Beautiful flowers brighten our day from Kauai, Hawaii, five years ago…Building a comfortable routine…

The birth of an Alpaca “cria” while we had a fantastic opportunity to oversee the births while the farm owners were away. Please click here for the story with many photos, including the main image, one of our favorites.
Note: To all of our readers visiting our site via a smartphone, please click the “View web version” tab under the word “Home” at the bottom of the page to access the web version enabling you to access all of our archives on the right side of the page. We’ll be updating our site in a few months, making these extra steps unnecessary. Thank you.

Please click here for those who may have missed the post with SW News Media’s article on our story.

As we look back at posts from five years ago, our current source of photos since we, like you, are stuck indoors, we can’t help but smile over the beautiful experiences we’ve had in our travels over the past 7½ years.

It’s those very photos that we’re enjoying now, while in lockdown, more than ever before. They are a reminder of not only what we’ve cherished in the past but what we can anticipate for the future with enthusiasm and hope.

 I squealed when I spotted this gorgeous Rhododendron at the Princeville Botanical Gardens from this post five years ago. 

Thanks to our readers and Facebook friends for the many loving and encouraging messages we received yesterday on Easter and each day. Many have continued to suggest solutions to our situation, but we are pretty fine, both physically and emotionally.

With the number of cases rapidly rising in India, at 9240 cases with 331 deaths, we anticipate we could be here a long time. Even if the airport reopens, with more points here, we may be forced into quarantine anywhere we’ll go in the future unless we wait it out long enough.
In a shady area, we encountered these tiny mushrooms growing on the rocks.

No one knows for sure what the future holds and if we’ll be able to continue traveling for some time to come. Our hope and plan will continue to focus on leaving India at some point soon, whether it be in a month or four months. 

In the interim, we have no option but to patiently wait it out while doing everything we can to stay engaged, educated, and informed about what transpires throughout the world, not only inside our tiny world.

With many bees in this area, I chose not to move the green leaves for a better view of this exquisite bloom, a soccer ball’s size. All of us on tour was in awe of this exquisite flower.

One thing we know for sure, our lives and yours, will never be the same as it was before the virus hit. Not a single country has avoided the virus entirely, although a few have had under 10 cases. But, at this point, their peak may be on the horizon. Only time will tell.

For us, staying busy while cooped up in a hotel room has been vital to maintaining a good state of mind and good health. We don’t overeat. We don’t drink alcohol (only because it’s not available!). We keep moving. We watch funny YouTube videos, including our own.
Jackfruit is known for its health benefits.  See this link for nutritional details. This photo was posted at this link on April 13, 2015.

We’ve developed a routine we find comforting. When we may become hungry in the afternoon, we drink the instant coffee in the room, no more than two cups each (mine is decaf), as somewhat of a ritual. 

We go to breakfast each day whenever we feel like it, sometimes as early as 8:00 am and others as late as 10:00 am. Each evening at 7:00 pm sharp, we head to the dining room for dinner. We’re often the only guests since most eat lunch and don’t have dinner until as late as 10:00 pm.

The Noni Fruit, known as one of the world’s most nutrient-rich fruits.  See here for details.

But, one of the most fun and enjoyable times of the day is after dinner when we get comfy on the bed with six fluffy pillows, and we set up my laptop on a tray to stream two episodes of our favorite shows. 

Usually, the two shows end by 10:15 pm, after which we play with our phones and then drift off to sleep. Most days, my Fitbit displays that I’ve slept seven to eight hours, which is better sleep than I’ve had in years, if ever. Tom sleeps less than I do, but on occasion will nap for 20 minutes during the day.
An Anthurium, gone wild.

This type of routine has brought us a sense of comfort and security as day after day, we awaken and repeat it. As of tomorrow, we’ll have been in this hotel room for three weeks. It feels like more. 

We’ll get through it. We’ll all get through it if we stay safe… If we social distance… If we avoid going out… If we wash our hands… If we wear face masks… If we take care of ourselves and our loved ones… If… If… If…

Photo from one year ago today, April 13, 2019:

Four baby warthogs were taking a rest together. For more photos, please click here.

The Princeville Ranch…An off road adventure of a lifetime…to witness a lifetime of dedication and hard work…

We enjoyed the spectacular views at the highest point in Princeville, except for the mountains.

Yesterday afternoon, Tom and I made our way to the nearby Princeville Ranch, for a 1:30 appointment to tour the expansive 2500 acre family owned business of Princeville Ranch with Curly Caswell, its founder.

We met with Curly under the sign for the Princeville Ranch, the same entrance that adventure seekers enter for the myriad activities offered on the ranch.
Together with his wife Gale and later the addition of their four children, the ranch has grown to become Hawaii’s most exciting and varied world-class ranch experience sought by tourists visiting not only the lush island of Kauai but the other islands as well.
When I exited the ATV, this Brangus cattle approached.

Whether one’s interests fall into the category of horseback riding, zip-lining, hiking, off-road tours, kids adventures, kayaking, picnicking by or swimming under a waterfall, or simply admiring the exquisite beauty of this unique property, the Princeville Ranch has it all.

Moments later, more started to approach me.
The Brangus cattle, like other breeds, are often curious when humans approach.

Our tour with Curly provided us with an opportunity to experience an in-depth perspective from our eyes as travel writers while listening to Curly’s interesting stories as to his and Gale’s acquisition of the use of the lands many decades years ago.

The scenery on the Princeville Ranch is breathtaking in every direction.

Over 40 years ago, their passion for horses, led to their dedicated creation of the Pooku Stables, later to become the Princeville Ranch. As their children matured the innovative family participated in the development of the adventure activities together, making Princeville Ranch one of the most popular adventure destinations for both tourists and local residents.

Although there’s no farming on the ranch, there are wild fruit trees as typically found in many areas in the Hawaiian Islands.

Curly’s ingenuity and exemplary business acumen led him to become one of the first and foremost developers of the community of Princeville, leaving a rich footprint of hard work and creativity in his path.

At times, the ATV maneuver on easy roads such as this.  At other times, we were off-road.

The detailed story of the growth of the Princeville Ranch is found at this link. However, as we always strive to maintain the integrity of the interests and nature of our website surrounding our ongoing world travels, we found ourselves particularly fascinated with the grass-fed cattle, one more avenue of success and opportunity at the Princeville Ranch.  

Tom was the official “gatekeeper” jumping out to open various gates along the tour.

Access to North Shore Kauai Beef is a treasure for the local residents of the island and for those lucky tourists who have access to a grill or kitchen at their vacation rental.

As we’ve discussed in many past posts, my way of eating changed the quality of my life almost four years ago, allowing us to travel the world, hopefully for many more years to come. The concept of eating only grass-fed meat and organic produce has been instrumental in that renewed health and mobility.

The weather changed dramatically during our tour.

North Shore Kauai Beef was literally and figuratively born out of the Princeville Ranch in 1994 during which time, until 2009 it was labeled as “Princeville Pride.” 

North Shore Kauai Beef is offered on the island at the following locations:

  • North Shore General Store (formerly Princeville Chevron station, recently acquired as a Union 76 station) where one can purchase a burger from the Café or buy steaks or burgers to cook at home).
  • Harvest Market in Hanalei
  • Princeville Wine Market in (Princeville Shopping Center)
  • Healthy Hut in Kilauea
  • Hoku Whole Foods in Kapa’a
  • Kaua’i Ono Food Truck in Hanalei

In the past, over two months while living in Princeville we’ve found ourselves thrilled to be able to purchase reasonably priced, chemical, and hormone-free grass-fed meat at three of the above locations. At this time, our freezer is jam-packed with North Shore Kauai Beef purchased long before we met Curly.

The concept of grass-fed meat is interesting, as well stated on the Princeville Ranch’s website:

“Our cattle are raised on 100% pure Kaua’i pasture. NO growth hormones nor antibiotics are used in our Brangus breed of cattle. They enjoy fresh green grass year-round and are raised between 24 and 30 months of age. Our cattle are handled with low stress and it shows in the flavor and quality of our beef.”

Wild brush grows rampant on the ranch, which is moved rather than chemically treated.

The “Brangus breed was developed to utilize the superior traits of Angus and Brahman cattle. Their genetics are stabilized at 3/8 Brahman and 5/8 Angus. This combination results in a breed which unites the traits of two highly successful parent breeds. The Brahman, through rigorous natural selection, developed disease resistance, overall hardiness, and outstanding maternal instincts. Angus is known for its superior carcass qualities. They are also extremely functional females, who excel in both fertility and milking ability.”

And then…there was the sea.

Curly explained that the cattle are rotated to other pastures every few weeks to allow time for the pasture to regenerate.  Careful attention and maintenance are exercised to reduce the growth of plants and grasses that tend to inhibit the healthy growth of good pastures, entirely without the use of chemicals.

What could be more perfect for devotees such as us with a desire to avoid the chemicals and toxic grains fed mainstream cattle? After all, if cattle are fed corn in their diet, used to “fatten” them, that same corn becomes a part of our digestive system and DNA when we consume it.

As we climbed to the highest point, the unpaved road was often steep. I sat in the front with Curly, easily hanging on through rough patches.
As an individual who entirely avoids consuming grains, starches, sugar, and gluten in any form, grass-fed meat becomes a necessary element in the maintenance and future development of good health.
Not only have we extolled the virtues of eating quality grass-fed meat, we have learned over the years to prepare it in a manner to ensure the finest flavor and tenderness. Tips for the preparation of grass-fed meat may be found at the American Grassfed Association at this link. It only takes a moment to review these easy tips to ensure a high-quality meal.
Views of cattle in one of the many pasture areas.
Our favorite is always the grass-fed burger, made without a bun. Defrosting the ground beef overnight in the refrigerator, we cook the burgers atop the stove in a pan prepared with a few tablespoons of organic extra virgin coconut oil.  Once heated, we saute the burgers, onions, and fresh garlic, seasoned to taste, only until it’s medium-rare, letting it rest for a few minutes when done to ensure distribution of the juices.
Cattle are scattered throughout the acreages, rotated every few weeks to allow the pastures to regrow.

When done, we top each burger with the sautéed onions, garlic, and pre-cooked slices of nitrate-free bacon, and of course, a thick slice of cheddar cheese. Adding a few slices of locally grown organic tomatoes and avocado, the meal is complete.  Actually, it’s one of our favorites.

Further shot of the above stupendous view.

As we bounced along the rough road with Curly in one of the ranch’s many off-road vehicles, our attention was drawn to the breathtaking scenery including a long-ago man-made lake (when the massive acreage was a sugar plantation developed in the 1800s by Gale’s ancestors).

Curly called this a Christmas berry tree, although it’s not Holly.

Adding the beauty of the surrounding vegetation-covered mountains and of course, the exquisite blue of the ocean at a distance as shown in our photos, we were humbled and in awe. 

Curly’s favorite cow, Sugar, is 16 years old and had a calf a few days ago.

As we stood atop the highest elevation on the 2500 acre Princeville Ranch, we found ourselves turning in one direction after another trying to absorb the scenery surrounding us, like nothing we’ve ever seen in our past travels.

Sugar’s calf was much smaller than she appears in this photo.

Our special thanks to Curly, Gale, and their family members for providing us with the opportunity to enhance our worldwide experiences with the divine tour of Princeville Ranch which we proudly share with our worldwide readers today.

Sugar, under the tree, and her new calf.

With more photos worthy of sharing than we can possibly post in one day, we’ll continue adding additional shots of the ranch over the next few days.

Back to you again soon!

Photo from one year ago today, March 25, 2014:

On a day tour outside the Medina, we visited the Jardin Marjorelle, a popular garden in the city of Marrakech. We were curious about this family of turtles lounging in the sun, yet close enough to take an occasional dip in the pond in the heat of the day. For details of part one of our two-part tour, please click here.