Tom loves his doughnuts!…Fun outing planned for tonight…

    Tom was in doughnut heaven when “fritters” covered with white and chocolate frosting were available at the breakfast buffet. He sure loves doughnuts and seldom finds any he likes.

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Booking hotel rooms with breakfast included is our preference, although we don’t always eat breakfast at our holiday homes. But, if we chose a room without this option and didn’t order breakfast separately, we’d be in trouble if we became hungry during the late afternoon. We don’t eat typical vending machine snacks or lunch since we don’t eat when not hungry.

I can only imagine the struggle we’d have with our weight if we ate three meals a day with snacks. In an effort to maintain a healthy weight, overeating and to eat too often doesn’t make sense. Besides, not knowing the preparation of food unless otherwise specified is especially tricky for me.

Dining on the veranda at the hotel’s restaurant is pleasant.

Over the past several years, I have gotten away from eating restaurant foods made with vegetable oils. I have done tons of research on this topic, and over these years of world travel, I’ve learned to ask what oils were used in food preparation. Here’s an excellent article by Dr. Mark Hyman, a highly regarded physician, and health advocate.

In restaurants, they often use cheap oils, not unlike industrial oils. When we went through the buffet (staff served) this morning, I asked about many items I may have selected a few years ago. This morning, after ordering the same oil-free vegetable omelet with a side of steamed vegetables, I asked if the chicken livers, which I always loved, and various other offerings, were made with oil. They were. I chose to pass on them.

We didn’t bring swimsuits. With Covid-19, we aren’t interested in swimming in public pools.

Then I asked what may seem to be a dumb question, “Is vegetable oil used in the preparation of the bacon?” The answer was an emphatic yes. I passed on the bacon. I could eat nothing else on the buffet, but I appreciated the oil-free omelet and the steamed vegetable platter. Very few restaurants in this mid-range use butter for cooking unless requested.

In some African countries, even butter isn’t “real” butter. It’s some highly processed trans-fat-laden butter lookalike. No thanks. I am better off with poached, steamed, or grilled foods.

As you can see from the above photo of Tom, he’s less concerned. He doesn’t have heart disease, like me. And, he has excellent genes, when mine is awful with many inflammatory diseases such as heart disease, diabetes, hypertension, and a variety of auto-immune conditions. I am trying to extend my lifespan by being very diligent about what I consume and the quality of my life.

The breakfast buffet only had a few options for me, a veggie omelet and steamed veggies.

I guess I won’t know if this serves me well until my number is up. But, I bear no hardship in selecting healthy options, especially when dining out.

As for tonight, we have a reservation for fine dining at the Old Drift Restaurant at the luxurious Royal Livingstone Hotel, a short taxi drive from the hotel. See details here from this site:

“Royal Livingstone Hotel Dining Options

The Royal Livingstone Hotel offers fantastic dining experiences serving world-class cuisine. The most famous is the Royal Livingstone Express, a luxury dining experience aboard a steam train that also stops on the iconic Victoria Falls Bridge for sunset drinks. A fine a-la-carte menu is available in their Old Drift Restaurant, or their lounge offers light dining in a room full of fascinating history and artifacts from the area. We would highly recommend doing either lunch or high tea in their Kubu Restaurant, which is on the deck, giving you unrivaled views overlooking the Zambezi River, some of the rainforest, and the spray of the falls. Animals such as baboon, zebra, warthog, bushbuck, and giraffe roam the lawns of the Royal Livingstone grounds, really giving you that “Out of Africa” feeling.”

We’re excited to be able to have sundowners on the deck of the famous hotel and then dine on their gourmet food which, I expect, won’t be cooked in “bad” oils, but I won’t hesitate to ask. If I am uncertain about the butter they use, I will order poached, grilled, or steamed items. One never can be too safe.

Tom was waiting for me while I took a few photos.

Of course, our big motivator for choosing this location is its reputation for great food, its high-rated ambiance, and views on the Zambezi River, where we hope to see wildlife and take many photos.

The time is going so fast, and we can hardly believe it. We’re having a great time together, meeting new people. Last night we met two corporate pilots from South Africa and had a great time chatting with them. We’re so fortunate always to find ourselves interacting with others during our world travels.

We couldn’t have it done on Monday since it’s a national holiday in Zambia, Independence Day, and the PCR clinic closed. Tomorrow, a doctor from a local clinic will come to the hotel to do our PCR tests for our return to South Africa. As it stands right now, we’re returning to Marloth Park in a mere three days.

Hmm, I wonder how our 12 bushbucks, Frank and The MIsses, Little and Broken Horn, and all the others are doing while we’re away! For now, we’re enjoying every moment of our time away while still looking forward to making it through immigration without a hitch (hopefully) and getting ourselves back to the bush.

Happy day!

Photo from one year ago today, October 23, 2020:

Today’s photo was posted one year ago while in lockdown in a hotel in Mumbai, India, on day #214. Ordering the seafood platter for two in Kenya resulted in a fabulous meal we enjoyed, each receiving our huge platter like this. That sure looks especially good now! For more photos, please click here.

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