This place is truly amazing and magical. I literally swam with four honu (green sea turtles) yesterday. There were huge honu, there were medium size honu, and there were smaller honu. None of them looked under two years of age. I think they are residents. The people who live here tell me that they never leave; why would they lie about that? Maybe it’s like the Orcas at Friday Harbor. Maybe they don’t migrate either. One thing is for certain. I will discover their habitat preferences and why they stay here. They are graceful and huge and friendly, though they do seem to get a little territorial with each other. They also seem curious about humans.
The last time I was here the turtles seemed annoyed by all the humans coming and going. This year the condominium complex isn’t completely occupied. In fact, there are many vacancies right now, but I’m told there will be a “full house” come Monday. For now, it’s quiet and peaceful, and the turtles seem to be that way as well. They don’t hide. They stay afloat around the surface of the water and swim around with each other, and us. They seem intimate with the fellow resident fish, all the other sea creatures, and other turtles. They are not holding their breath as they did last year. They are not as afraid. It feels like they’ve grown, just like I have.
On land, there are a couple of memorial gardens here. One of them was particularly interesting to me. I’ve decided to post it here as a photo. I think the words say everything – although I must confess, I’ve changed the words a little.
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| This restaurant makes Brussels Sprouts that even I loved! Really... I ate a lot of them. Unbelievable, huh. |
2 comments:
I am inspired by your experience swimming with the turtles. I wonder if I would be brave enough to do it. I might be too intimidated to join them because of there size.
YOU Katherine, are much stronger and braver than I think I am.
I am so proud of you!
Enjoy... enjoy... enjoy!
These are good memories..... even the Brussels sprouts?
PS... I cook Brussels sprouts about once a week. I use olive oil, garlic, and Thyme... and I cut them in half and brown slightly. I am wondering how your wonderful restaurants chef prepared them that would move you to try them? Hummmmmm
Glad you are both having a lovely time!
Love ya
Aunt Dorothy
We even went back again... to have the Brussels sprouts again. They sound prepared a lot like your way above. When we asked the waitress, she said there were more than 20 different spices used. They were in quarters, not halves, and browned, and it tasted like some ginger was there, and some type of tamari(?) or soy sauce, man they are great!
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