Welcome to Week #2 in the Philippines. I spent Sunday through Saturday morning at the Ananyana Beach Resort. I enjoyed the first day so much I extended my stay until Saturday. Please last week's blogpost for more specific info about my new home for the week. Was an incredibly enjoyable week in my new location and with my new family!
Updated Philippine Travel - To June 24
Introducing the most amazing team ever!
I'm so excited to introduce you to my new amazing 'family' who ensured my stay on Doljo Beach was the best experience ever!
Here is the Ananyana Team Amazing and the super heroes who are on the team! I think I was spoiled. I had the most exceptional breakfasts and dinners, prepared with love and attention, by my friends who really cared about their guests. So many examples of where everyone would anticipate my needs (or wants). At breakfast, Almera would always bring me a second cup of coffee at exactly the right time. Michelle brought a glass of coconut water to my room as she thought I might enjoy the drink. I forgot to mention to Michelle that I used to drink a small glass of coconut water every day when I was living in Barbados. Apparently, the water is good for our renal system! The team was educated me on a local funds transfer system called Palawan. I was asked to remit funds as a deposit for an upcoming hotel stay using Palawan. I discovered that only the person's name and phone number is required to send the money (for a small fee, of course).
I had a chance throughout the week to learn more about my new friends. I am both honoured and humbled through their kindness, thoughtfulness and sharing of their personal stories. I continue to be educated and reminded through the people I meet of how blessed I am. We are part of a much larger community and we do have an opportunity to support the well being of others.
I had the special gift of this team being together to say our goodbyes as I left for Busuanga on Saturday morning. Michelle, the always thoughtful and kind woman she is, accompanied me in the tricycle ride to the airport.
Thank you to my new friends for the best week ever! I look forward to returning one day soon.
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Ananyana Team Awesome (l to r)
Roel (Head chef); Gelly (HK); Marve (aka Beng - prepared daily dinner with so much skill and creativity); Michelle (my Personal Assistant); Almera (Front desk/HK/Breakfasts); Fidel (grounds keeper) - Missing: Antony (grounds/pool keeper) |
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| Two separate photos to ensure everyone was included! |
I mentioned last week that Michelle suggested that I might enjoy a massage so she introduced Bernna into my world. Bernna is an exceptional masseuse. She followed a similar technique as Jenny in Bangkok so I felt like I had the blessing of continuity in my therapy. The universe continues share its benevolence in so many untold ways. So, I took advantage of Bernna's gifts for five of the days that I was at the resort.
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Introducing Bernna - Masseuse Extraordinare
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Dinners
My culinary mission during the week was to try each of the main courses that were on Page 1 of the menu (see photo below). I had a noble objective and I am satisfied with my efforts. I am so appreciated of Beng's cooking skills and creativity in presenting each dinner. Every dinner was so tasty that I even ate the lettuce that was used as part of the dinner's presentation. We started with a seafood dish (stuffed squid), followed by a pork dish and then chicken. We repeated the sequence for the second half of the week. Merve went above and beyond with Friday's meal. Thank you!
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| Friday's dinner |
Dining Experience
Every meal I ate was outside with the Bohol Sea as my background. What an eating ambience! Michelle was the server - always ensuring the meal was served just right and my water glass was always full. Friday was extra special as Michelle treated me with a glass of red wine to accompany my meal. Like I say, I was treated like royalty!
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| Bohol Sea in the background for every meal! |
Suitcase Purge Continues
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| San Augustine Church |
I now have an objective of getting my suitcase weight to 20 kgs. When I left Canada, my suitcase weighed 28 kgs. Yes, I know; way too much stuff. Hard to tell I have any travel experience given what I pack. When I left Bangkok, my suitcase was down to 25 kgs given my collective efforts in Colombo and Bangkok to share my good fortune.
While I was in Panglao, I was able to share even more clothing. I ended up donating the following five items of clothing: light fall jacket, pair of jeans and three short sleeved tops. I left the items with the San Augustine Catholic Church parish office - chAs of my flight to Busuanga on Saturday, I am now down to 22 kgs. Almost to my objective.
Beaches and Sunsets
Doljo Beach is a great location to enjoy Philippine hospitality and the beach life. Sunsets can be spectacular - on those afternoons where the western sky is clear. We did have three nights of thunder, lightning and rain that was breathtaking!
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| Impending storm in the east that failed to materialize |
Wildlife
Please meet the tokay gecko. This little creature makes the most unusual sound - like it is saying 'too kay'. I've shared a link to a YouTube video so you can experience the sound first-hand. Coincidentally, I took these photos just a couple hours after asking Michelle, Merve and Gelly about this unusual sound I periodically heard. Had not seen this gecko before taking the photos and haven't seen one since. Go figure.
Chocolate Quest Continues...
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Dark chocolate cold drink
infused with hibiscus - Amazing |
The love for dark chocolate is now confirmed in Sri Lanka, Thailand and the Philippines. I discovered this chocolate store quite unexpectedly about one km from my resort. I was easily convinced to try a cold dark chocolate drink with a hibiscus infusion. I look forward to visiting the Chocolate Chamber's home in Cebu in mid July and perhaps meeting Cebu's self-proclaimed Chocolate Queen -, Ms. Raquel T. Choa!
An important joy in my dark chocolate discovery experience is sharing what I find with others. All about sharing the love. For example, I had the chance to share a Sri Lankan dark chocolate bar with Jarvin and Lily. I also had the chance to a 65 g and a 95 g chocolate bar with my Ananyana Resort friends.
I've also discovered the linkage between the number of chocolate bars I carry and the weight in my suitcase. Each bar is about 100 grams. Needless to say, I now keep a maximum of two bars as I travel. Have to enjoy the taste in the moment and move on!
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| Let's open a door to another Dark Chocolate Heaven |
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| Dark chocolate bars - 95 g version |
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| Dark chocolate bars - 65 g version |
Traveling to Busuanga
I was back in the airport on Saturday morning to take two Philippine Airlines (PAL) flights to Busuanga (connecting through Manila). I had the most fabulous food experience in the Manila Airport. I walked into a store where I saw a store employee slicing through an egg salad sandwich she had just made. I LOVE egg salad sandwiches!! Something about mayonnaise shelf life that makes me leery of buying one. And here was a freshly made sandwich. The universe is truly benevolent!! The sandwich tasted sooo good!
Checked in at the Harbour Bliss Hotel after a 40 minute ride from the airport. Another instance where it was helpful to coordinate a ride through the hotel. The only option to get from the airport is having one of the multiple vans available when the flight arrives. Oh yeah, you also pay a 200 peso/person 'environmental fee' upon exiting the airport terminal. More about the hotel in next week's blog post.
Next week
The travel pace picks up over the next two weeks. I fly from Busuanga to El Nido on Palawan Island on Tuesday for four nights. On Saturday, July 1, I fly from El Nido to Manila for two nights. On Monday, July 3 I fly to Dumaguete for two nights, then take a fast ferry to Siquijor for three nights and then to Cebu prior to leaving for Malaysia on July 12.
My culinary mission during the week was to try each of the main courses that were on Page 1 of the menu (see photo below). I had a noble objective and I am satisfied with my efforts. I am so appreciated of Beng's cooking skills and creativity in presenting each dinner. Every dinner was so tasty that I even ate the lettuce that was used as part of the dinner's presentation. We started with a seafood dish (stuffed squid), followed by a pork dish and then chicken. We repeated the sequence for the second half of the week. Merve went above and beyond with Friday's meal. Thank you!
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