Pedro Nunez, Author at The Traveling Chefs

The Traveling Chefs Encamped in Kimbolton, Ohio

THE TRAVELING CHEFS ENCAMPED IN KIMBOLTON, OHIO

After a grueling two-day drive from Florida, The Traveling Chefs encamped in Rocky Fort Ranch in Kimbolton, Ohio. It was dark when they arrived at the RV resort. It took them over an hour to find their campsite which was atop the hill. They found a truck park on it, so they had to wait for an attendant to resolve the situation.

Rich, the attending personnel, explained that since it’s July 4th, there was an ongoing concert on the hall, so it may take him some time to find the truck owner. After a few minutes, a lady in a white bathrobe emerged from a camper in the next site and drove her truck to an empty space across the road.

As it was past 10 PM, Chef Pedro hastily hooked up power and water onto Trexia. Chef Alicia cleared the Murphy bed so they can sleep for the night as they were both dead tired. They promised to put their things in order the next day.

A KNOCK ON THE DOOR AT THE TRAVELING CHEFS’ ENCAMPMENT IN KIMBOLTON, OHIO

At 8:30 AM the following day, a knock on the door awakened the Traveling Chefs at their encampment in the Rocky Fort Ranch in Kimbolton. “Your unit is leaking water!”, a man said. Chef Pedro hurriedly wore his shorts and checked where the leak was coming from. He saw water dripping from the drain spouts. He ran to shut the faucet off, then the water stopped dripping.

Then he went to the other side of Trexia and found out that the water has formed a small pond which evaporated before the day ended. He was happy to learn that Trexia’s floor remained dry and there wasn’t a damage at all to their rig.

Since he hastily did the hook up in the dark last night, he had hooked the water up to the fresh tank rather than to the city water inlet. He thanked the good Samaritan neighbor who alerted him to the flooding. The latter happened to be the husband of the lady who drove the truck last night off their site.

RICH, THE ATTENDANT BECAME A GOOD FRIEND IN KIMBOLTON, OHIO

Rich, the tall soft-spoken gentleman who helped them last night checked up on The Traveling Chefs the following day. He wanted to know how they were doing and what they planned to do while they’re in Ohio.

When he learned that Chef Pedro plays golf, he mentioned that the resort has a driving range. “But I did not bring my clubs,” the latter retorted. “No problem, you can use my clubs,” he said. He related that he used to play for his high school golf team and he still has the very same clubs he used back then.

“I will drop off the clubs later today or tomorrow,” he said. “Shall I drop off the whole set or just a few?, he asked. “Just a few,” Chef Pedro replied. “We don’t have a golf cart to drive to the driving range,” he added. The driving range is a probably a couple of miles down their campsite.

CHEF ALICIA PUT THINGS IN ORDER INSIDE TREXIA WHILE ENCAMPED IN KIMBOLTON, OHIO

Chef Alicia did a spectacular job putting things in order inside Trexia while encamped in Kimbolton, Ohio. Since they’ve left Florida in a hurry, they simply tossed their belongings inside Trexia. They had to tiptoe to get to the bathroom. That’s how bad it was.

The interior of Trexia after Chef Alicia fixed it.

While Chef Alicia was tidying up Trexia, Chef Pedro took his bike to the Welcome Center to complete the registration process as instructed in the packet they’ve received last night. Before he left, he dropped by their neighbors to thank them for the flooding alert. The man said a similar thing occurred to them as well. It was worst for them for it flooded their floor and caused a lot of mess in their RV.

CHEF PEDRO MADE ANOTHER FRIEND WHILE ENCAMPED IN KIMBOLTON, OHIO

Chef Pedro made another friend while encamped at Kimbolton, Ohio. It happened when he came back from the Welcome Center. He saw the neighbors on the other side of their rig preparing to leave their site. After they exchanged pleasantries, they talked about more personal matters..

The man revealed the meaning of the tattoo “RD” on his left breast. He said he’s a part time truck driver who visits Florida from time to time. “I’ve found that most people in the campgrounds are the best people to talk to”, he said. “I agree,” Chef Pedro said thinking of his own experiences.

RD revealed he owns a boat. “It’s the same with boaters,” he explained. “As soon as they’re back in the city, they seem to encounter rude people.” Chef Pedro doesn’t own a boat, so he had no idea. He apologized for taking so much of his new friend’s time, interrupting him from his preparation. “Oh, no problem,” RD said. “It’s a pleasure talking to you,” he added. “Likewise,” Chef Pedro said and wished him good luck.

WHILE ENCAMPED IN KIMBOLTON, CHEF ALICIA MADE A RESOLUTION

When Chef Pedro came back in, Chef Alicia said she has made a resolution. “I can’t wait to sell everything we own when we come back to Florida,” she confided. Chef Pedro smiled and thought to himself that his wife has finally valued minimalism. Real happiness she now understands doesn’t come from having a lot of possessions. It comes from doing the very things one loves.

They then agreed to explore their new surroundings on their next opportunity. The End.

If you love their stories, please let your friends know about The Traveling Chefs. Thank you.

The Traveling Chefs Found Freedom On The Road

THE TRAVELING CHEFS LEFT HOME AND FOUND FREEDOM ON THE ROAD

In the summer of 2021, The Traveling Chefs left home and found freedom on the road. Without a single moment of sleep the night before, on July 3, 2021 they drove Trexia from their home in Apopka, Fl with the intent of reaching Ohio by Independence Day. Trexia swerved many times with Chef Pedro behind the wheel, fighting drowsiness and fatigue.

Chef Alicia had bouts of her own. In addition to drowsiness, allergies bothered her. She thought the food she purchased in between stops may have caused them. The Benadryl she bought from the pharmacy failed to alleviate her symptoms: bulging red spots the size of half a dollar coin spreading around her thighs and back.

Notwithstanding their discomfort, they felt a special sense of freedom which they can only find on the road. They have longed for this kind of freedom for a long time. After taking an early retirement, it is now within their reach.

STOPOVER IN DURHAM, NORTH CAROLINA

After 12 hours of driving, The Traveling Chefs decided to stop over at Brian and Laurie’s house in Durham, North Carolina. It relieved them of many of their ills including fatigue, drowsiness, and allergies. Brian is Chef Alicia’s nephew. He and Laurie will marry in September in New Jersey. So, The Traveling Chefs may travel anywhere as long as on the first week of September, they will be at the wedding.

Stephen and Kay who temporarily reside with Brian and Laurie didn’t know The Traveling Chefs were stopping over. The look on Stephen’s eyes when he saw his mom and dad already seated on the table with a box of Bojangle fried chicken said it all. They all offered The Traveling Chefs to stay longer but the latter have reservation in a campground in Ohio since July 1st.

BACK ON THE ROAD FOR MORE FUN AND FREEDOM

After a tearful goodbye, the Traveling Chefs decided to get back on the road, in search of more fun and freedom. Brian who had to go to work early in the morning, hugged his Auntie and Uncle tight the night before and said goodbye.

The remaining three and their two dogs Simba and Kona bid The Traveling Chefs goodbye early in the morning. Stephen wanted to make sure that his dad would check the air pressure on Trexia’s tires at the nearby Sheetz before they set out for the long journey. It turned out to be a tremendous help since Trexia needed more air on all its 6 tires.

With tires properly filled with air and their tummies stuffed with a hearty breakfast, The Traveling Chefs went on with their journey, enjoying their freedom on this most apt day, July 4th, stopping only for gas, food, and at one time, a beautiful sight.

A STOPOVER AT THE PILOT MOUNTAIN

This is the only stop over of the Traveling Chefs on their trip from NC to Ohio. — The Traveling Chefs Stopped Over At Pilot Mountain Look Out

The Traveling Chefs stopped over at the sight of the Pilot Mountain. Rising 2,421 ft above sea level, it is one of the most distinctive natural features in North Carolina according to Wikipedia. The earliest known inhabitants of the area called it “Jomeokee” meaning “great guide.” It must indeed have guided these early people whose sighting of the Pilot mountain The Traveling Chefs now share.

There were several fellow travelers that likewise made a stopover at the Pilot Mountain. Like them, many took selfies in the area. Chef Pedro directed his eyes onto the flowers nearby, then fixed them on the mesmerizing Pilot Mountain afar, thinking to himself the real Pilot in their own journey is the One deep within. Then they decided to take their lunch inside Trexia as they let the refreshing air in by opening her windows.

The American Indians and the early white settlers had used the Pilot Mountain as a landmark. It is a significant landmark for them as well as they’ve found out shortly afterwards.

TREXIA STRUGGLED ON THE HIGHWAY ALONG THE MOUNTAINS

Trexia began to crawl on a couple of occasions as the highway became steeper shortly after they’ve passed the Pilot Mountain. The poor girl grumbled as her RPM went past 4000. Luckily, there was a semi ahead of her which was on the same predicament. Chef Pedro drove behind her it patiently. They found out later that Chef Pedro’s inexperience driving the rig is really the culprit in Trexia’s seeming poor performance.

The Traveling Chefs saw signs to various attractions on their way to Ohio but they grudgingly ignored them for they intend to reach the campground before nightfall.

Chef Alicia was forced to take videos of the curvy stretch along the West Virginia Turnpike and of the two mountain tunnels. Chef Pedro asked her to do so because he was concentrating on the road ahead. Utmost concentration is needed for an accident can happen in a split of a second, he thought.

THE TRIP FELT SAFE AND FUN EXCEPT FOR THAT CORVETTE

Today’s trip felt safer compared to the one yesterday, except for the zooming Corvette which Trexia almost collided with as the former tried to overtake her. This happened when Chef Pedro was attempting to change from the middle lane back to the right.

The right lane was clear when he made his decision to do so but as he was turning the wheel, he saw a speeding Corvette almost blocking the right lane. If he didn’t take a second look at the side mirror, it would have been a complete disaster. Chef Pedro and Chef Alicia hurled some expletives but by then, the Corvette was far way ahead.

At one point, they saw some fireworks shooting up above the trees along the highway next to a rest stop. It was an unmistakable reminder of that day being the 4th of July, a big celebration of independence of their adopted country. And there they are on the road, celebrating their freedom from the mundane day to day task of earning a living. Happy 4th everyone!

After almost nine hours on the road, they arrived at Rocky Fork Ranch Resort in Ohio. The End.

If you like their stories, please refer The Traveling Chefs to your friends. Thank you.

The Traveling Chefs Crossed The Mississippi River

THE TRAVELING CHEFS CROSSED THE MISSISSIPPI RIVER

The Traveling Chefs can honestly say they have crossed the great Mississippi River. In fact, they did on July 19, 2021 at its headwaters on Lake Itasca in northern Minnesota. Mizi-ziibi means “Great River” in Ojibwe, an indigenous North American language of the Algonquian language family per Wikipedia. It is the second-longest river in North America flowing from its traditional source in Minnesota through Wisconsin, Iowa, Illinois, Missouri, Kentucky, Tennessee, Arkansas, Mississippi and Louisiana to the Gulf of Mexico.

HOW THE TRAVELING CHEFS LEARNED ABOUT THE MISSISSIPPI RIVER’S HEADWATERS

The Traveling Chefs learned about the Mississippi River’s headwaters while camping for the night at the Golden Eagle RV Village in Minnesota on their way to North Dakota. As a rule of thumb, they would normally explore the campground shortly after their arrival.

While they were strolling there, a gentleman drove his golf cart to their direction and started a conversation. A simple hello from this kind gentleman turned into a valuable exchange of mutual experiences.

“Which places have you been been to here in Minnesota?”, he asked. “Nothing yet”, they replied. “You might consider visiting Lake Itasca. I’ve been there a couple of times and always had a great time,” he said. In fact, he said, he has crossed the Mississippi River there! This one caught their interest and they told him they’ll give his suggestion a good thought.

MRS. MARY DIRECTED THE TRAVELING CHEFS TO THE HEADWATERS OF THE MISSISSIPPI RIVER

Mrs. Mary owns and manages the Golden Eagle RV Village and when she learned that The Traveling Chefs decided to visit Lake Itasca, she directed them to the headwaters of the Mississippi River. She also allowed them to extend their reservation for another night. She is business-minded but helpful. “You will not get lost,” she assured them after giving them directions to the place.

On the way back to their camper, they were greeted by a bunch of fellow RVers gathered on the first lot belonging to a couple who are also Floridians. They all celebrated when they’ve learned that The Traveling Chefs have decided to spend one more night to visit and cross the Mississippi River headwaters. The latter were surprised to learn that several of these RVers there are also residents of Florida where they spend half of the year.

THE TRAVELING CHEFS ENJOYED LAKE ITASCA AND HAD A BLAST AT CROSSING THE MISSISSIPPI RIVER

The Traveling Chefs thoroughly enjoyed Lake Itasca and had a blast at having crossed the Mississippi River. It took them over an hour to reach the place from the campground. The drive was pleasant and fun. As soon as they arrived at the parking lot, the rain poured. When it stopped, they join the other visitors to the headwaters of the Mississippi River.

Along the way, a couple of men talked to them about the rain. They said there is a big drought in the area. “It hadn’t rained here in a while,” they said. The Traveling Chefs related to them that when they were in Ohio and Michigan not too long ago, it rained there heavily. “We must have brought the rain with us!”, Chef Pedro joked. They laughed and said, “Come again tomorrow.”

When they reached the headwaters, they found the origin of the Mississippi River. It flows from a narrow and shallow opening about 12 foot long off Lake Itasca. Chef Pedro crossed it first, followed by Chef Alicia. They both raised their hands on the air at the completion of their successful crossing and pumped their fists. Chef Alicia even took off her shoes and hopped on the stones while Chef Pedro watched in horror for fear she might slip. Some of the stones are slippery, especially the parts that touch the waters.

Chef Alicia ignored his warnings, and even walked downstream barefooted. “Come on, Dad!”, she urged him, commenting how good the water felt. He has never seen her as happy as this in a long time. She said this river reminded her of the one she grew up in the Philippines.

CHEF PEDRO WANTED TO FISH THE LAKE AFTER CROSSING THE MISSISSIPPI RIVER HEADWATERS

After crossing the Mississippi River headwaters, Chef Pedro wanted to fish Lake Itasca. On the way there, they dropped by to see the old cabin built by the early pioneer in the area. Chef Alicia preferred to stay in the RV, already contented with having crossed the Mississippi River and waded along downstream.

Driving southward, they saw a joint where visitors can rent boats and kayaks. One can fish there on foot only after the joint is closed. The saleslady discouraged Chef Pedro from renting because the waves had become bigger. As a matter of fact, there was no one on the waters. All the paddlers have gone back to shore.

Persistent, The Traveling Chefs found a fishing pier near the lodge. There was a couple of families that were fishing when they arrived at the pier. Chef Pedro came out empty handed. The fish were not minding at all the artificial baits he was using. Chef Alicia had received them as a gift from a co-worker on her retirement.

THE PREACHER’S COVE AND THE TRIP BACK TO THE CAMPGROUND

On their way out of the park, The Traveling Chefs spotted the Preacher’s Cove. Situated on a hill, it has an excellent view of the lake. Afraid of the bugs, Chef Alicia opted to remain on their rig. Chef Pedro crossed the road and followed the trail. He found himself alone on the woods, and enjoyed its quiet solitude. As he got closer to the edge of the hill, he noticed posted signs to stay clear of the area due to erosion.

Unable to approach the water, he lingered on a bit, contented with the surroundings adorned with huge pine trees, some of them over a hundred year old. He has learned that this whole park was made possible by the pioneering effort of one man intent on preserving the only remaining pine land in the area from unscrupulous loggers.

On his way back to Chef Alicia in the camper, Chef Pedro met a young couple. They looked lost, so he told them the way to the Preacher’s Cove. Then, he found Chef Alicia waiting patiently in the RV. They drove back to the town of Perham for gas and dinner. For the latter, they opted for burritos at Papacito’s, a “four-star” eatery in the Mobil Gas Station. Due to COVID-19, they decided to enjoy their dinner inside Trexia and when they were done, they drove her back to the campground.

“It was well worth it,” Chef Alicia declared while Chef Pedro was steering the wheel on their way back. The former was referring to the driving to Lake Itasca and the $7 entrance fee. Together with a few adventurers, they can now brag that they, too have crossed the Mississippi River!

IT’S TIME TO SAY GOODBYE TO THE THEIR NEW FRIENDS

Early the next morning, Chef Pedro unhooked the connections to their rig for it’s time to leave to their next destination and say goodbye to their new friends. Chef Alicia made sure that everything inside is tidy and tight. On their way out of the campground, they saw their new friend who stays at the first lot on the entrance. She loves gardening and hers is undoubtedly the best looking garden The Traveling Chefs have seen in all the campgrounds they’ve visited.

“I also planted the flowers you saw near the lake,” she said. She intimated that most of her plants were grown from seeds. Best of all, she got the landscaping stones for free from the farmers nearby. Back in Florida, these stones must be so expensive, they all agreed. “Have a safe trip,” she said as they bid her good bye.

The Traveling Chefs have learned that the gentleman who thrilled them about his experiences in Lake Itasca have told his friends about them. They must have left a good impression in him for all his friends treated them very well. Was it the Irish poet William Butler Yeats who said, “There are no strangers here; only friends you haven’t yet met.”? The Traveling Chefs have experienced the truthfulness of this sentiment here and many times more elsewhere. The End.

If you like their story, please tell your friends about The Traveling Chefs. Thank you!

The Secrets Of Chef Alicia’s Garden

THE SECRETS OF CHEF ALICIA’S GARDEN

The secrets of Chef Alicia’s Garden are revealed by The Traveling Chefs in this post. Three months ago, they had started working on their bare backyard. If you want to know how they have transformed it into a healthy and beautiful garden shown on their previous post, keep on reading, because below, they reveal these secrets without reservation.

BIOCHAR, THE ULTIMATE SECRET OF ALICIA’S GARDEN

The Traveling Chefs credit biochar for the amazing yield of their first raised garden bed. It is their ultimate garden secret. They used The Andersons BioChar 10 lb. DG Organic Soil Amendment purchased through Amazon for $23.88. As of this writing it’s unavailable there. But you can purchase a 30 lb. bag from Walmart. Their next 3 raised garden beds don’t have biochar so the leaves of their plants aren’t as green as that on the first raised bed.

HOMEMADE COMPOST – ANOTHER CHEF ALICIA’S GARDEN SECRET.

Perhaps you may not know The Traveling Chefs use homemade compost made up of only three items: soil (mostly sand), kitchen refuse (limited to discarded parts of vegetables and fruit peelings) and tree leaves placed in their improvised composed bin in that order. After about 3 months, they have an effective compost. They paired this compost with biochar in their first garden bed and they’ve also used this successfully in their corn, spinach, sweet potatoes, and squash among others.

They have also purchased a great quantity of organic compost from Costco which also gave them amazing results. They use this one primarily for growing seeds and as part of the 4-part soil mix described below.

4-PART SOIL MIX, ANOTHER SECRET OF CHEF ALICIA’S GARDEN

For their flowering pots, The Traveling Chefs utilize a 4-part soil mix composed of Florida soil (mostly sand), peat moss, compost and vermiculite. They’ve found this mixture also very effective on seed germination.

LOVE AND CARE – ANOTHER SECRET OF ALICIA’S GARDEN

Since 2/3 of gardening is water with 1/3 being soil, The Traveling Chefs make sure their thirsty plants get all the water they need. They water them daily, with the exception of their succulents which they water only once a week.

To save on water, they bought a rain barrel from Amazon made by VINGLI for $49.00. You may use other barrels for cheaper price. They have thought of purchasing metal barrels which they noticed were commonly used in the Philippines for similar purpose. They are however, heavier and those which come with spigots are a bit expensive. Some of these barrels may have contained contaminants which aren’t advisable for health reasons so they’ve thought.

NATURAL PESTICIDES AND POLLINATORS – ANOTHER SECRET OF ALICIA’S GARDEN

Do you know that The Traveling Chefs do not use pesticides or insecticides at all? They instead use natural pesticides which are also free. They let the birds take care of the insects, caterpillars and so on. By “hiring” them as pest managers, The Traveling Chefs get healthy plants and better yield. They control the pests and insects and also serve as agents of pollination. They are a steady source of constant joy for them as well.

Their favorites are the cardinals and the mourning doves. The former are currently building a nest in their orange tree. These birds along with many others are attracted to their backyard because they have a bird feeder, a bird bath, and a lot of flowering plants. It also helps that they practice organic farming.

In addition to these birds, other agents of pollination abound. Butterflies, bees, dragonflies, lady bugs and moths take turn visiting their garden.

THE SECRET INSPIRATION BEHIND CHEF ALICIA’S GARDEN

Some years ago, The Traveling Chefs attended the CEO Entrepreneur Cruise co-hosted by Dr. Rollan Roberts II and Peter Lowe. The former’s “adopted” niece Melody Garcia of the “One Night One Voice” fame has invited them to attend the Cruise. She was one of the speakers in said event. Melody went on to become a world famous speaker, author and coach.

During the event, the guests received a book “90 Day Race: The Secret To MASSIVE RESULTS” written by Dr. Rollan Roberts II. The seminar along with this book have inspired The Traveling Chefs to embark on this business, though not successful yet for lack of experience and focus.

After they’ve retired however, The Traveling Chefs were able to focus on their backyard garden for at least 90 days. The lockdown and travel restrictions prompted by Coronavirus forced them to. They have applied the teaching of the 90 Day Race and have gotten the massive results you may have noticed in their garden.

THE TRAVELING CHEFS BARELY SCRATCHED THE SURFACE OF GARDENING

The Traveling Chefs have barely scratched the surface of gardening know-how. They are aware that to become masters of gardening, they need to invest a lot more time and effort into it. At the moment, they couldn’t provide both any longer. They will soon pursue their love for travel, for cooking and for making new relationships.

Thank you for reading this far. Hopefully this post has somehow inspired you to attempt on something you have dreamt of doing. If you’re a gardener, please share your secrets. Who knows – others may benefit from them.

Last week, The Traveling Chefs have spent a long time with a couple of their friends who also love gardening. One couple got so excited and was determined to start soon. They have inspired The Traveling Chefs to write this post in an attempt to reach more people of similar interests.

If you aren’t into gardening, just continue to do what you love doing for there lies the secret to your own happiness and success at work. Good luck and see you in the next post.

To Combat COVID-19 Boredom, The Traveling Chefs Took Up Gardening

TO COMBAT COVID-19 BOREDOM

To combat COVID-19 boredom, The Traveling Chefs took up gardening. As things are getting back to normal in most of the United States, it’s time to share with you how they coped with the boredom related to the pandemic that interrupted the lives of all, the world over, including yours and theirs.

You must have read that The Traveling Chefs were considering early retirement in October to travel across the US. Well, COVID-19 has hastened the realization of the former and has prevented them from achieving the latter.

THE TRAVELING CHEFS TOOK UP GARDENING

Unable to travel, The Traveling Chefs took up gardening instead to combat COVID-19 boredom. How about you? What has changed in your life during the pandemic? They hope that whatever it was, it was for your betterment.

As for them, they had no idea that this simple new hobby of theirs could have brought them so much joy. Nor did they have any notion that their vegetable garden would have turned out to be a thing of beauty not only to their own eyes but to those of their friends. As a consequence, they have combated and overcame COVID-19 boredom. “You will never be bored Peter,” wrote one of their friends in Facebook after seeing a photo of their garden.

GARDENING BRINGS JOY TO THE TRAVELING CHEFS

You must have heard before the words “If you build, he will come”, right? Remember the movie entitled Field of Dreams? Well, The Traveling Chefs have built a garden. Then, the birds, bees, dragonflies, butterflies, worms, lady bugs, moths, and squirrels now come with more frequency. All these with the exception of the last gave so much joy to them.

A pair of cardinals made The Traveling Chefs’ garden their own playground. Not a day passes without them making their presence felt. Chef Pedro calls them his birds while Chef Alicia regards the mourning doves her own. These birds along with blue jays, house wrens, hummingbirds, woodpeckers, and many others occasionally bathe in their bird bath.

The first time Chef Pedro saw one of them taking a bath, he was overcame with joy. He told himself it was well worth it. He was referring to the cost of the bird bath. Chef Alicia and he even built the birds a big house which they called “bird condo.”

In addition to the birds and all these amazing creatures, the growing plants provide a constant source of quiet satisfaction and pride to them. They make note of each and every change in them. Every new bud, new flower, new bulb, new fruit, any new sign of growth becomes a source of celebration. Any gardener here? They’re sure you understand.

ALICIA’S GARDEN TURNED OUT BEAUTIFUL

Being beginners in gardening, The Traveling Chefs had no idea their garden would have turned out beautiful. If Chef Pedro had his way, there would have been no raised beds. It was Chef Alicia who insisted on having them. Her insistence was a right decision both for practical and aesthetic reasons. Here in Fl, the soil is sandy. Not a lot of plants can grow in the sand. Without healthy plants, no garden can be beautiful.

The 4 raised garden beds provided some semblance of symmetry. The addition of two semi-circle concrete benches made the garden inviting. So does the restored wrought iron garden bench which Chef Pedro had originally picked up from a curve nearby, trashed by its owner who failed to see the diamond in the rough. Th ere was no wood when Chef Pedro found it.

At the center of the garden, The Traveling Chefs converted a huge ceramic pot into a fire pit. They use this to cook corn on the cob and Korean bulgogi, from time to time. Sometimes, they’re bold enough to cook dried fish, (a Filipino favorite) wishing each time that their neighbors won’t smell them. Chef Pedro would sometimes throw ground coffee into the fire to deaden its dreaded smell.

WE WON’T KNOW WHAT WE CAN DO TILL WE TRY TO DO THEM

As you may have already found out from your own past experience, we wouldn’t know what we can do until we try to do them. The Traveling Chefs have discovered this when they decided to start this vegetable garden. YouTube has been a source of valuable information to them, not only in taking care of their plants but also in the construction of their raised beds.

Is there something you dream of doing yet somehow fear that you’re not up to the task? Just do it for you won’t know what you can do till you start. At the comments below, feel free to share how pandemic has changed your life. Include in your comments the things you wanted to do but haven’t started doing and those you’ve done well.

The Traveling Chefs Discovered Aruba

THE TRAVELING CHEFS DISCOVERED ARUBA AND ENJOYED IT.

“Travel is fatal to prejudice, bigotry, and narrow mindedness, and many of our people need it sorely on these accounts.” ~Mark Twain

While searching for a wonderful place for vacation in the Caribbean, The Traveling Chefs discovered Aruba, the “One Happy Island” which they enjoyed well. There, they’ve spent one of the best weeks of their lives as a family. Those who have gone there were raving about their experience. It is rated the number one place in the Caribbean for repeat visitors.

To date, it is the place where The Traveling Chefs have spent most of their hard-earned vacation money and did not regret having done so. In fact, the memories of their special moments still linger in their hearts even to this day. Their adopted daughter Pauline joined them in this special place.

THE TRAVELING CHEFS FLEW TO ARUBA

They took a plane from Orlando International Airport to Aruba via AirTran. They were in the air for way over two and a half hours. From the airport, they took a taxi to Caribbean Palm Village Resort.

On the way there, the taxi driver took a shorter route. They were very nervous because the areas they passed through didn’t look desirable. At one point, he stopped his taxi and spoke to two men and a woman on the street. The men wore nothing but pants.

Their fears slowly subsided when they reached a paved road and saw better looking buildings and cars. They didn’t miss the words “One Happy Island” embossed on the plate number of every vehicle. Chef Pedro was eager to find out what make this a one happy island.

THE TRAVELING CHEFS LOVED THE FOOD IN ARUBA

They were so tired and hungry after depositing their luggage in the Resort. They went out looking for a restaurant nearby and they chose “Wacky Wahoo”. They were not disappointed. It is owned by two fishermen who serve their customers their fresh catch of the day. They Traveling Chefs loved their food. The waiter and waitresses were friendly. Their only disappointment was the long wait because they did not have a reservation. It was however, well worth it.

They woke up early the following day to find out what awaits them at this paradise. They decided to hang out at the MooMba Beach Bar and Restaurant located close to Palm Beach. The place was so busy. It offers all kinds of drinks and they have live music.

They saw some birds in the sand and an iguana up a tree limb. It later climbed down the tree and slowly walked on the sand, unmindful of the scantily dressed tourists lounging on beach chairs or walking to and fro the restaurant. They did go into the water which was very soothing. There were so many other people enjoying themselves in the beach.

THE TRAVELING CHEFS MET NEW FRIENDS

The following day, they decided to go the lighthouse located on the northernmost part of the island. A little down below, they noticed an Italian restaurant. They decided to dine there. Located on top of the hill, it has the best view of the rest of the island.

That night proved to be The Traveling Chefs’ lucky night. The waiter assigned to them is a Filipino with whom they developed an instant vibe. They regarded each other as friends and he introduced them to some of his relatives and friends in the area. Some of them were working at the Tiera del Sol golf course.

So, the following day, they arranged a tee time for Chef Pedro and his son Stephen to play with them at Tiera del Sol. Its driving range is perhaps the best they’ve experienced. They were hitting balls on the direction of the beach at the eastern part of the island. The cool sea breeze negated the early afternoon sun’s heat.

The course has a great layout. They struggled at the holes which obliged them to hit the ball against the wind. Although they didn’t score well, they had so much fun. Their new friends were gracious to play with. They did not run out of encouraging remarks when they mishit their balls.

THE TRAVELING CHEFS DIG THE WELCOME PARTY

That evening they attended the welcome party of the Island at the town square where their famous tower is located. Food and drinks were available; singers and dancers took turn entertaining the happy crowd of strangers from different corners of the world.

At one point of the show, they called for volunteers to join a contest. Blindfolded, the participants were carrying a stick and he who hits the rooster with it wins, subject to the audience’s final approval by loudest noise.

Chef Pedro joined and instantly became the crowd’s favorite as he danced goofily while searching for the dummy rooster. He got a free snack and drink of his choice for prize. He walked back to his family with a sheepish grin as the crowd kept applauding.

For dinner that night, they went to Texas de Brazil, an eat-all-you-can Brazilian steakhouse. If you haven’t been to one, and if you like steak, go and indulge yourself at least once. Waiters carrying various flavors of steaks take turn carving one for you for as long you keep saying yes by letting your disk’s green side up.

The waiters and waitresses will only stop if you let the red side up. In addition to mouth-watering steaks, they had unlimited salad bar, too which most of them skipped to give room for delicious steaks. The waiters were friendly and made sure they had fun.

THE TRAVELING CHEFS LOVED THE BEACHES OF ARUBA

On the next day, they’ve found the Eagle Beach a little bit cleaner than Palm Beach. At the southern tip of the island can be found Baby Beach. They were the first to arrive there on their second to the last day in Aruba.

They were so early the cabanas weren’t set up yet. The water was crystal clear Chef Pedro can see his wife and daughter’s feet though the water was knee high. On several occasions, he felt some tiny fish bumping into his feet and legs. They ate at Big Mama Grill, the only restaurant in the area.

On their way back, they passed by a fresh young coconut stand. They had to stop and enjoyed the fresh coconut juice as well as its jelly. It sure reminded them of what they used to do in the Philippines where coconut also abound.

Their last stop was the amazing rock formation dubbed as the “place where God rests.” They went up to its summit and saw both ends of the islands. They saw a cruise ship on its west side and a cone-shaped mountain a little farther south.

They also dined at Driftwood, another seafood restaurant. The food was likewise great. It didn’t however make them forget their experience at Wacky Wahoo. Perhaps they were hungrier when they entered the latter. Or perhaps nothing beats first time experience.

They also tried the Filipino restaurant referred by their new friend. The owners were very friendly and their cooking was exceptional. Theirs is the only place in Aruba where The Traveling Chefs and their family ate more than once.

THE TRAVELING CHEFS SAY GOODBYE TO ARUBA

On their last night, they invited their new Filipino friends for a going away party at their unit in the Resort. The latter brought a guitar and drum and they were singing and drinking and having fun till almost midnight.

They did not want that night to end nor their vacation to stop. Yet, they were powerless to stop the clock. And they must go back to the US, back to their daily routine of work, home, and work again. Their new friends urged them to come back. “Maybe someday,” they wished, thinking that it will remain just a wish for a long time.

The staff at the Resort were also nice and friendly. They had a great time during the whole week. They were glad they discovered Aruba. Theirs was indeed a week in paradise. They understood why many visitors in Aruba decide to go back. It is without a doubt a “one happy island.”

When will you discover your own one happy island?

For deeper insights into Traveling Chefs, please subscribe to their newsletter at the bottom portion of their website.