Post 3511
- 15 years and 35 days since I started this blog -
Read this once, it won't change for the rest of the trip(s):
I'll be linking this post to Facebook. If that's how you got here, here's some background: Over 15 years ago I started this blog as a food journal. I had a Type-2 Diabetes diagnosis, and needed to lose weight. Initially, that's all I did here: Journal my food intake and my weight. It contributed to a loss of 20+% of my body weight in 6 months, and continuing has kept me on track since. I started adding commentary after a while, but recently it has been a food journal only. Except when I travel (every Winter).While I'm traveling, I let go of the weight-tracking and food journaling (except for food photos when I've eaten something interesting or pretty). I write about my experiences, and use it as a photo dump. And that's where we find ourselves now.
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I have to admit, I find myself with little to say.
We've had a bit of 'wintery' weather - nothing like in the States, and it isn't winter here just below the Equator. It is the rainy season, and the weather has been a bit on the cool side, and there's more rain than usual.
Both things have dampened my activities a bit. And a lot of what I've been doing - visiting, meeting up with friends - hasn't been much to talk about.
The one event that I will remark on was my fifth dinner celebration at Capitán & Co. This is one of my favorite restaurants in the world, with fabulously prepared fresh seafood from the chef's family on the coast.
I have been going there from the second night of my first visit to Cuenca, nine years ago. The chef and the hostess are the warmest, most welcoming couple in town. We keep in touch in between my visits..
This year was no exception, except this year, they didn't make me wear a funny hat. Hah-hah.
The other thing different about this year is I decided to turn off my phone. No pictures. Pictures of other people in my party were all of me, so a couple of those are all you get.
The night before, I got to jam at a rehearsal of a subset of the Blues Enigma band, and that was a good time. I've also gotten together with a couple of other of my friends for a little playing sans audience. Opportunities for performance are unusually limited this year.
On to the photos:
People Pics
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| Anthony and I at a new breakfast place I like very much, Lumanka Concepto y Sabor. Pretty setting overlooking the Rio Tomebamba. |
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| Claudia loves the doors of Cuenca - to be sure, there are some beautiful and ornate and monumental ones. This was just a really colorful one. |
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| Claudia took this pic at the rehearsal I mentioned up above. |
Birthday
Above, the 'candle' that accompanied my birthday cake. Below, the tradition of serenading the hosts at the end of the evening. Something that started at the end of my first meal at Capitán, when I was the last person in the restaurant. That memory always makes me smile.
Wandering
Birthday
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| Above, the 'candle' that accompanied my birthday cake. Below, the tradition of serenading the hosts at the end of the evening. Something that started at the end of my first meal at Capitán, when I was the last person in the restaurant. That memory always makes me smile. |
Wandering
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| On a partiularly warm evening, the light struck me as I approached the 'Old Cathedral' (top). I especially liked the way it warmed up the stone of the Judicial Center (right, middle). The interior of the Judicial Center is below. |
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| Looking North on Rio Tomebamba from the Lost Women's Bridge. . |
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| Claudia at one of the beautiful Spanish Colonial churches, now used as a missionary center, on another pretty afternoon. |
Food
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| Mote pata soup, a Cuencano specialty, at my Warmikuna, my favorite Ecuadorian restaurant. It's also a traditional cooking school. Incredibly good meal, with all kinds of good things in it: beans, mote, potatoes, sweet potatoes, pumpkin seeds, and lots of other good stuff. |
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| Breakfast croissant from Ooh La La, another new restaurant to me. Very, very good. |
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| The birthday dinner of sea bass in coconut sauce and scallops in vegetable garlic sauce from Capitán & Co. Of course |
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