Day 40
Not much on the schedule today, going out for Teds last meal at the Riverside with Steve and Barbra.
We may not be able to access the Internet after today so I may have to finish off when we get home.
Tuesday, 2 March 2010
2nd March
Day 39
Last lap now, packing, saying good bye to people, and generally winding things up.
Walked along the beach in the morning very hot and humid, into Panjim in the evening to say good bye to some of the Indian friends. I tried some of the first distilling of Feni called Urrac mixed with ice,soda, lime juice and a splash of 7up. The distinctive taste was still present but it was a much more palatable drink. We were told it should only be drunk in the first six months of the season and that has health giving properties.
Last lap now, packing, saying good bye to people, and generally winding things up.
Walked along the beach in the morning very hot and humid, into Panjim in the evening to say good bye to some of the Indian friends. I tried some of the first distilling of Feni called Urrac mixed with ice,soda, lime juice and a splash of 7up. The distinctive taste was still present but it was a much more palatable drink. We were told it should only be drunk in the first six months of the season and that has health giving properties.
Monday, 1 March 2010
1st March
Day 38
Today is Holi (look it up in wikipedia)
The final picture is I think lunch for some of the participants.
The large container is marked Chicken Biriani, with the take away containers on top.
Today is Holi (look it up in wikipedia)
The final picture is I think lunch for some of the participants.
The large container is marked Chicken Biriani, with the take away containers on top.
27th February
Day 36
Walked into Calangute on the beach road and shopped for some snacks in Infantaria (photo to follow) for example, a Egg chop this is like a scotch egg but coated with mashed potato instead of sausage meat.
In the evening we met up with Steve and Barbra and after arranging to meet up again,we set off to Sublime. This is an upmarket restaurant and the food and the setting were magnificent, what we had would have been at least £40 a head in the UK and probably a lot extra for the setting. Including wine the bill was about £8 a head ( very expensive for here ) but well worth it for a one off.
Walked into Calangute on the beach road and shopped for some snacks in Infantaria (photo to follow) for example, a Egg chop this is like a scotch egg but coated with mashed potato instead of sausage meat.
In the evening we met up with Steve and Barbra and after arranging to meet up again,we set off to Sublime. This is an upmarket restaurant and the food and the setting were magnificent, what we had would have been at least £40 a head in the UK and probably a lot extra for the setting. Including wine the bill was about £8 a head ( very expensive for here ) but well worth it for a one off.
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