We Are The Champions!

Well, at least for this Saturday at Scotty's Bar and Grill here in Corozal. The team Dianna was playing on, (Rick, Peggy, Manny, and Dianna) beat out the other two teams for that honor.

Dianna, Showing Her Championship Form

And what an honor it is too. The winning team members each get a free Belikin and $10.00 BZD off their bar tab. That's pretty cool, I must say.

Regina Getting Ready to Shoot Some Darts

What fun. Most folks playing either are total neophytes or have very little experience shooting darts. Oh, sure, there's the odd few who are 'pro's', but the atmosphere is strictly for fun and conviviality. Nobody criticizes the poor shots, everybody laughs and has a good time.

Sporting The New Scotty's T-Shirt

Of course, the teams are all 'pick-up' teams. That is, whoever shows up, gets picked for a team. You seldom play with the same people on your team twice in a row.

Donna Getting Advice On Her Shot

 Nancy, Scott, Kristen and Shireen all make sure the food is good (A nice selection of burgers and other sadwiches and pizza too) and that the Belikin is cold. The ceiling fans are on high, and it's a nice way to spend an afternoon. It's a tough job for them, as chances are, they're playing as well.

Pool Care, Belize Style

This was an exchange of emails I had the other day with Earl. He's having problems with his pool. Ah, the joys of pool ownership. At least down here, we don't worry about opening or closing our pools from summer to winter or vise-versa.

And, there do seem to be more pools under construction here now than there used to be. I thought it might be good to include this correspondence for folks who have pools down here, or who may be contemplating building one, or like I was, contemplating bulldozing it or blowing it up. Resist the temptation - maintaining a pool in Belize, at least in northern Belize, is easier than you think.

I spent most of the first two years or so that we had our pool trying to be the good pool parent - I fed it the appropriate chemicals, did all the testing, spent the required amounts of money and at the end of it, I was ready to bulldoze the pool back into its hole and call it good.

Before I did that admittedly drastic step, I thought I should really check with another friend here in town, Jim, who had a pool that was always crystal-clear and never, I repeat, never, anything but crystal-clear. At least from my perspective. Jim never seemed to be absorbed with throwing chemicals into his pool or doing anything other than enjoying it. This is, more or less, that story, by way of Earl, who is the owner currently having some severe problems with his pool.

From: Dave
To: Earl
Subject: Pool


Hi Earl,


Dianna told me she heard you were having problems with your pool. I'd like to help if possible.

Can you describe what problems you're having? Maybe we can come up with a solution.


Cheers,
Dave

Earl wrote back to me:

Dave,


First there was an algae problem again. I shocked the pool and killed the algae, but it was so fine that I was having problems getting it out. I flocked the pool – and that was pretty fine too. So, I flocked it again with better result. Now the flock is on the bottom of the pool and the water is clear. But when I vacuum it, the fines get stirred up and leaves got in my pool line. Now the line is partially plugged and I’m not getting much flow – or vacuum – to suck the flock out. I have Bill (Earl's neighbor) coming tomorrow. Between the two of us, maybe we can clear the line.


The original problem could probably have been avoided if I had been able to keep the chlorine level up. My chlorinator was running as high as it goes. I have added a floater as well. So, hopefully, once I get the pool cleaned out, all will be well.


If you have any ideas, I’m certainly open to them.


Earl

 I wrote back to Earl:

Hi Earl,


I was going crazy with my pool. One day it was green with algae, next day brown. Stuff was blowing back into the pool as fast as I vacuumed it out, readings from the test strips showed chemistry was wildly out of whack, I used every chemical known to mankind, bought all sorts of pool maintenance books, etc., etc. I even spend $200 US on a solar-powered copper anode floaty thing.


And, just shortly before this conversation, I had received the automatic pool vacuum I had ordered, but hadn't used yet.


One day, shortly before they moved, I spoke to Jim.

I said "Jim, your pool is always sparklingly clear, yet I never see you fretting over the pool the way I do. What do you do or what are you using that I'm not?"


His answer, "I use chlorine tablets in the tower thing, some in the skimmer or floaty, and check once in a while for pH."


"That's it? What about all the other chemicals and such?"


"Don't use 'em. Don't need 'em."


"So, what you're telling me is that all these chemicals and books and stuff are mainly to enrich pool professionals - at least down here."


With a twinkle in his eye, and a finger alongside his nose... Oh. Wait. That's another story.


With a twinkle in his eye, Jim said, "You got it."


So, I went home and right away started following his regimen. I hooked up the vacuum to the skimmer, set it to vacuum (run the pump) for 4-hours each day, and forced myself to relax.


I swear to God, within two days, our pool cleared up and has been that way ever since. I check the pH once in a very seldom while, make sure my chlorine floaty and the tower always have chlorine tablets in them, and that's it.


I do have our caretaker brush the steps and the spa weekly as the auto vacuum can't reach those areas. You'd probably have to do the same with your steps and the shallow sunbathing area of your pool.


I know it's time to backwash the filter when Huey (what we named our auto-vac) slows down. Then I backwash for about 10 minutes, rinse for one or two and return the filter to service.


Other than that, that's it. It has been trouble-free ever since.


I have a utility room full of chemicals that I haven't touched in months and a huge container of granulated chlorine (I used to mix with pool water and distribute it all around at least every few days. I haven't touched it either.


Here's the info on the auto-vac I purchased. It's just like Jim's. Simple to hook up and use, and virtually trouble-free.


We bought a Hayward Pool Vac Ultra from Amazon.com in August of last year. We paid about $350.00 for it. I did a quick search on Google and the prices seem to be anywhere from around $280 on up.


As I recall, we bought a rehab'ed model. Never found anything wrong with it other than the cardboard box it came in was damaged and taped together. Big deal.. Little guy just keeps on truckin' all around the pool.


They come standard with the connectors to the skimmer and more than enough hose lengths for your pool.


Hope this helps.


Cheers,
Dave


PS - Let me know if you have any more questions, and if it works for you. I really think the secret really is the auto-vac. You just cannot vacuum as thoroughly nor as often as Huey does. - d

PSPS - If you do decide to get the auto-vac, I'd recommend you get the leaf canister attachment as well. It fits into the vac hose just before it goes into the skimmer and keeps leaves, etc., from going into your main pump basket and is much easier to empty than the pump. - d

Now, so you don't get completely mislead, Earl's pool problem does seem to be a bit more involved than simply wrong application of chemicals or not vacuuming enough, or something like that.

It sounds like he really is having some sort of continuing blockage in one of his pipes, either leading to or from the filter. Today, Earl told me yesterday, he's planning to open up his filter and clean out the sand, with the idea of replacing the sand with new filter sand. I reminded him to pay special attention to the lateral pipes in his filter, to make sure they're all properly connected, etc.

Bill has already looked at the pump motor for Earl, no problems noted. So, if the filter gets a clean bill of health, then there can only be a remaining line blockage somewhere. Once Earl gets that solved, and gets things working correctly, then if he follows Jim's advice, it should be smooth sailing from then on... he said hopefully.

So, there you have it. Pool Care, Belize Style. With this method, there is plenty of time to relax by the pool, or in it, with a cool Belikin. A much more civilized way to care for your pool.

Friday Construction Update

Dateline Corozal - Here's the latest on our construction project. This project is moving slowly, but only because Carlos works for us only one day a week. But, even at one day a week, his progress each Friday is quite dramatic, as you can see.

Here, Carlos is applying the forms to pour the wall cap which also makes a bench seating area that will go all the way around the patio area when it's done.

Carlos Adding Forms For The Pour

The wall is quite substantial. Carlos has done that on purpose, to hold back a relatively large amount of black dirt (topsoil) when the wall is finished; to provide a very comfortable seating area all around the perimeter; and finally, so it stays in place for a long time.

Preparing the Form End

 Here's a good view of what he's been able to accomplish so far.

Looking At It From The Deck

 And another view as he's completing the pour.

Carlos Finishing The Pour

Here's the final piece for today. All the concrete is nicely edged and brushed as well. A first rate piece of work.

This Section Is Done

On the Trail of the Elusive Vanilla Bean

Yesterday, I picked up the vanilla beans from Tropic Air up at the Corozal Airstrip. $6.00 BZD to ship the beans - not a bad deal at all.

As I opened the package at home, the delicate and enticing smell of absolutely fresh vanilla began to waft its way around the kitchen - in fact, through our whole house. Not overpowering, but noticeable and very pleasant.

 Our Fresh Vanilla Beans

So, if you figure the $36.00 BZD for the beans themselves and the $6.00 BZD shipping, that makes it $42.00 BZD for the beans. To put it another way, each bean (I bought 24 beans) cost $1.75 BZD or if you still need to convert to US funds for comparison, that's $0.88 for each bean.

For a further comparison, I checked at a gourmet spices web site, a single Mexican vanilla bean (they offered Madagascar beans and Mexican beans, with the Mexican being higher quality and cost) sells for $4.75 US. At that price, my 24 beans would have cost $114.00 US. Wow! Can you say 'markup?' Sure, I knew you could.

This morning, I had to go into town for supplies and such. While I was there, I picked up a couple smallish bottles of One Barrel Rum and a Bottle of Traveler's Brandy. These will be the recipients of the vanilla beans and after a couple, three months, become our bottles of vanilla extract.

Rum and Brandy Waiting For Vanilla Beans

Once I got home, it was time to slice up the beans. I had read on a couple of cooking websites, that they recommended slicing the beans lengthwise before putting them into the bottles of spirits to help the flavor disperse to the rum and brandy.

Slicing the Beans Lengthwise

And, here we are stuffing the sliced beans into the bottles. BTW, Dianna took this series of pictures.

Stuffing the Bottles

Of course, after doing that, it was necessary to examine the product to see if it met with our approval. It did. I'm looking forward to using the extract in a few months.

Examining the Product

This is the final result of our efforts. Some mighty fine looking stuff right there. I'll tell you, after slicing those beans (even before), the smell just permeated throughout the house. What a nice smell. So much better than 'vanilla'-scented air freshener or something.

Our Finished Vanilla Extract Bottle

Just to recap where we got the beans.

Tanya (Tatian) Goleva, Manager of the De-lite Cafe in Placencia.
You can reach her at 501-629-3269 or by email at: tanyagster@gmail.com.
She sells the beans for $36.00 BZD for 24 beans, shipping within Belize on Tropic Air costs extra, depending, I'm sure on how many you buy.

An aside here... We had met Tanya some months ago when she was managing the Don Quixote Hotel in Consejo Shores (See our posting on that at (http://winjama.blogspot.com/2010/04/to-dream-impossible-dream.html)). A nice, energetic Russian girl, who along with her partner Kayo, have now moved to Placencia and are managing the De-lite Cafe.

We also found out about the Maya Mountain Research Farm, The Vanilla Project (http://www.mmrfbz.org/vanillaproject.html). You can buy the orchid vines from them if you want to grow your own vanilla. I don't know if they sell just the beans. I don't know about costs, transportation, etc.

And finally, someone told us about Goss Chocolates, here in Belize. I didn't see from their website (http://www.gosschocolate.com/) that they sold vanilla beans, but their chocolate definitely looked yummy. They're in Blue Crab Beach, Seine Bight, Stann Creek, Belize. You can reach them at 501-523-3544, or by email at: sales@bluecrabbeach.com.

Well, that's all I know for now. I'll let you know in a few months how the vanilla extract turned out. Right now, I'm all for a sandwich, then it's time to get the pool ready for the lady's swim time and later, happy hour.

Cheers.

Ok, I'm Flummoxed

I just love this modern self-repairing hardware and software. It certainly makes the life of a technical wizard much easier. All you have to do, apparently, is jump into the pool for a couple of hours, have a few Belikins, take a short nap and... problem solved.

Flummoxed - adjective, baffled, confused, puzzled, stumped, foxed, lost at sea, bewildered, at a loss, mystified, stymied, bamboozled, nonplussed... and other such words.

Just now, I went to the software for my weather station to try and see if I could figure out what the problem was. 'Was' is the operative word here. It seems that it's repaired itself. So, after completing this report, my work here is done.

That was easy. Now, where's the red button?

WX Station is FUBAR

Just in case you're wondering... Casa Winjama weather station is down. I don't know what the problem is. I'll try and get it back up as soon as possible.

Vanilla Beans And One Barrel

Something that I didn't know is that vanilla comes from an orchid originally native to  Mexico and Belize. Vanilla comes from from the Spanish word "vainilla", which means little pod. The Spanish conquistador Hernán Cortés is supposed to have introduced vanilla and chocolate to Europe.

Vanilla is right behind saffron as the most expensive spice, partly due to the labor required to grow the seed pods.

Cultivation of vanilla vines was pretty much impossible until a 12-year old slave on Reunion Island in the Indian Ocean figured out the plant could be hand pollinated, thus allowing vanilla to be grown just about everywhere.

You can find more about vanilla at (https://secure.wikimedia.org/wikipedia/en/wiki/Vanilla). Also, just Google 'vanilla' for recipes and even more information.

And now, you're probably asking yourself, "Why have I written this little bit about vanilla?"

Well, Here's why. I mentioned previously about some cooking shows on the tube that Dianna and I have been watching. Michael Smith, the host of Chef at Home, has a home-made bottle of vanilla extract that he uses liberally a lot of the time. It really intrigued us. So, we thought we might create our own bottle of vanilla extract, using One Barrel rum as the base, if we could find a local and relatively inexpensive source for vanilla beans.

I put a message out on the local email Friendship Listing, and surprisingly, within about two days, got an answer from Tanya (Tatian) Goleva, Manager of the Delite Cafe, who said (over the course of two or three emails), that she was located in Placencia; that they had Belize grown vanilla beans for sale for 2-dozen beans for $36.00 BZD; and that they also had fresh, strong black pepper, also locally grown for a small 4 oz. pack for $6.00 BZD, or loose pepper for $20.00 BZD a pound.

The way you complete payment is to deposit the required money to their bank account and then she will put the beans/pepper on Tropic Air for shipment, in our case, to Corozal. All we have to do then is go to the airport, pay the shipping (probably $6 - $10.00 BZD) and we then have 24 fresh, locally-grown vanilla beans in our grubby little mitts.

If you're not familiar with this process, this is the common way for business transactions to be conducted all over Belize. Sometimes using either Tropic or Maya airlines or by BPMS package delivery (a sort of UPS-like service within Belize), or even using the various bus lines to get purchased goods where they need to go.

You can reach Tanya at: tanyagster@gmail.com, or by phone at 501-629-3269.

A couple of days after the emails from Tanya, I got another email from Alan & Ondina in Consejo Shores recommending I try the folks at the Maya Mountain Research Farm, The Vanilla Project (http://www.mmrfbz.org/vanillaproject.html). They got a couple of vanilla vines from the Vanilla Project that they're growing in pots.

Just this morning, I deposited my money to the bank, so now I'm waiting to hear back from Tanya as to what flight the beans should be arriving on. I'll have to get a bottle of One Barrel primed and ready to go. After I get the beans, I'll post a photo or two, showing the beans and then the beans in the One Barrel. Should be yummy!

Even on Sunday, Some Work Gets Done

I was just sitting here at my desk a few minutes ago, surfing through (http://www.reddit.com),  when I heard someone at the gate. Carlos had come back again with a second load of extremely heavy wood for the patio palapa. He was keen to get the wood now as it would be quite dry (Belize is in the middle of a pretty severe drought. There have even been some cattle deaths and crop damage because of a lack of water). Of course, that didn't mean it really weighed any less.

Unloading Wood For The Palapa

After they unloaded the lumber and left, I brought in the quality control team to do their usual thorough job of inspection.

Our Crack Quality Control Team

On the last post, about the wall being constructed, Rick made a nice comment, but what was really interesting, was his suggestion of a time-capsule for the wall. That might just be a cool thing to do.

Of course, now we need to think of some stuff to put into a capsule that would be of interest to folks in the far off future. Hmmm, definitely have to give that some though. If you have any 'relevant' ideas, we'd love to hear 'em.

No, I don't think shoving a bottle of Belikin into the capsule would be good. Maybe if the Belikin bottle was the capsule. They do seem to be sort of indestructible.

Patio Project Update

The latest project is coming along quite nicely, considering that Carlos works for us one day a week. Two weeks ago, Carlos spent most of Friday trimming rocks that would be placed in a wall. This Friday, he started placing them.

Carlos Positioning Rocks For The Wall

The wall has started growing right before our eyes. It'll take just a few Fridays and we should have most of the wall done.

Placing More Rocks In The Wall

Once he turned the corner, it seemed the wall really took off. It looks sort of flimsy right now, but just wait a bit.

The Wall Advances

A second course begins to follow the initial one down the way. It's beginning to look more official as the day advances.

Carlos Adding A Second Course

Here's a view of the wall from patio center. It's already beginning to look quite nice. I can't wait to see the finished product.

It Really Is A Wall

Now, from this view, it begins to look much more substantial. Carlos has begun filling the interior to really beef up the wall.

The Wall Begins To Look Substantial

There's still a good pile of shaped rocks to choose from.

Lotsa Rocks Everywhere

Again, from the middle of the patio, it really begins to look official from this vantage.

Another View From the Middle Of The Patio

Now, you can easily see the wall is beginning to look like it will in finished form.

The Wall Attains It's Final Shape

And, these last two views really show how the wall is progressing. The top will eventually form a bench seat, for comfortable seating all around the patio.

The Wall Begins to Look Massive

The final view till next Friday. I like the way it looks. Once the pavers are in place, and the bed behind the wall is filled with plants, and the palapa is in place, it'll really become a cozy and intimate area, a nice part of the pool complex.

A Nice Looking Wall

BLTs Will Never Be The Same Again

Dianna and I have recently taken to watching a couple of cooking shows. Not sure why. I guess it was time for a change of habit. Much like our cats change their nap and sleep (there's a difference?) locations on a somewhat regular schedule, we're moving away from watching one more bathroom and kitchen be demolished by people who should know better, to watching someone who's obviously much more skilled and much more qualified in a much better equipped kitchen, whip up some culinary delight that our pedestrian taste buds couldn't begin to appreciate without a major rehab effort taking place.

I mean, when the gastronomic hi-light of the evening is grilled cheese sandwiches and tomato soup, or maybe macaroni and cheese, just how far afield are we allowed to go before our sense of taste becomes totally derailed?

Well, now that I've established our dining credentials, like I said, we've started watching these shows, namely, Chef at Home with Michael Smith on the Food Network, and Everyday Exotic with Roger Mooking on the Cooking Channel and one that's more to our for our expertise level - Diners, Drive-ins and Dives with Guy Fieri, also on the Food Network.

Michael Smith whips up creations for his family on his days off from his home kitchen that is so well equipped and stocked with everything and anything. I've been particularly intrigued with his home made vanilla extract kept in a Mason jar.

Guy Fieri, who's a dead-ringer in looks, mannerisms, and humorous talk, for a guy named Bill, who we used to know up north, visits some of the most out-of-the-way joints you'd ever want to find. The kind of places that when you walk in, you just feel at home, like you've been a patron there for years - and it's your first time through the door. And the food... Home grown
Americana at its best.

Now, Roger Mooking, he's the guy who's spoiled BLTs. Dianna watched this one show of his where he created a BLT like no other BLT she'd ever seen. It made such an impression on her that for dinner that evening, guess what we had? You got it. BLTs.

Oh, man. I told Dianna that I thought that BLT was one of the best things she had ever cooked. It was amazing. To call her creation just a BLT really doesn't cut it. It was simply a taste extravaganza.

Here's the gist of Roger's recipe:

AVOCADO BLT:
    Bacon (natch)
    Bread
    Herb Oil
    Some avocados
    Ripe tomatoes
    Leaf lettuce
    Salt and pepper

Ho, but it's the way all that is put together that just makes it amazing. You really owe it to yourself to try it. You won't want to eat BLTs any other way.

It's the same for all these chefs. They've awakened taste sensations and ideas we didn't even know we had. I highly recommend you watch some of their shows and get into that kitchen. Even your macaroni and cheese can take on a new life.

I wonder what she's going to whip up next?

The View From On High

Thought I'd better get a quick glimpse around before the 21st... Wouldn't want to have the world end without a last view of the old homestead.

Anyway, I had the weather station rehabbing on my list for a while now. It had developed an ominous wiggle in a breeze, so I figured it was time to do some serious stuff before it took a tumble. Besides, I wanted to make it a little easier to take down in the event of a hurricane.

First, I ran up the long extension ladder after attaching the aluminum quick-disconnect stabilizer to it. Although I didn't take a picture of it, these things are life-savers, especially as we get a tad older. They really make an extension ladder feel much more secure. They're easy to put on and remove, and they don't cost very much. I highly recommend you get one.

Anyway, as I was climbing up, I glanced over at the nesting doves (pigeons). Mom and dad were sure keeping an eye on me. They were in no hurry to leave the nest either.  I know Julian had recommended I remove the nest, but when I had gone out to do just that, those trusting little eyes just begged me to let them stay. So I did. It'll be cool when the young ones hatch.

Proud Parents Eying Me

Here's the day's project. I think I've mentioned it before - I'm good for about one project a day down here. This was one of those that should have been spread over three or four days. The heat on the roof was intense. Our heat index gets up around 121° (f) during the day. I was on the roof by 7:00 AM, and was up there for about three hours. Heat stroke candidate No. 1, right here.

As I told Craig when he emailed me today about the heat index, wanting to know if it was accurate (it's pretty close), I told him "The heat index is just like wind chill only different."

In the picture below, I've dismantled the station. You can see the brackets that held it up still agains the short blue wall near the drill. Not real effective. So, the object was to significantly strengthen the whole thing.

Weather Station Dismantled

And, with a snap of the fingers, just like that, it's done. I've just finished applying a coat of Snow Roof to the fittings. This thing is now pretty rigid.

Weather Station Rehab Completed

If you look close at this next photo, you'll see a sleeve in the pole with some bolts keeping it rigid. This is the disconnect for the upper part of the weather station. The lower part with the guy wires and stuff just stays put. I'll undo two bolts and lower the station down to the ground in the event of a hurricane.

Weather Station Detail

After I got that all done, (yes, there were the requisite number of trips up and down the ladder for stuff I forgot or didn't think about till I was almost done), I thought it was time to take a few shots around the place, as I mentioned above.

This first one is a straight-on shot of our house. Still looks pretty good. Hard to believe that tree in the front of it started as a twig a couple years ago.

Our House Still Looks Good

Next, I shot this view of the current, current project, the patio and BBQ area. Kind of gives you a neat perspective of the whole thing.

Birds-Eye View of the Patio Project

And then, just a quick shot of the turn to the left of the canal as it exits to the bay.

Looking At The Canal Left Turn

Here's a nice view of the awning. Still holding  up well. Although it has let the water temperature in the pool creep up to 88° (f) from 86° (f). Still much better than without it. The temp would probably be around the 96° (f) mark.

The Awning From Topside

So, there you have the days labors in a few shots. After I came down and put the tools away, I was tuckered for a while. I drank copious quantities of water, then ate a sandwich, took a nice cool shower and about 1:30 PM jumped into the pool till about 4:30 PM. Ahhhhh, relaxing.

Sunday Morning Grab Bag Comes On A Monday

Just a slight change in the routine, but hey, we're flexible, right?

As usual, this a smorgasbord of stuff, mostly photos I've shot, that don't really fit anywhere else.

For example, the shot below is of one of our two kitties, Miss Blue. She retired from the Washington State Joint Legislative Audit and Review Committee (JLARC) - well, at least that's where she spent a good deal of her time at their offices. They were located about two houses down the street from our duplex apartment, so much so that they even fed her.

When we moved, several JLARC staffers made us promise to provide updates on her activities. Below is one of her favorite things to do. She sends her best wishes to all her friends.

Miss Blue, Still Enjoying Retirement

Now, a few days before Easter, while walking the doggies, I spied this character, using the initials of E.B., somewhat relaxed on the sidewalk. That photo was taken sans bottles. I implied that perhaps they had been tossed over the fence before the shot was taken.

This photo, corrects that mistaken image. Here we see EB in all his glory. Of course, now it's after Easter and he can claim to be relaxing after an epic journey providing Easter eggs around much of the world. Uh huh.

EB - The Photo I Should Have Used

Changing scenes once again, we're now at a meeting of the Corozal Men's Group (also known as The Royal Order of the Knights That Do Nothing, International, Belize Branch, Corozal Chapter 001).

This particular meeting was at Nigel's place - that's him below preparing some of the fine fare the group is noted for.

Nigel Working Magic At Men's Group Meeting

Of course, as anyone can testify, we work mightily at solving the world's problems at each meeting, applying liberal doses of beer or other tipples, and of course, high quality junk food. You can see an example of our deliberative processes going on below.

Solving The World's Problems

Shifting once again on our stationary pedestals, we are now treated to a different scene, although one which has become fairly routine in our neighborhood. Mr. Trummer's 'trac-hoe' or 'high-ho' as some folks refer to it, most recently was excavating for a canal bulkhead at Doug and Twyla's place. It's also tasked with placing those large boulders back into the trench its bucket digs.

A Common Neighborhood Sight

Here's an example of the filled trench the trac-hoe leaves when it's done.

Doug and Twyla's Bulkhead Aborning

And now, back to Casa Winjama, where we see the ladies taking part in their Friday afternoon exercise/swim session in our pool. This session usually last about an hour and a half, then everyone who didn't join in the exercise session gets together for happy hour, a social get-together where those attending provide their own snacks and drinks. Strictly an informal affair.

Lady's Swim Time

A couple of weeks ago, Dianna and I barbequed some pork ribs our Godson Isaiel had provided for us. Man, were they ever good - and they fed us for about two or three meals as well.

Real Men Wear Aprons

As you can see, I'm sporting a proper chef's apron. Probably not exactly the way Hiram Abif would have done it. But, if he'd thought of it and if he'd had a nice BBQ and a great set of ribs, he'd have done it just like this!

The Master Chef At Work

Here's a shot I've been meaning to take and post for quite some time, but it's just one of those things you never seem to get around to, y'know? Anyway, this is the side door of the local Roman Catholic church in Corozal. It's had carved and painted and celebrates the consecration of the first native-born Belizean bishop, O.P. Martin, in 1982, and when Pope John Paul II visited Belize in 1983. A pretty big deal, I guess, for those of that faith.

We walk past it every day, and I thought it was interesting and worth posting.

Carved Church Doors

Ok, we've reached the end of another grab bag. Aren't you glad?

I've got to run. I just got a text message from Loreta that she and Bill are watching the Cubbies on SI.com. I've got to check it out.

Cheers,

Second update on the New Project

Here's the progress from last Friday... I know, it's still not timely, but there's just so many distractions.

We had our first bona fide out-of-country guest - Jill, who stayed with us Thursday and Friday, before heading on south to Dangriga and Hopkins. We did have Isaiel, our Godson from Guinea Grass stay a couple of nights a month or so ago, but that didn't count (according to the rules) as he wasn't on vacation; then on Friday we had the ladies swim/exercise time and happy hour immediately following; then we had to go to Scotties on Saturday and play some darts.

I'll tell you, this being retired stuff is a lot more work than they let on before you sign up. It seems everyone down here is always saying that they don't know how they found time to work in their former lives.

So, here's the pictures I snapped before my camera batteries crapped out. This heat and humidity is just murder on those little guys.

Carlos has begun the final staking out where he's going to be cementing rocks in place to make the walls, which will be about twenty inches high all around.

String Lines Showing Rock Wall Location

Here's a little more detailed shot of the string lines. Once you see the rocks being placed, all will become clear, I'm sure.

String Line Detail

Carlos spent most of his Friday workday trimming rocks for the rock wall. Here's a pile of the shaped rocks that he'll start applying following the string lines.

A Pile Of Trimmed And Shaped Rocks

Just A Shot Across The Patio Area

Another Shot Showing The Poured Footing

That's it for today. I'm ready to take a shower and hit the sack. G'night.