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

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This mom had a baby on her opposite side.  We waited, hoping the baby would appear. The mom, seemed aware of us, never allowed the baby to make an appearance.
Although this croc looks small in this photo, Anderson our guide, speculated he was no less than 15 feet long. Although less than 20 feet from us, we cautiously stood on a steep embankment, impossible for him to climb with his size and girth.
Another hippo is swimming in the river while this one was sniffing for breakfast.
Anderson chuckled when we zoomed in to get this shot of an impala during our first few minutes in the Land Cruiser after he’d picked us up at the airport.  He said we’d see so many of these and other animals in the antelope family, we’d soon lose interest in taking their photos.  How right he was, although these graceful animals are enchanting to watch.
Young lions lounging under a tree on a beautiful morning.


Mom keeping out a watchful eye while her brood lounges. From time to time, she nodded off, quickly startling herself awake.
Grunt.  Life is hard for a “Retired General.” This one may have been newly banished as he’d yet to meet up with other such males. He looked forlorn and miserable. 
We took at least 10 shots of this exquisite male lion looking satisfied and sleepy with the remains of his zebra meal behind him. Anderson said that most likely a female killed it and he took it from her. The male’s MO is to watch females hunt in order to steal their catch, although when desperate, they’ll hunt for their own meals.

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

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

The elegant lobby at the Diani Reef Resort and Spa.
The elegant offerings at Diani Reef Resort and Spa were breathtaking.
A coy pond and glass floor in the reception area were only a few of the highlights at the
Diani Reef Resort and Spa.
Our intent had been to arrive in daylight for the benefit of better photos.  Perhaps, we’ll return during the day to partake in the several additional restaurants, the offered pool lounging, and the free WiFi.
Dining out three times a week has made a world of difference to us. Yes, it’s a pain to getting ready to go out each time;  the heat, the repellent, plus trying to figure out what to wear. But, we’ve found that once we’re on our way in the taxi, we’re always happy to be on our way. 
Tom standing in front of the popular local Baobab trees located in the lobby area of the resort. That’s my purse, not his, although on occasion he does carry it for me.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

No water, 15 hours and counting…List of lessons we’ve learned..More new photos…A daylight visit to Sails…

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We posted this poisonous centipede photo, a creature in the crustacean family, that we took shortly after we’d arrived.  A few nights ago, I encountered another of these on the bathroom wall during the night. In the flurry of activity, I didn’t stop to take another photo.  I didn’t scream, but I did awaken Tom, who promptly got the dustpan and brush, flushing it down the toilet. For days, I worried it would come back up the toilet causing me to check out the toilet bowl frequently. This is the one creature I fear.

Last night after dinner, Tom prepared to do the dishes as always, only to discover we had no running water. Not a dribble. No way to flush to the toilet. No way to shower in the morning. Oh.

The long walk from the security area at Sails Restaurant on which vehicles aren’t allowed. At night, when returning in the dark, a security guard escorts us on the walk.

Jeri, Hans’ wife, has contacted a plumber. We wait. Is it another broken pipe? A pump no longer pumping? What could it be? With no city water in Kenya, property owners are dependent upon well water with small water towers dotting the landscape.

This tented area is the location of the Sails Restaurant at the Almanara Resort, one of our favorites thus far.

Who are we to complain when the highway we frequent is littered with shacks where there’s no water, no electricity, and only fires for cooking? I continue to remind myself of this when these situations occur, finding little comfort in the discomfort of others.

The beach we hadn’t been able to see in the dark the last time we dined at Sails Restaurant at the Almanara Resort, almost walking distance from our home in Diani Beach.  (We always take a cab each way due to dangers on the highway).

Last Sunday we ran out of cooking fuel for a day finding ourselves eating tuna out of the can with coleslaw, sliced tomatoes, and carrot sticks on the side for dinner, the likes of which we’ve never had before.

The previous week we had no power during almost an entire day and a few days later, during an entire night.  After all, we’re living in a third world country. What did we expect? Utilities working? A microwave? A stove that turns on when you turn the dial? A TV? High-speed Internet? Air conditioning? A bug-free zone?   

Arriving a little after 6:00 pm, we were finally able to see the property at Sails Restaurant, part of the Almanara Resort. Locals are proud that their Kenyan President, Uhuru Kenyatta,  had stayed at this resort some months ago.

Our expectations are subject to the environment from whence we came, what’s familiar. If one never had a computer, one may dismiss it as an unnecessary frivolity. It’s all a matter of what we’ve become used to, isn’t it? There’s no right or wrong in this fact. It is what it is.

After dinner, as we awaited our cab, we lounged in this seating area in the dark.

We decided to live in these conditions. No one forced us. Will naivety suffice as an excuse for not knowing these things could happen? Perhaps, in part. Perhaps, in part, our desire for adventure led us down this road to a lack of basic familiarities which simply “goes with the territory.”

The moon and the ocean, never disappoint.

Me, who showers every morning without exception, poured a bit of bottled water into the bathroom sink doing the best I could do, dressing in the same clothes I wore yesterday (clean underwear, of course). Wearing the same clothes twice, was out of my realm in my old life. Now, there’s no chance of such frivolity, of such wastefulness.

So, what do we do? We wait. We don’t complain to one another. Hopefully, by 5:00 PM we’ll have water again, hot water after we push the button to get the water to heat in 20 minutes, so we can shower before going out to dinner.

The moon never disappoints.

Hopefully, we’ll be able to wash the dishes before we leave, the 3 pots I used to make dinner last night, now crustily sitting in the kitchen along with the dirty plates and flatware. 

I resign myself in the knowledge that somehow I needed to learn these lessons; to not take conveniences for granted, to appreciate the most basic of amenities, to diligently and discriminatingly use whatever is readily available. 

Last week when dining at Sails Restaurant, the moon was in its full glory.

Now, a year out, we’ve learned the following:
1.  Wash and reuse plastic bags if possible.
2.  Cover food in the refrigerator with a single paper towel (no Tupperware or plastic containers with lids).
3.  Use small leftover pieces of bar soap for frequent hand washing.
4.  Use a small flashlight when getting up in the dark to ensure no creatures are wandering about.
5.  Wear the same pants, shirts, socks until they are obviously dirty or smell.
6.  Always wear and carry insect repellent.
7.  Don’t scream (me, only) when spotting a poisonous creature in the bathroom.
8.  Use plenty of olive oil on the bottom of the metal skillet to avoid sticking (non-stick doesn’t exist here).
9.  Don’t flush the toilet every time (especially now with no water).
10. Carefully monitor data usage. Don’t watch videos other than shows we’ve downloaded during the night using the “free” metered nighttime data we receive after loading more data via scratch-off cards.
11. Wash the bird poop off of the glass table every morning using ammonia, washing hands immediately thereafter.
12. Be careful when plugging anything into an outlet (220 gives quite the jolt. I know from experience).
13. Have cash on hand for tips. Credit card tips not allowed.
14. Don’t complain about the food or service aloud. 
15. When walking on the road to the beach, produce stand or anywhere in public say “jambo” to every passerby. 
16. Don’t feed the wildlife.
17. Clean up bits of food promptly after eating or within minutes it will be covered in ants.  Don’t eat in bed.  Food attracts bugs.
18. Inspect shoes, socks, clothing, and bath towels before using them.
19. Keep computers and MiFi’s plugged in while in use in the event of a power outage.  We’ll have 3 hours of use on the batteries.
20. Step carefully when walking.  With no codes, few handrails, or lights in public facilities, tripping hazards are many.  Recently we purchased 2 tiny LED flashlights we use when going out at night.
21.  Every night, upon getting into bed, check under the sheet, the pillows, around the pillows, and around the mosquito netting for whatever may be lurking there.  Most victims of centipede stings have received them while sleeping in a mosquito netted bed.

Tom sure enjoys the liter bottles of locally made Tusker beer, at KES $250, US $2.94. 

So, if the “universe” intended for us to appreciate more, to learn more, to experience more, the “universe” has succeeded. And, as any education we are fortunate enough to receive when the “hard work” is done, we feel fulfilled and grateful for the knowledge and for the opportunity to incorporate this knowledge into the remainder of our lives.

Complimentary appetizer Tom had eaten the last time we visited Sails during our first week in Diani Beach, consisting of batter-fried seaweed and chicken stuffed puff pastries.
Tom enjoyed this dinner of Crab Au Gratin and fries. He gave me his plate of veggies as usual.
Look at this pile of grilled red snapper and veggies. I couldn’t have been more pleased with the freshness and flavor. The server explained that the snapper was caught in front of the property earlier that day.

I promise. I’ll never look at a Ziploc bag the same way.

Although Tom doesn’t eat sweets when drinking beer, we got a kick out of this menu of homemade ice cream offered at Sails Restaurant.

Note: As I write this, the plumber is here repairing the water issue. Hesborn explained that we’ll soon have water. Apparently, it was a switch in the private water tower. Guess we’ll soon flip the hot water switch in order to do the dishes in 20 minutes or so, promptly turning it off.

Friday night date night…An entire restaurant to ourselves on a moonlit night…

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Moonbeams over the Indian Ocean last night at the Blue Marlin Restaurant, reflecting off the ocean and lighting the sand.  Tiny sand crabs were scurrying about at our feet on we stood in the sand. 
 
The moon as it made it’s way from the fast moving clouds.
Ah, moonlight!
This spot was ideal for relaxing after one drank too many Margarita’s!

With a 7:30 pm reservation at the acclaimed seaside restaurant, the Blue Marlin, we were shocked when by 9:30 pm not another guest had arrived to dine.  We had the entire restaurant and staff to ourselves, receiving impeccable service and thoughtful attention on a perfect moonlit night. 


The chalk board at the Blue Marlin listed the daily specials.



The Blue Marlin offered a relaxed comfortable environment for diners. Notice an actual blue marlin on the wall.



Tom drank two bottles of this local Tusker beer.  You’d have to carry me out if I drank two of these.  I’m often tempted to have a drink but having anything with alcohol, as seldom as I do, results in outrageous hangovers from two of anything.  Plus, one is no fun!

The strong breeze from the sea was refreshing, the food divine, the ambiance inviting, leaving us feeling relaxed and at ease.  The short 5 minute cab ride confirmed yet again, that within our reach are all the restaurants we could possibly want for our weekly dining our experiences. 

Yes, I know.  Photos of us often shows us wearing the same clothes over and over.  After ditching most of our clothing to lighten our load, we have no choice but to do so. We try to wear the same items frequently in order to wear them out for disposal, saving the newer items for the future.  So far, nothing has worn out.  With no clothes dryers available, the thinnest tee shirts “live” forever.

As we work our way through Trip Advisor’s list of the top 18 restaurants in Diani Beach, thus far we’ve tried 3 of the top 4 and will continue to work our way down.  

What a smiley guy! I’m lucky!

With our remaining time in Kenya, we’ll fall short of trying out the entire list, plus with our upcoming safari over a weekend, we’ll only be able to have tried the top 11.

The chef insisted we take a photo together!

The Blue Marlin’s fish and shellfish are caught each day in the Indian Ocean, a few short steps from their door, to be served that evening for some of the finest tasting seafood we’ve had in our travels. 


The waiters were anxiously waiting for more diners to arrive.  Why, they didn’t baffled us.

The aroma of garlic, butter and rich fish sauces permeated the air as we pulled into the guarded gate sending our appetites to “full on” mode.  With Tom’s finicky palate, I wondered if there would be alternate selections for him. 

The cooks at work  in the outdoor kitchen preparing our appetizers and main courses.

For appetizers, I ordered a gluten free crab salad prepared in a creamy seasoned mayonnaise sauce while Tom ordered bacon wrapped jumbo prawns.  Both were epicurean delights, pleasing to the palate. 

Tom’s appetizer of bacon wrapped jumbo prawns.  I pointed out the bulging eyes.  He asked, “Why’d you tell me that?”
 

My appetizer was a delicious creamy crab salad. 

Once again, my guy surprised me ordering a local fish dish referred to as Swahili Fish, most likely a type of snapper with special sauces and spices, served with coconut flavored white rice and vegetables.  He ate every morsel on his plate.

Tom’s dinner consisted of a sizable portion of Swahili Fish, most likely a type of snapper.  Bone free and lightly season with a rich buttery coconut sauce, he had no trouble devouring every morsel.

My dinner was grilled calamari rings from what must have been one giant squid. I could have worn them as bracelets as opposed to the usual small rings typical in fried and battered calamari. 

Look at the size of these calamari rings!  I, too, savored every morsel on my plate.

Usually chewy, (one of the reasons I like squid), they were prepared to perfection leaving the chewiness factor in tact.  The remainder of my plate was filled with slightly crunchy grilled vegetables, seasoned in local spices. 

Tom took this photo from the beach on the Indian Ocean as tiny sand crabs scurried around his feet. While we dined, the crabs were everywhere.  Our dog friend, Zaa Zaa couldn’t resist chasing the larger crabs that she found on the beach.

With the full moon rising in a spectacular display throughout the evening, on several occasions we walked the short distance to the sand to take photos.  It couldn’t have been a more perfect evening.

Two dogs lived outdoors at the restaurant, one a malamute and the other, a Jack Russell mix.  The JR, Zaa Zaa, never left our side, graciously soliciting a tidbit.  Tom fed her the bulgy eyed head of one of his giant prawns which she enthusiastically devoured. 

I chuckled to myself a few times thinking, “Gee, we have a moonlit night, extraordinary food, ideal weather conditions, quiet surroundings, an attentive adorable dog at our side, all the while engaged in lively and animated conversation with each other.

The total cost for the evening was US $75.53 which includes meal, cab fare, tax and tips.

Zaa Zaa, our friendly companion for the evening, lying at our feet as we dined.

Tonight, we’ll be dining with Jeri and Hans at their home.  Happy hour will be on their third floor veranda.  I wonder if we’ll dine at their cozy indoor dining table or outside on the veranda.  We haven’t had an indoor meal in almost three weeks.

How weird is that!

Part 1…An unexpected cultural experience…Rich in content…Profound in its core…

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This is a rendition of Hans‘ new construction project  (The pool is not illustrated in this rendition.)
As we entered the multi-unit building under construction, we were amazed by all of the handmade ladders, made from materials on the site. 
Still, on the main floor, we walked from room to room, envisioning the future appeal.
We couldn’t stop smiling over this creative means of supporting the ceilings.
This is why we’re in Kenya, its culture, its people, its wildlife, its vegetation, and its natural wonders all of which never cease to amaze us.
The expected completion of the first of 4 buildings on this particular site is by the end of 2013.
Seemingly fearless workers worked atop the highest levels of the building utilizing their handmade ladders.

There are a few historic buildings to sustain its tourism business.No ruins to attract visitors from afar. Buildings are made of locally handmade materials, indigenous to the parched soil; the coral, the stone, and the wood of myriad trees.

As we exited the car we were amazed by the piles of products to be used in the construction with little waste. Hans built this neighboring house.

Hans, originally from Germany, our landlord, neighbor, and now new friend, discovered Kenya in 1978, finding its richness and culture a lure he couldn’t resist. With a passion for construction and a desire to be a part of the development of his favored Diani Beach, Hans has provided much-needed jobs for the locals, making his roots firmly entrenched in the coral soil. 

This is the area where the pool is being constructed.  Rather than “pour” a pool as familiar to us, every inch of the interior and exterior are hand-engineered, one stone at a time.
These coral rocks for both the pool and the buildings are hand-dug on the premises.
The tall pile of pale blue stone is used to give the walls of the pool a blue color.
Coral and mortar, placed by hand, to build a swimming pool.
View of the future pool from the penthouse level.

Moving to Diana Beach permanently over two years ago, he and his lovely wife Jeri, from Nairobi, Kenya, have made Diani Beach their home as well as offering thoughtfully maintained vacation rentals along with the construction of future properties for sale.

These solid cement blocks are made on site in one of the future bedrooms!
This woman is working with the cement blocks.

Yesterday morning, Hans drove us to see one of his construction sites where no less than 50 local workers were deeply engrossed in completing this phase of the building project by the end of 2013. 

The water lines positioned within the walls of the units.
More branches, used as supports.

For us to see to the workers laboring in the hot morning sun, smiles on their faces, quick to offer an enthusiastic “jambo” greeting as we toured the huge project, our hearts skipped a beat. 

This is the stairway we took, albeit carefully, to the 3rd level to see the penthouse, also still under construction. We’ll be long gone by the time this project is completed, but Hans agreed to send us photos.
More coral and mortar used to build the walls on the interior and exterior of the building.
A future bathroom in one of the 2 bedroom units.
This method of securing the support for the ceilings was evident in almost every room, a sight neither of us had seen on a construction site.

This was life in Kenya surrounding us: the Maasai in their colorful robes; the young. athletic muscular men wearing long pants, no shirts, sweat glistening on their ebony skin;  the women, many mothers working to feed their families, wearing handcrafted tool belts while lifting heavy materials; and the older men, a lifetime of hard work etched into their deeply lined faces accentuated with a wide smile, the brightness of perfect white teeth a contrast against the rich dark skin.

Another view of the neighboring property from the penthouse level.

Walking over uneven ground through coral, stone, and rock, we followed Hans as we worked our way through the partially completed first of four large buildings to be built, each containing four large units, plus an elaborate penthouse. Once the four buildings are sold, Hans will begin building a comparable complex on an adjacent parcel of land, keeping these 50 workers and more in jobs for years to come.

“Jambo” yelled the workers as they smiled and waved to us.

Gingerly climbing up railing free cement stairways we worked our way throughout the entire structure, in awe of how different the construction was from that in the US. 

An archway being built on the penthouse level.  Here again, tree branches are used, in this case holding up the wooden mold in order to build the archway.

Literally, every major material used (except plumbing pipes and electrical lines), was made on-site by the hands of the workers: coral for the walls, hand-dug from the property’s grounds; the ladders, constructed with wood from fallen trees during the preparation of the land; the rebar made by hand as we watched up close; the solid cement blocks made in one of the future bedrooms, as we watched. 

Creative, economical use of land surrounding the building site to grow plants for future use.  How amazing is this!

A gardener tended a garden growing the future trees, plants, and shrubs, left our mouths agape in pure wonder over the sensible use of that which the environment so freely provides in abundance in Kenya. We couldn’t believe our eyes.

The beginnings of the garden that will supply the property’s landscaping.

The sun beating on us as we walked the massive uneven grounds, sweat pouring from us with nary a complaint, slightly overdressed in discrete clothing in respect for the Muslim way of life, prominent in Kenya, we didn’t want our exploration to end. 

The gardener was proud of his work.

Finally, we made our way back to the car to sip on our water-filled mugs to wait for Hans as he spoke to his foreman and workers. By noon, we were back on the road for the 12 minutes fast drive back to stop and pick up Jeri from her teaching job, heading back to our respective homes.

After stopping to pick up Jeri at the well guarded private home, she suggested lunch at a local Kenyan restaurant on the side on the road, where there was a row of tiny open-air thatched structures, where locals stopped to dine, day and night. 

The hut where locals dine on delicious food made without chemicals, with all ingredients locally grown.  Photos of foods follow below.

We giggled as we described it as Kenya’s “fast food” restaurants; low priced, fast, and delicious, the difference being healthfully made local foods, as opposed to the processed fast-food restaurants that we’re used to seeing in the US and around the world, none of which we’ve seen so far in Kenya.

When we returned from our outing, we walked over to Hans” and Jeri’s home to take photos of the local food they purchased for lunch at a total cost of Kenya Schillings $150, US $1.77. Yep, $1.77!  When was the last time any of us purchased a meal for 2 for under $1.00 each?
Ugali, a cornmeal staple is commonly enjoyed as a side dish is made entirely with flour and water, boiled to perfection.  Apparently, the flavor is fabulous.  None for either of us. In my old days, I sure would have gobbled this up, maybe adding butter and syrup.

Hans and Jeri suggested we try the food.  Most certainly, I would have had many of the items had they not been prepared with flour and starches. Tom, on the other hand, would hardly have enjoyed the seasoned, vegetable-laden items. Too bad. What a fine experience that would have been! However, we took photos of the food to share with our readers. Notice the total cost of the 2 meals under the photo.

Kenya stew may consist of beef, chicken or goat.

For more information about the foods of Kenya, click here. Tomorrow, in Part 2, we’ll share more details about the buildings, the hand made the making of rebar, the units for sale, drawings, plans, pricing of the units, and more photos. 

This is a chapatti, a flatbread comparable to a tortilla. This was especially hard to resist, soft, warm, and flexible, easy to fill with whatever one likes.

Over the upcoming weekend, we’ll be dining out twice, sharing those details and photos.  Our story of Kenya continues on…

Out on the town…A feast to be had…

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Although most of the items on the menu were seafood related, most of which Tom doesn’t enjoy, he was thrilled to find some options that would be pleasing to his limited palate.

When asking locals as to best the restaurants in an area to try, thoughtfully they will suggest their familiar haunts, in their preferred price range and with the food that satisfies their own palate.  Although, we take suggestions to heart, we have our limitations to consider; my food restrictions and Tom’s somewhat limited taste buds.

For me, the menu was purely delightful.  It was difficult to decide when not a single option would be undesirable for me.

As a result, we have to be more creative.  With Tom’s mindset that he likes “all-American food” with minimal spices, he never ceases to amaze me when he tries new items when dining out or in the past, aboard ship.

In Kenya and as is typical all over Africa, many of the meals are heavily seasoned, fried, barbecued and with ingredients unsuitable for either of us.  Thus, being a little more creative, researching local restaurants and their often posted menus gives us a better idea to avoid disappointment.

This photo, from the Almanara Resort’s website is the lounge area adjoining the dining area.  Our photo didn’t turn out so well in the dark.  This area was emptywhen we arrived but full by the time we left a few hours later.

Of course, there’s a higher cost to more “continental cuisine,” an expense we are willing to bear in order to be able to enjoy a night out.  After the glorious experience of Saturday night, we’ve officially decided on Saturday nights as our official date night to try the suitable restaurants in the area. 

Many of the establishments are within walking distance. However, as the sun goes down by 6:30, the dangers of walking on the highway in the dark are many. A local cab driver, Chris, picked us up at 7:00, waiting for the restaurant to call him for our return, picking us up later in the evening. The cost for the round trip cab ride was KES $1100, US $12.59 which includes the tip. Not too bad.

This complimentary appetizers presented by the chef was out of the question for me. It was fried seaweed and stuff puff pastries, all made with flour.  However, much to my surprise, Tom ate all of it, finding it very tasty.  I think his limited taste buds “song and dance” is purely psychological when I see him enjoy new items.

With no phone we could use Skype to call the cab.  But as we inquired to our nighttime security guard, Jeremiah, he immediately called a programmed number in his phone and shortly later cab driver Chris arrived to take us to Sails Restaurant at the Almanara Resort.  

Both Chris and Jeremiah seemed excited that we wanted to go to the Almanara Resort when recently, the Kenyan president stayed in one of their luxurious suites. After dining at their own Sails Restaurant we understood why. The property was exquisite, the food amazing, the service impeccable and the security, over the top.

After Tom ate the seaweed, he didn’t want to spoil his dinner with another appetizer.  I ordered this salad, gluten free and the chef made the sauce without flour using a homemade mayonnaise base. There were no less than 8 large prawns in this salad.  In reality, this could easily have been my entire meal and I’d have been satisfied.  Look below for the huge entrée I also consumed in it entirety.  Piglet.

As Chris drove up to the massive gates at the Almanara Resort, we were impressed by the crisp uniforms, muscular build and confidence of the guards. Approaching the cab, he asked our names and nature of our visit.  Having luckily made a reservation online for 7:00 PM, he carefully reviewed his list of reservations and waved us through, opening the massive gates by hand.

Once we entered the property, another guard approached and directed Chris where to stop to drop us off. Chris had begun to walk us toward the restaurant area, only to be dismissed by the new guard to stay put, while he would escort us to the restaurant, a short two minute walk, on a well lit but uneven road. Thank goodness, I was wearing flat sandals. 

This amazing array of seafood was all grilled and seasoned to perfection. It contained lobster, prawns, octopus, squid, snapper and a few  chewy wormy looking items I didn’t recognize but ate anyway.  Need I say that I cleaned this plate as well?

Based on the road, neither of us was expecting much.  In the dark with the soft lighting surrounding the resort, we could only see lush vegetation and the outline of several substantial bungalows. Apparently, their rentals are “house sized suites” at varying costs of $1000’s per night. 

If the water stops running here, as it did in our first house in Belize, we won’t be moving to Almanara Resort as we did to LaruBeya where we stayed for over two months (see posts from end of February, 2013 to April 9, 2013 for photos and details).

Once seated, at this exact table as depicted in the daylight photo below from their website, we couldn’t have been more content, as shown by our lavish plates of epicurean delights.

 Tom’s dinner consisted of Fillet Mignon, fries, grilled vegetables.  He kept insisting that I try a taste of his steak, finally taking a bite of tender well seasoned meat.  He also, ate every morsel.

A few hours later, stuffed “to the gills,” we were ready to head back to our home to watch a movie on my laptop in bed under the mosquito netting. 

Apparently, we were told, our cab driver Chris waited for us in his original parking spot during our entire dinner. We tipped him well appreciating the great service for this short cab ride.

Our bill for dinner? Much less than one would pay in the US and other countries for fine food and service. Tom had a US $10 marguerite and a giant bottle of Pilsner beer while I had two bottles of fizzy mineral water. Add my appetizer and our two lavish entrees, the total bill was KES $5400, US $61.80, included VAT tax and 18% service charge (built in tip). 

We borrowed this daylight photo from the resort’s website.  It was dark as we were seated at this table.  Our photo didn’t do it justice.

Based on the quality of the service and Tom’s lack of change, we gave the waiter an additional KES $1000, US $11.44. Dinner, cab fare, tax and tips totaled KES $7500, US $85.83.  Having budgeted US $100 per week for dining out, we were on target. If, we find other restaurants at a lower cost, we’ll use the difference to offset the extra SIM cards we must purchase to be able to download our TV shows.

It was adult son’s birthday prompting us to call him on Skype. The cost for the call is free but the data use is huge which now is monitored. He and the grandkids were in their pool in their yard.  Daughter-in-law Camille turned on the speakerphone enabling us to speak with both of them and the 3 grandkids.  

Of course, we miss all four of our children, their significant others and our six precious grandchildren. In fifteen months, we’ll all be together again. 

Daughter Tammy’s birthday was Sunday but we were unable to reach her last night and will try again soon. 

Later watching Ironman 3, we drifted off to sleep, safely tucked away in our comfy bed with the secure mosquito netting, the fan at full speed above the bed for yet another restorative night’s sleep to arm us for the next day at home, batting off the mosquito.

We’d intended to write about the restaurant experience on Saturday night for Sunday’s post.  When the monkeys ran through the yard, we couldn’t wait one day to share that story so we flip flopped them. Makes sense, right

Pescia, referred to as “Little Italy,” with video and photos…Hot today in Pescia…Over 100 degrees F (C38 degrees)…

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The young helpful butcher as he was preparing our meat who easily understood when I asked him to cut the bacon thicker, stating “spesso, denso and grosso” all of which got the message across. Most deli meats and cheeses are cut paper thin in Italy with customers ordering small portions as compared to our 800 gram orders.

Stumbling across this well done video of Pescia. Italy prompted me to forgo my feeble efforts at video taking and “borrow” this video I discovered on YouTube this morning.

These peaches and nectarines were huge and all organic.

Feel free to fast forward through the gentleman who’s talking in Italian, unless of course, you’ll be able to understand him. I’ve noticed in our blog stats that we’ve had hundreds of visitors from Italy reading our posts, many of whom will listen all the way through. These scenes are better than any shots we could have taken.

Bagged vegetables are more expensive. The bulk, pick your own produce, require that the customer wear plastic disposable gloves, which are provided, prior to touching anything.  Also, once placing the items in a plastic bag, I had to weigh each bag, selecting a matching photo of the item on a display screen which prints a price tag to be attached to the plastic bag. I’d planned to take a photo of the screen, but the work area was lined up with shoppers waiting for their turns. The prices are excellent, for example, the bag of 8 large organic tomatoes I purchased today was Euro $.78 which is US $1.03.

This morning we took off for Pescia at 11:00 am, down the hairpin turns bouncing along in our “sold” Fiat rental car that they’ve (Budget Rental) yet to swap out with us for another car. At this point, we doubt that they’ll bother to swap it as the time nears for our returning it to Venice on September 1, 2013.

More pre-wrapped produce that although more costly than the “pick your own” still was very affordable, as you can see from the prices here.

A quiet weekend behind us, we were enthused to venture out enjoying the views along the way and to get groceries, change, and gas for the car. After today’s shopping trip, we’ll only need to grocery shop on one more occasion before leaving Boveglio. How the time has flown!

Grocery shopping in Pescia has been a pleasure for me with the freshest of ingredients, most of which are organic. There is less than a single aisle devoted to snacks, candy, cookies, and chips, basically junk foods. 

A bakery, deli, and specialty meat and seafood area offer the finest products.  It’s not easy to resist their made-on-site pastries and bread.  I breeze by the bakery trying not to look. 

Tom, on the other hand, could try some of the pastries without consequence (other than weight gain) but he too walks by without a glance. The only item I’ve seen him eyeball is the glazed doughnuts. 

Not a typical Italian item, they are pricey at US $12.00 a dozen.  “Mr. Frugal,” commented several weeks ago that there was “no way,” he’d spend $12.00 for a container of glazed doughnuts.  Good.  His pants will fit when we leave here. 

The plan, as always, is to use any food products we have on hand with the intent of not being wasteful.  Basic ingredients such as spices, oils, baking soda, etc will gladly be left behind for the next visitors, as has been the case when we’ve left with other properties we’d rented.

The cheeses we are expensive, but well worth their prices. The rounds in the center on the right are a soft cheese, along the line of a Brie that I’ve enjoyed every night for dessert.

It may seem odd to begin the process of ‘winding down” at this early date with almost four weeks to go.  But, as we’ve indicated on numerous posts, we’re the king and queen of “planning ahead” leaving us with little stress at the end of our stay, other than loading our bags and ourselves into the car on the day we depart.

Shopping today was a good reminder of how much cooler it is in Boveglio than Pescia, which is 30 minutes down the mountains.  With little interest in grocery shopping, Tom will read his book while waiting in the car. 

Here are some of the deli meats we’ve purchased. We’ve found the beef to be tough here, instead, eating mostly eating chicken, pork and fish. Notice the price on the rare roast beef on the right-center at Euro $34.90 which translates to US $46.31 per gram (less than a pound).  We skipped that item!

Not today.  With the temperature over 100 degrees in Pescia, he found a place to sit outdoors in a shaded area in the parking lot for the over hour-long wait while I shopped in air-conditioned comfort. When the hour ended, he came inside to find me as always while together we finished in the deli and meat department.

Luckily, the butcher in the deli understood my translation for cutting the bacon “thick” as opposed to the manner in which they cut most deli meats, ultra-thin. As soon as I uttered “denso, spesso and grosso” he knew exactly what I meant. Meat is old in grams, not pounds. One pound of bacon is 453 grams. As I order each item, I explain how many grams I want. Typically, I ask for anywhere from 400 grams (.88 pounds) to 800 (1.76 pounds) grams. 

Any one of these cheeses is fabulous, a little pricey but worth it!

Today, I ordered 800 grams of the thick-sliced bacon which I divide into several packages, keeping it frozen, taking it out only as needed. With no nitrates in their meats, bacon spoils in as little as three days. This morning as I was making breakfast, I took out a small package of the remaining frozen bacon, which defrosted in a matter of 5 minutes. 

Learning to freeze and defrost foods quickly and safely has been a learning experience, something I always took for granted using a microwave since the 1970s. 

We’ve avoided these pre-made items, except for the delicious olive, many containing gluten, starch, sugar, and carbs, although many shoppers purchased a combination of these items to complete lunch or dinner.

Many mornings we add Italian sausage to our breakfast, which is trickier to defrost. The easiest solution would seem to be defrosting it overnight in the refrigerator. This leads to spoilage when some mornings we don’t want sausage. If we’d defrosted the sausage we’d feel compelled to eat it. As an alternative, I also keep smaller portions of sausage in plastic bags in the freezer. (There are no Ziploc bags here, only the old fashioned hard to open bags on a roll with those green wire ties).

Taking out the small bags, I place the sausage in a skillet with a bit of water with a tight-fitting lid. In 8 minutes, the sausage is defrosted and I pour off the water, proceeding to cook the sausage in the same pan which results in nicely browned properly cooked sausage. 

These extra steps take extra time and effort, but then again, what else do we have to do with our time other than to enjoy each meal as if it were our last?  Who would have thought that a lifetime of cooking would change so radically in a country with different standards, many of which are better for one’s health?

Arriving back in Boveglio around 2:30 pm, we rushed to get the groceries indoors out of the heat and put away.  When we returned the temperature in Boveglio was 95 degrees F (35 degrees C) with a little breeze. With no air conditioning, I would have been dreading spending the afternoon and evening in the heat. 

But now, as we’ve become more resilient, seldom complaining, we marvel at how much we’ve adapted.  In essence, it’s been life-changing going from an over-sized Subzero refrigerator with a separate ice machine to a tiny refrigerator, requiring frequent defrosting and the making of our own ice in tiny trays. This is one of a litany of the inconveniences to which we’ve adapted.

Surely, more such inconveniences will follow as we move from location to location, striving to learn, to accept, and to grow in the process.  Although, today I’m having trouble adapting to the flies biting me which… I doubt will be less bothersome in Africa.

Typical day in the life…

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The blue in this photo is a small kiddy pool on the shared patio next door.  We don’t use that area due to the plants surrounding it that seems to attract more wasps and bees than on either our private patio or veranda. By the way, we do not take photos of topless sunbathers, often seen lounging on this shared patio.

A number of our friends have asked, “What do you guys do all day?”

With no yard work, no major cleaning, no visitors, no dog to walk, no nearby store or health club, no family coming for breakfast or dinner, no cable TV, and no English speaking neighbors to chat within the yard, how in the world could we possibly keep from getting bored?

This is not exclusively our dilemma.  Many retirees eventually move to a low maintenance lifestyle in warm climates far from family and friends, facing a similar situation. 

While living in Scottsdale, Arizona from November 4 to January 1, 2013, we were entrenched in such a lifestyle.

Tom’s sisters and brothers-in-law were living only a half-hour away in Apache Junction Arizona as they did each year to escape Minnesota’s rough winters. Connecting with them each week or so was a respite from our daily flurry of activities as we prepared to leave the US.

Switching back and forth between two local restaurants for breakfast every few mornings, dining out for dinner each week, and occasionally attending a local comedy club created a pleasant break in our daily routine.

During that two month period in Arizona, we were busy preparing documents to enable us to leave the US for an extended period, learning to use our new digital devices, preparing our taxes, and spending a week in Henderson Nevada with family over Christmas.  Actually, we visited Henderson on another occasion, to babysit our grand dog Monty while son Richard traveled out of town.

Without a doubt, it was a busy two months, not unlike the busy times spent with many of our retired friends who have condos in warm climates, living a rewarding and fulfilling life.

As for us living in Boveglio, it was a culture shock to realize no one and I mean no one speaks English. Not at the grocery store, not in the street, not a neighbor, not our landlords, not our cleaning lady, no one. Adapting to this reality has been challenging.

Much to my surprise, now when a person speaks to me in Italian I am able to decipher the gist of the conversation, although not able to translate word for word nor respond in other than a few Italian words I’ve managed to learn. 

Today, I researched the word for “thick” in Google Translate.  The butcher at the deli slices the bacon (US type) too thin, resulting in in cooking too quickly and well done. There are several options for “thick” in Italian: “spesso,” “denso,” “grosso.” We’ll see how it goes when we shop for groceries in the next few days when I attempt to explain the preferred thicker slicing of the bacon.

Two to three times per week someone rings our doorbell immediately speaking to me in Italian. (Tom refuses to answer the door, understanding less than my feeble attempt). They are either selling mops, brooms, and dustpans, frozen foods, looking for an address, looking for a person, or our kindly Santina, dropping off yet another bag filled with vegetables from her garden which we cook daily, never seeming to run out.

A few days ago, Tom and I chuckled over the fact that we’ve had more surprise visitors at the door in the past seven weeks since we’ve arrived in Boveglio, than we had in the prior seven years in our old lives, with each exchange challenging my language skills.

The point well-made: Not speaking Italian has had an enormous effect on the activities if our daily lives. So, how do we stay busy each day?

Here’s the rundown of our activities today.  Tom’s day is similar spending more time online than I do. (I’d be curious to hear from others as to their daily activities.  I wouldn’t be surprised if they’re similar.  Please do share).

7:30 am
Bolt out of bed.  Turn on the coffee. Shower and dress for the day.  Make the bed together.

8:00 am
Start a load of laundry.  Then, drink coffee and fire up the laptop, checking in.  Put away dried dishes from last night’s dinner.  (In my old life, I never left a plate to dry in the sink overnight).

8:30 am
Make breakfast: sausages, bacon, and eggs. Eat breakfast.

9:00 am
Do dishes. Decide on dinner. Hand cut the cabbage and carrots for the coleslaw, a daily task. There’s no pre-cut coleslaw mix here. Cutting it fresh each day seems to add to its crunchy texture. Slice and dice any other veggies for dinner.

9:30 am
Removed all the food in the freezer stacking it in the kitchen sink to begin the process of defrosting the freezer for the third time since we’ve arrived. The freezer is tiny. We need every inch of space for our next shopping trip. 

10:00 am
Tom poured the hot tea water into a pan, placing it in the freezer to aid in the defrosting process, repeating three times. Within a half-hour, the freezer was defrosted. I replaced the food, noting what we have on hand for the upcoming shopping trip.

10:30 am
Took the laundry out of the washer, starting another load of whites, hanging it outside on the patio (where the bees congregate). Quickly hung the laundry, in another successful attempt to avoid being stung.

11:00 pm
Made hot tea, taking it out to the veranda with my laptop in hand, to begin writing this post, while responding to email, etc. Continued to check the laundry. When the sweat started dripping off of me, I switched to iced tea, capping off the liter container. Used the remaining hot water in the coffee machine to make a new batch of iced tea.

11:30 am
Observed topless woman arranging her chaise lounge on the patio next door. Mentioned this to Tom. Using his monitor as a mirror, he checked it out to no avail. Turning around would have been tacky and obvious. I had a better vantage point.

11:56 pm
Heard twelve clangs of the clock tower next door, always four to five minutes early, repeating at 11:58.  Removed the second load of laundry from the washer heading out to our patio to hang today’s final load. Finished making the pitcher of iced tea, chilling it in the fridge. Back to the veranda to work on my laptop.

1:00 pm
Laptop batteries were almost dead. Returned laptops to the kitchen table to recharge and began downloading TV shows and movies from Graboid for tonight’s viewing. Sat in the living room, playing Gin with Tom while English speaking international news program played in the background.  He won.

2:30 pm
Laptop batteries recharged, Tom headed back to the veranda while I read my latest mystery novel on my smartphone while lounging on the lumpy 100-year-old sofa in the living room. It was 95 degrees and steamy yesterday. Today it was only 90 but steamy as a gentle breeze wafted from the living room window, the opening now covered with mosquito netting, keeping the bees and flies at bay.

4:30 pm
Tea time, a daily ritual, hot or not. Tom had already showered and returned to the veranda with his charged laptop.  I brought in the now dry laundry from the patio while once again batted off the bees, folded everything, and put it all away.

5:45 pm
Begin final prep for our dinner, planned as usual for 7:00 pm. Yesterday, I prepared, but didn’t cook our dinner for tonight, a common practice with no microwave, making two night’s meals, cooking one each night for optimum freshness and enjoyment. Chopped more zucchini, to soon be cooked in olive oil with fresh garlic and herbs from the garden.

6:00 pm
Arranged the clean and dry tablecloth onto the kitchen table, setting our places for dinner: linen napkins, forks, and sharp knives.

6:15 pm
Mixed up the coleslaw dividing it into two batches and placed them back into the refrigerator to stay cold.  Preheated the oven to bake the cheesy chicken/bacon roll-ups, a recipe I got off Facebook, which I modified with local ingredients. Chopped the sausage and onion for the stir fry side dish. Prepared the fresh green beans. It’s a good thing that Tom does the dishes with so many pots to wash. Good thing there are enough pots in which to cook.

6:30 pm
Put the chicken in the oven. Started the stir fry sausage and onions.

This is the pan of yet to be cooked bacon and pancetta-wrapped chicken scallopini (thin slices of chicken breasts pounded by the butcher) that I stuffed with seasoned ricotta cheese and chopped herbs from our private garden, wrapping them in in the two versions of “bacon,” Tom prefers regular US-style bacon and me, loving the thin-sliced pancetta.  These cooked for 30 minutes at 375 degrees (180 centigrade). I topped this with an Italian pesto sauce I’d made using ingredients from the garden.

6:45 pm
Started the green beans. Reheated the zucchini. Tended to the stir fry as it cooked.

7:00 pm
Served dinner with each of us easily moving through the kitchen to fill our various plates with a wide array of food. Sat at the kitchen table eating our meal while watching a show, a favorite ritual when its just the two of us. Again tonight, we watched another episode of the current season of  “America’s Got Talent.” More light entertainment we find to be rather humorous and entertaining.

7:45 pm
Having enjoyed our dinner with the show over, Tom washed the mountain of dishes while I cleaned off the table the stove, and the countertops.

8:15 pm
Set up my laptop in the living room in order for us to watch two shows tonight, the final first season’s episode of The Killing (AMC) as well as episode 5 of House of Cards (Netflix production). Positioned ourselves as comfortably as possible on the lumpy 100-year-old sofa. 

9:45 pm
Finished watching the two shows.  Downloaded from Graboid, there are no commercials reducing the actual viewing time. It’s at this time, I usually take my smartphone to bed to read until Tom comes to bed.  (I read my downloaded ebooks on the same smartphone I’d dropped on the cement in March in Belize. Never having had the screen repaired due to the inconvenience of shipping it back and forth, I quickly read the first sentence at the top of the screen which was the most damaged area. Once past that first sentence, the remainder of the reading is a breeze.

11:30 pm
Tom came to bed, his smartphone in hand to read his book while I attempt to go to sleep. By midnight, he turns off his phone, lightly snoring a few minutes later.

12:00 am
Tossing and turning I struggled to find a comfortable spot for my still painful but improved right shoulder.  Within a half-hour, blissful slumber overtakes me only to be interrupted by dreams of having to get up to go to “work,” driving in the snow, office politics, deadlines, trying to achieve the impossible, a true “frustration dream” often similarly repeated several times a week. 

Does this mean I feel guilty about our simple life, our never boring routine? I don’t feel guilty, but I do still pinch myself every few days as many retirees may do, asking themselves, “Am I really free? Is it true that I don’t have to go back to work on Monday morning? May I now enjoy Sunday afternoons, angst-free, knowing that Mondays are just another “typical day in the life?

The best bread-free sandwich in the world…It’s low carb, grain-free, starch-free and sugar-free..Easy to make…Photos instructions…

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It’s important to wash the dirt off of lettuce. If it’s not organic, carefully repeat rinsing in cold water, which may remove some of the pesticides.  If it is organic, carefully rinsing the lettuce removes dirt and little green worms which we’ve found on organic produce here in Italy. Usually, we dry it with a clean white kitchen towel or paper towels, wrapping the leftover lettuce in the white towel, and placing it in the fridge will keep it fresh for days. For the recipe, wash and dry 8 large romaine lettuce leaves, usually the leaves closest to the outside.

Two years ago when we began this restrictive way of eating, I was desperate for ideas. I’d heard that Jimmy Johns made a bread-less low carb sandwich called the Unwich. Cute name, eh?

Slice fresh tomatoes, purple (or yellow) onions as you prep for making the sandwich.
Off I went to the store closest to our then home in Minnesota to give it a trial run, purchasing “The Club Unwich” for two. Taking it home for dinner that night was unusual. We never and I mean never, ordered fast food for dinner. The only carry-out we had once a month or so was Chinese food, now forbidden on our way of eating, due to soy, MSG, sugar, noodles, etc.
This sliced Emmental cheese or sliced Provolone cheese seems to add more flavor to the sandwich. Try to avoid using overly processed American or cheddar cheese. There is no cheddar cheese in Italy due to the dyes used to color it. That’s impressive!

Making a large salad on the side, Tom and I sat at the bar in our kitchen and munched away. Halfway through, I jumped up and decided to “open” my sandwich to see how it was put together. Doing so would enable us to make these at home. 

Place the meats on a plate in preparation for assembling the sandwich. This mayonnaise is the best mayo we’ve ever used, no chemicals, few ingredients.
On the days we make the sandwich we usually have bacon and eggs for breakfast making extra bacon for the sandwiches, refrigerating it until we assemble the sandwich.

Of course, we could have continued to purchase them at Jimmy Johns. At less than US $6 each, they were a good buy, easy and fast.  But, for several reasons we decided to make our own:
1.  Our local Costco sold quality sliced nitrate-free meat and bacon.
2.  We could make the sandwich any size to fit our appetites.
3.  We’d be certain that no bread products had touched the food.  With a gluten-free sensitivity such as mine, even a bread crumb could become an issue.
4.  Use of higher quality, more flavorful real cheese, as opposed to highly processed cheese.
5.  Use of organic lettuce, tomatoes, and onions.  Why eat pesticides when one has a choice.
6.  Use of high-quality mayonnaise as opposed to the highly processed product.

Parchment paper is readily available at any grocery store. We used it almost every day to cover the bottom of any pan going into the oven (don’t use it on top of the stove) to reduce the cleanup and ease in getting the food, such as pizza out of the pan. It’s great for baking but one must not use it in excess of 375 degrees or it may burn. Do not use it when broiling. If you eat potatoes or sweet potatoes, parchment is ideal for making oven fries. Toss pre-cut potatoes with olive oil and salt and place in a preheated oven to (190C), 375F, baking for 30 minutes or until brown, tossing every so often. Best fries ever. For this sandwich recipe, we cut two pieces of about (75 cm) 30 inches each to use to wrap the ingredients as one would wrap a tortilla.

For us, these were great reasons to make it at home. For others, it may be easier and befitting a busy lifestyle to head to Jimmy Johns and purchased them made to order.

To begin making the sandwich, lay two large romaine lettuce leaves, overlapping, end to end, centered on the parchment paper, the long way. Be certain the lettuce is dry to avoid a soggy mess later.

After mentioning these sandwiches a few times in our posts, a number of our readers have written to us requesting instructions on how to make our “to die for” bread-less low carb sandwich. With that delectable morsel on the menu tonight for dinner, today is the perfect day to take photos to show you the easy step by step instructions.

Place the turkey or chicken slices atop the lettuce, cover with tomatoes. It’s OK to add more if you’d like.  We prefer this smaller amount.

(An item you’ll need to purchase at the grocery store along with these food items, is parchment paper or freezer paper which is used to wrap the sandwich. For kids or messy adults, use two rubber bands to hold the paper on the wrapped sandwich). 

Place the cheese atop the tomatoes, adding the mayonnaise using the spatula or wide knife.

Once familiar with the process, one can put two of these sandwiches together in a matter of minutes with the ingredients at your disposal. Below are all of the ingredients you’ll need to make two large bread less Club sandwiches.

Ham slices in Italy are different than deli ham slices in other countries, fattier, no nitrates, and less flavorful than the ham slices in the US.  In our sandwiches, we don’t use Italian salami. It was too fatty for our taste buds, greasy on the tongue.  One can add or delete any items in this sandwich.  But, the most important for maximum flavor is bacon, cheese, and mayonnaise.  Sliced roast beef also works well when available.  We would have purchased it yesterday, but it was US $42 a pound so we were content with the ham and sliced chicken.

1 large ripe tomato, sliced medium thickness
1 large purple onion, sliced thin
8 large washed and dried romaine lettuce leaves
4 slices Provolone cheese (or other preferred sliced cheese)
6 ounces sliced deli ham
6 ounces sliced deli turkey or chicken
6 ounces sliced salami, roast beef, or other preferred slice meat
6 slices cooked bacon
Mayonnaise (Tom doesn’t like mayo but in this sandwich, he does. Give it a try or use other sandwich spread that you or leave it out).
Parchment paper, cut into two 30′ long pieces

Layer the cooked bacon and the onions slices.

Adding these items to our grocery list is easy here in Italy. All of their meats are nitrate and chemical-free.  Thus, they spoil quickly.  As a result, when we purchase the above to make the sandwiches, we usually eat them for two nights in a row, freshly made each night, in order to use up all the meats we’ve purchased. 

After layering all the ingredients, lay two more dry pieces of the romaine lettuce atop, matching up the length of the sandwich to avoid a lot of overlap on the ends.

Yesterday, we shopped and tonight will be our second night of the sandwiches, which we anticipate with the same enthusiasm as last night. The sandwiches can be made earlier in the day and stay fresh in the refrigerator until dinner. 

Fold the paper over the sandwich on the edge closest to you, beginning to roll it tightly.

When Tom was still working I made these sandwiches for him almost every day for the next day’s lunch, staying fresh overnight. I prefer making them the day they are eaten. But when packing lunch for work, making them the prior day is unavoidable. 

Tuck one end over as if you were gift-wrapping a package.

The sandwich will keep in a lunch box the same amount of time any sliced meat sandwich will keep. Tom always used an insulated lunch box with a frozen freezer pack of some type. Keep refrigerated until ready to eat.

Continue to roll it tightly, tucking in both ends, leaving one end loose for unwrapping it as it is eaten.  Using a few well placed wide rubber bands helps for those who may have difficulty pulling the paper down neatly.  Tom is messier than I am and needs the rubber band which I lost yesterday.  It was the only one we had.  He’ll manage.
The final product, tightly wrapped, ready to chill, and enjoy with a side salad and steamed vegetables.

So there it is folks, our favorite sandwich. Actually, it’s our only sandwich. We have, on occasion, used this same concept using tuna salad, egg salad, and chicken salad, layered with cheese (or not), and preferred raw veggies.

A cold dinner is ideal on a hot day such as today at a humid 91 degrees!

More on Dubai…Great deals and not so great deals…

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This AED $282.45 translates to US $76.91. For details on everything we’d purchased today, see the list of items on at the end of this post.

Still laying low while I recover, we must admit to being a little “housebound.”  Add to it the massive amount of road construction around our building, making a casual walk nearly impossible, we’re looking forward to getting out.

Currently, we’re in the process of making arrangements with our newly found cab driver, Umer, to take us on a few excursions to see the highlights of this amazing city next week.  By Monday, I should be close to back to normal and ready to explore.  After a full 10 days of this illness, I’m ready to get back in the groove. 

How Tom ever made that excruciating three-hour walk to Petra while he was sick baffles me. Must be a “tough guy” thing. He never complained.

Staying in these past four days since we arrived in Dubai, except for dining out, a few short walks and a several trips to the grocery store, has not been unlike our old life when one of us was under the weather, low key with simple tasks and minimal expectations.

In the short time we’ve been here and been out, we’ve observed a few astounding aspects of Dubai. It is the cleanest, safest, most friendly city we’ve visited. The attention to detail in very way is beyond description.

Our building, Elite Residence, is a newer building, mostly occupied by sophisticated young professionals with what appear to be few tourists. We’ve yet to speak to an American, not surprising, being half way around the world.

Today, we ventured out to the pool to soak up the warm sun for our usual one hour.  Surprisingly, all the padded chaise lounges were taken.  The tall buildings prevent sun by the pool until afternoon, not an uncommon scenario with the tall buildings shrouding the sun, block after block, in this highly developed city.

Our only choice was to select two of the wicker chaise lounges without pads and cover them with our two beach towels. After plopping down, we discovered the chaises weren’t particularly uncomfortable, so we settled in, content to enjoy the hot air diminished by the strong winds. 

Within minutes, two pool attendants having noticed our dilemma, appeared beside us carrying a stack of pads anxious to place them on our chairs.  That, is indicative of the quality of service not only in our building, but in the restaurants, the stores and at the port as we waited for transportation.

To say there isn’t a piece of trash on the streets, is no exaggeration.  Our condo, is literally perfect, everything works flawlessly and is in impeccable condition.  In the bathroom, there is a spray hose, beautifully plumbed, to spray the toilet bowl after each use.  I don’t recall ever seeing such an item. 

In the grocery store, attendants are everywhere, quick to answer questions and find products, bag our groceries.  Nothing is spared.  In the restaurants, no less than three servers attend to our needs, gracefully without hovering.  At each table, we found a perfectly wrapped special logo envelope containing a floss pick. 

A few have asked us if Dubai is as expensive as they’ve heard.  In many aspects, we see that it is.  Dining out in a nice restaurant for dinner, may cost as much a $300 for two. We looked online for the menus for nearby restaurants only to confirm this fact. Instead, we choose to cook our dinners, dining out for breakfast or lunch.

Today, as indicated above, we made a trip to the grocery store next door to our building, purchasing the following items for only US $76.91!

  • 1 pound fillet Mignon
  • 1 pound sirloin steak
  • 1 pound mussels
  • 1 pound cleaned calamari
  • 1 pound shrimp
  • 1 pound beef bacon
  • 2 pounds shredded cabbage
  • 1 pound sliced carrots
  • 2 pounds sliced cheddar cheese
  • 1 package imported blue cheese
  • 2 organic peppers
  • 1 organic Japanese eggplant
  • 5 organic yellow onions
  • 1 shaker garlic powder
  • 30 organic free range eggs
  • 1 jar mayonnaise
  • 2 pounds organic fresh green beans
  • 1 organic avocado
  • 2 liters diet 7 up (for Tom’s cocktails)
  • 1 4 pk. paper towels
  • 1 14 oz bag raw cashews

This amount of food will feed us both for no less than three full days at an average cost of $25.64 per day.  For us, dining in has always been preferred, especially now with my restricted diet of “fresh, organic food, in its natural state.”

Traveling the world is costly. Keeping our foods costs reasonable, allows us to continue traveling over the long haul. 

This coming week, we’ll visit the observation deck of the tallest building in the world, the Buj Khalifa, 124 stories.  The cost for a ticket is US $50 per person.  I guess we’d rather spend $100 for such an experience, as opposed to devouring a meal in a restaurant, which is literally consumed in less than 10 minutes, that may cost from US $100-$300.

Cooking and enjoying a seafood stir fry, based on the above ingredients, for one night’s dinner, grass fed filet Mignon for another and sirloin steak for yet another is not too shabby by our standards, especially when the company is so enjoyable, we’re dressed in comfy clothes and “the Flying Nun” is playing on the TV in Arabic.

Cruising right along…Gourmet meal in speicalty restaurant…Off the ship today in St. Thomas…

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Please excuse the poor quality of our photos.  I’m still learning.

Mushroom Cappuccino that I was served last night as an appetizer.  Unbelievable!

One of the main reasons Tom and I seldom attended concerts, sporting events, or live shows was our mutual aversion to standing in long lines.  As much as we strive to be tolerant and flexible as we travel, we still avoid waiting in long lines, especially for food.

Luckily, so far, the lines for immigration and boarding over the past four ships have moved quickly enough that we’ve hardly noticed, chatting all the while.

 Tom’s appetizer:  Tenderloin Steak Tartare with Creamy Parmesan topping.

Last night, we witnessed a line that was, without a doubt,  not one we willing to join.  Designated as “dress-up night” with a lobster tail as the main item on the menu in the Golden Olympian Restaurant, the “included in cruise fare” dining option brought passengers out in droves.

As described in yesterday’s post, the lobster option hadn’t been mentioned to me when placing my order for my restrictive food, the required one night in advance.  The thought of standing in a line of hundreds of passengers for one or two hours, dressed to the nines, for my previously ordered a grilled, chicken breast was definitely unappealing.

Condiments served at our table: exquisite tasting unsalted butter, eggplant Ratatouille, and delicious sun-dried tomato pesto.

I didn’t say a word to Tom, in an effort not to complain after all we’ve experienced since boarding on April 9th.  He suggested we get a drink at the bar providing us with a clear view of the line as it progressed, deciding on our next move.  I happily agreed. 

This platter of fresh meats and lobster tail was presented to us before we made our menu selections. The entire dinner was a fixed price enabling us to choose any items on the menu.

With the food issues of the previous night, I would’ve been happy to make a salad at the buffet and call it a night. I wasn’t looking forward to a dry chicken breast while others ate lobster with a buttery bread crumb topping. But, more importantly, the thought of standing in line for two hours while the first batch of diners had dinner, didn’t appeal to either of us, regardless of the food.

Ordering our drinks, we looked at one another, thinking the same thing;  let’s make a reservation in the Diamond’s Restaurant, a fixed price menu in a “reservations only” elegant restaurant onboard. At $35 per person plus drinks and tips, Diamond’s was the same price we’d paid for dinner at Robert’s Grove buffet in Placencia, Belize on Saturday nights. 

My second appetizer was Marinated Pesto Jumbo Shrimp.

With our budget on track, we decided to go for it. Finding a house phone, I called to make our reservation. It was now 6:35 pm. They could either take us right away or we could wait until 8:00 pm.  We opted to go right away.

 Tom’s second appetizer:  Garlic Butter Infused Escargot in Puff Pastry!  He loved it!

As soon as we entered the elegant restaurant, a wave of comfort washed over me.  Looking around at the plates arriving at other guest’s tables, we quickly made an assessment that we were up for a special dinner.

 Our salads: Caesar made table side without croutons, plus extra anchovies for me. 

And special it was!  Most of the items on the menu were already gluten and sugar-free.  Our wait staff consisted of four servers, each with their own specialty, all well aware of their gluten-free offerings.  I freely ordered off the menu, excited over the prospect of a satisfying gourmet meal.

Sitting side by side on the banquet, we lingered over each course, tasting each other’s choice (as allowed for me) marveling over the exquisite offerings, presentation, and service. Tom enjoyed three cocktails while I drank the best-iced tea I’ve had in years, light, refreshing with lots of ice and lemon.

Tom’s 18 oz. “Cowboy Steak” was tender and cooked to perfection, ordered medium-rare.

Every couple deserves a special night and yes, most nights are special for us in our new lives.  But last night’s romantic environment coupled with our dress-up clothes, and our relaxed demeanor resulted in a memorable evening we always cherish in our fast-growing repertoire of great experiences.

Tom’s four chocolate desserts in small crystal glasses, each a unique concoction of homemade ice cream, chocolate, cakes and cream.

Today, we sauntered off the ship to explore St. Thomas and, for me to visit with my long time friend Colleen who moved to St. Thomas, from Minnesota twenty-five years ago. Over the years, we’ve stayed in touch, seeing each other every few years when she’s visited Minnesota. Finally, I was able to see her home, her turf, and the island she has loved for so long. 

Tomorrow we’ll post photos of our visit to St. Thomas, its rolling hills, and panoramas of the Caribbean Sea.  Perhaps, someday, we’ll come back to stay a little longer.