Simply Mels @ Bangsar South Homecooked Malacca Portuguese Cuisine!

How do you even begin to write a review of your own restaurant?

My blog has remained suspended in time because Ive not been writing reviews about restaurants, but trying to run one instead. I feel terrible to the point that I do not even accept invitations to write about other restaurants. That is, until the Time Out Food Awards KL 2011. In the past, Ive nominated and voted for my favourite restaurants in the Awards because each and every single one deserved that *CLICK*.

I have to say, never did I expect to be in this position, until now. Nominating our own family restaurant. I have to say, that even if I had nothing to do with it, I would still nominate it for Time Out KLs Blogger Choice Awards because the food is just that good!

The restaurant is a family effort, but its really my mums Melba Majella Nunis. Its her food, her personality, her passion for cooking, her desire to keep our Eurasian family recipes alive

In a nutshell, its just her. Its Simply Mels.

Auntie Mels lovingly prepared food _ including assam prawns _ is a valentine to anyone who adores wholesome recipes handed down through generations of women who wanted to feed their families as best as they possibly could.

http://eatdrinkkl.blogspot.com/2011/07/simply-mels.html

I grew up with this food. My childhood was spent getting home after school in Alor Setar, anxiously awaiting my favourite Porku Tambrinhyu, a tangy lemongrass curry with sweet savoury undertones. I love Inchementu, which is a coconut curry with tasty meatballs stuffed in cabbage. Even at such a young age my tastebuds screamed out for comforting ingredients like coconut milk and fresh, fragrant spices like lemongrass and galangal. Never once was that plate of my favourite food not waiting for me on the table.

Throughout my time abroad I grew to love and cook European food, but never once did I mis! s the op portunity to call and tell Mummy over and over again, the exact time I was arriving at the airport. So what shall I cook for you? she would ask. And everytime my answer would be the same. Nasi Lemak, with Kangkung Belachan and Assam Prawn pleeeeeeeeeeeeease! I didnt know about the Serai Chicken until recently, a dry, fragrant curry with oodles of kaffir lime leaves. The perfect complement to coconut rice, or even as a dish on its own.

Without fail, my favourite dish would be waiting for me. Mels Malacca Laksa is another dish I can never get enough of! Slurping up the smooth coconut broth, cooked with fishballs and daun kesom, ladled over a bowl of rice vermicelli,chicken, beansprouts, shredded cucumber, egg, tau pok, and spring onions is such a treat! The complexity of flavours and textures is just happiness in a bowl! Extremely comforting

Nothing beats picking up a fork and spearing into a crisp, crusty layer of Mummys (Mels) freshly baked Crab Stuffing.

Freshly picked crab meat, prawns & minced chicken stuffed in crab shell. Tastes lovingly homemade; soft and fluffy, with diced carrots, onions & turnips for extra texture. And hurray for any crab recipe that doesnt force us to use our fingers to scrape for flesh.

http://eatdrinkkl.blogspot.com/2011/07/simply-mels.html

Or, for the true Malaysian returning home, Dali Cu Mang! (eat with your fingers). One of the highlights of Mels cooking is the unusual Keluak Curry. I have not come across another restaurant that serves this intensely flavourful nut everyday.

() one will never escape the popular Keluak Curry. The keluak nuts are hard to come by so Mels sources them from a supplier in Malacca, who gets his high quality Keluak from Indonesia(.) dig out the contents from within() black, soft and velvety with a nutty and slightly bitter aftertaste.

- Iamth! ewitch

http://www.iamthewitch.com/2011/08/15/malacca-portuguese-cuisine-simply-mels/

It is a tedious process to cook Keluak. The nuts have to be soaked for at least 48 hours to remove toxins and make it edible. Each one has to be cracked open individually, and Mel handpicks the ones that make the cut in terms of quality, then proceeds to cook them in a rich, meaty, sourish curry.

Even more laborious is her Keluak Sambal, where she digs out the flesh of each nut (very time consuming!) and fries it up in her homemade chili paste with fresh prawns. The results is a thick, velvety paste, intense in flavor with a kick from the chili. Its addictive, and if you fall in love with keluak, youll never be able to get enough!

Another one of my mums outstanding dishes is the Black Sotong Sambal. Succulent Squid cooked on a slow heat til tender, with the ink bags still in so they burst, flavor the sambal and colour it a rich, almost black. Dont miss out on trying the Petai Sambal with Prawn. Crunchy stinkbean cooked in a sweet spicy sambal.

Of course we serve more familiar dishes like Devil Curry, with chicken cooked in a fiery gravy of chilies, galangal and mustard seeds. I remember this as beinga dish more for festive occasions like Christmas, or celebrations like weddings, birthdays or just family get togethers.

Dont be fooled into thinking Simply Mels is all about spicy food. Theres plenty of mouthwatering mild dishes like Mels Chicken Pongteh, a delicated balance of blended garlic, onions and black bean paste, simmered over a low heat and served with Sambal Goreng.

Theres Soy Limang, which is a soya sauce gravy infused with lime, and you can choose from Terung Soy Limang or Fish Soy Limang. Chuan Chuan fish has been another hit! This deep fried Bawal Hitam (Black Pomfret) doused in a tauchu sauce will get you licking your lips and wanting more Cornbeef Meatball Stiu, Chicken Seyba! h, Saltf ish Taugeh, French Beans with Tau Kwa and Egg The list goes on. A particular favourite amongst guests was very aptly summed up by a famous blogger not known to mince his words

OHHHHHHHHHHH, TONGUEEEEE!!!! Ox Tongue Semur. Mel simmers the tongue for hours until it is tender. I want this dish named after me. I love tongue. I must have tongue. Fatboybakes,

http://fatboyrecipes.blogspot.com/2011/08/simply-mmmmmm-at-simply-mels.html

He was, of course talking about Mels Ox Tongue Semur, which is so tender it just melts in your mouth like butter. There is also a beef version of this for the less adventurous, and in the olden days this was a favourite amongst Eurasion men, who would eat it simply with bread, and wash it down with a cold beer. The vinegar base makes it very moreish, and very addictive!

I could go on an one about the homemade Saltfish Pickle, and Homemade Kaya served with Pulut. Both of those are now available for you to take home in a bottle, to enjoy whenever you want!

I could go on and on about Mels rich Pulut Hitam, bursting with longan, or her delicate Sago Biji Gula Melaka, a light but satisfying way to end the meal. Theres so much on the menu at Simply Mels that Ive barely even begin to scratch the surface!

I guess what Im trying to say is that a lot of work goes into Mels cooking, but so does a lot of love. The key words to remember here are FAMILY RECIPES and HOMECOOKED FOOD.

youll find that Mels cooking is well marinated and seasoned by the memories of her childhood and is what she would serve to her family at home, as did her mother.

() Simple, honest, and from the heart.

http://alilfatmonkey.blogspot.com/2011/08/simply-mels-sphere-bangsar-south-eating_24.h! tml< /em>

Mel cooks every single dish at the restaurant exactly how she would cook it at home for her friends and family. It has always been her dream to open a restaurant, and now finally, standing in the kitchen from early morning til the wee hours of the night, her dream has come true. As most of you whove been there know, she always makes an effort to speak to every guest if possible, and will always go out of her way to make sure you leave with a smile on your face.

Simply Mels tagline is BENG NAKI KUMI!, a phrase heard often by Mel as a child, and of course, buy me, and still used today with her grandchildren.

Translated into English, Beng Naki Kumi simply means Come here and eat!

Well, what are you waiting for? J

OPEN EVERYDAY FROM 10AM TO 10PM!

- PORK-FREE -

ADDRESS

Unit 1-1A, Ist Floor, The Sphere, No. 1, Avenue 1, Bangsar South, No. 8, Jalan Kerinchi, 59200 Kuala Lumpur, Malaysia Get Directions

Reservations: 03-22414525

Website: www.simplymels.com

Email: inquiries@simplymels.com

ADDITIONAL INFORMATION:

WE ARE PORK FREE AND ONLY SERVE HALAL ! MEAT AND FOOD PRODUCTS.

WE SERVE WINE AND BEER! HAPPY HOUR FROM 5pm-8pm, BUY 3 BEERS GET 1 FREE. Tiger, Carlsberg, Hoegaarden.

AVAILABLE FOR EVENTS, BIRTHDAYS, AND MORE! SEATS 60 PAX.

CAKES AVAILABLE ON PRE-ORDER Sugee, Fruitcake, Old Fashioned Chocolate, Butter, Marble, Carrot, Coffee. Custom Fondant design for Sugee cake also available.

LUNCH SET MENU From Monday to Friday, between 1130am-3.30pm, enjoy Simply Mels DISH OF THE DAY @ RM12.90, which includes an appetizer, main course and a glass of Homemade Jelly Rose Sirap. Also on offer are its Signature dishes as a set with rice and vegetables,

Introducing NEW DRINKS @ RM7.90 Barley Laici, Laici Mango and Laici Selasih.

This Sunday 25th September, from 12noon 3pm, come feast on our Keluak Buffet!

Late summer days on Cape Cod

Why can I have neglected to visit Cape Cod more often? I wondered.

I didnt expect that Cape Cod, the Cape as we Bostonians call it, would look so beautiful with its near-to empty beaches and warm September sunlight.

But it did.

I found out this last week when P., his father, Lulu and I drove to Truro near Cape Cod National Seashore where we spent five days to celebrate the end of summer. P.s mother was supposed to come too, but an event kept her in Ireland, so eventually she could not come. For a while, we were hesitant as to whether wed go. But in the end, we decided that the four of us would make the trip anyhow.

We didnt regret once. As to Lulu, she was simply happy to have her grandpa all for herself.

Of course, in the thirteen years Ive lived in Boston, Ive visited the Cape on many occasions. But the truth is that I somehow always avoided to come, finding excuses like Its too hot, Its too busy! or I just cannot deal with US 93 and Route 6 traffic to get there. Each time, I dreaded Cape Cods summer crowd and its touristy side, despite the fact that it was right there, at my doorstep.

But this timehow could I have guessed that itd be different? And that the five days we spent in our rental house would charm me in such an unexpected way.

Between Wednesday and Sunday, we flew many kites on beaches near Wellfleet and Truro, trying a new one every time. Finding each one always almost empty.

We built sand castles, drew faces on the sun-warmed blond sand and wore hoodies, excited to feel cooler temperatures announcing fall. We watched small crabs in the marsh near Uncle Tims bridge and chatted with a friendly fisherwoman who told us interesting fishing stories about bluefish and seabass. We saw seals and watched the ocean surf. We ran on the beach and then when we were too tired to continue, we skipped stones. We made 60-piece puzzles with Lulu and told her about crickets singing loudly every night. We visited Provincetown Saturday farmers market and Truro vineyards.

And between every single one of our activities, we ate very well.

Its weird, I told Eddie, my father-in-law, one day as we were waiting for our fish tacos at The Juice. It almost feels as if we could be somewhere in Europe, doesnt it?

So true! he exclaimed, perhaps thinking about Ireland where he grew up. We couldnt explain exactly what it was but the feeling was perceptible. We could all feel it.

We were hungry for seafood, and felt lucky to find it so fresh and tasty everywhere we stopped for lunch.

One day, I chose mussels and the following day, an order of fish tacos and lobster rolls were the foods that pleased our bellies. At the fish market in Wellfleet, I bought lobster and little necks clams that I cooked in a coconut milk and white wine sauce to serve with spaghetti and zucchini for dinner one evening.

What are you making? Eddie asked on our last night when he saw that I was busy peeling a few peaches before slicing them finely.

Not sure, I said. Dessert.

Of course! he went on, smiling.

We always have dessert, no matter where we are. And how simple it is.

Just something nice and simple to use up ingredients before we leave.

How do you call it?

Not sure. A gratin clafoutis maybe? I responded hesitantly, not certain which word was the right one to use.

Glad y! ou came? I went on.

He smiled again.

Spaghetti with zucchini, lobster and clams

We were all so glad to have come.

Id fallen in love with the beauty Cape Cod offers during the low season.

I was impressed.

Le gratin-clafoutis aux pches

Le gratin-clafoutis aux pches

For 4 people

• Butter, for the mold
• 2 peaches, cored, peeled and sliced
• 4 strawberries
• 8 raspberries
• 2 large eggs
• 1/3 cup brown sugar
• 1 teaspoon pure vanilla extract
• 4 tablespoons almond meal
• 1 cup unsweetened coconut milk
• 1 tablespoon melted unsalted butter

Steps:

• Preheat the oven to 375 F and butter four glass or porcelain ramekins.
• In a bowl, beat the eggs with the sugar. Beat in the vanilla and almond meal and coconut milk.
• Add the melted butter.
• Divide the batter between the ramekins and stud with the fruit. Bake for 30 minutes, or until the flan is set. Serve lukewarm.

Share and Enjoy:

Jamie and Nigella Talks Dirty: Can You Stomach It?

Let's talk dirty for a bit on this pissing Thursday morning.

The most undesirable thing for a foodie to have is food poisoning, resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Urgh!

And who should be so lucky to have that honour bestowed upon them? Yours truly! What greeaaaat fortune would it have not been if it wasn't granted upon when one was busy enjoying a patriotic long weekend. Hence, one has been in hiding and exorcising the contents of one's stomach like Linda Blair. The rest of the time, one was just tied to a bed. Blasted milkshake. Should have just stuck to Gin.

Off with their heads!

Anyway, I'm sure you're not here to hear me rant about dirty food in my faux-Queenly accent (spending many hours sitting on the throne does that to you). We'll leave that to the realQueen_UK. For those expecting some XXX-rated materials from the blog title, I can assure you that what I'm about to share is nothing short of erotic and would most definitely give a whole new meaning to the term "food porn". And maybe, pop a bone or two for some of ya. *wink*

Some fella with too much free time on his hands (possibly bedridden and down with some form of foodborne illness too) and OCD editing skills has put some of amazingly steamy videos up on the youtube recently.



No need to wonder what Jamie Oliver's sexy lisp sounds like in bed no more. Especially after he tells you, "I've got a a bit of a bone. It's not hard, it's just over a centimeter thick...". Lovely!

But of cause, we can't be talking dirty without the Sex Goddess of Food TV herself, Nigella Lawson, right?



"Who's going to complain about the scent of pussy whofting through the house...?"

Possibly the best line in the history of cooking shows... Ever!How can you not be charmed by that?It certainly made my days in bed.

Now, who's looking forward to the! weekend talking in the kitchen?

P/S: Oh and for all you old skoolers, 80gumdrops just posted a new one with the originalDomestic Goddess, Delia, earlier today.

Jamie Oliver and Nigella Lawson Talks Dirty: Can You Stomach It?

Let's talk dirty for a bit on this pissing Thursday morning.

The most undesirable thing for a foodie to have is food poisoning, resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Urgh!

And who should be so lucky to have that honour bestowed upon them? Yours truly! What greeaaaat fortune would it have not been if it wasn't granted upon when one was busy enjoying a patriotic long weekend. Hence, one has been in hiding and exorcising the contents of one's stomach like Linda Blair. The rest of the time, one was just tied to a bed. Blasted milkshake. Should have just stuck to Gin.

Off with their heads!

Anyway, I'm sure you're not here to hear me rant about dirty food in my faux-Queenly accent. We'll leave that to the realQueen_UK. For those expecting some XXX-rated materials from the blog title, I can assure you that what I'm about to share is nothing short of erotic and would most definitely give a whole new meaning to the term "food porn". And maybe, pop a bone or two for some of ya. *wink*

Some fella with too much free time on his hands (possibly bedridden and down with some form of foodborne illness too) and OCD editing skills has put some of amazingly hot videos up on the youtube recently.



No need to wonder what Jamie Oliver's sexy lisp sounds like in the bedroom no more. Especially after he tells you, "I've got a a bit of a bone. It's not hard, it's just over a centimeter thick...". Lovely!

But of cause, we can't be talking dirty without the Sex Goddess of Food TV herself, Nigella Lawson, right?



"Who's going to complain about the scent of pussy whofting through the house...?"

Possibly the best line in the history of cooking shows... Ever! Don't you think? It certainly made my days in bed.

Now, who's looking forward to the weekend talking in the kitchen?

P/S: Oh and for all you old sko! olers, < a href="http://www.youtube.com/user/80gumdrops">80gumdrops just posted a new one with the originalDomestic Goddess, Delia, earlier today.

Ayam Penyet Best @ Ampang Park, Kuala Lumpur

My wife recommended this place for Ayam Penyet, it's her favourite joint for lunch @ Ampang Park.

The place is simple and conducive for a quick meal.

The prices are also reasonable.

lll

Ayam Penyet - smashed fried chicken served with tempe (soya bean cake), fried tofu, cabbage, tomato, cucumber, long bean and the explosive sambal.

We requested for more sambal, we love our spicy & fiery sambal.Sambal Sotong was also nice but not so generous the squid as compared what was seen in the menu.Udang Penyet - smashed fried prawns 5 of them.

Ayam Penyet Best has 12 outlets in Klang Valley and is doing very well. I guess the secret of this food is the sambal. It's just like ganja..... you will come back for more after trying the sambal.

Ayam Penyet Best

Lot GA -88B

Ampang Park

Jalan Ampang

Kuala Lumpur

Tel : 011-1630-3614

GPS : 3.160458,101.718914

Frangipani Restaurant @ Changkat Bukit Bintang, Kuala Lumpur

Choosing just one place I love to eat is tough. I'm quite a whore when it comes to eating. Give me fine dining with foie gras, oysters and truffles coupled with great service and I'm one happy gal. Throw me in the back streets of Pudu to find a slurp worthy bowl of Hakka mee and I'm just as ecstatic about it. There's also the various cuisines since I'm often game to try anything under the sun (except exotic meats) - Hunan, Malay, Indian, Italian and etc. Hence it was very tough when Time Out KL asked me to nominate a favourite choice for their Bloggers Choice Awards. Pinpointing one is like throwing a needle in the haystack with me. So tough that I straight away gravitated to my auto-mode go-to comfort choices such as Cilantro and Sage. Then, I stopped myself and had a look at the nominees and discovered they are already there under their fine dining category.





Fine dining in Kuala Lumpur remains a misnomer I reckon. I've often had endless arguments about its definition - is it just the food, service or must it be like how the Michelin guide terms it - be worthy of royalty. It was strange Frangipani was not in the list since they scored high on the food and service was exceptional making them completely worthy of a nomination. It happens I guess...good places slip through the cracks of Internet voting and etc. I'll probably receive brickbats for this choice but since Sage & Cilantro have made it to the nomination list, I reckon Frangipani can also join them ! side by side.





Dining here is much more than just a meal I reckon. It starts most importantly from their menu that contains these lyrical short essays by Chris Bauer, the man behind the culinary creations. Each write up details where he got his muse for creativity or the rationale of some ingredient pairing that gives the much needed connection between the kitchen and the diner, that elusive link that attaches each dish with a memory and face. Unfortunately for me, those open concept kitchens they try to throw in our face to give that connection just does not cut it for me.







This is also a place to be seen...especially since most diners come here just before they adjourn upstairs to the oh-so-happening bar. I do love the whole elegant set up after you push through the metal doors especially the atrium in the middle with the jet black pool that seems to add a sense of airy space. While the side of the restaurant offers lovely nooks for private dining, I love dining a deux around the pool since it adds a certain romance and intimacy to the whole meal.





The menu features classic dishes they have perfected! for yea rs, something the typical fickle KL diner will find offensive but I love. Rumour has it that the Frangipani creators are crafting up new eateries at the exclusive dwellings of Troika on the higher floors. Seize the moment to relish a meal here before things change....it seems in October or was it November.





What struck me is this is French food with a contemporary air. There's also a deep appreciation of local ingredients here in the apple rendang and the usage of items such as the buah keluak or Indonesian black nut, betel leaf and etc.





On to the food and what stood out for me in the meals I've eaten here before. Favourites include those soft potato blinis topped with decadent caviar and sour cream. The surprise is not the caviar but the innocent looking cauliflower truffle foam on the side with a fizzy texture that gives you a truffle "hit" to the senses...simply sublime. There's also the interesting pairing of foie gras with an apple rendang served on a ring of strudel - a crunch from the crisp pastry, a rich melt-in-the-mouth with the foie gras and the earthy tastes of the spiced apple cubes.





I also enjoyed the small sweet Kumamoto oysters with beetroot and cucumber. Even someone's "black" rice risotto is perfectly al dente and packed with umami flavours from the seafood and bonito flakes topping it. I also obviously love their classic, the warm tea smoked salmon with confit potatoes topped with ikura or salmon roe. It is one of the dishes that once inspired me to smoke my own salmon at home and I love the whole intense aroma that perfumes the pinkish flesh.





It is tough to choose mains here since everything is so good. The duck confit is excellent - crispy skin with a tender tear away meat. It is paired with mustard and mashed potatoes. I also love their version of grilled wagyu beef cheek with braised red cabbage and a Mexican mole sauce. Unlike other places, the beef cheek here comes with a seared crust that slowly yields to the knife to reveal its tenderness. The mouthfeel is perfect since the slight crust offers a beautiful contrast with all the softness. I love the smoky flavours of the chocolate mole sauce too and the tanginess from the braised red cabbage. I also love the buah keluak (Indonesian black nuts) as they're generous with the chocolate-like tasting filling that pairs well with my tenderloin steak.





Don't forget desserts here. Must-haves for me are the classic tarte tartin with its caramelised apples and the interesting iced green apple sorbet. I love the decadent chocolate ganache paired with crisp French meringue or if preferred, the creamy ice creams topped with Valrhona dark chocolate sauce. That night we dined here, it was caramelised banana and rum & raisin flavours.





We end the meal with one of my favourite teas, Mariage-Fres delicate tisanes. Its a perfect end to a perfect meal. Service is generally exceptionally good here with wonderful recommendations from the wait staff but there are of course, slight bumps on the road. When it gets packed up with people like a Saturday night, the kitchen tends to heave a little so patience is needed. Best to just chat to your dining partner and you'll find it smoothen over after some time.


Do give this place a chance and vote for it during the Time Out KL Food awards for 2011. Incidentally, go check out the shortlist of nominations and place your mouse over them to "undilah" your choices or forever hold your peace.


Frangipani Bar & Restaurant
25 Changkat Bukit Bintang
Kuala Lumpur


Tel: 03-2144 3001


(Pork Free. Open from Tuesday to Sunday for dinner only. Choose first, second and third courses for RM160. Add RM30 for dessert. Tasting menu is RM220 and RM390 with wine. Full set of pictures are in the Flickr s! et. For more restaurant details, see their website link.)


* Part of the meal was an invited review but another part was all paid for by the reviewer.

Argentina: And So It Begins

There was a time when I was excited about boarding a plane on a long haul journey. Id pack all my creams and toiletries neatly in my hand carry (pre 9/11) and a good paperback to read if the company wasnt interesting. But invariably, Id spend all my time watching movies and playing interactive games only to break for yet another delicious in-flight meal or a snack of sandwiches or comforting instant noodles. Friendships were easy. On one flight, I played interactive trivial pursuit in a rather lively session with fellow passengers. I won, and one of the participants walked up to my seat and congratulated me, sparking off a new discussion on how knowledgeable I was about American sports. (I had to eventually confess that I got a bit of help from Bald Eagle who is a treasure trove of useless facts.)

On another flight, I was travelling alone to the UK to surprise my parents who were holidaying there at my brothers place, when I met a kindly gentleman who not only provided conversation and companionship but also helped me carry my bag to the train station after seeing me struggle with my load.

But hey, the times they are a changin. On my recent flight on our national carrier, I was dumbfounded upon being served a bread roll, for breakfast, which tasted like cardboard. When I asked for snacks, I got peanuts instead of something more substantial. I said I was hungry, so they gave me more peanuts. A few seats away, I saw an adult passenger shove a kid rudely and the kid stumbled forward. For an entire sector, a passenger across the aisle thought it fit to talk loudly to his wife who was sitting several seats away. They are the new rich. Even the flight attendants seemed to have given up on the chaos.

*****

For the past twenty years! or so o f knowing each other, we have made it a point to make at least one annual trip abroad together. In the early years, I used to cry after returning from a trip. My first night home was always the most difficult. Id wake up in the middle of the night, think about my holiday, and then sob uncontrollably. There were times when even Bald Eagle felt helpless, and hed hold me tight until I fell asleep. I think, in those days, I lived more in those moments abroad on holiday than I did in the remaining 300-odd days which were filled with work and little else. The yearning to travel became an addiction for us, and soon it became more than annual holidays. I made scrapbooks of our travels, wrote stories on bits of paper and made friends online with like-minded people.

The essential experience is not of seeing monuments and landmarks. It is about meeting people and learning that the world does not revolve around me alone. There are spiritual moments, and there are moments when I ask myself why the hell Im standing stranded in the depths of a glacier with no one in sight for miles when I could be curled up in front of a fireplace drinking hot chocolate instead. When difficult situations, like the glacier incident, occur, I tell myself that one dayone day, Ill look back and laugh.

If I could go back in time, Id probably not do it again (the glacier bit), but thats the beauty about the lack of foresight and the inability to time-travel you live with the decisions you make and you crack stupid jokes about it later on your blog.

*****

This years travel plans were a little different. Bald Eagle secretly planned the trip in February but didnt tell me anything until June when I, in a control-freak moment, made him tell me something about our plans. Were going away in August, for your birthday, he said. Its my birthday present to you.

Where to? I asked.

Its a secret. Just take two weeks off from work, he replied. Ill let you know in due course.

And so I lived in delirious happiness f! or the n ext two months without the knowledge of the destination, but knowing that I was going somewhere with him. Friends started placing bets. But never in my wildest dreams did I guess that he was taking me to Argentina. ARGENTINA! We had travelled the world over, but Argentina (and greater South America) always seemed too far away, too expensive, too unattainable. It had always been on our agenda, but I had little faith of it ever materializing.

We are back from our holiday now.

I owe that sweet, sweet man a lifetime of gratitude.