Easter Monday here in Australia, a national holiday…Sunday’s menu at “our” home…Recipe…Five days and counting…

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Our Sunday roast: organic grass-fed pork roast, Kransky (cheese-filled) gluten-free sausages, Portabella mushrooms, onions, and organic carrots. I cut the roast open during the last 30 minutes to ensure it was cooked properly.

It was a pleasant Easter Sunday. I spent a few hours preparing the meal after I’d completed the day’s post leaving plenty of time for us to vacuum and wash the floor, tidy up the apartment and eventually watch a movie until Bob arrived.

As it turned out, Bob’s friend Eddie wasn’t able to come for dinner, but he’s kindly offered to drive us to the cruise terminal on Saturday. We can hardly believe this will transpire in a mere five days.

There is a mushroom flan on the small plates; coleslaw, the roasted vegetables, sausages, sliced pork roast with biscuits on the side.

With excellent leftovers for today’s main meal, I’m considering organizing my clothes and perhaps begin a bit of packing. Today continues with the long weekend national holiday of Easter Monday, where many shops and businesses are closed, reopening tomorrow.

Last week, I stumbled across this delicious recipe for asparagus, prosciutto, and cream cheese in one of those demonstration-type videos on Facebook.

Tomorrow, we’ll head out for a few items for the cruise, returning later in the day to make our last three-day meal which will take us right to the end since we’re heading to dinner with Christine and Colin on Thursday evening.

After baking these roll-ups in a moderate oven for 25 minutes, they were perfectly cooked. The leftovers are great served cold.

With plenty of photos left to share over the next few days, we’ll soon begin working on the final expenses after tomorrow’s short shopping trip. On Saturday (perhaps your Friday), we’ll post the “favorite photos” from our 40-night stay in Fairlight and, of course, the “final expenses.”

Easy to make, these Low Carb Coconut Flour Drop Biscuits (see recipe at the end of the post) are a decent bread-like-feel addition to any meal. For example, I may use one of these to make a sandwich using Easter dinner leftovers.

Over these years, we developed several “routines” relative to our site, which we hope our readers continue to enjoy, such as the “year ago photos,”; the “favorite photos,”; and the “final expenses” which we post on the final day of any location where we’ve stayed along the way.

If you have any suggestions for added features, please don’t hesitate to write. We love hearing suggestions from our readers, whether they’re relative to travel, our site,  health, technology, or any other topic you’d like to share. 

Sunset last night.

After yesterday’s meal, I felt as if I’d turned a corner with my digestive issues when, after eating, I didn’t feel any major amount of intestinal distress. Of course, I still can’t drink iced tea, coffee, or hot tea, but I could eat a normal-sized meal for the first time in months.

I’ve begun to think that I developed ulcers from the awful case of H. Pylori, a common outcome of the bacterial infection, especially if it lasted for an extended period.
On Saturday, Bob arranged for the pawpaw trees to be removed to enhance the bay view.  Doing so made a world of difference.

I find I can be symptom-free for short periods if I follow a strict regime of avoiding certain foods or eating large amounts in any one sitting and in taking a round of supplements including mastic gum, DGL (deglycyrrhizinated licorice, taken 20 minutes before eating), powerful refrigerated probiotics, zinc, magnesium, and digestive enzymes. 

(Please see your physician if you have gastrointestinal issues. The regime I am using may not be appropriate for you. I am not a medical professional and do not intend to dispense suggestions for health).

Bob’s landscaper wasted no time in removing the tree.


Some of the above items arrived in the package from the US almost two weeks ago but won’t last until we get to the US. I began taking them immediately and have seen such an improvement. I need to find more but have been unable to do so at any of the local health stores we’ve visited so far. It was too late to place an online order. 

Hopefully, when we arrive in Honolulu by cruise ship on May 9th, we can take a bus to the Ala Moana shopping center, where there’s a Vitamin Shoppe. I’m planning to call the Honolulu location tomorrow to ensure they have what I need.

Deceiving scene. The house across the road is being remodeled with its roof tiles removed.

Ah, the challenges of travel. In “normal” life, we’d have a doctor, preferably specializing in integrative medicine, who’d be helpful in this process. But, we’ve discovered along the way that no doctors get too involved with one-time patients such as us. So we’re on our own.

We hope everyone has had a wonderful Easter weekend.  Back at you soon!

Here’s the recipe for the low carb, grain, and sugar-free biscuits:

Low Carb Coconut Flour Drop Biscuits
(Please keep in mind these won’t be quite as moist as a regular biscuit. A good-sized dollop of grass-fed butter will solve the issue).

8 eggs

½ cup butter or coconut oil

2 T sweetener of your choice
½ tsp salt
2/3 sifted coconut flour
½ tsp. baking powder
 

Preheat oven to 375.  Blend all ingredients, mixing well.

Line a baking pan with parchment and drop by spoonful
Bake for 15 minutes until lightly brown.

Photo from one year ago today, April 17, 2016:

The photo was taken at night one year ago today as our ship left the port—Luna Park in Sydney, close to the Harbor Bridge. For more photos, please click here.

Happy Easter and Passover for those who celebrate…We’re having guests for Easter dinner!…One week and counting…

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Surfers took advantage of the excellent surf.
A long time ago, we decided that making a fuss over holidays wouldn’t make sense while living this nomadic lifestyle. This caused a particular meaning when many holidays revolve around food, which doesn’t fit our eating habits, especially during Easter.

As a result, there are no more long days spent baking and cooking in the kitchen. We no longer decorate the house, make Easter baskets, decorate and hide Easter eggs or take the time to bake and decorate our former annual bunny rabbit cake. All of that seems like a lifetime ago.

Sunbathers and swimmers are enjoying a sunny day at Manly Beach.

Oddly, we don’t miss any of the work associated with holidays, but of course, we miss the interaction with family, the playfulness, and the laughter. Soon, we’ll be in the midst of all of that!

A day at the beach for school kids.

Over these years of world travel, I’ve lost interest in cooking other than coming up with tasty recipes Tom and I can enjoy in our daily lives. Even so, I usually only cook two or three times a week when typically I’ll purchase enough of any item to last for three dinners, cooking a fresh batch each day. It works for us.

Cabbage Tree Bay Aquatic Reserve. See details here for this wildlife-protected area known for snorkeling and hiking.

Besides, most of our meals are appealing enough that we quickly look forward to repeats. However, we also have to consider that most holiday homes have tiny refrigerators and freezers, leaving us with little space for storing much food or for freezing leftovers. 

With no rental cars in some locations, such as here in Fairlight, for 40 nights, we’ve attempted to avoid returning to the market any more often than necessary. Also, we’ve found that cooking for three days saves money in the long run.

The sun on the sea created a crystal-like appearance.

Groceries costs are not as low in Australia as in many other parts of the world but, they’re certainly less than we spent in the US five years ago. So it will be exciting and perhaps be shocking when we see food prices when we soon return to the US.

The sea is blue in this part of Australia. However, when we lived in Trinity Beach in 2015, near Cairns (pronounced “cans”), the sea was brown and murky in most areas.

Tom and I realized that we wouldn’t be cooking from April 22nd when we board the cruise to North America until sometime in July when we arrive in Nevada, where we’ll stay at son Richard‘s home in Henderson. 

Staying with Richard for three weeks, I may cook a few meals each week since, at that point, it will have been months since I’d done any cooking. During the six weeks in Minnesota, while staying in a hotel, we won’t have cooked at all with the complimentary breakfast in the hotel and dinners out with family and friends.

Tall trees, many evergreens line the boulevard along the beach, providing plenty of shady areas for those who prefer to stay out of the sun.

On the nights when we don’t have dinner plans in Minnesota, most likely, we’ll head to Costco, which we hear carries a wide variety of low-carb, precooked meals we’ll bring back to our hotel suite. Once we arrive, we’ll see if the hotel can provide us with a small microwave during our extended stay.

As for tomorrow, which is Easter Sunday, we’ve invited landlord/friend Bob and his long-time friend, Eddie. So we’re making a low carb, grain, and sugar-free meal. Tomorrow, we’ll take a few photos and post them the following day. 

The rocky shoreline in this area on our way to Shelly Beach.

We send love and best wishes for the health and well-being of all of our family, friends, and readers (whether you celebrate this holiday or not) during this time and always.  

Photo from one year ago today, April 15, 2016:

As we wound down our time in New Zealand, we posted our favorite photos, including me with Miss Jessica. I was flattered that Trish and Neil named this sweet girl after Tom, and I attended her birth while they were on holiday. Please click here for more favorite NZ photos and the final expenses for the three-month stay on the alpaca farm.

A Night at the Opera…Mixed reviews from this couple…

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Luna Park at night.

What can I say?  Tom didn’t love it. But, of course, I didn’t expect him to. Although, in the past, I’d noticed him listening intently when a few opera singers performed on various episodes of “America’s Got Talent.”

Last night, he didn’t express a glimmer of enthusiasm over the performance at the Sydney Opera House other than his pleasure at seeing how much I was enjoying it. That’s worth something.

Cloudy night at the opera house.

He didn’t grumble or have a scowl on his face, nor did he dose off.  It lasted less than two hours, during which I was totally engaged and enthralled. I’ve always loved opera after being introduced to it by my Harvard-educated, musical genius, doctor uncle who could sit at his baby grand piano and play any aria from memory. He left quite an impression.

When it ended, we made our way to Wharf 3 to catch the next Manly Ferry, which takes off every 30 minutes. Little did we know the treat we were about to receive in taking the photos we’ve included today, too many for one post.

Tourists chose the upper deck to take photos as we did.

As we entered the ferry terminal in Circular Quay, Sydney, I suggested we climb the steps to the outdoor upper deck to sit outside to cool off on a humid night. It was a great plan when we found suitable seating and views that literally left our mouths agape.

Sure, we knew Sydney had a lot to offer. We’d reveled in it on six past occasions when our cruise ships sailed from the exquisite harbor. Over the past week, on four occasions, we visited Sydney, three by taking the ferry.

But, nothing we’d seen earlier could match the perspective from the top of the ferry, even on a dark cloudy night after seven cloudy days and nights in a row since our arrival one week ago today. Thus, we share today’s photos with excitement over this amazing city, in many ways, the most beautiful city we’ve seen so far in our world journey.

The interior of the Joan Sutherland Theatre of the Sydney Opera House. 

As for the remainder of the evening’s photos, we took several from the interior and the grounds of the Joan Sutherland Theatre at the Sydney Opera House, which we’ll continue to share in posts to come. 

Having ordered the tickets almost a year ago, we had perfect seats, four rows from the stage, dead set in the middle. See our photo below taken from our seats.

Our seats were only four rows from the stage and dead center in the theatre, seating for 1507. There are two large theatres and several smaller theatres in the complex. The cost for these two excellent seats was AU 190.15, US $146.50.

No doubt, the theatre is beautiful and interesting. However, there are many steps to navigate to get inside the theatre. For those who may have difficulty with stairs, there are elevators and a few escalators. For the full experience, we did the many flights of steps, making our way through tourists who were sitting on the steps, as shown in yesterday’s post.

As for the remainder of the day, we’d left the house at 1:30 pm to catch the bus arriving at 1:59 pm. We made it to Manly in time for the 2:15 pm ferry. With the recent inclement weather, about 10 minutes of the 25-minute ferry ride was particularly rough, but we didn’t give it a thought.

The building of the Sydney Opera House has an interesting story. Click here for details.

Arriving in Circular Quay, we walked through crowds and commotion to make our way back, the second day in a row after our flub showing for the opera one day early. We’d decided to dine early, before the show, since we hadn’t eaten earlier in the day. 

With a 3:00 pm meal, we’d be set until returning “home” when the evening ended, and if hungry, we could have a snack of homemade coconut bread with butter with a small bowl of organic Greek yogurt on the side for me. (I’ve been taking “big guns” probiotics and eating yogurt twice a day since my recent two-week round of antibiotics).

The Sydney Harbour Bridge after dark.

We’d considered the same restaurant as the prior day since they were able to accommodate my diet.  But, we tried to branch out and try something different. Shortly, we were seated in a high-end Asian fusion restaurant only to discover there wasn’t a single item on the menu that would work for me, except plain steamed veg and chicken, which held little appeal.

We thanked the waiter but decided to leave. I wasn’t sure the pans they’d use would be “gluten, starch, and sugar-free.” Why take a risk? We meandered back down the boulevard checking menus along the way, only to discover the only restaurant that would be suitable was the same where we dined the prior day, Searock Grill.

I ordered the same grilled chicken salad, and Tom had a steak and chips instead of the prior day’s fish and chips. The steak was perfectly cooked medium rare and was thick and juicy. We didn’t order beverages.

The Sydney Opera House at night.

What surprised us was the fact that the prices were higher on Sunday than they’d been on Saturday, plus a 10% weekend service fee was added. But then, we recalled a mention on the news of increased prices on Sundays due to many workers receiving higher wages on Sundays.

Our bill was AU 41.80, US $32.20, still not too bad for the high-end area, which surely would have been considerably more in the evening. The food was good and fresh, although yesterday’s service was sketchy. 

With tips not necessarily rendered in Australia due to higher wages than in the US and many countries, we didn’t hesitate to leave the restaurant with nary a token tip left on the table. While in Australia, we followed suit as per the locals, tipping only for exceptional service. 

View of a small portion of Sydney’s skyline at night.

Once back in the US, we’ll be tipping in the typical US manner, from 15% to 20% of any restaurant bill. Add state and city taxes, and a meal may be as much as 25% to 30% more than the cost of the meal and beverages. I guess we’ll be heading to Costco for pre-made meals to bring back to our hotel when not out dining with family and friends. 

At the end of the ferry ride back to Manly, we crossed the busy street to a taxi stand and grabbed a ride back to our holiday home at the cost of AU 7.40, US $5.70. Then, we maneuvered our way up the long steep, winding walkway to the house in the dark. Luckily, Tom had his LED flashlight attached to his RFID wallet, lighting the way for the uneven walk up the hill.

View to Circular Quay from an upper deck on the Manly Ferry.

Amid our immigration worries, overall, it was a good weekend and first week in Manly. Unusual for us, we dined out four times, once with Bob in Manly, another in the Rocks area of Sydney with friends Linda and Ken, and twice in Circular Quay near the Sydney Opera House.

Today, we’re making a favorite dish and staying put planning this week’s menu. We’re trying to figure out what we need to purchase to last only through next Sunday night, just if we have to leave the country for good, as of next Monday’s immigration office meeting. We shall see.

Be well. Be safe. Be happy.

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

Chaise lounges, gas grills, and dining table outdoors overlooking the bay. For more photos, please click here.

Oh, oh, we screwed up again!….Photos from the Sydney Opera House…

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There are many interesting dining spots with exquisite views of the Sydney Harbour Bridge and the Sydney Opera House walk.

After all these years of meticulously planning our travels, we’ve screwed up once again, once for our current dreadful immigration status in Australia and again, my error only, on the night we’d booked tickets for the Sydney Opera House…I failed in carefully reading our ticket confirmation to discover it was on Sunday night, not Saturday.

This was Tom before he knew we’d arrived at the opera on the wrong date. The ship in the background is the Emerald Princess, a line we’ve never experienced.

I’d booked the tickets last April, receiving an online confirmation which I’d copied and pasted into my online calendar, placing it under Saturday, not Sunday. If I’d reviewed it carefully lately, as I should have, it would have been easy to determine the tickets were for Sunday night (tonight), not last night.

The Opera Quay building along the walk.

Off we went with Bob dropping us at the Manly Ferry in the pouring rain with umbrellas and parkas keeping us relatively dry. We waited for 15 minutes for the ferry and boarded for the 30-minute ride in rough waters due to the stormy conditions.

As we approached the Sydney Opera House, we noticed almost everyone had a camera or phone in hand.

Upon arrival at Circular Quay in Sydney, the sun had peeked out, and we walked for 20 minutes on the esplanade along the bay to the opera house. Then, climbing the zillions of steps to the entrance, we found our way to the ticket office, where our tickets were awaiting us.

There’s no doubt that after dark, these tables will be filled with diners.

Alas, we were informed that the opera for which we’d purchased tickets didn’t occur until today. So we were one day early. Oh, my. Mr. Overly Grumpy reared his ugly head for about 10 minutes while I racked my brain as to how I could make such an error. 

Bennelong Lawn, Royal Botanic Gardens is located next to the Sydney Opera House.

I could have made all the excuses in the world, such as not feeling quite well yet, the immigration thing, the missing package from the US, and my sister’s recent possibility of recurring cancer (a scare, after all) that kept my brain flooded with worries during the recent cruise and since our arrival one week ago.

I was dressed too warm for the humid weather.

But excuses always fail me. I tend to leave them in the dust instead of simply admitting my mistake and cheerfully, in my usual “overly bubbly” manner, move on. But, unfortunately, Mr. Grumpy was having none of that. For 10 minutes, he was rather annoying. 

Visitors sitting on the steps of the Sydney Opera House enjoying the view.

Suddenly, I suggested we make it fun that we were already in Sydney and enjoy the amazing area and views of the bay, Circular Quay, the Opera House, and the people watching. “How about if we go to dinner, have a drink, smile, and have a good time?” I asked. He was game.

Moments later, we were seated in a lovely restaurant, Searock Grill, with mouth-watering smells wafting through the air, ordering a beer for Tom and a wine for me, while the mood became uplifting and cheerful. After all, this was no big deal in the realm of things.

Grilled chicken salad with tomatoes, radishes, and sprouts with a side of garlic aioli.

I apologized for my error. Tom apologized for being “overly grumpy,” and we ended up having a great time.  Today, we’ll return to the Manly Ferry to give it another try. This time, we’ll take the local bus to the ferry since Bob isn’t available. 

Tom’s double filet fish and chips. He ordered ketchup on the side for the chips.

We plan to dine early again, before the 5 pm opera, since it’s less crowded in the restaurants. Lately, with my condition, dining earlier rather than later seems to serve me well with less discomfort into the evening. 

Tom’s beer, Great Northern Brewing Co., was named the same as one of the predecessor railroads he worked for many moons ago.

Oddly enough, we’d like to return to the same restaurant today after we’d read menus for every restaurant along the esplanade. Yesterday’s restaurant was easily able to accommodate my diet with a delicious grilled chicken salad along with a satisfying plate of fish and chips for Tom, photos of which are included here today.

Ferry arriving at the wharf.  There’s a constant flow of ferries heading to and fro many areas around the bay.

Based on the early arrival time, we were allowed the benefit of the lunch menu pricing, and our total bill with one glass of beer, one glass of wine, and our two meals totaled AU 50.60, US $38.92!  The same items were priced about 40% higher after 5:00 pm. That works for us!

This is the pier where we boarded our past six cruises with hopefully, one more to go with the immigration situation hopefully resolved.

After dinner, we enjoyed the leisurely walk back to Wharf #3 with only a short wait for the next ferry. Back at our cozy house in Fairlight, we settled in for the remainder of the evening, watched a few shows, and dozed off by 11:00 pm.

Happy face back on…

We’ll be back tomorrow with the results of our second foray to the Sydney Opera House, hopefully getting it right this time!

Happy day!

Photo from one year ago today, March 19, 2016:

The beach in Opunake, New Zealand, one year ago. We’ve experienced plenty of rainy weather in our world travels. But, we try to take it in stride and make the best of it. As indicated in today’s post, bad weather prevents us from planning activities, although we may not venture out if our plans are open.  For more details, please click here.

Fabulous get together and lunch in Sydney with friends from South Africa!…Small world…

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Tom and I and Ken and Linda, great friends from Marloth Park who happened to be in Sydney simultaneously as us! Small world!

When Linda and I chatted on Facebook over these past few months, we could hardly contain our enthusiasm over the prospect of her and her husband Ken meeting us in Sydney on March 15th.

Our wonderful friends, Linda and Ken, whom we met in Marloth Park in 2013. We look forward to seeing them again next February when we return to South Africa.

How ironic after staying in touch over these past years since the onset of our friendship in Marloth Park in 2013/2014 that we’d happen to be in the same part of the world simultaneously, Sydney, Australia.

Our mutual time frame in Sydney only overlapped by a few days making the 15th the ideal for getting together. Although we hadn’t rented a car during this 40-night stay in Manly (hopefully, immigration situation allowing), we needed to begin using the local transportation.

Ken, Linda, and Tom, in front of Fortune of War pub, also known as First Fleet Bar & Bistro, the oldest pub in Sydney, circa 1828.

After spending over AU 150, US $115 for three taxi rides to and from Sydney for the required visit to the immigration office, we decided using public transportation is a must while in this area.

Ken and Tom toasting “James Squire, the Swindler” summer ale in the pub!

With the use of the popular Manly Ferry and the free Hop, Skip, Jump bus that has a nearby stop with only a few block walk to the holiday home, we were easily able to make our way to Circular Quay in Sydney to meet Linda and Ken right on time at the Observer Hotel Pub at noon sharp and then to return “home” with ease.

Our fabulous landlord and new friend Bob insisted on driving us to the Manly Ferry wharf for our first ferry experience. While showing us around, Bob pointed us to the bus stop where we’d catch the bus upon return later in the day.

Linda and I were toasting the special occasion.

Bob had given each of us an Opal card, a local transportation card to which money is added at most news stands and “top-up” machines, which is then used to pay for ferries, buses, and trains easily. Bob escorted us to a news stand at the wharf, where we topped up the cards. 

My grilled chicken salad included a side of avocado.

The round trip cost for the Manly Ferry to Circular Quay is AU 28, US $22, but there’s no charge for the bus. It’s too far to walk to the Manly Ferry from here in the Fairlight area. 

By car, it’s a ten-minute drive to the ferry station. The free local bus makes this trip relatively easy and affordable, especially compared to a rental car which is pricey in Sydney. We’ll share details and a video of the Manly Ferry in an upcoming post.

Tom’s steak sandwich with grilled onions and chips.

Close to noon, we spotted Linda and Ken sitting outside of the Observer Hotel Pub, beers in hand. We couldn’t have been more thrilled to see one another, embracing in a warm hug among the four of us.

Linda’s burger with avocado and “chips.”

After chatting and catching up a little on our mutual world travels (Linda and Ken are avid travelers like us), we decided to head to the popular historic First Fleet Bar & Bistro, where Linda and Ken recommended we take photos of our get together.

The conversation was lively and animated when we all have so much in common, including past experiences in Marloth Park over which we easily recalled and giggled. We’d had memorable experiences in Marloth Park and look forward to more upcoming next February.

Beautiful orchids at our table.

By 5:00 pm, after our fabulous meal at the bistro, we headed back to Circular Quay and Wharf #3 to make our way back to Manly. The ferry ride was delightful when I sat next to a 90-year-old woman, who migrated to Australia almost 70 years ago, a published author and patron of the arts. 

The pub was packed throughout the day, with lively locals enjoying themselves.

Once again, I was engaged in an enlightening conversation that reminded me of how much we thrive on interacting with others, including those from our past and those we meet along the way.

We continue to concentrate on the immigration issue, yet we can enjoy ourselves in the process. In a few nights, we’ll be heading back to Sydney to the Opera House, to which we purchased tickets almost a year ago. I can’t wait for that!

Have a great day filled with lively conversation that stimulates your mind.

Photo from one year ago today, March 16, 2016:

Roses continue to bloom in the cooler weather in New Zealand. For more photos, please click here.

Food aboard the ship….Being “real”…

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

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

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

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

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

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

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

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

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

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

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

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

Tom’s chocolate mousse dessert.

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

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

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

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

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

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

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Roses in the garden.

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

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

Flower blooming on a zucchini plant.

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

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

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

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

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

Huon River from the highway.

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

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

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

White sand beaches are common in Tasmania.

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

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

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

The scene on a hazy morning.

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

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

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

Happy day to all of YOU!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

By-the-bottle, wine to go menu.

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

Wine barrel display.

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

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

Locally made dinnerware and glassware.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

May your day quiet day be special as well.

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

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

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

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

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

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

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

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

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

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

It could be a ’58 to ’62 Corvette.

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

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

Low Carb Costco
Chicken Bake – Grain Free

40 minute cook time

Yields 3 chicken bakes

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

1/3 cup ground golden flax

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

Parmesan cheese, grated

Instructions:

1. preheat oven to 350F, 178C.

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

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

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

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

This appears to be a ’60 Cadillac.

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

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

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

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

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

Bullet spinner hubcaps on a classic ’57 Buick.

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

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

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

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

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

Be well. Be happy. Enjoy the day!

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

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

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

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

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


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

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

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

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

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

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


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

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

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

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

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

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


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

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


Antique cider making equipment.

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

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

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

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

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


Antique apple hauling truck located in the museum.

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


Apple varieties on display in The Apple Shed.

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

From their website:

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

Beautiful display of the  copper distillery equipment.

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


Antique apple processing machine.

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


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

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


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

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

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


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

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


An antique hand cranked apple processing machine.



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

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


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

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


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


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

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