I’ve been juggling an even more demanding schedule than usual lately, both intellectually and physically. It’s actually been very exciting, but I’ve been operating way out of my comfort zone, and my gypsy soul is beginning to long for a vacation – the kind where you’re flopped on a beach without a care in the world, the sound of the surf lulling you, while the sea breezes whisper through the palm trees, and the sun melts away
any remaining tension in your body. Unfortunately, I can’t really take the time out right now, so I do the next best thing, a quick mini-trip down memory lane. Click the links to read more about our adventures past.
Just a year ago I was on a trip of a lifetime with my entire immediate family cruising the Mediterranean and Adriatic seas, and visiting some of the most enchanting cities in Europe for Mom and Dad’s 80th birthdays. That is what I miss most (after my daughter of course) about living in London – the ability to travel so easily to a completely different country, culture, and topography for just a weekend.
The year before that, Tatjana and I were celebrating her 25th birthday in Bali, and let’s not forget the 21st birthday (that was actually postponed until December so I could compete on Ultimate Recipe Showdown) in Mexico.
I miss our summers at the lake house, and I doubt anything could match the adrenalin rush of exploring the African bush. Waking in the middle of the night to an elephant trying to share our tent, and having a baboon jump into the Jeep between us, although I could have happily skipped the snake bite part.
Perhaps it’s down to my method-training as an actor, but the photos do spark all of the sensations along with the memories, and I do begin to feel revived. If that doesn’t work, try making this delicious Balinese twist on a pina colada below! I don’t want to live in the past (because there is still so much more I want to experience and explore) but sometimes I do wish we had the ability to time-travel and visit happy memories again. Where would you travel through time?
Lemongrass & Lychee Colada
8 ounces pineapple juice
4 fresh lychees
6 ounces coconut milk
1/4 of a slice of pineapple for garnish
1). Add pineapple juice, lychee, banana, peach and coconut milk to a blender. Blend well until the consistency of a thin smoothie.
2). Cut the ends of the lemongrass with an X at the bottom so it will impart flavor to the drink.
3). Divide the mixture between glasses. Add a cut lemongrass for flavor and stirring, a straw to each glass, garnish with pineapple.
For a fabulous cocktail, add 151 Bacardi rum and Mailbu.