Food – Page 2 – Tales and Travel

FOOD: GLORIOUS CHRISTMAS FOOD

Forget the tree and presents. Of course, they are important. For foodies like me, however, it’s food that makes the holidays especially tantalizing, delicious, rewarding.

*An overload of Christmas desserts in Portugal*.

Eggnog, Christmas cookies, fruit cake, turkey, standing rib roast and baked ham are among American holiday treats. What about other countries? What do their citizens savour during the holidays? I asked several non-American friends about their Christmas food traditions.

GERMANY : “It must always be fish on the 24^th,” says my German friend Andrea. She prefers salmon and roasted potatoes. Andrea, an excellent cook, seasons the fish with salt, pepper, rosemary, a bit of wine, and rubs it with oil, then roasts it. Delicious, and not a lot of work. Her father went for carp on Christmas Eve.

On the 25th, it’s venison goulash with priselbeeren (similar to cranberries) and dumplings for Andrea, husband Thiemo and her mother, Tekla. In many German households, roast goose is the Christmas highlight. When I lived in Germany, I tried it. Good, but tricky. It can easily dry out. The array of German holiday sweets is almost decadent: Stollen, homemade cookies galore, gorgeous cakes. Lebkuchen, a type of gingerbread cookie, are ubiquitous.

In FRANCE where I now live, the Christmas Eve Réveillon is the meal extraordinaire. It could begin with champagne and oysters, although these are popular throughout the holiday season. If not oysters, perhaps a mixture of shellfish or smoked salmon.

Foie gras is also de rigeur, although controversial. Geese or ducks are force -fed during the last weeks of their lives to yield extra-large livers.

I love animals, but I also love foie gras. Many years ago, for article research I spent a day working at a goose farm. The geese did not resist the force feeding. Their owner insisted it was not cruel. This was a beautiful farm. The geese were free ranging until their last days. However, not all geese and duck farms are like this.

The French love champagne and oysters during the festive season.

I even took a foie gras cooking course and learned to prepare the delicacy which I did for Christmas guests. Those days are over. Now I feel guilty eating foie gras, but I do indulge in a wee bit at Christmas.

Turkey, or another bird such as capon or guinea fowl, can take the spotlight at the Reveillon dinner. A Buche de Noel (Christmas log), a fancy cake in the shape of a log, caps off the meal.

In ITALY, Cinzia tells me, after midnight mass on the 24^th, all return home to open presents and enjoy Panettone, the Italian holiday cake, with a glass of sweet wine.

Cinzia loves her mother’s Christmas lasagna.

As in many countries, the customs can vary with regions. She hails from Piedmont, the north, where Christmas lunch on the 25^th is the major event. As this is Italy, there’s a pasta course which, at Christmas, is usually homemade stuffed pasta, such as tortellini or cannelloni. Her favorite is her mother’s lasagna. “Now people eat it all the time,” she says, but formerly it was reserved for Christmas and special occasions. Roasted lamb, beef or the holiday special, zampone (stuffed pig’s feet) follow the pasta.

For Cinzia, the Christmas meal represents “the fact of feeling part of a family which was there for you year after year, the (illusory) idea that, no matter what would come, every year the family tradition of eating what she was cooking would perpetuate, it’s about a sense of belonging and ‘safety'”

*Arabella (back to camera unfortunatley) leads her pupils in Christmas carols*

Like Cinzia, Italian Arabella says her favorite is Panettone. But, at her house the major feast is on Christmas Eve featuring some type of meat. That’s fine for her husband and daughter. But, she’s a vegetarian and will also prepare ravioli stuffed with spinach and ricotta. She is also a big fan of an Italian Christmas chocolate, Cri Cri, with hazelnuts and praline.

ROMANIA: Romanian Florin remembers childhood Christmases in his country where carnati (smoked sausage) is a holiday must. Preparation in country villages begins on December 18 when neighbors gather outdoors to kill a pig, then cover it with hay and set it afire. Gruseome! Florin even remembers killing the pig once. The cooked beast is divided into parts. All work together to turn out the tasty sausage.

Slaughtered pig is covered in hay and set afire.

Killing the pig is illegal today, but Florin says it probably continues in some areas. Those who are not up to the carnati labor, not to mention killing a pig, can purchase the ready-made sausage. Other Romanian Christmas musts are sarmale (stuffed cabbage) and cozona, a light “puffy” holiday bread.

PORTUGAL:“We eat a lot at Christmas and Easter, a lot of different things,” Portuguese Catarina says. “We have a full table of food. It’s too much. We don’t eat it all.” For Christmas Eve dinner, potatoes, carrots, the famous Bacalhau (boiled, dried salted cod), and more fill the table. Her favorite, however, follows the next day, roasted octopus at lunch. She hails from northern Portugal where roasted goat is also common on the 25th.

*Roast goat takes center stage on many a holiday table in Portugal.*

But it’s the desserts that shine – many, many different treats. She admits they are very rich and sweet, and she is not fond of all. “But I love to see and smell them. That’s Christmas.”

For Portuguese Christmas Eve: boiled cod and vegetables.

She’s right. It’s not just the taste, but the enticing aromas and beautiful presentations that enhance holiday food and make it special. And — friends and family. “Christmas is to be at the table with family,” Catarina adds. Enjoy.

Happy Holidays and Bon Appetit to all.

Scroll down for more holiday photos

I’m old and so is this treasured Christmas recipe. Long ago I clipped recipes from newspapers and magazines. This one is a winner. Read my scribbled notes. I always go for recipes with a bit of booze. Rum makes this cake.

*Smoked eel (exquisite) was a treat at one of my long-ago holiday dinner parties.*

*British friends brought “crackers” and hats to this holiday dinner years ago.*

Coming soon, a guest blog by Swedish friend Lars on the Julbord, “the king-sized jumbo version of the famous smorgasbord.” It’s a food orgy, a mind-boggling, lavish assortment of tastes -and plenty of vodka. Don’t miss it.

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Check out my tried and true recipes — keep scrolling down on a phone, or, if on a /PC or tablet, up to the column on right then down to “Recipes.” I will add new recipes soon.

Cooking with a View

This was a cooking class like no other –and I have been to many. The setting:
A precise row of seven white plastic tables and chairs on a terrace overlooking a sumptuous pool with the Mediterranean and the Italian town of San Remo below. Breathtaking. How was I supposed to concentrate on dicing garlic in this seductive ambiance? I wanted to stroll around, sink my feet into the thick grass blanketing the hillside, explore the gardens, take photos. A swim would have been a delight, too.

But we, myself and five others, came to conquer Indian cooking, that is several specialties of this spicy cuisine. We were at the home of Jeryl, the American founder of the Benvenuto Club of San Remo which sponsored the event.

Our teacher: energetic Asif who calls himself “Anglo, Afro, Asian.” He was born in Tanzania of Indian parents, but as a child moved with his family to England. He and his Italian wife Cinzia, a yoga and dance teacher, now live in Italy where they work together on events. He also teaches drums, in addition to “vegan cooking,” often with Cinzia.

The day began with chai, tasty tea with milk and the distinctive flavors of cinnamon and cardamom. “I will give you the skills, showing how to chop… We will move forward from there,” he said, as we enjoyed our morning chai.

Asif has “his history” tattooed on his arm. Ganesh on top with an African mask and the 99 names of Allah on lower arm. His heritage is Muslim, but he does not practice the religion.

“Cooking is smelling, tasting and feeling. Also, memory. Food creates memories.” As the day wore on, we did lots of tasting.

We prepared five different dishes, beginning with potato pakoras, a common street food in India, and tamarind chutney. Most were favorites of his “Mum, ” and he often referred to her techniques.

He mixed up the pakora batter using gram flour which is made from black chickpeas, and water, whisking until ribbons formed. He then added cumin and garam masala.

We each had a potato to peel and slice very thin. He demonstrated the way to position the knife, tip pointed downward. “Let the knife do the work.” My slices were not that skinny. I compared them to those of my friend Kate at the table next to me. Hers looked perfect. Damn.

Ludovica, center, and her mother Jeryl watch pakora preparation.

Asif heated a large frying pan half full with oil. “Don’t let it smoke,” he cautioned.

The fun, messy part –dipping each potato slice in the gooey batter to thoroughly coat. We used his batter to coat our slices, which also coated our hands, then one by one dropped the slices into the hot oil.

Make a double batch, he suggested. They are so good you will eat them as they are cooked. We couldn’t resist, taking one then another from the finished batch. When all were cooked, we moved on to tamarind chutney.

This requires a jar of concentrated tamarind paste, available in Asian stores. The prep is simple. Just add water, salt, sugar and chili powder to the paste in a pan and bring to simmer. Stir and taste until you have a perfect balance of sweet and sour. Here is where tasting is essential. You may need more sugar. You may want to turn up the heat (as in taste).

Before moving on to curry, we took a break to savor more pakoras with the chutney. The combo was a delicious hit with all.

Ginger and garlic are the base of curry, Asif told us. We had to dice both as well as an onion. He demonstrated nifty techniques to simplify the procedures. Sharp knives are essential. We had been told to bring chopping knives, a peeler and a large frying pan. He used his steel to fine tune our knives. Unfortunately, mine needed more serious sharpening. I’ll add that to my never-ending to-do list.

He emphasized the importance of a very fine (tiny) dice of garlic and ginger lest you come across a chunk when eating the curry. Again, Kate outdid me with miniscule bits of garlic and ginger. I was jealous. What is her secret?

She explained that her husband cooks and she does the prep. Dicing and slicing are tasks which she has perfected. I have never had the patience for perfection, nor did I think a piece of ginger or garlic would be so bad.

We each had a portable gas stove with one burner on our table. We were given pots to cook the curry which began with caramelizing the onions in oil. To prevent burning, small amounts of water were added as needed. Then came the ginger and garlic which cooked briefly before adding cut up tomatoes — and spices.

We had been given five small plastic bags, each containing a different spice: garam masala, coriander, cumin, basaar (an extra hot Pakistani curry powder) and turmeric.

“In Italian cooking you get amazing flavors with four ingredients. In Indian cooking you can use 13 or 14 different spices,” Asif noted.

After the curry mixture simmered for what seemed like a long time, chopped spinach and chickpeas were added for more simmering, this time with the pot lid on. Throughout the process, we tasted, ours and the curry of others. Seasoning was adjusted accordingly.

While the simmering continued, we struggled with chapatis (flatbread): mixing the dough, kneading until clumps formed, breaking off chunks, forming into small balls, and, with a rolling pin, flattening the balls into circles. Our dynamic teacher showed us an easy method to roll and obtain perfect circles. Kate mastered it. I failed. My chapati looked like amoeba on steroids.

Kate rolls dough. Mary flours her perfect circle chapati,

Asif then showed us how to cook the circles (or giant amoeba) in oil in our frying pans. He also prepared rice, sharing his secrets for a perfect result.

It had been a long day of cooking. We were hungry. We sat around a large round table and enjoyed our culinary creations: spinach and chickpea curry with rice and chapati. There were ample portions of curry to take home.

I was not the star of the class, but I had an enriching, delightful day. I picked up some helpful tips and relished the ambiance.

Back at home, since I am neither a vegan nor vegetarian, I added pieces of sauteed chicken breast to my curry mixture. Shame! It was tasty, and Asif was right. The curry tasted better the second day. The flavors of all those spices had mellowed

“Food to me is joy,” he said. “It brings smiles to people’s faces.”

We were all smiles after a fun day of learning, tasting, and eating, especially with that spectacular view for inspiration.

Cooks’ view: San Remo and the Mediterranean

For more recipes and how-to demos, see Asif and Cinzia on You Tube.

Another cooking adventure: Read about my experience at Cordon Bleu

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Up on the farm

Way, way up: A precarious auto journey slowly, cautiously climbing a skinny, twisty road. We passed a few houses clinging to the hillsides, others hiding below the road down treacherously steep lanes. Lots of overgrown vegetation all around. More curves, hairpin turns, and more of each

This was rough, remote terrain in Italy’s Liguria region above the Mediterranean. I was driving, and hoping we would not meet a car coming in the opposite direction. I am not skilled at driving in reverse, and this road was barely wide enough for two vehicles. How much farther? I was nervous. Did we miss it?

Alas, a small sign. “ L’Oasi del Rossese,” our destination, an agriturismo above the town of Dolceacqua. Agriturismo is a combination of the word for “agriculture” and “tourism” in Italian. Agriturismi (plural) offer farm stay vacations and are very popular in Italy. In addition to lodging, most offer meals featuring local specialties, often made with products from the farm.

Farm hostess Marinella greeted us and showed us to our rooms. My brother Steve and sister-in-law Yoshie from Colorado were with us. First order of business was a welcome coffee and cookies on the terrace overlooking deep green valleys, mountains and the Mediterranean in the distance. Sadly, we had no sun to enhance the views. Even with overcast clouds, it was splendid.

We heard English at a long table under a wall of balloons. A group was celebrating a birthday. I got up to take a photo and one of the gentlemen stopped me. “I think I know you. Are you a member of BA (British Association of Menton)”? Yes. We sat with Wayne and his wife Veronique, who was celebrating her 60^th birthday, at a BA luncheon not long ago. It was Veronique who told me about this agriturismo. They have a farm nearby.

Marinella, husband Nino and son Stefano harvest grapes and olives on their 7,000 square meters of terrain. The main farm product is wine, Rossese, hence the name, Oasis of Rossese, the noted red wine of Dolceacqua which we enjoyed with dinner.

Nino, Jordan (named after Michael Jordan), Stefano and Marinella.

We were hoping to see farm animals. Their livestock consists of chickens and rabbits. I did venture down to the chicken coop and rabbit hutch. The bunnies were big and beautiful. I hated to think of their future.

Rabbit, Coniglio alla Liguria, is a local special and often served here. Steve announced he would not eat it if it was to be our dinner. Luckily it was not, although I would have indulged. The French are also fond of rabbit, and I prepare it occasionally.

Yoshie and Steve hiked to the village of Perinaldo.

Food is a big attraction at agriturismi. Our dinner was a never-ending, multi course feast. Italian meals begin with antipasti. One after another, Marinella served us five different antipasti dishes: Tomatoes with fresh sheep cheese, a slice of bruschetta, a frittata of zucchini and peas, stuffed zucchini flowers, and a tasty a slice of torte made with tiny fish from the Med. This was followed by the pasta course, ravioli burro e salvia (ravioli stuffed with sage) – all homemade. Instead of rabbit, for the main course we had both roast pork and goat with fagioli (white beans). The latter was our favorite. Dessert: a strawberry tarte. Plus, a bottle of Rossese.

Rossese (red wine) display in Dolceacqua

Marinella cooks, all from scratch. Nino lends a hand, stuffing the ravioli. They have a large vegetable garden, in addition to the chickens and rabbits, to supply the products for her cooking. Stefano and Nino care for the grapevines and olive trees. Stefano also makes the wine. Their production of both olive oil and wine is limited. They only sell to guests and a few local clients.

“People are happy here,” said Marinella. She did admit that the first time is difficult due to the seemingly endless, challenging trek up the mountain. It is only seven kilometers, but they are long and very slow. Many French come for the day from Nice just to eat, she said. In August they have guests from Sweden, Denmark and Germany.

Agriturismo began in Italy in the 1960s when small farmers were struggling to make a profit. Some abandoned their farms and went off to work in cities. However, agricultural traditions are sacred in Italy. In 1973 an official agriturismo farmhouse designation was created to help prevent farmers from abandoning their farms, and to offer tourists a farm stay so they could learn about rural life.

In some regions, but not all, farmers need a license to take part in agriturismo. We have visited nearby Dolceacqua many times. Every time it seems there are more “agriturismo” signs on houses in the village. What do they have to do with farms and agriculture?

According to a spokesperson at the Dolceacqua tourist office, to be considered agriturismo they must show documents to prove they have land and crops. Of course, many may have such up in the hills. But all of them?

Marinella tells me that today many agriturismo are just Bed and Breakfast accommodations and have nothing to do with agriculture. I asked Arabella, my Italian friend with whom I study Italian.

“E una giungla,” (It’s a jungle), she explained. In Italian the expression refers to situations when laws are not respected, everyone does whatever he/she wishes … a bit like Italian drivers.

Agriturismo breakfast — Bob, me and Yoshie. No one looks very happy, but we were very happy. The farm and surroundings are a treat.

AZ Agrituristica, L’Oasi del Rossese de Zullo Stefano, Loc Morghe, 18035 Dolceacqua, Italy, Tel. xx 39 347 8821298.

http://www.agriturismo.farm/en/farm-holidays/liguria/loasi-del-rossese-dolceacqua/33419 Double rooms with breakfast, 60 euro per night. Multi course meal with wine, 30 euro per person.

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My Take on Costa Rica

I may be one of few who is not overwhelmed with Costa Rica. I did not dislike the beautiful country. The beaches are grand. The people are delightful. The food is good. But, I have been to too many other places that are more “me.” I had hopes of sighting interesting critters in the jungle on “safari” treks. I spotted few.

The critters are there. I suspect too many tourists have been tromping through the jungle, following guides with telescopes, sending the animals deep into the bush in search of peace and quiet.

While husband Bob spent two weeks with his daughter Kellie who has a holiday home in Costa Rica, I toured – on my own but with pre-arranged transportation between destinations. I joined guided tours through parks and to noteworthy sights during my visit last January

The Manuel Antonio National Park is Costa Rica’s most popular national park and where I joined my first guided hike. Groups like ours, all dutifully following a guide with a large telescope on a tripod, crowded the trails. Word spread quickly of a sighting. Instantly more guides, telescopes and tourists appeared.

Souvenir cell phone photo thanks to guide’s telescope.

Excitement was high at the sighting of a sloth hidden high in dense tree foliage. With the naked eye it was impossible to see anything but leaves. Those with gigantic zoom lenses (there were many) did manage to spot the creature. The rest of us relied on the guide’s telescope. Yet, even with high powered vision, all I could see was a tuft of fur.

This ritual was repeated time after time. The guide, with trained eyes and jungle experience, would spot a creature– various kinds of birds, lizards, sloths – camouflaged in the dense growth. Each of her followers then had a turn for a telescope view. And then, a keepsake photo with their cell phone camera which the guide placed, one by one, on the telescope.

It was steamy humid. I grew impatient and bored. I kept thinking of Africa where majestic creatures are often easy to spot. The tour ended on a beach where hundreds of monkeys frolicked. Monkeys may not be exotic, but they are fun and easy to see. I loved them.

More monkeys, iguanas, a rare lizard, all kind of birds, a deer – I saw them all on the grounds of the Posada Jungle Hotel adjacent to Manuel Antonio park where I spent four nights. This was better than a guided safari, and at my doorstep. The beach near the hotel was fabulous, for swimming and sunset viewing. I spent several evenings aiming for the perfect sunset shot while sipping a mojito.

Costa Rica’s Arenal Volcano is a stunning sight. I was lucky. It is often hidden in clouds, but I saw it in all its glory. There have been no regular volcano eruptions since 2010. The surrounding region is popular for hiking and all sorts of rugged,extreme adventure. I opted for gentle adventure, a hanging bridge hike and another hike near the volcano.

Hanging bridges are common in the Costa Rican jungle. I was intrigued. It is exciting, even a tinge scary, to walk high above gorges on these structures which gently sway as you cross.

After the near-the-volcano hike, we set off to the Tobacon Hot Springs, a jungle wonderland of hot springs, pools, waterfalls, streams – all a bit kitschy, but crazy fun.

Birds were the star attraction during my relaxing boat tour of the Cano Negro Wildlife Refuge near the Nicaraguan border. The guide entertained us with interesting facts about Costa Rica, as well as river wildlife, as we

drifted past lush rainforest and wetlands. In addition to the birds, we saw bats, a few crocodiles, a lizard… but nothing that thrilled me. I am spoiled. It’s hard to beat being up close and personal with mountain gorillas. (See previous post, “Gorillas in our Mist” Dec. 2015)

I was underwhelmed – and freezing – on the Monteverde Cloud Forest guided hike. This time it was cold and rainy. We learned a lot about various kinds of trees and vines, but – even with the telescope – spotted no exciting wildlife.

The van rides from one destination on my itinerary to the next were often long. The scenery, sometimes spectacular, and chatting with other passengers made the trips interesting. I met folks from the US, Canada, Scotland, England and Israel, including several young female backpackers en route to yoga retreats. Costa Rica is big with the yoga set. There were serious hikers and surfers. Costa Rica is also popular with surfers.

However, I did not come to Costa Rica to surf, nor to soothe my soul during a yoga retreat. Unfortunately I am too old for zip lining and canyoning. Spotting an illusive creature through a telescope did not thrill me. Granted, the beaches are super, but I do not need to travel so far for a fabulous beach

So, Costa Rica does not rank among my favorites, yet I am glad I experienced the country. And, tasted Costa Rican ceviche – a memorable culinary delight. Kellie shared her recipe. Click on photo top right.

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Church at La Fortuna with cloud-covered Arenal.

This sloth was spotted in a roadside tree by a van driver. We stopped for photos.

Spicy Sri Lanka

food.moi — Banana leaves are used as wraps.

“Add a pinch of chili powder,” Iran instructed, then explained that Sri Lankans would add far more, at least 3 teaspoons. That would definitely pack a punch. But then, Sri Lankan food is not for sissies. It is HOT. Well, we thought so.

Happy New Year. Happy Travels. May 2018 be filled with joy, good health, serenity and discovery.

Chef Iran prepared seven different dishes for us at his home near Ella in the Sri Lankan hills where he gives cooking lessons. We helped…and learned. food,21

He adjusts the spices, i.e. the heat factor, to western palates, he explained. We had a fabulous meal of all his delicacies which we found tasty and just right on the heat scale.

During our two-week tour of the country, we frequently stopped at simple restaurants where buffets of numerous different dishes are the norm. Nimal, our trusty guide and driver, checked with the kitchen staff, then told us which concoctions to avoid — the ones with a fire factor of at least four hot peppers. There were many. Even some of the supposedly mild ones were too much for us….maybe we are sissies.

Hotel restaurants which cater to international visitors offer both Sri Lankan favorites and western fare. Sometimes the Sri Lankan specials are toned down, but not always. I love to try new and different things. But, after setting my mouth aflame more than once, I learned to start with tiny tastes.

OLYMPUS DIGITAL CAMERA — Fruit salad anyone?

The island nation offers an abundance of fish, exotic fruits, including 20 different kinds of bananas, all manner of vegetables — and spices. Cloves, cardamom, cinnamon, pepper, nutmeg, mace, tamarind and vanilla are among the Spice Island’s noted products. They grow in abundance all over the island in fertile and diverse soil types and varying temperature conditions, and are important export products.

Yet it is chilies which are the most consumed spice and a key ingredient in the national dish, rice and curry, which Sri Lankans eat three times per day. The curry can be made with vegetables, meat or fish, usually coconut milk, plus a blend of spices which enhance the dish with intense and exotic flavors.

We helped Iran dice and chop to prepare three curries: bean, dahl (lentils) and chicken. He also made aubergine moju, deviled potato and fresh coconut sambol. The latter is a condiment made from ingredients pounded with chili.

His classroom is simple, a table and two gas burners. He cooks in coconut oil and makes his own curry powder, a blend of coriander, cumin seeds, curry leaves and cinnamon. He roasts both curry powder and chili powder to give a smoky taste to certain dishes.

His mother taught him to cook, he says, and he is delighted to pass on her knowledge, skills and secrets to eager visitors, like us, from around the world. Not all take cooking lessons. “Guides bring guests here for a homemade meal, traditional food. Sometimes there are groups of 15 or 16.”

Sri Lankans eat their main meal at lunch. While restaurants offer numerous dishes, “at home we only have rice, one vegetable and one meat, not five or six different ones,” Iran said. When eating, Sri Lankans usually mix all the different preparations together on their plate, resulting in a mush which would not qualify for a Facebook food photo. They drink alcoholic beverages before the meal, not with it. food.20

Sri Lanka is a land of many religions. Buddhists, Hindus, Muslims and Christians are even known to visit the same pilgrimage sites. Many are vegetarians, although not necessarily due to religious restrictions. Nimal said his family does not eat beef. “Cows are gentle animals and give us milk. No need to eat them.” They also reject pork because “pigs are dirty animals.”

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The best places to experience the bounty of Sri Lanka are its markets. During our travels we visited several, all scenes bursting with vibrant color and hectic activity. At the Pettah markets in Colombo huge trucks overloaded with produce drive through lanes crowded with shoppers.

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The Dambulla Produce market, a vast wholesale market, is the place to see an incredible variety of produce – and to stay out of way of the frantic workers. A vendor at the market in Kandy gave us samples of fruits we were not familiar with — mangosteen and red bananas. There I purchased spices, for myself and friends.

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Iran gave us several of his recipes. I tried his chicken curry. Yummy. See recipe, top right. food.17

In addition to offering cooking classes and home cooked meals, Iran rents several rooms in his home to guests. He gets lots of kudos on Trip Advisor. Contact him at irankarannagoda@gmail.com

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For more on Sri Lanka, see previous posts: Wonders of Sri Lanka and Sri Lanka: Wondrous Wildlife.

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Nimal De Silva, (ndsilva67@gmail.com and info@dsltours.com) chauffeured us around his country, made hotel arrangements, arranged local guides at many places — and taught us much about this fabulous country. He is a delight, very patient and accommodating.

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