Hello from Bali! We made it after a grueling forty one ( yes 41!) hours of travel. The air is warm and soft. Pounding rain lulls us to sleep in our open bungalow. Roosters wake us early. I am not typically a morning person, but the dreamy mist that colors the Bali mornings fully rewards the early riser. And the breakfasts aren't too shabby either!
There is beauty everywhere. Offering of fresh flowers, rice, and incense are found at every door step and even perched in trees.
Intricate woodcarvings adorn even the most insignificant railing. Women and men alike wear ornate batik sarongs. And the food.... not only is it fresh and yummy, it's gorgeous. Every morning Wayan or Made brings us a simple fruit salad with yogurt. In typical Balinese fashion, the fruit is cut into various lovely shapes and layered into a colorful sculpture. Each plate is topped with a charming handwoven cover.
I often eat fruit and yogurt at home, but I never take the time to beautify the slices of fruit. This first post from the road is less of an intricate recipe than a fresh approach towards a simple breakfast.
- 3 kinds of seasonal fresh fruit (here in Bali we are eating papaya, banana, and pineapple) cut into festive shapes and layered
- 1 generous scoop of plain yogurt
- optional: if the fruit itself isn't sweet enough, top with a drizzle of honey or a sprinkling of coconut sugar (one of my new favorite ingredients thanks to Bali)
Along with happily writing, photographing, and eating for Yummy Supper, I will keep a simple photo journal of our travels. If you want to peek, check out ....
316 Pacific Days