1700 hours (5:00 pm). We’ll be off for another fun evening at our favorite restaurant.  
 
We’ve had one Ms. Bushbuck and “Little” stop by this morning for some pellets, which of course, we provided, happy to see them both. As for the others? They are off and about visiting holidaymakers offering them all kinds of foods, some good for them, some not so much.  
Last night we saw a few crocs at the Crocodile River from the veranda at Ngwenya.
If you had a choice to go where the sweet treats are being offered instead of the dry pellets, carrots, and apples, where would you go?
 
Happy day!

Photo from one year ago today, December 21, 2017:

Christmas display aboard the ship as we’re nearing the end of the cruise. For more details, please click here.