After residing in Bermuda for almost 1.5 years, this island of 22 miles has never ceased to amaze me at every turn. Gazing out into the clear blue waters with ribbons of turquoise bliss makes me think every time, “pinch me!” There are still so many little parts to explore, parks to adventure through, rocks to be climbed, cliffs to be jumped off of, and railway trail to be uncovered. This is one of my favourite sights – an unassuming driftwood gate that is yearning for you to walk through and gives you a welcoming invitation that is so enticing.

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Railway Trail: Back in time, a train used to transport passengers from one of end of the island (Somerset) to the other (St. Georges). Now, since being abandoned and removed, a scenic and hidden path stretches across the heart of the island. I fell in love with the railway trail the moment I set foot on it. It has become my regular running route, starting in Paget (right by Modern Mart) and heading towards Wickwick/Southhampton, depending on how energetic I feel. No single part of this trail is the same, which makes it that much more special. It is adorned by cyclist, dogs and leisurely walker, joggers training for marathons, and wild chickens. You will find solace and tranquility here while admiring every colour of hibiscus flower, local fruit, sprawling vines, lush vegetation, exposed limestone, friendly lizards, and the natural framework it serves for the paradise that surrounds it. “Afternoon!” you exclaim with a large grin while you greet fellow trail members in passing. 

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“End to End” is an island wide event that is held at the beginning of May, where you get to walk from St. George’s all the way to Dockyard. It is a true celebration of the modest beauty that Bermuda possesses, which involves the participation of the whole community. Although some people will complain about blisters and losing toe nails and try to convince you to do “Middle to End” instead – do not succumb to this nonsense, as End to End is the only way to go. Only seven hours of epic journeying! I’m so glad my ace-girl, Heather, has promised to walk with me this year !!

Hey, and who knows, maybe you’ll end up on the front page of the local news.

On a marvelous Sunday, we decided to explore a new section of the railway trail that we’ve never done before. There has been some on going restoration in Flatt’s so we were excited to see the new bridges and where it would guide us. The hike with the Kisala’s started by the aquarium and lead us to Shelly Bay beach, onto the abandoned chimney, through the mini inlets, waved to by some bobbing Portuguese Man-O-War jellies along the North Shore waterfront, pit stop at Crawl station and across the Bailey Bay’s footbridge.

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The fact that Bermuda still proves to have novel experiences is very thrilling, however, the Kisala’s and I realize we have to trek back, which we’re less enthusiastic about. Soon, my stomach is rumbling and it’s starting to show I’ve lost my momentum and I’m trailing behind the Kisala’s who are super fit. Mango is a veteran touch rugby player and has swam in triathlons. Mikey is our designated setter and blocker a.k.a. “net specialist” in volleyball and also a decorated sailing crew mate.

We finally make it back and enjoy a picnic lunch whilst being enthralled by the fabulous Flatt’s backdrop.

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“Bermuda is another world.”

Hubert Smith

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Eat. Pray. Life. I’m sure you’ve all heard that saying before, or read the book, or watched the movie! The chapter on “Eat” is conveniently set in Italy – the mecca of tantalizing and comforting foods. You have pizza and pasta, you have cannoli and tiramisu, there’s antipasti with bruschetta, salumi, cheeses, olives and breads dipped in oil. We have classics like chicken parmigiana, linguine frutti de mare, carbonara, cacio e pepe, cioppino, shrimp scampi, insalata caprese, lobster fra diavolo, risotto ai funghi, pesto sauce, and burrata with fresh figs and pistachio drizzled with honey. Can you tell I’m obsessed? For someone who has never traveled to Italy, I am seriously worried if I went I would never return. Perhaps assemble myself a nice little life in Cinque Terre perched on the hill in one of those colourful houses sipping cappuccino. Sigh….but for now, the pastel painted Bermudian stone cottages will do.

Mike and I have been mulling all week over tonight’s dinner service, and have prepared an elaborate feast for our diners. We’ve decided to go with fresh homemade ravioli two ways! I spend a whole day before watching Youtube videos, ranging from ninety year old nonnas kneading dough and making traditional pasta from scratch, to professional chefs creating all sorts of different pastas and demonstrating the use of kitchen gadgets I’ve never seen before. Behold, this is a biciclette – this adjustable wheel cutter helps cut the pasta into thin or wide uniform strips. Next, we have an gnocchi paddle which soft little pillows are gently rolled over this ridged board to create little grooves where delicious Arrabiata sauce can slither in and occupy the spaces. On the right we have a pastry scraper, which is also used for cutting pieces of dough that is transformed into a single farfelle or fusilli or lorighitta! I was instantly mesmerized when I saw this braided pasta shape, which was very intricate and beautiful. Lorighittas originate from the village Morgongiori on the island Sardinia. Their name comes from the resemblance to the iron rings that tethered horses and oxen in the olden days. It is typically served with a ragù sauce. Yum!

Of course, we are no short of kitchen gadgets ourselves. Mike is gifted a ravioli lamp as we are serious about pumping out little stuffed pillows of joy like a factory. Mandy also brings out the big guns and assembles the pasta maker which provides us with long sheets to make our ravioli. We’ve prepared two types of fillings as well as two types of sauces to accompany our delights. Chef Kisala has made a ricotta, spinach and chicken sausage filling and a homemade tomato sauce which was incredibly divine (remind me to get the recipe from him). Chef D offers a roasted butternut squash and mascarpone cheese filling, paired with a brown butter and sage sauce. Sous Chef Heather diligently sips on wine and ensures we are working at our hardest. Aprons on!

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For our starter, we’ve chosen to go with a light caprese salad to balance out all the carbo-loading that is about to ensue. I went to the farmers market on Saturday and procured a bunch of golden beets which I roasted overnight. This sweet and earthy root vegetable really became the star of this dish as we drizzled balsamic and oil over top. Guys, look at all these vibrant colours – talk about tasting the rainbow!

A fun little game happened while we annihilated our raviolis. In the chaos of stamping them and boiling them, we got a little confused as to which fillings were in each. Everyone bit into their pockets inquisitively to see if the correct filling was matched with the correct sauce. There were surprised looks, questionable eyebrows, laughter, excitement and drool!

Ravioli tip: ensure that the dough is pliable and soft, it should almost resemble playdough. this will allow the pockets to form a seal all around so that the filling does not leak out. keep the dough in plastic wrap to keep the moisture from escaping at room temperature. boil for 4 min and the pillows should float when cooked. top with piping hot sauce and garnish with grated parmigiana or pecorino.

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There’s always room for dessert, especially if it’s crème brûlée. Nothing is more satisfying then taking a spoon and cracking the glazed sugar coating on top. This warm and fluffy custard is so decadent and aromatic, Mandy helps herself to three servings! Buona notte

A smudging is in order as I dim the lights and invite my guests to find a comfortable spot on the ground for them to sit with a tall spine. Tonight, I speak about setting intentions for the week, discussing what our affirmations are, and what mantras we can work on. Staying present: take a moment to truly quiet the mind and observe all that is around you. I find that I have been struggling with this concept for quite sometime. It seems like nostalgia is a much more amazing place, or that were always thinking about the future and worrying about what’s next. I want to take this opportunity to center ourselves and bring our focus to “the self”. This moment right now is your time. Have gratitude for taking this time out of your day to reflect and just be still with your thoughts and your mind. Often our minds wonder and drift during meditation, which is completely normal, so just acknowledge those thoughts/emotions/feelings and let them drift on like clouds in the sky. Return to the breath. Inhale & exhale. Live more presently. Put down your phones and make a connection with the people around you. Live and breath in your surroundings and everything you take for granted. In this moment, we are all vibrating together at our highest self. We are lifting each other up, and we are also grounding each other down. Feel your body that is contact with the ground, to the earth, returning to the universe. Always return to the breath. Return to the intention you want to set, and quietly repeat it to yourself in your head (2 mins). Now let’s return gently to our physical body.

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Body scan: this is an amazing stress reliever and I find to be a great tool for helping me fall asleep. Using a diffuser or deep breathing with essential oils can invoke a calming effect, so please feel free to incorporate these into your practice. This guided meditation will move from your feet to your head and slowly relax each and every body part sequentially. Lay comfortably and fall into deep relaxation. https://www.youtube.com/watch?v=rkp8R-HlTYk

The sense of smell is definitely a very strong and powerful sensation that can evoke deep memories but also transcend your mind state and alter your mood. I enjoy using orange/bergamot for invigorating and energizing my mind, lavender/eucalyptus for relaxation and calming effects, and sandalwood/cinnamon bark for soothing and peaceful vibes to keep me grounded.

*note: please be mindful that essential oils can be toxic to cats, as their livers are deficient in enzymes to break down “phenols” which can become harmful. When using a diffuser, the tiny oil droplets can become suspended on their fur, and when they clean themselves they will ingest the substances. The best thing to do is keep open ventilation and air circulation by opening all doors and windows. after our smudging session we open the large doors to allow the smoke out as well for Noodles and Re-Run.

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namasté: in Sanskrit meaning “bowing” “to you”. At the end of our practice we usually bow with our hands together at heart center and say “namasté”, and with this simple word you are expressing that:

We will now set our intention for this week. I pass along a small piece of paper and pencil for each individual to write down their intention and then fold it up and place it in the abalone shell for burning. This process will seal our intentions and return the ashes to earth. I proceed to cleanse our auras and our dwelling which is sacred and protected now; rid of all negative energy and filled with only positivity.

The proposed themed menu for this glorious day is:

Appetizer: Fresh Viet Summer Rolls

Entree: Chicken Pad Thai

Dessert: Mango & Coconut Icecream (back up dessert: Blueberry Tartlets)

We’ve inducted a new member today, our volleyball teammate Lindsay! She has been recruited as sous chef and takes on the important responsibility of making the sauce for pad thai and blueberry tarts. There are a lot of hands on cooking duties today which makes it fun and engaging. Mike is using his new sushi mat and rice paddle which I gave him. Mandy and Lindsay are learning how to handle rice paper and create their very own summer rolls! I’m in charge of the main course and wish so dearly on a magnificent sunny day like today, to be sipping on a Thai iced tea whilst basking in the sun rays.

with views like this, it’s no wonder Mark Twain said, “You can go to heaven if you want to. I’d rather stay in Bermuda.

In the kitchen we have an orchestrated flow going on, everyone’s got a job and no one is slacking off, not even Blister. Blister a.k.a. Mandy, acquired this childhood nickname from her dad, who noticed that Mandy would always show up after all the works done. No where in sight during prep work, but would arrive just in time to reap the goods, after all the hard works been put in. Hence the very befitting name. There’s a new rule now, if you don’t help cook, you help with the washing, which we all agree is very fair!

Rice Paper tip: flash wet both sides with warm water, this is enough to magically turn the hard paper into a soft doughy texture in a few seconds. work carefully as it can get sticky so don’t get overzealous filling the roll like a burrito. The dipping sauce also plays a vital role in this dish so invest in sauces: fish sauce, hoisin sauce, garlic chilli sauce, lime juice mixed with some crushed peanuts. https://www.allrecipes.com/recipe/24239/vietnamese-fresh-spring-rolls/

Summer rolls are an amazing treat during the hotter seasons, giving us a refreshing and healthy snack alternative. There’s are so many filling options that you can go with, which always makes me so excited to create these. Traditional rolls use poached shrimps, but you can try chicken, pork or grilled tofu! Mike picks fresh herbs from his garden box for our rolls, which really help them sing. We have both basil and mint!

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Sushi Maki tip: if you don’t have a sushi mat, you can use a dish towel line with plastic wrap, this works just as well if you’re in a bind, but of course I vote for no plastic! make sure the rice has cooled down or else the heat will distort the shape and integrity of the crunchy nori paper. https://ohmyveggies.com/crave-worthy-vegetarian-sushi-recipes/

Pad Thai tip: STIR STIR STIR! I cannot stress this enough, when boiling the noodles, stir constantly or they will stick to each other and won’t cook evenly, resulting in hard chewy pieces. Substitute chicken for prawns or tofu! https://tastesbetterfromscratch.com/pad-thai/

Dessert station had a bit of a mishap this evening. We couldn’t find the correct coconut cream and when I attempted it on another night, I panicked and froze the coconut cream instead of putting it in the refrigerator. This super easy dessert (I swear) is really tasty and has just the right balance of sweetness, fruitiness, and nuttiness!

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Being such professional chefs that we are, we were prepared for any obstacles thrown our way. I had Lindsey on deck mastering the cookie dough for our blueberry cups and then she proceeded to skillfully shape them into the muffin tins. Successfully saving the night! À la mode: oh, and please do be generous with your serving of vanilla icecream. Dust with cinnamon at your desire.

Blueberry Tartlet tip: use fresh, not frozen blueberries, as the frozen berries acquire a tough and chewy skin. if possible, obtain from farmer’s market. choose plump and juicy berries – this will give a naturally sweeter filling. https://www.adashofmegnut.com/mini-blueberry-tarts/

Although the substitute dessert didn’t fit with our today’s theme, it definitely felt right in our tummies!

To conclude our Asian night, I wanted to touch on the fact that I have been giving Mike free virtual Mandarin lessons remotely. We’ve started on basics, like greetings and numbers. I’ve discussed the importance of the five tones, and that one simple phonetic sound, but enunciated with a different tone, could have a whole other meaning. For example: mā = mother and mǎ = horse, you do not want to call your mother a horse!

In this weeks session, we take an in depth look into our yoga practice. Ragdoll pose or asana, is a basic standing forward bend yoga posture that stretches the lower back. Hinge at the hips and fold over, allowing everything to release – dangle your shoulders, neck, arms, and head. This is a really great stretch and helps reset our bodies and rejuvenates our beings. While giving ourselves an opportunity to fully let go of any tension built up over the day or week, it also permits a rush of blood and fresh oxygen to our minds. Coincidentally, our hosts: Michael & Amanda have two lovely ragdoll cats – Noodles & Re-Reun. They are both super soft but a bit temperamental (cuddling has proved to be difficult at this time) However, it has been a pleasure getting to know their enchanting personalities, likes and quirks.

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Mandy and I join forces and attempt a yoga class in the living room. She has been using “Yoga with Adrienne” (https://www.youtube.com/user/yogawithadriene) which I find to be more instructive and perfect for beginners who need more guidance on technique and form. For my practice, I have an absolute affinity for using “Boho Beautiful” (https://www.youtube.com/user/cexercize) led by the amazing Juliana. I am truly in gratitude when it comes to practicing yoga with her – the videos are filmed in the most idyllic and scenic places. Whether it’s on a island beach in Thailand or greeted by a waterfall in the background in Costa Rica, you instantly become transcended to a wonderful world that is stress free and ultimately find your sense of zen. Her channel is based on a more spiritual, mindful and meditative approach. Please check out her incredible website and blog – her lifestyle content is so inspiring. She discusses nomad living, veganism/plant-powered diet, zero-waste and plastic free products, sustainable yoga gear and attire, healthy exercise challenges, charities and notable organizations doing good for our earth! 🌎✨ https://bohobeautiful.life

Re-Run is curious and keeps us company by doing some cat stretches with us.

Meanwhile, Mike has taken it upon himself to nourish us as we are working up an appetite and sweating away. His first attempt on homemade cauliflower and cheddar English muffins is a hit! They are soft and warm and perfectly savory. He also whips up the most amazing melt in your mouth Hollandaise sauce. The tangy and buttery velvet texture make us close our eyes as we devour this delicious meal.

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Now that we’ve awakened our joints and muscles, and expanded our stomachs, it’s time to turn to our creative side. I’ve brought over some watercolour paints for today’s activity. Seeing as it is good weather, we set up our brushes and paints in the patio to enjoy the fresh breeze of spring in Bermuda. The theme for today’s art is to create vibrant and exciting animal paintings. Mandy and Mike quickly find suitable animals and are eager to get their brushes and palettes going. Mandy is super immersed in her painting that she accidentally drinks her brush water, mistaken it for her beverage. It is a paint and sip after all!

All the hard work has got us hangry and Mike prepares for us a fragrant and mouth watering dish he acquired from his studies abroad – at culinary boot camp in Chicago. Dinner service includes coconut chicken curry with cilantro and lime rice. Attention to detail is seen in Mike’s cooking – the rice is cooked in chicken broth which allows it to absorb all the flavours, giving it added depth. He also zests the lime and garnishes the top of the dish to give it a powerful punch. Zing!

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Noodle sticks out her paw as she wants some food too. She loves to be part of the mix.

For our inaugural culinary journey, we’ve decided to get a crack at making smoked salmon potato rösti with the jewels of breakfast – poached eggs. Breakfast is also not breakfast without my specialty avocado roses. Rösti is the Swiss version of hash browns and is the national dish of Switzerland. For those of you who know Marché/Mövenpick know exactly of the delightful crispy, buttery and salty rösti potato pie, garnished simply with a dollop of sour cream and chives. Heavenly.

Rösti tip: use the correct potato = russet! and remember to squeeze all of the water out, so dry it in between dish towels.

Avo Rose tip: pick soft and ripe avocados so that you can slice them very thinly – this will give you many layers to your rose and facilitate the beautiful shape. spread them into a long caterpillar and start turning it round and round from the smaller end. lastly, push down on the avo petals to achieve a blossom!

Poached Egg tip: no matter how fun it is, do not swirl the boiling water and create any sort of typhoon, tornado, or hurricane formations. depending on the level of runniness you prefer, scoop them out carefully and pat them dry. (pro tip: use a separator sieve to discard any water content from egg content if you are feeling obnoxious)

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To end the night off, I conducted our first smudging ceremony. I’ve recently be manifesting my spiritual self and have been practicing meditation and yoga more and more. Smudging is an ancient ritual practiced by the Indigenous peoples of the Americas which involves burning of sacred herbs for spiritual cleansing or blessing. It is also sometimes referred to as an “energy shower” which helps rid of negative energy and invite positive light and vibrations into our mind, body and soul. The burning of dried white sage or palo santo wood which translates to “holy stick” cleanses the air of bacteria for 24 hours! Breathing in these incredible scents during our meditative deep breathing clears our airway passages and helps bring calm and grounding energy which concludes our night. We make ourselves some hot tea and turmeric golden milk.

Smudging tip: open windows a crack to allow all negative energy to escape and new positive energy to cleanse our space. have a lit candle as this provides a steady source of flame.

Golden Milk recipe: perfect warm treat with anti-inflammatory benefits

• 1 capsule turmeric powder
• ½ tsp grated fresh ginger
• ½ tsp cinnamon
• ½ tsp local honey
• crack black pepper
• ½ cup of coconut milk

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https://minimalistbaker.com/5-minute-vegan-golden-milk/