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Thursday, January 8, 2015
Monday, June 11, 2012
Saturday, June 9, 2012
Adventures in Cebu Philippines
Hello everyone. Greetings from Cebu - one of the larger of thousands of islands making up the country of The Philippines.
I have been here for the last 5 days - primarily because of work. But if I get to travel half way around the world, then you can bet I will take time to enjoy a few extra days of sight seeing and activities.
On the morning of April 27, 1521,
Lapu-Lapu led 1,500 Mactan warriors armed with barong, spears, kampilan, and kalasag, in a
battle against Portuguese
explorer and conquistador Ferdinand Magellan who led a force of forty-nine
Spanish soldiers armed with guns in what would later be known as the Battle
of Mactan. Magellan lost – and was beheaded. Lapu-Lapu became Philippines
first historical hero.
But the Spanish did occupy The Philippines for many years, and as a result, Catholicsm is very important and wide spread in the country.
I took a moment to visit Minor Basilica of the Santo Niño, the oldest cathedral in The Philippines.
Outside of the church, I also took time to light four candles from my grandparents, ancestors who made the Catholic church also a part of their lives.
After visiting the church, it was time to go local.
When I tell local guides I want to visit the local market, most look at my in disbelief. Most tourists go to the latest shopping mall, or the row of shops that make local handicraft. Here it is guitars.
But my long standing belief that the best way to know local culture is to go to the local food market prevails. And always serves me well.
I traveled about an hour away from my hotel to the Carbon Market. It is a marvelous market that remains a popular place for many peopel to buy fresh meat, fruit, vegetables and supplies. Farmers from the mountain come down with their items and trade. Over time, many more are going to supermarkets, but this is still the place to get the best and the freshest.
The market trip was real, raw and amazing. My driver became my security guard, as unfortunately a few bad apples want to take things that don't belong to them.
We spent much time in the building that housed the pig.
Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. It is the national dish of the Philipines. The word lechón originated from the Spanish term leche (milk); thus lechón refers to a suckling pig that is roasted. The dish features a whole roasted pig cooked over charcoal.
Many famous dishes in Cebu feature the pig, including the famous Lechon. In fact, Anthony Bourdain on his trip to The Philippines made a stop here in Cebu just to try the whole roasted pig, and promptly declaired it as "The best in the world."
I first retraced his steps to the restaurant the inspired his pork tastings.
The restaurant is called Zubuchon. And as you sit down, you receive a lesson on how to eat Lechon:
The roasted pork was juicy, flavorful and delicious.
I asked my driver where he ate Lechon. He was enthusiastic to show me his favorite roadside stand where locals pull of the road, and order up packets of pork to go by the kilo. But Lechon is also the favorite for parties and celebrations. Not only can you get pounds of the meat, but entire roaded pigs are ready for you to load into your truck, and take home for a celebration.
We stopped, samples, and to begin the party, I bought a kilo for the driver and his family. There is a happy family here in Cebu, watching the famous boxing match this morning, eating fresh Lechon.
I had a great day of food and adventure, and a chance to get to know the way of the locals. Filipinos are friendly, kind and wonderful people. I look forward to coming back.
I have been here for the last 5 days - primarily because of work. But if I get to travel half way around the world, then you can bet I will take time to enjoy a few extra days of sight seeing and activities.
The view from my balcony. Definately a great site to enjoy with morning coffee.
I am actually staying on a small island just across from Cebu called Lapu-Lapu. Originally designed as an "add on" to Cebu, a bridge from Cebu to Lapu-Lapu over thirty years ago enabled this smaller island to become home to a business tech park (Timex watches are assembled here), an airport - and home to great resorts along the sandy coral beaches.
Work kept me focus for most of the week. But finally, yesterday, I hired a car and "went off property" to visit the sites of Cebu.
My history friends would have focused on a different type of tour, looking at remenants of Cebu's past. This area is a famous landmark for battles between Japan, who occupied Cebu, and the historic take back of the American - Filipino army.
The most famous historical event in the area is a battle and a beheading. Ferdinand Magellan bit off more than he could chew by challening a local leader, and lost.
The Spanish receive a lesson in war.
After visiting the church, it was time to go local.
When I tell local guides I want to visit the local market, most look at my in disbelief. Most tourists go to the latest shopping mall, or the row of shops that make local handicraft. Here it is guitars.
But my long standing belief that the best way to know local culture is to go to the local food market prevails. And always serves me well.
I traveled about an hour away from my hotel to the Carbon Market. It is a marvelous market that remains a popular place for many peopel to buy fresh meat, fruit, vegetables and supplies. Farmers from the mountain come down with their items and trade. Over time, many more are going to supermarkets, but this is still the place to get the best and the freshest.
A farmer arrives with his batch of bananas, and staple here in The Philippines.
 |
| Shredding Bamboo for a Salad |
 |
| Sausage and Chorizo making at the Carbon Market in Cebu |
 |
| Stacks of Dried Fish at Carbon Market in Cebu |
 |
| Grinding cocount at the Carbon Market in Cebu Philippines |
 |
Fresh Chickens at the Carbon Market in Cebu Philippines |
Little girl on her way to Carbon Market in Cebu Philippines
The market trip was real, raw and amazing. My driver became my security guard, as unfortunately a few bad apples want to take things that don't belong to them.
We spent much time in the building that housed the pig.
Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. It is the national dish of the Philipines. The word lechón originated from the Spanish term leche (milk); thus lechón refers to a suckling pig that is roasted. The dish features a whole roasted pig cooked over charcoal.
Many famous dishes in Cebu feature the pig, including the famous Lechon. In fact, Anthony Bourdain on his trip to The Philippines made a stop here in Cebu just to try the whole roasted pig, and promptly declaired it as "The best in the world."
I first retraced his steps to the restaurant the inspired his pork tastings.
The restaurant is called Zubuchon. And as you sit down, you receive a lesson on how to eat Lechon:
 |
| Zubuchon Lechon in Cebu Philippines |
The roasted pork was juicy, flavorful and delicious.
 |
| Roasted Lechon at Zubuchon in Cebu Philippines. All portions received both juicy roasted meat and cracklin skin. |
I asked my driver where he ate Lechon. He was enthusiastic to show me his favorite roadside stand where locals pull of the road, and order up packets of pork to go by the kilo. But Lechon is also the favorite for parties and celebrations. Not only can you get pounds of the meat, but entire roaded pigs are ready for you to load into your truck, and take home for a celebration.
We stopped, samples, and to begin the party, I bought a kilo for the driver and his family. There is a happy family here in Cebu, watching the famous boxing match this morning, eating fresh Lechon.
 |
Fresh roadside Lechon (Roasted Whole Pork) in Cebu Philippines |
Monday, January 16, 2012
Sunday, November 27, 2011
Sichuan - Living on the Wild Side
I have been coming to China every 3 months for the last two years. And during each visit, there are a few mandatory things:
Dumplings - usually at Din Tai Fung - a famous Taiwanese style dumpling house.
A massage. There are in expensive foot massages on every block, for less than $30.
Avoidance of American food. I try hard not to each a single sandwich, burger or hotdog while I am here. There is just too much good food to waste a single meal.
Noodle soup for breakfast. The hotel I stay at has a huge $25 buffet that most visitors go to (my corporate rate includes the breakfast). There are three sections to the buffet - Western style - that includes every type of breakfast item from British beans to Aussie Muesli to Swedish wasa to American eggs and bacon. But at the other end of the room, you can get Chinese porridge and chicken broth for breakfast. I love Asian soups - and so I try to eat breakfast as much on the Asia side. Because I am not generally a breakfast person, the novelty of eating breakfast at all wears off half way into the trip.
The last thing that is a tradition as well as an adventure all wrapped up into one is the "big Chinese restaurant" experience.
The real Chinese restaurant experience takes place in large dining rooms at huge round tables, often on the 2nd or 3rd story of buildings. It is not normal to go to these restaurants by yourself. Usually, I will be invited by a work colleague at least once during my trip. However, in my attend to be courteous, and respectful, I ask that they order. In doing so, they often believe my palette is still Westernized, and order safe things. Therefore, in the last 3-4 trips, gaining confidence, I have tried to visit one of these places on my own.
It isn't natural I tell you. And it is noticeable as I walk into one of these large restaurants.
Typically, they are accessed by elevators that open up in the lobby of the restaurant. When those elevator doors open, and the multiple hostesses look at me - there is panic on their face. Most of the employees at these large restaurants are recruited in from small towns across the China. That means low cost - and many people. And because foreigners seldom (never) go to those restaurants, there is no need to have employees speaking English. And my Mandarin is nada. Hence, that initial 3 minutes of panic to get from the elevator door to a table always happen.
I throw up a thump, representing the number one in China, and confirm to them that I am the odd person who intends to eat alone. One person goes scrambling for the one menu in the house that is full of pictures, and the others decide what to do to me.
Tonight, they sat me at a large table. The might have assumed that others were coming. And finally, when they realized it was just me, there was some agreed upon decision by the staff to move me to another table. Several walked up to the table, and tried to motion to me to move to the back of the restaurant. But I have to admit, that even though I understood, I feigned ignorance. The reason for the deception is that once they decide to move you to the smaller tables, they are often in nooks and crannies in the restaurant - and I end up with a bad place in the corner.
Finally tonight, they just gave up, and started clearing all of the settings away from the table.
On most menus, I can find the kung pao chicken entrée - probably reserved for the few foreigners that do make their way into the restaurant. But I am not interested in that.
I want to try a few new things that look interesting or at least give me a picture worth taking for the internet.
Within two minutes, after several of the waiters have poked the other waiters ("You go wait on him! Not me…") to come to my table. I have barely opened the drink menu, let alone the menu.
There is wine on the menu, but only bottles. After all, no one comes alone - so why would anyone want just one bottle?
I pointed at the middle of a list of a few imported bottles of beer. But with one long sweep of a hand, I was told that all of those imported beers were not available. TsingTao, the local Chinese beer ends up becoming my only option. And usually, those beers are just above room temperature.
After I give the waiter the beer order by pointing, the waiter stands there, and waits for the order.
There is an amazing skill in China. These menus are literally 20-30 pages, and often filled with pictures that resemble a story book. Usually, when a local person orders, they start at the front of the book, and just start thumbing through the book, picking out items as they come across them.
I can't do that. There are too many things to try - and I have not figured out the proper order between the meats and fishes and vegetables and noodles and everything in between.
And so, I have to then take the time to pantomime to the waiter that I need more time to look at the menu. That is a hard pantomime. Anything pointing to the watch ends up making them think you are short on time or want to know what time the restaurant closes. I scan try to "shu" them away - but that is rude. I usually end up pointing at my eyes and then the menu - and make the "long" sign by pulling my hands a part. Sometimes they get it. Other times - they don't - and end up standing there, until they finally just give up and go away.
I went to a place tonight called South Beauty. This place is part of a chain of places. They are known for being "high end elegant and ultra chic Sichuan Dining." Sichuan is known for spice and heat. It is usually full of flavor and very delicious.
I looked at the menu. If I had a large budget, I could have ordered very expensive fishes or meats. When you are a group, you can traditionally order one of those high end items for friends or family to join in on . But to order a $60 fish just doesn't make sense when you are one person.
I could have also ordered more exotic items - but tonight, I decided I just wasn't into sea slugs or beef penis.
Instead I opted for the following dishes:
Pork Belly with Mashed Garlic
I loved the presentation on this. Thin slices are hung on a wooden rack, and steam. When done, and still dripping with fat, it is hung over greens. You take a piece of the pork, add a garlic spread, carrots and onions, roll and then dip in a spicy sauce.
House Made Silken Tofu,
created table side and made by dripping soybean milk over a rock.
The dips were wild and varied. It included some sort of diluted honey, a thin peanut butter, an odd mixture that must have had salty century egg in it, a green pesto of some sort, and a couple of other peppery or spice condiments. I am not sure exactly how this is meant to be eaten. Do you add only 1-2 items to the whole dish? I decided, since I was alone and "double dipping" was quite ok, to dip my spoon first in a sauce and then scoop up some tofu and head for my mouth.
Braised bean curd with minced beef and Sichuan pepper.
This is one of their famous dishes. The thick gravy is full of Sichuan peppers - so authentic that when you place the tofu to your lips - the pepper corns number you lips. It isn't hot as in "mexican pepper hot." Sichuan pepper is more numbing than spicy.
Vermicelli with Shredded Duck and Pickled Vegetable
The picture looked great - with fat slices of duck on top. I was cheated on this dish tonight. The duck was slim and minimal. If I could speak Mandarin, I would have sent it back.
Sichuan Dumpling
And lastly - 3-4 stuffed dumplings in a spicy sauce.
My stomach will likely grumble the rest of the night. But I gave it my best to eat as much as I could. It was way more than I could eat. But that is the challenge in a Chinese restaurant. One dish could easily fill you completely up. But then it is like eating a large family bowl of carrots and saying you are done.
Finally, at the end of the meal, I wrestle with the prices. I have no idea in the end what I am being charged - and have to just hope I am not being ripped off too much. They add 10% for tip - and charges for the tea and the towel they give you. There could be more, but I will never know.
Most foreigners would never bother to put themselves into such drama and unknown. And I would not want to do it every night. But at least once, each trip, I live on the wild side!
Dumplings - usually at Din Tai Fung - a famous Taiwanese style dumpling house.
A massage. There are in expensive foot massages on every block, for less than $30.
Avoidance of American food. I try hard not to each a single sandwich, burger or hotdog while I am here. There is just too much good food to waste a single meal.
Noodle soup for breakfast. The hotel I stay at has a huge $25 buffet that most visitors go to (my corporate rate includes the breakfast). There are three sections to the buffet - Western style - that includes every type of breakfast item from British beans to Aussie Muesli to Swedish wasa to American eggs and bacon. But at the other end of the room, you can get Chinese porridge and chicken broth for breakfast. I love Asian soups - and so I try to eat breakfast as much on the Asia side. Because I am not generally a breakfast person, the novelty of eating breakfast at all wears off half way into the trip.
The last thing that is a tradition as well as an adventure all wrapped up into one is the "big Chinese restaurant" experience.
The real Chinese restaurant experience takes place in large dining rooms at huge round tables, often on the 2nd or 3rd story of buildings. It is not normal to go to these restaurants by yourself. Usually, I will be invited by a work colleague at least once during my trip. However, in my attend to be courteous, and respectful, I ask that they order. In doing so, they often believe my palette is still Westernized, and order safe things. Therefore, in the last 3-4 trips, gaining confidence, I have tried to visit one of these places on my own.
It isn't natural I tell you. And it is noticeable as I walk into one of these large restaurants.
Typically, they are accessed by elevators that open up in the lobby of the restaurant. When those elevator doors open, and the multiple hostesses look at me - there is panic on their face. Most of the employees at these large restaurants are recruited in from small towns across the China. That means low cost - and many people. And because foreigners seldom (never) go to those restaurants, there is no need to have employees speaking English. And my Mandarin is nada. Hence, that initial 3 minutes of panic to get from the elevator door to a table always happen.
I throw up a thump, representing the number one in China, and confirm to them that I am the odd person who intends to eat alone. One person goes scrambling for the one menu in the house that is full of pictures, and the others decide what to do to me.
Tonight, they sat me at a large table. The might have assumed that others were coming. And finally, when they realized it was just me, there was some agreed upon decision by the staff to move me to another table. Several walked up to the table, and tried to motion to me to move to the back of the restaurant. But I have to admit, that even though I understood, I feigned ignorance. The reason for the deception is that once they decide to move you to the smaller tables, they are often in nooks and crannies in the restaurant - and I end up with a bad place in the corner.
Finally tonight, they just gave up, and started clearing all of the settings away from the table.
On most menus, I can find the kung pao chicken entrée - probably reserved for the few foreigners that do make their way into the restaurant. But I am not interested in that.
I want to try a few new things that look interesting or at least give me a picture worth taking for the internet.
Within two minutes, after several of the waiters have poked the other waiters ("You go wait on him! Not me…") to come to my table. I have barely opened the drink menu, let alone the menu.
There is wine on the menu, but only bottles. After all, no one comes alone - so why would anyone want just one bottle?
I pointed at the middle of a list of a few imported bottles of beer. But with one long sweep of a hand, I was told that all of those imported beers were not available. TsingTao, the local Chinese beer ends up becoming my only option. And usually, those beers are just above room temperature.
After I give the waiter the beer order by pointing, the waiter stands there, and waits for the order.
There is an amazing skill in China. These menus are literally 20-30 pages, and often filled with pictures that resemble a story book. Usually, when a local person orders, they start at the front of the book, and just start thumbing through the book, picking out items as they come across them.
I can't do that. There are too many things to try - and I have not figured out the proper order between the meats and fishes and vegetables and noodles and everything in between.
And so, I have to then take the time to pantomime to the waiter that I need more time to look at the menu. That is a hard pantomime. Anything pointing to the watch ends up making them think you are short on time or want to know what time the restaurant closes. I scan try to "shu" them away - but that is rude. I usually end up pointing at my eyes and then the menu - and make the "long" sign by pulling my hands a part. Sometimes they get it. Other times - they don't - and end up standing there, until they finally just give up and go away.
I went to a place tonight called South Beauty. This place is part of a chain of places. They are known for being "high end elegant and ultra chic Sichuan Dining." Sichuan is known for spice and heat. It is usually full of flavor and very delicious.
I looked at the menu. If I had a large budget, I could have ordered very expensive fishes or meats. When you are a group, you can traditionally order one of those high end items for friends or family to join in on . But to order a $60 fish just doesn't make sense when you are one person.
I could have also ordered more exotic items - but tonight, I decided I just wasn't into sea slugs or beef penis.
Instead I opted for the following dishes:
Pork Belly with Mashed Garlic
I loved the presentation on this. Thin slices are hung on a wooden rack, and steam. When done, and still dripping with fat, it is hung over greens. You take a piece of the pork, add a garlic spread, carrots and onions, roll and then dip in a spicy sauce.
House Made Silken Tofu,
created table side and made by dripping soybean milk over a rock.
The dips were wild and varied. It included some sort of diluted honey, a thin peanut butter, an odd mixture that must have had salty century egg in it, a green pesto of some sort, and a couple of other peppery or spice condiments. I am not sure exactly how this is meant to be eaten. Do you add only 1-2 items to the whole dish? I decided, since I was alone and "double dipping" was quite ok, to dip my spoon first in a sauce and then scoop up some tofu and head for my mouth.
Braised bean curd with minced beef and Sichuan pepper.
This is one of their famous dishes. The thick gravy is full of Sichuan peppers - so authentic that when you place the tofu to your lips - the pepper corns number you lips. It isn't hot as in "mexican pepper hot." Sichuan pepper is more numbing than spicy.
Vermicelli with Shredded Duck and Pickled Vegetable
The picture looked great - with fat slices of duck on top. I was cheated on this dish tonight. The duck was slim and minimal. If I could speak Mandarin, I would have sent it back.
Sichuan Dumpling
And lastly - 3-4 stuffed dumplings in a spicy sauce.
My stomach will likely grumble the rest of the night. But I gave it my best to eat as much as I could. It was way more than I could eat. But that is the challenge in a Chinese restaurant. One dish could easily fill you completely up. But then it is like eating a large family bowl of carrots and saying you are done.
Finally, at the end of the meal, I wrestle with the prices. I have no idea in the end what I am being charged - and have to just hope I am not being ripped off too much. They add 10% for tip - and charges for the tea and the towel they give you. There could be more, but I will never know.
Most foreigners would never bother to put themselves into such drama and unknown. And I would not want to do it every night. But at least once, each trip, I live on the wild side!
Friday, November 4, 2011
Thursday, October 27, 2011
Melbourne, Australia - DAY 1 - 2
Hey folks. Just a quick hello from Melbourne, Australia!
I arrived on Wednesday morning after a marvelous 14 hour flight. Actually, I should not complain. I was lucky enough to get upgraded to business class. That meant a flat bed for sleeping, non stop beverages - and the best of the worst food from United Airlines. (Food is not what they do well! Fortunately, I had one of the best plates of nachos before taking off - and I knew I would be eating my way through Melbourne for the next 10 days).
Having 14 hours on a flight to many would seem like a nightmare. For me - it is precious time. You have 14 hours to do whatever you want. For me - it means I can clear out email inboxes, catch up on computer saved television shows, take in a movie or so. And still have time to sleep! For me, anything less than 9 or 10 hours, and I have to decide if I am working and staying awake or sleeping. With 14 hours, you don't have to choose.
I arrived to Melbourne to spend time with my friend Narelle. We started out as colleagues at HP back in 2003, and while our professional paths have divided, we have remained great friends. She worked with me awhile in Singapore. And then stayed even longer after I left in 2008. Last year, she moved back to Melbourne, her home town. And she took the bold choice I did some months ago to leave her job - and work for someone - something more fun!
By 1:00 in the afternoon, we wasted no time, and headed out into the city. We didn't return until nearly midnight, walking our way around town, tasting, checking out shops, people watching - and tasting the marvelous foods in Melbourne.
I had a good night's rest last night - and we were off again today, shopping for a Spanish dinner party Narelle is preparing for tonight. The ingredients for food here in Melbourne is wonderful. There is such a European and Asian influence here that you really can get anything you want!
Tomorrow - we drive north into the Yarra Wine region for wine tasting, before finally arriving to a mountain village called Mt. Buller (I am practicing the Aussie accent of saying it as "bulla"). We are there for 4 days with 30-40 other people for organized mountain biking, including a Halloween night time costume ride. These Aussies know how to have fun - and I am lucky to be a part of it.
I will keep you posted with pics and insights (if I get time :-))
Here are a few photos.
I am on a bit of a Ramen kick, having received the first issue of David Chang's THE LUCKY PEACH.
Famous restaurant chef David Change of New York City started a quarterly passionate food magazine. His first issue is devoted to Japanese Ramen.
And so, we went for a bowl of local Ramen to start to see how it compares.
Here is a copy of Melbourne from last night at sunset. It is a beautiful city. It is Spring here - and so the weather is perfect. The city has parks and a river running through it!
I arrived on Wednesday morning after a marvelous 14 hour flight. Actually, I should not complain. I was lucky enough to get upgraded to business class. That meant a flat bed for sleeping, non stop beverages - and the best of the worst food from United Airlines. (Food is not what they do well! Fortunately, I had one of the best plates of nachos before taking off - and I knew I would be eating my way through Melbourne for the next 10 days).
Having 14 hours on a flight to many would seem like a nightmare. For me - it is precious time. You have 14 hours to do whatever you want. For me - it means I can clear out email inboxes, catch up on computer saved television shows, take in a movie or so. And still have time to sleep! For me, anything less than 9 or 10 hours, and I have to decide if I am working and staying awake or sleeping. With 14 hours, you don't have to choose.
PICTURE: A cool picture I took from the window of our airplane, as we were landing in Melbourne. This is the reflection of the plane I was in as we neared the airport. Cool pic, huh? (Shhh. Don't tell the flight attendant I had my electronics out...)
I arrived to Melbourne to spend time with my friend Narelle. We started out as colleagues at HP back in 2003, and while our professional paths have divided, we have remained great friends. She worked with me awhile in Singapore. And then stayed even longer after I left in 2008. Last year, she moved back to Melbourne, her home town. And she took the bold choice I did some months ago to leave her job - and work for someone - something more fun!
By 1:00 in the afternoon, we wasted no time, and headed out into the city. We didn't return until nearly midnight, walking our way around town, tasting, checking out shops, people watching - and tasting the marvelous foods in Melbourne.
I had a good night's rest last night - and we were off again today, shopping for a Spanish dinner party Narelle is preparing for tonight. The ingredients for food here in Melbourne is wonderful. There is such a European and Asian influence here that you really can get anything you want!
Tomorrow - we drive north into the Yarra Wine region for wine tasting, before finally arriving to a mountain village called Mt. Buller (I am practicing the Aussie accent of saying it as "bulla"). We are there for 4 days with 30-40 other people for organized mountain biking, including a Halloween night time costume ride. These Aussies know how to have fun - and I am lucky to be a part of it.
I will keep you posted with pics and insights (if I get time :-))
Here are a few photos.
I am on a bit of a Ramen kick, having received the first issue of David Chang's THE LUCKY PEACH.
Famous restaurant chef David Change of New York City started a quarterly passionate food magazine. His first issue is devoted to Japanese Ramen.
And so, we went for a bowl of local Ramen to start to see how it compares.
PICTURE: Check out the duck fish I saw in the fish market. It has one of the most unique heads of a fish I have ever seen!
This week is the most famous horse race in all of Australia. It is called the Melbourne cup. In fact, everyone in Melbourne gets a day off next Tuesday just to see the race - party around the race. During the whole week, everyone dresses up with hats. I like this lady's hat!
To close, here is a picture of Narelle and I last night at dinner. Well - waiting for our table at dinner.
Cheers everyone! Talk to you soon!
Rick
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