Part 2, the villa's menu options...Food around the world...

Tom's plate with Blue Fin tuna made with a tomato, lemongrass sauce, spicy vegetables with a side of coleslaw.
"Bali Sightings on the Beach"

Each day when the tide comes in before noon, the sea is as close as 10 meters to the edge of our pool.  When it recedes, it leaves behind ocean refuse and trash.  Each day but Sunday our pool and landscape guy, Ribud, cleans the beach in front of the house.  Yesterday, (Sunday), we captured these three dogs playing after the tide had gone back out, leaving a muddy play area for dogs.
Yesterday, we enjoyed the quiet Sunday at home with the staff off for the day. I made the bed.  Tom made coffee (as always) and did the dinner dishes.  The only food prep necessary was to make the salad, heat the veggies and fish and we were good to go.  Swimming in the pool and doing research while lounging  in the cabana, out of the scorching sun, has totally entertained us.

My plate with fish and veggies.
Of course, food made fresh that day is always the most desirable.  The precooked tuna was a little dry after we reheated it in the microwave but, we ate it anyway happy to have a good meal without much effort.  I think I'll become spoiled with the thought of not cooking until July, only reheating a meal for Sundays when the staff is off.
The daily stir fried veggie platter laden with Balinese spices, is a dish we both love.

In a way, the heat, humidity and ants have made cooking less interesting for me over these past years of living on several tropical islands where these three factors are always to be expected.  Add the difficulty of finding some ingredients we use in cooking "our way," it makes the process even less appealing. 

Each day, the Kataks present us with this itemized list of the cost of the ingredients to make  the meal(s).  The "petrol" at the bottom of the list is the daily cost for fuel for their motorbikes, IDR $10,000, US $.75.  For two meals for both Saturday and Sunday the total cost was IRD $185,000, US $13.87  Unreal, eh?
Over these past many moons of travel we've talked to more and more people who prefer not to cook.  Either they're busy while still working, often with young mouths to feed or, like me, simply have lost interest in spending long periods in the kitchen. 

Dinner menu, Page 1.
Its no wonder prepared meals are readily available in markets, along roadside stands (in many countries) and a wide variety of fast food and other dining establishments to suit the needs of most diners. Unfortunately, such meals aren't an option for us, other than occasional pre-cooked organic chickens made without wheat, sugar or starch.

Dinner menu, Page 2.
My lack of interest provides me with little excuse not to cook.  Our way of eating requires homemade meals while we're living in most countries.  I have no excuses.  Always on a mission to spend as little time cooking as possible, when we're preparing our meals, we have a few dozen options we tend to repeat over and over again.

Dinner menu, Page 3.
Here in the villa in Bali, its not a lot different for the cooks.  In perusing Part 2 of the menu posted today with choices of dinners and desserts, its easy to determine the options suitable for us are few.  As a result, we've all been creative in designing the perfect meals.  None of the desserts are adaptable.

Dinner menu, Page 4.
Thank goodness we purchased the mince (ground beef) that Gede picked up in Denpasar this past week or we'd be alternating chicken and fish, night after night.  That could get boring for these two months.  So far, it appears the only fresh fish available is Blue Fin tuna and small prawns.  Perhaps, there will be more variety in time.

Dinner menu, Page 5.
Today, Monday, we devised the menu for the week, although the two Kataks don't require we do so.  Monday and Tuesday, it will be chicken, veggies, salad; Wednesday and Thursday it will be hamburger patties with bacon, cheese, onion, salad and veggies; Friday and Saturday it will be prawns with veggies and salad; Sunday we'll have our pre-made leftover ground beef dish which is in the freezer along with sides of veggies and salad. 

Dinner menu, Page 6.
In actuality, we'd be happy to repeat this weekly menu over and over.  As long as the meals are befitting my way of eating, more variety is hardly necessary.  The cooks seem fine with our repeats understanding the degree of limitations.

Dinner menu, Page 7.
There are no restaurants or resorts nearby and if there were, we doubt we'd be able to dine out when most Balinese meals contain lots of carbs, starches and sugar.

Dessert menu, Page 1.

Tom's sunburned feet are healing and soon we'll get out to take more varied photos and get more cash.  In the interim, we're having so much fun watching the activity on the beach in front of us and swimming in the pristine pool, we're supremely content. 

Dessert menu, Page 2.
During these past few days, we've been busy applying for visas for our upcoming Mekong River cruise and booking many flights necessary over the next several months.  With the slow signal, this is a time consuming process.

Dessert menu, Page 3.
Happy Mothers Day to all the moms out there.  May your day be filled with love and wonderful surprises. 
Photo from one year ago today, May 9, 2015:

View of the drive to the Kilauea Lighthouse in Kauai when it was closed on a Sunday.  For more photos of this popular historic location, please click here.


Elizabeth Banks said...

You must look up Sue Perkins (a UK comedian and presenter) series when she travelled up the Mekong. BBC

Jessica said...

Liz, while we were in New Zealand we watched one of her episodes about the Mekong cruise. It was great! We can look for more online. Thanks for the reminder!

Lots of love,
Jess & Tom

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