Wintering in Bali could become a thing

K: What a magnificent couple of days in Ubud. Waking up in the jungle is always an amazing experience as you hear the jungle slowly come to life. The birds begin to chirp, roosters crow, various bugs make bug noises, monkeys howl, and it can get quite noisy. I started my day with a yoga class at the Yoga Barn. The yoga studio is simply beautiful and set such that the view from the practice room is overlooking a rice field, surrounded by palm trees.

After yoga, we took a hike through the countryside of Ubud through several rice fields, farm land and pastures. We wanted to get a sense for the local community and Balinese way of life. We saw several farmers tending to cows, chickens and flocks of ducks and geese. Everywhere we went we were greeted with friendly smiles and "hellos".

The best part of the hike may have been when Viggo turned to me and said, "I get it," meaning he really understands my love for this part of the world!!

After the hike we had lunch at a local Warung (cafe) and treated ourselves to the local delicacy of smoked duck that is stuffed with a variety of spice. The duck is absolutely tender and infused with a wonderful herbal, smokey flavor. The duck is served with traditional shredded coconut and vegetable salad and yellow rice. Delicious!!!

After lunch was another first for Viggo -- foot reflexology massage. Spa services are a huge part of Balinese culture. For $12 we had an hour-long foot massage - reflexology treatment. It is pure pain and pleasure wrapped together. Based on Viggo's response, just call him "Spa Boy."

Lemongrass field	Komodo Dragon sculpture
Need transport, sir?	Big Banyan tree
Farm in the fields	Mortar and pistle, Bali-style
Culinary creations feast	Chef Karen

V: We took a Balinese cooking class today and it was so enjoyable. We sliced, chopped, diced, steamed and grilled, and enjoyed our creations for a superb lunch feast.

A very fun couple from Sydney, Michael and Sasha, were our cohorts in this culinary adventure. And as an added benefit, they gave us great tips for our visit to Sydney. Perhaps we will share a beer with them in a month or so. I think we did quite well, and I am eager to perhaps share our newfound knowledge with some friends for a dinner party when we get back.

Balinese cuisine is quite different from Indonesian (Javanese) cuisine -- spicier with much garlic and chili. All the ingredients are completely fresh and the list is long -- coriander, turmeric, ginger, galangal, white pepper, lemongrass, shallots, kaffir lime, candlenuts, coconut oil or vegetable oil (never olive), grated/grilled coconut, and shrimp paste.

This could end up being a menu for the dinner party.

Ayam Panggang Sambal Matah - Balinese Chicken Salad

Sate Lilit - Balinese Chicken Satay

Sayur Urap - Vegetables with spiced grated coconut

Pepes Ikan/Udang - Spicy grilled fish and prawns wrapped in banana leaf

Pisang Goreng - Fried banana ala Bali with honey and lemon

Last night we caught a ride into town and popped into a place we had discovered on one of our walks in Ubud -- Deli Cat, a restaurant/bar that had a wonderfully eclectic menu. Founded by a Norwegian couple, now run by Balinese, it features a menu that reflects the heritage of its founders: salmon, mackerel, meatballs with gravy and mashed spuds, a wonderful cheese plate, and breakfasts in Balinese, Aussie and Norwegian style. (Ja, de har smorbrod, min Norske venner!) We imbibed some of the local white wine, which apparently Deli Cat has been offering over the years at quite the price discount, compared to the surrounding restaurants, who were envious of the crowds that would gather there. A most pleasant evening it was!