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Our Bali Excursion is Winding Down, Our Life Long Love Affair is Just Beginning

Sol 61: Coming up on three weeks in Bali. We’ve had some highs and some lows. The awe at the constant beauty around us has not waned. It seems every time I look up I see something unique, amazing, delightful or a bit different and quirky.

The bargaining never stops.

New Kite Flying Friends

My husband is tallying a list of ‘things I have seen being carried on a scooter’ and it just about contains everything possible. I’ve seen tiny, tiny babies nestled between ma and pa, panes of glass being held aloft, piles of branches, sticks and grass, complete mini-stores where one might make a meal or sell you a plethora of snacks. All of this wheeling by you.

Dewi makes the best meals!

The places we have stayed have been varied from an estate/villa such as the place we are at now to a house in the middle of a more tattered neighborhood where our point woman was amazing. She arranged for our boys to fly kites with her sons and made the best Nasi Goreng.

Emade, our amazing driver from Ubud. Email him for driving at nyoman.wati72@gmail.com

We ended up leaving early though as we found a dead bird under our bed and a bird nest above our son’s bed in the thatched roof that was less than sanitary. Bird poo on your sheets and pillows? We had to draw the line somewhere. The host (whom we never met) told us by email ‘that is nature’ and I am inclined to think it is but, it doesn’t have to be on my son’s head.

Dinner on Jimbaran Beach.

We are getting more adaptive in the heat. I wouldn’t say more used to it. You can see why people have plunge pools to dip into and wash off the heat of the day.

Monkey back rubs at the Monkey Forest Sanctuary.

We can see Mt. Agung from our current house and she is still resting. We are grateful for this but, also are acutely aware that there are several thousand people still living away from their homes out of the evacuation zone in refugee camps. This is heart breaking and a struggle.

Jatiluwih Rice Terraces

Our boys have adjusted to mom and dad being the guides/teachers for the interim.

They are adjusting and we are soaking up our last week here as Friday, we head to Malaysia

There are very typical Bali experiences I am committing to memory. I share 10 of them with you here.

  • the sweeping up of all the flowers that fell overnight with a broom made of palm leaves.
  • the sweet smell of incense and tiny offerings that show up before most doors or walkways.
  • the low, guttural mooing of the cows with giant bells around their necks.
  • the assortment of flying bugs some bedazzling with colorful, sparkling wings and others just larger than I have ever seen before.
  • houses with open walls that get transformed in the evening to a closed in space with the pull of a curtain.
  • the frogs that take up residence in the bathrooms or guarding the end of  our bed.
  • the offer of a 100 cab, scooter rides if you are merely standing on the side of the road.
  • the vibrant color of fruit smoothies that rival any modern painting
  • the intricate carvings in wood and stone that are done with a hammer by the roadside
  • the absolute kindness of most people who wish to see you well.

Canyon warning the rabbits they may become pets or someone’s dinner.

Nothing like seeing a structure that is over 600 years old when your own country’s european settlement history started after this temple was built.

My new favorite Pringles flavor?

Doorway to our current bedroom.

Boys paying respects by wearing a sarong and really looking good while doing it!

Night food market.

Grilling the meat and using the fan to bring in the customers as well as spread the smoke.

Kelvin in his element with the cutest photo bomber in the back!

Tenenungan Waterfalls

Reading Kindles while waiting for a ride.

 

Family photo

A huge shout out to our friends Robyn and Mark who hosted us a couple times in Australia. We want them to know we so appreciate them!! Happy Wedding next month!

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Before the Lemonade there is the Lemon

All of this travel and life planning is full of excitement, fear, anxiety, trepidation and wonder. However, all of this wouldn’t be happening but, for the fact that Kelvin is losing his job of 13 years. Today is the day that becomes an absolute reality.

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This morning he went in to grade the last group of students in the restaurant, yesterday having the last restaurant opening of the curriculum.

Kelvin has been working at Le Cordon Bleu (and previously known as Western Culinary Institute) as a chef instructor, primarily running the student restaurant called Technique, for over a decade.

We have had a lot of happy memories there, celebrating births, graduations, mourning loved ones, birthdays and just a good night with good food. Friends and family joining for amazing meals and bright-eyed students nervously applying their skills.

He taught the practical class where students would put all their newly honed skills to work in creating a live restaurant. Imagine opening a restaurant with new staff every six weeks. He has done it with pride and tenacity.

Five years ago we did the numbers of students he had taught after the restaurant closed to the public and then it was over 2200 students. Five years on it would make sense that number has multiplied. IMG_2030

We are sorry this chapter has come to a close. As most people do, we have chosen to make a new path out of the end of this one. We are grateful that Le Cordon Bleu has given us a lot of notice (18 months) and some help to send Kelvin on his way. We will miss the people, students, experiences and community.

I give a shout out to my very modest husband who has worked tirelessly and devotedly to make an impact student’s minds in the culinary world. He has an amazing mind for menu planning, restaurant management and price point evaluation and culinary insights and application.

I still get nervous from time to time to cook for him. Not because he is a harsh critic but, because he knows his stuff. He gets calls from family and friends for a bit of quick advice and is always modest and ready to help.

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Newborn Canyon and the Chefs

So, please tip your chef’s hat to Kelvin today. To ‘Chef Gurr’ as he has been called by thousands of students. After that celebratory drink after work come on home, hang up your apron and let’s get going on our new path.

We will be traveling the world and soaking up all the culinary delights along the way. Watch out world. Stay tuned to his space. Something amazing will pop up from his mind when set down again next year. Need a consultant anyone?

 

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