NOLA 300 - Mardi Gras and New Orleans

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Easter at Nipper's - in Abaco, The Bahamas

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Vibrantly painted picnic tables at Nipper's Beach Bar & Grill
Great Guana Cay, Abaco in The Bahamas

Sacred Space at Atlantis - In The Bahamas

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Curious Donna at the Sacred Space Atlantis

Sacred Space Atlantis, Bahamas

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Here, There, and Everywhere

I spotted a land crab!
Click here for the short video clip.

I have seen ducks crossing the road before...but crabs???

I was confused. I wasn't even anywhere near the beach and yet there was this huge gray-colored crab that crossed the street, climbed onto the sidewalk, and then scurried towards the bushes in the garden. Where did this fella come from?

"I found this guy today. Do you know what it is?" I showed the photo to a local.

"That's a land crab," she quickly identified it. "We eat those," she added and asked if I've ever tried the country's popular dish called Crab & Rice.

It so happens that it's mid-August and still well into the crabbing season. The crab behavior I just witnessed was part of the land crab's life cycle. The geek in me had to learn more so I did some researching. Here's what I found out:

Land crabs actually live on land, burrowing in muddy areas where the soil and rock are saturated with water. When the heavy rains begin to pour -- usually in late May/earlyJune -- these crustaceans mate. About two weeks later (when their eggs have fertilized), the females must release their eggs into the saltwater. That's when they migrate from land to the ocean.

Andros, the biggest island in The Bahamas, is home to the largest population of free roaming land crabs. During migration and spawning season, its main road is blanketed with the clawed creatures. I've seen YouTube videos and photos and it's an incredible sight. Look at this photo by Tru Bahamian Food Tours, for example.

Crabs everywhere!
Photo credit:  Tru Bahamian Food Tours

The migration typically happens at night and during a full moon. Here's how a writer describes this occurence: "Each evening you will find folks all over the island with flashlights, burlap sacks, and 50 gallon drums lining the lone street in search of Mr. Crabby..."

Land crabbing in Andros has become an annual festival drawing not only locals but visitors from around the world. It's a big deal! The Crab Fest spotlights on local headliners, presents a smorgasbord of crab delicacies, and highlights culinary competitions. Of course, the main event is when locals catch crabs with their bare hands.

I have yet to visit Andros and experience all this because I missed Land Crabbing this year. For now, I'll leave you with this YouTube video that had me in stitches. Start at the 20-second mark.

"Ladies and gentlemen...This is breaking news. There are crabs, crabs everywhere...Everywhere!"

To learn more about land crabs, click here.

The Daiquiri Shack

The Daiquiri Shack in front of Melia Nassau in The Bahamas

If it weren't for my desire to explore the island by bus, I would have never found this gem. Directly outside Melia Nassau Beach Hotel, it is situated in front of the bus stop that shuttles passengers downtown.

Friendly tourists enjoying a frozen daiquiri

The Daiquiri Shack is as welcoming as the people inside. Party beats spill out of its windows and the interior oozes with character. Shelves are colorful with stacked fresh bananas, strawberries, oranges, pineapples, mangoes, and more. Plastered on the wall are autographed dollar bills and photos of visitors from all over the world. The rafters and ceiling are decorated with team T-shirts donated by visiting tourists.

Team shirts hang along the ceiling beams.

Of course, the hero is the bar at the center of it all. Juice blenders whizz as the cheerful bartender creates concoctions for his daiquiri fans.

When I walked in, I found some folks sitting on the stools surrounding the bar while others were leaning against the shack's railing as they waited for their drinks.

Bartenders here use large cooking spoons when preparing the best daiquiris in town.

When it was my turn, I ordered my favorite pineapple daiquiri.

"With alcohol?" the bartender asked to make sure.

 "Hell, yeah!"

He gladly added the magical rum and fired up the blender. He then poured the mixture into a plastic cup, finished it with a straw, and handed the overflowing drink to me. All it took was one sip and I was hooked.

My overflowing pineapple daiquiri

During my first time here, I found a snack menu posted on the door. Ahh, all of a sudden the picnic tables outside made sense. Aside from drinks, they also serve chicken wings and a burger combo meal with chips. They were quite good and they didn't bust my budget. Who said everything was expensive in The Bahamas?

I must say that the frozen daiquiri here is the best I've ever had. I crave it especially on a hot and humid day on the island. A small cup costs only $6 but I always opt for the large one for $10. Whether large or small, I'm sure either size would be enough to make anyone happy.

Traveling to The Bahamas

I'm starting a new blog series about The Bahamas. First, I'd like to share these travel tips especially if you're flying from the West Coast. I usually fly out of Las Vegas. Hope you find these helpful.

Traveling to The Bahamas - Travel Tips from the Curious Adventurer

Flight schedules:  I recommend taking a red eye flight. Remember you lose 3 hours going East because of the time difference. Typically, I choose to fly late Tuesday night so that I am in Nassau early the next morning. When I arrive, I just catch up on sleep. By the afternoon, I'm ready to be out and about.

To maximize my stay, I choose to fly back late afternoon on a Sunday. That gives me about 5 days to spend on the island but taking only 3 days off from work. I highly recommend this because other flight schedules consume so much travel time. If you're traveling as far as the Bahamas, wouldn't you want to make the most of your time there versus sitting on a plane?

Choosing Your Airline:
American Airlines - Their red eye flight that leaves Las Vegas (LAS) at 11:45 pm PST arrives in Miami (MIA) at 7:27 am EST the next day. Then the connecting flight leaves at 9:46 am and puts you in Nassau (NAS) in an hour. American Airlines has the most flights from LAS to NAS. Other flight schedules include a 3-hour layover. To make the layover bearable, go for a massage at the airport spa.

JetBlue - They have a red eye that leaves LAS at 11:57 pm PST and gets you to Fort Lauderdale (FLL) at 7:44 am EST the next day. The connecting flight to Nassau leaves at 9:00 am and arrives on the island at 9:55 am. For the return flight, I recommend taking the late afternoon schedule. It leaves 5:25 pm and lands in FLL at 6:30 pm. Then it takes off at 7:40 pm EST and lands at 9:47 pm PST in LAS.

Southwest Airlines - Although they do fly to Nassau, flight schedules are limited. It's worth looking into if you're connecting from FLL and you are a Rapid Rewards member. You just might have enough points for a free flight.

Sleeping On The Plane:  If you're one of those who can't easily fall asleep on the plane and you've taken melatonin before, take one right before take off. Bring your noise canceling headphones or ear buds in case you're seated next to a loud snorer or crying baby. No offense to parents who bring their young ones. Oftentimes their infants/toddlers just get uncomfortable and cry throughout the flight. Sleep eye masks are also helpful especially when you're ready for shut-eye but a passenger close to you is working on his computer or watching a movie on his device. It's not a bad idea to bring a travel pillow either. For women like me, pack a pashmina or wrap and use it as a blanket when the air conditioning gets unbearably cold.

Entertainment:  If you're flying American Airlines, download their app ahead of time. Once on the plane, it will be easier to watch TV shows or movies from the app. This is the case until they replace gogoinflight which takes forever to download -- if you can even download at all. Most of AA's aircrafts no longer have the TV screens. If you don't have a tablet or a mobile device with you, I suggest you prepare to play Sudoku found in the inflight magazine.

Snacks:  I usually bring some cashews or almonds and power bars. By the time the flight takes off, you're likely to just sleep. But in case you do get hungry or in case of any delays, you'll have some munchies ready.

Mobile Plan: Keep in mind that you are traveling overseas. Work with your mobile carrier about a temporary international plan while you're traveling. You wouldn't want to come home to an outrageous mobile phone bill with international charges or ridiculous roaming charges. Apps such as Viber or Facebook Messenger as well as iPhone's FaceTime will allow you to communicate for free via WiFi connection. They are great for video/voice calls or text messages. Just remember that if you make a phone call from Nassau to the US, rates can be as much as $1.99 per minute.

Carry-On and Personal Bags: While waiting to board, American Airlines sometimes announces that they are willing to check your carry-on bag for free. Make sure to keep valuables and other essentials in your personal bag so that anytime this happens, you need not worry about handing them your carry-on luggage. It's a good idea anyway because it's a long flight. If you end up in the window seat, you wouldn't want to crawl over your seat mate to reach for your items in the overhead compartment.

Cash to Bring: Around here, cash is king. Power outages are common and debit/credit card systems are down when there's no power. Some establishments accept only cash so it's best to have some $ in your wallet. US dollars can be used here. The Bahamian dollar is equivalent to an American dollar. Another good thing to note is that Bank of America and Scotiabank are both members of the Global ATM Alliance. If you bank with BA, you can withdraw from any Scotiabank ATM on the island without incurring international access fees. You will still, however, be subject to the local 7.5% VAT or value added tax.

Anything else: On your flight to Nassau, you'll be required to fill out an Immigration Form so make sure you have a pen handy. I also recommend spending the money on Trip Insurance. Anytime you're traveling overseas, this is a no-brainer.

Do you have any tips you'd like to share or add? Feel free to comment below. I'd love to hear from you!

Applause! Applause!

L'Atelier de Joel Robuchon
Roppongi Hills, Tokyo
October 12, 2014


One of the highlights of this trip was my special celebration at L'Atelier de Joel Robuchon in Roppongi Hills.  The photos alone will explain why I specifically chose this Michelin-starred restaurant.

Celebrating at L'Atelier de Joel Robuchon in Roppongi

It's a well known-fact that in Robuchon's restaurants, each dish is a work of art.

This restaurant location is larger than its Las Vegas counterpart. But the features and overall decor are the same: the open kitchen, the sushi-style counter, the bar stools, and of course, the distinctive black and red color scheme.

The dining set up is consistent with the restaurant's counterpart in Las Vegas.

Open kitchen and sushi-style counter, the signature set up of L'Atelier de Joel Robuchon

I consider myself extremely lucky to have met the Chef of the Century himself and experienced dining at his renowned restaurants at MGM Grand in Las Vegas. (See my blog post "Posing for Posterity...in the Kitchen.")

My noteworthy moment with the Chef of the Century, Joel Robuchon, and Chef Claude Le Tohic.

I showed the staff server my photos with Joel Robuchon as a conversation starter. Next thing you know, an English-speaking service staff was assigned to attend to us. His name is Julien Defresne.

After some bantering, he asked "Who are you?"

"I'm nobody," I laughed. "I'm just a big fan of Joel Robuchon."

I explained that a previous job gave me the opportunity to meet the famed chef and discover his fine cuisine. Since I was marking a significant life event in Tokyo, I thought it fitting to have a birthday blowout at L'Atelier de Joel Robuchon.

For every plate of the Menu Du Jour, Julien gave us a prelude and made us appreciate it even more.

1st course: Le Saumon Fume or smoked salmon frivolite served with lime cream

2nd course: Les Champignons or mushrooms hot custard with parsley coulis and prawn

The service here is just as remarkable. When I needed to step down from my tall bar stool and walk to the powder room, all I had to do was slightly turn my head. The hostess magically appeared behind me and helped me out of my chair. How did she know? How do they do that?

Alan's main course: La Canette or roasted duck with caramelized apple and eggplant

My main course: Breaded "Sawara" (the best kind of mackerel in Japan) with walnut and green mustard sauce.

Dessert:  Le Savarin or fig sponge cake served with green tea light cream

When making my table reservations online, I requested to meet the chef. But I was told that it might not be possible as he would be very busy. That was understandable so I took photos of him while I could.

Chef Kenichiro Sekiya interacting with diners next to us.

The open kitchen concept makes the dining experience here enjoyable. Alan and I watched the pastry chef meticulously decorate her dessert plates.

Then seemingly out of nowhere, and in true elegant Robuchon fashion, a heartwarming production took place. Servers from all directions softly sang happy birthday in chorus as they slowly brought an exquisite plate, lit with a birthday candle, to each celebrant.

My birthday at L'Atelier de Joel Robuchon in Roppongi.

Just when I thought I was already showered with wonderful surprises, Julien amazed me with even more.  At the end of our meal, he presented an envelope containing our picture (he took a photo of Alan and me at our table earlier) along with a copy of the menu as a keepsake.

The Menu Du Jour at L'Atelier de Joel Robuchon in Roppongi

 And before leaving L'Atelier de Joel Robuchon restaurant, guess who was at the door to send us off?

Posing with Julien Defresne and Chef Kenichiro Sekiya.

This story continued from Tokyo from the Top, High Tech Ramen, and Lucky Buddhas. This is part of my travel adventure series in Japan.

High Tech Ramen

Yasubee
Shinjuku, Japan
October 10, 2014


Japan is known to have vending machines for almost anything. Even for ramen? That was totally unexpected!

A vending machine for ramen. I don't know where to start!

It would be a shame to be in Japan without having some ramen. We decided it was time to get a taste of the local specialty. Short of doing the "eenie meenie miney moe" method, we picked out Yasubee from a list of ramen shops recommended by our hotel concierge.

If we hadn't been paying attention, we would have walked right past it. Thank goodness we noticed the billboard by the entrance.  The English website yasubee.com was written on it.

There it is on the bottom right hand corner: yasubee.com

The ramen shop is a long and narrow space like most restaurants in the area. This one had a long counter with seating for only a dozen people. The bar-like counter faced an open kitchen where you could see the chefs prepare your order while you wait.

Tight space but their ramen bursts with flavor

A host greeted us at the door with a few nods and then he pointed us to the vending machine. We were dumbfounded. While we tried to figure things out, a line of patrons was forming behind us. We had to step aside and let them go ahead while we watched.

The process starts with making a menu selection by pressing the corresponding buttons. After paying, the vending machine dispenses a ticket that you hand to the host. He in turn gives it to the kitchen staff who facilitates your order. Meanwhile, the host seats you and then after a few minutes, your order is handed to you over the counter. Sound simple?

Well, the buttons and selections were all in Japanese characters so that didn't help us. Haha! We still didn't know what to do! I finally asked the host to explain and show us how. He pulled the Eigo Menyu (English menu). What a relief!

Yasubee's English menu complete with instructions on how to use the vending machine.

Step 1: Choose your noodles.

Tsukemen is the Japanese style with the noodles served separately because you dip them in the broth. Ramen is the Chinese style with the noodles are served in the same bowl as the soup.

Step 2:  Choose your broth flavors (soy sauce, miso, or salty) and serving size.

Step 3:  Choose your toppings:  choices range from sea weeds to flavored eggs, mixed vegetables, or roasted pork.

Choices of toppings for your tsukemen or ramen

For a first-time customer, I'm proud to say I made a good and tasty ramen selection. The only thing I messed up was the size. My spoon looked more like a soup ladle. And just look at that mondo-sized bowl.  That could have easily fed four!

A huge helping of ramen with roasted pork and a side of mixed vegetables.

This story continued from Tokyo from the Top, a travel series about Japan.

The Dog and The Scramble

Shibuya, Japan
October 10, 2014


I've heard of the heartbreaking story of Hachiko, the loyal dog. He didn't know that his master was no longer coming home, yet he faithfully waited for him at their usual meeting place at the train station every day.  Read the story here. The meaningful bronze statue of the Akita dog was on my list of "must-see" attractions in Japan.

Had to hug the statue of Japan's beloved Hachiko, the loyal Akita.

A wall of art dedicated to the faithful pet, Hachiko, at the Shibuya Station exit.

The statue and the wall of art are hard to miss because they can be found close to the Hachiko exit of the Shibuya Station.

They are also right next to the famed Shibuya Crossing. Also known as "The Scramble," it is an unbelievable collection of pedestrian crossings at a busy intersection. It's an organized chaos of commuters walking from all directions. It's insane!

The famed Shibuya Crossing. This pedestrian crossing is crazy!

The Shibuya Crossing

Looking up at the big advertising screens, I was struck by one of the video ads. I don't know what it means, but it sure had a catchy tune. It sounded like "Doon Shoo Pa! Doon Shoo Pa!" I waited for the ad to rotate one more time just so I could sing along to it. Haha!

Dxun Tsuku Pa!

Alan and I had a great time observing everything around us. It was a lot of fun walking around here as well and just taking in the sights. I heart Japan!

These bronze statues also caught our attention.

Walking along the streets of Shibuya and loving it!

I also enjoyed Shibuya's sense of fashion.

This story was continued from In Search of A Geisha and part of a series about Japan travel adventures.

It's a Hula-day

The Te Au Moana Luau
(Fourth of a series)

Day 2 - December 16, 2013

A visit to Hawaii would not be complete without going to a luau.  My good friend Cheryl recommended the Te Au Moana Luau presented at Wailea Beach Marriott Resort and Spa.  During my early morning exploratory walk the day before, I discovered it's just next door to Grand Wailea! All it took was a 5-minute leisurely walk from our hotel room to the venue.

We all agreed to meet at 4:30 pm so we could save good seats.  I was surprised to see the place already filling up.

Our group photo with Cheryl and Mike at the Te Au Moana Luau

While waiting for the feast to start, we received our orchid leis, had our photos taken, and chatted away over mai tais and pina coladas.  I told Alan and Trevor that Cheryl and her husband Mike own Mele Ukulele, known to be the Best Ukulele Shop in Maui. We asked them if they've ever met any celebrities at their store.  Apparently, several famous folks such as Mick Fleetwood, Steve Miller, John Fogerty, and even comedian Mike Myers have purchased ukuleles from them.

Soon a young man, dressed in traditional Hawaiian garment, trumpeted with a conch shell horn.  It was his way of inviting guests to come closer to the imu or oven pit.  Here they "unveiled" the kalua pig and signaled the start of the feast.

Guests gathered round the imu or oven pit to witness the unveiling of the kalua pig. 

Presenting the kalua pig, the star of the luau feast.  Kalua means to cook in an underground oven.

We all joined the buffet line where Cheryl explained to me that Kalua Pork goes well with Lomi Lomi salmon (Think Hawaiian salsa made of salmon, tomatoes, and Maui onions.)  After trying that combination, I don't think I could have Kalua Pork any other way. Yummy! It was great to enjoy all the delicious food including the grilled teriyaki steaks, seafood pasta, shoyu chicken, and Hawaiian fried rice while watching the sun slowly go to sleep.

This wasn't even the main performance.  But the pre-show was a visual delight against the spectacular Maui sunset.

The ocean and the setting sun provided an incredible stage backdrop. And once the sun had set, the stage remained vibrant with colorful dance performances and storytelling of Hawaiian legends.

I was so excited to see my friend and former grade school classmate who is now a long time resident of Maui. I have such fond memories of her and my childhood.  I still vividly recall how she and her sisters -- along with me and my sisters -- would always sit together at the same lunch table in school. 

Cheryl and I somehow manage to find each other even after being out of touch for years. Thanks to social media and a recent class reunion, we reconnected once again.

Cheryl and me

Continued from My Heart Smiled. More Maui adventures to follow. See Bouncing Off The Clouds.

Trip to Calistoga, Napa Valley

"Harvest time will be early this year," said Philip as he poured coffee into my cup. Alan and I were about to have breakfast al fresco, taking in the view of the rows of vineyards before us.

"If you look at the vines closely, you will see that the grapes are already starting to sprout," he added.

Every year, Alan and I make an effort to go someplace new for our wedding anniversary. My pick for this year was a bed & breakfast highly recommended by my brother. Chateau de Vie in Calistoga, Napa Valley offers a refreshing break from the heat as well as the hustle and bustle of Las Vegas.

Accommodations

It's a three-story house with 4 rooms in the middle level. I believe the top floor housed the suite. Upon entering, you are welcomed with soothing urban music -- reminiscent of modern hotels and resorts. (This one reminded me of the music for Skylofts at MGM Grand). Dominating the walls were posters with Diego Rivera's art. Philip, the main host and one of the chateau's proprietors, greeted us and led us to our room.

Our bedroom was decent size with a four-poster bed, a comfortable armchair next to a reading lamp, a tall dresser...but no television. That made me sing Handel's Messiah in my head. But I swore to my husband, the TV addict, that I had no idea they wouldn't have any TVs in their guestrooms. I'm surprised he didn't mind and in fact, he had a really relaxing time just reading and napping during our stay. I love quiet time and hardly ever turn a TV on, so this was perfect for me.

The bathroom was just as nice with L'Occitane amenities. Outside our bathroom window was another breath-taking view of the vineyards. Imagine how much fun it was to just brush your teeth while looking out this window!

Downstairs were the main living room, main dining and kitchen areas. The parlor had sofas and ample-sized armchairs conducive for reading. Bookshelves lined one end of the room. Opposite that were French doors that led outside to a deck area with bistro sets and patio furniture. This is where they served breakfast. This backyard area overlooked the surrounding vineyards -- some of which are owned by Chateau de Vie. (One should never miss the opportunity to taste their excellent Cabernet Sauvignon.)

Beyond the deck is the pool area. The Jacuzzi tub is enclosed in a gated section and past that, a small lap pool. Everything seemed to be just the right size. Understated yet never lacking.


Breakfast

Breakfast was served at 9 am. Unlike other B&Bs, this one had several smaller tables where guests and their own parties can dine in private as opposed to dining altogether at a common table. There's nothing wrong with socializing with others except when you're on vacation, sometimes you prefer alone time. For starters, we had delicious scones. I never thought about having them for breakfast. I always thought scones were reserved for afternoon tea. (By the way, Philip published the famous recipe in his newsletter.) Next, we had strata with artichokes and sun-dried tomatoes. Fabulous! After breakfast, we took up Philip's suggestion of taking a walk through their vineyards. The photograph at the top of this page shows the mini grapes already starting to sprout. I made Alan put his hand next to it to give the viewer a better sense of its size. "Beautiful" is probably an adjective too common to describe this place, but I can't think of any word more apropos.


Around Calistoga and Napa Valley Driving around this town is enough for a wonderful adventure. The different wineries alone such as Opus One is a must see. The building structure at the center of the property reminds me of Aztec architecture. The surrounding acres of vineyards seem to stretch as far as your eyes can see.The one curious thing Alan noticed with some vineyards is that a rose bush grew in front of each row of vines. We asked Philip about this and he said there are two schools of thought: one (which is his favorite) is that it is a symbol of celebrating the fruit of the vine...the very essence of Napa Valley...and the romanticism of it all. The other (the more scientific explanation) is to protect the vines. If bugs were to attack the plants, the bugs would go after the roses first.

~ dates of stay: May 18 - 19, 2008