Tapas and Cocktails at SandBar10.16.11

All words and images ©2006-2012 Wendy G. Gunderson

Sand Bar, Anguilla

Sand Bar, Anguilla

I’ve said many times that the Anguilla Guide Forum never steers me wrong.  It’s a great resource on travel to Anguilla, where to stay, where to eat, and pretty much everything you need to know and more about travel to the island.  After our 2009 trip, the forum was buzzing with talk about a new place in Sandy Ground called SandBar.

The menu at SandBar, covered in sandpaper!

SandBar is owned and operated by 4-Diamond Award winning Executive Chef Denise Carr, formerly the Executive Chef at Cusinart Resort and Spa, where in 2007 she managed the National Culinary Team of Anguilla, and her husband, Lenox “Joash” Proctor.  The food and drink is what you would expect from these credentials.  The tapas menu, which is cleverly covered in sandpaper, is a treasure of small gems. My favorite was the watermelon and feta tapa, an unusual combination, at least from my perspective, which was delightful.  Check out SandBar’s most current offerings on the “Info” tab on their Facebook page.  It makes your mouth water. You can see from the comments of visitors that SandBar is gathering a dedicated following.

Also offered are a selection of delicious cocktails, also listed on their Facebook page including fruit-infused rums, which you can admire next to the bar.

Infused Rum at SandBar

 The furnishings and decor are geared toward appreciating your place on the sand.  Sandbar is decorated in soft ocean hues, a palette of blues and browns.  There are soft comfortable couches to enjoy, or a hammock, if you are inclined, in addition to the traditional seating.

The beach at Sandy Ground is a great place to watch people and catch the boats moving about.

If you can time your visit to catch a sunset, you won’t be disapointed.

For more information on SandBar, including a listing of their current menu, check out their Facebook page, and click “Like” to keep up-to-date on what’s happening there. 
 

For more information on our Caribbean travels, check out…  

All words and images ©2006-2012 Wendy G. Gunderson

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Turks & Caicos Conch Farm10.15.11

All words and images ©2006-2012 Wendy G. Gunderson

On our first trip to Providenciales, Turks & Caicos Islands, we visited the Turks & Caicos Conch Farm, now known as “Conch World,” the only sea farm in the world which raises Caribbean Queen conch.   Pronounced “konk,” a conch is essentially a large marine snail.  The queen conch, the “strombus gigas,” is found in the warm waters of the Atlantic and the Caribbean from Florida to Brazil. Their shells are readily identifiable, with a bright colored pink lip.  The conch, which grows to adulthood with its shell, uses its strong muscle to propel itself.  Conch meat has a mild, sweet flavor, and resembles a scallop in texture.

Chuck Hesse, a naval officer-marine biologist-conch farmer, founded the farm after traveling with his wife to the Caribbean in a wooden boat.  Apparently, the voyage began as a trip around the world departing from Connecticut and ended when a tropical storm and/or seasickness diverted them to the islands. The boat remains at the farm as a reminder of its beginnings.

The farm’s divers collect conch eggs and bring them to the conch hatchery.

As the conch grow, they are transferred to pens outside, and eventually in the sea.

The farm has two star performers, male and female conch, Sally and Jerry.  I really don’t know which is which, but I’m sure they do.

 The conch farm also has an information area at the Turks & Caicos Conch Festival, held Thanksgiving weekend every year since 2004.

For more information on visiting the Turks & Caicos Conch Farm, check out their website, Conch World.

Take me back to My Irie Time…

All words and images ©2006-2012 Wendy G. Gunderson

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Senior Session with Lacie10.14.11

All words and images ©2006-2012 Wendy G. Gunderson

I was thrilled to shoot a senior portrait session with Lacie, Menomonee Falls High School Class of 2012.  Lacie was a photographer’s dream because not only is she beautiful, but she was willing to try so many different locations and so many different poses, including twirling around in 4-inch high wedges!  In the end, we had so many shots, it was hard to choose which to feature.  Here are my favorites. Thanks, Lacie!

 

All words and images ©2006-2012 Wendy G. Gunderson

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And the winner is…10.11.11

All words and images ©2006-2012 Wendy G. Gunderson

Grand Prize Winning Photo in the 2011 Caribbean Travel & Life Contest

It has been killing me not to blog this earlier, but I wanted to wait until the November issue of Caribbean Travel & Life hits the news stands, which is today, October 11, 2011.  I am a huge fan of this magazine, especially during the long Wisconsin winters.  There are days when it is dark out when I leave in the morning, dark out when I come home, and more grey on the landscape than any other color.  Caribbean Travel & Life brings turquoise blue to that very grey world we live in for four to five months a year.  Every year, I look forward to the photo contest winners in the November issue, because I love to see everyone’s shots from their travels around my favorite part of the world.  My husband always encourages me to enter, so when this year’s contest rolled around, I decided to enter.  I didn’t tell anyone, because I really did not know if my images were worthy.

August rolled around, and I received an email that I had won a prize in the contest!  I looked at the attachment to the email, which was an affidavit you have to sign which disclosed the value of the prize.  I was shocked at the number, originally thinking maybe I won the two-year subscription to the magazine, which is a great prize if you love the magazine like I do.  So I emailed the editor and asked what I won.  It turns out, I won the grand prize, a 5-night stay at Scrub Island Resort!

I was really excited, so I shared the news with a co-worker who suggested that a friend might be playing a joke on me. Even after I received the certificate for the trip, I still had that in the back of my head, so I really wanted to see it in print.  As a subscriber, I received my issue last week, and was so excited to see a two-page spread.

November 2011 Issue of Caribbean Travel & Life

Turn to page 60!

Grand Prize!

Thank you Caribbean Travel & Life!  I plan to take many more photos on our trip to Nevis next month, and our trip to Scrub Island in 2012!

Subscribe to Caribbean Travel & Life    

Please check out my Caribbean travel blog… 

 

NOTICE: W photography, through its sister site, myirietime.com, is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

All words and images ©2006-2012 Wendy G. Gunderson

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Hola, Anguilla!10.11.11

All words and images ©2006-2012 Wendy G. Gunderson

Our honeymoon 20 years ago was in Huatulco, Mexico, which at the time had only three resorts, Club Med, a Sheraton, and an all-inclusive, the Royal Maeva.  After paying for the wedding ourselves, the idea of an all-inclusive was comforting.  It was the perfect time and place to spend a week in paradise without having to pull out your wallet.  Since then, we have drifted away from all-inclusives because we love to try the local food.  We have discovered so many fantastic restaurants along the way.

Aside from our visits to Mexico, we tend not to visit Mexican restaurants when we travel, despite the fact that we love Mexican food.   I’m not talking about made-for-Americans, bland Mexican food.  I’m talking about food with well-developed flavors, the sauces that take hours to cook.  After eating at Rick Bayless’s Topolobampo in Chicago, I have made the majority of the dishes out of “Mexican Kitchen.”  We tend to avoid Mexican food in other countries, probably because we suspect that it won’t be that good.

When we first visited Anguilla in 2007, a friend suggested Picante.  Given the recommendation, we thought we would give it a try. Since then, we visit at least twice a trip.  The story of the restaurant is pretty appealing.  Chloe and Theron Loizos left successful restaurant careers in Marin County, California to open Picante.  The idea of a restaurant does not alone make it successful.  The restaurant is a success because of the fantastic food and warm service.  We felt right at home when we were offered a shot of something (my  husband would probably remember) by Theron on our first visit, and he sat down with us at the table to share.  The margaritas are delicious, but you should exercise a bit of care before you order too many pitchers. Thankfully, my husband was driving. The margaritas were REALLY good!

Be sure to round out your meal with the churros. They are crisp on the outside and warm inside, and served with a fabulous caramel sauce.

Love the boxes of Chiclets with the check!

Who knew you could find such a wonderful slice of Mexico in Anguilla?

For more information on Picante…

It’s definitely My Irie Time… 

All words and images ©2006-2012 Wendy G. Gunderson

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Traveling with Your Special Needs Child10.08.11

All words and images ©2006-2012 Wendy G. Gunderson

Our family loves to travel, but there was a time when we wondered if it was something that we could do.  Our son has been diagnosed with expressive-receptive disorder, which impairs his ability to communicate and understand language.  Because of this, verbal control wasn’t always an available option.  You might physically have to demonstrate something or stop him from doing something.  Also, with the limitation on his ability to communicate, he sometimes has behaviors which are characteristic of children with autism, meltdowns when you can’t communicate, seemingly anti-social behaviors, and physical behaviors which may make the TSA a bit concerned, such as sudden physical movements and verbal outbursts.  We appreciate that his limitations are far less severe than some others are challenged with every day, and are thankful everyday for what our son brings to our lives.  We wanted to travel, and wanted to make it an enjoyable experience for everyone.  It turns out that travel was one of the best things for our son.  Along the way, we picked up a few tips to make the process easier and make for great family vacations.

1.   Don’t Underestimate Your Children

I have never been comfortable flying (I’ve been known to grip the handrests pretty tightly during turbulence), so I was concerned that my son would panic and we would never get off the ground.  Michael flew when he was only 3 months old on a trip to California, but at that age, he slept pretty much the whole trip, and he could just as easily been in his crib at home.  When he was 5, we took a trip to Puerto Vallarta.  Instead of being panicked at being captive, he was excited.  When the plane took off from Chicago and started to bank to make a turn (watch out handrests!), He was up against the window, peering out to see the ground below.   He was far more at ease than I was on that trip!   Children can handle a lot more than we think, and perhaps if I had flown when I was younger, I would have had a much easier time with the process.

2.   Be Prepared

Michael’s diet is pretty unusual.  When he was a baby, he ate so many carrots, his skin turned orange (really!).  As he grew older, he had difficulty with textures and tastes of many foods.  His diet now is pretty limited.  When asking the pediatrician for guidance, he suggested “starving” him out, meaning giving him good food which he would eventually eat because he was so hungry.  We apparently raised a stubborn and determined boy because he refused to eat.  When we told the pediatrician what happened, he said to feed him what he will eat now, and eventually he will come around.  We are still waiting for that to happen, but in the interim, it makes things a bit more difficult while traveling.  Michael will eat chicken nuggets, but only from McDonald’s. Well, if you’ve ever flown U.S. Airways through Charlotte, you know there is no McDonald’s, and many of the Caribbean islands we travel to have no McDonald’s.  You also cannot count on many of the brands of food you are accustomed to back home.  Luckily, you can find Cherrios and milk pretty much everywhere, but you have to plan for the worst.  Pack some of your child’s favorites in your suitcase and his backpack, and call ahead to your resort to find out what they have.  Some properties will shop in advance for your stay and have it in your room/villa when you arrive.  At a minimum, you can find out what brands and food items they have available in the area.

Guiness Storehouse, Dublin, Ireland

3.  Ask for Assistance

The topic of food reminds me of our most recent trip to Anguilla.  We were staying at Anacaona Boutique Hotel on Meads Bay.  Anacaona is known for having a great show, the Mayoumba Folkloric Theatre, at which they serve a buffet of local dishes.  We really wanted to go to the show, but we were concerned about what food they would have.  Michael will eat rice, but only plain, white rice with absolutely nothing on it.  Most rice dishes have some type of seasoning, particularly on a buffet.  My simple advice is just to ask.  Before arriving, the wonderful staff at Anacaona assured us that they would have one of Michael’s favorites prepared for him.  Sue Ricketts personally checked with us at the show to make sure that our needs had been met.  They sure make you see the “hospitality” in the hospitality business.

Asking for assistance also goes for the airlines and TSA personnel.  On one of our trips to Mexico in 2004, we were in line at security and they required that my son put his backpack on the scanner and walk ahead.  All he had in his backpack was a blanket, a couple bags of Cheerios, and his beloved rabbit, Rabby, so he would not set anything off, but it had to go through the scanner.  We should have prepared him better for that ourselves, but when they insisted upon taking his rabbit, he went in a panic.  In hindsight, we should have pulled the rabbit out and let him walk through with it.  We also should have notified the security people before getting to the front of the cue that one of us needed to go through security first to be waiting for him on the other side, or lined up that way early on.  They insisted that we not switch the order at the head of the line, once our bags were on the conveyor, which meant Michael went through security and was off in O’Hare International Airport by himself with motorized carts and people whizzing by.  We have learned our lesson to plan in advance and let people know when we need help.

Grace Bay Beach, Providenciales, Turks & Caicos Islands

Grace Bay Beach, Providenciales, Turks & Caicos Islands

4.  Check and Double Check the Backpack

On the topic of that backpack, be certain to check it several times before leaving.  Rabby made many trips with us, but he didn’t make it on our last trip to Anguilla.  We had packed up and headed to Chicago, a two-hour drive, to fly to St. Maarten.  When we arrived in Chicago, we realized Rabby was no where to be found.  We had asked Michael if he had Rabby, and he replied in the affirmative, but when we hit Chicago, no Rabby.  Rabby had been left at home.  Now was the time for quick thinking.  We managed to get through the trip be devising a story where his class at school had come to visit Rabby, played games, watched movies, and ate Thanksgiving dinner.  When we returned home, we wrote a book about how Mrs. Muchowski’s class had saved Rabby’s Thanksgiving.  So for every trip in the future, I will probably check that backpack at least five times.

On the topic of checking the backpack, this is good advice with respect to all your children.  Our “normal” child, then age 13, is very responsible.  She takes care of her brother, does well in school, and is very mature for her age.  Yet, she is still a kid.  Last trip, due to changes in our flight schedule, we ended up flying out of Chicago on the day before Thanksgiving, the busiest travel day of the year.  Security was heightened because this was when the full-body scanners were being implemented and some groups had declared a protest of the use of these devices, which promised to make security more difficult and time consuming.  We managed to get through Chicago, and then arrived in St. Maarten.  We then took a boat to Anguilla, and went through security there again, and again, no problems.  On the way home, we are in St. Maarten, and the security person asks to open our daughter’s backpack.  We were thinking that she probably put a water bottle in her backpack and forgot to take it out.  Instead, the security person pulls out a pair of scissors, approximately 8 inches in length.  I couldn’t imagine where she found scissors in Anguilla.  It turns out that those were her school scissors, which she forgot to remove from her school backpack before packing for our trip.  How they missed those in Chicago I’ll never know, but the simple advice is — check those backpacks!

Meads Bay, Anguilla

5.  Relax!

 It can be hard to relax depending upon your child’s needs and limitations, but we have found that traveling is really beneficial and enjoyable for all of us.  I remember that Michael wrote his first words while we were in Mexico.  Actually, the first word wasn’t a word, but more of a demand, “Oreo,” which luckily was available in Mexico.  It was on that first trip to Mexico where he showed us how he could adapt socially and learn.  He was in a children’s play area, jumping on a trampoline, when a little Mexican girl came to join him.  He said, “Hola!” which made me so proud that he could engage someone socially, and in her own language.  He grows more and more with each trip.  This time with us 24-7 has really helped all of us, and I wouldn’t trade it for anything in the world.

I realize that everyone has different levels of ability and disability.  I’m just saying, don’t rule out travel.  It can be difficult, but it can be some of the best experiences that your family can ever have together.  This year, Rabby joins us on a trip to Nevis!  Now, where is that backpack?

Meads Bay, Anguilla

Meads Bay, Anguilla

 

All words and images ©2006-2012 Wendy G. Gunderson

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Favorite Beach Bars: Smokey’s at the Cove10.02.11

All words and images ©2006-2012 Wendy G. Gunderson

Rum Punch at Smokey’s

When I first started writing the series on my favorite beach bars, Smokey’s at the Cove, Cove Bay, Anguilla, was at the top of my list.  I have waited to write this, only because I feared not being able to do it justice.  Smokey’s was the bar that made me fall in love with the Caribbean.  There was something about walking along the beach to find yourself at a bar with amazing views, great food and drink, friendly people, and what sealed the deal – live music – and not just live music, but a Caribbean version of favorite Christmas songs.

It was our on first trip to Anguilla in 2007.  Our flight brought us to Anguilla late on a Friday, so by the time we arrived at Blowing Point Harbor, the sun was nearly gone.  We awoke to see the white sand and turquoise waters for which Anguilla is famous. We were staying at the Cuisinart, and I had heard that Smokey’s had live music at lunch on Saturday.  We walked along the beach to find Smokey’s. In 2007, there was no problem walking to Smokey’s, although there were areas of coral to traverse.  When we arrived, we were glad for the effort.  This is how Smokey’s looked back in 2007.  It looks like they were working on the facelift, as the sign had been removed from the beach side of the building.

Smokey’s at the Cove, 2007

Inside Smokey’s, 2007

We loved it so much, we stopped at Smokey’s for one last lunch before flying home.  The skies were rather dramatic that day.  There had been an earthquake registering 7.3 on the Richter scale in Martinique, and the quake was felt throughout the islands, including Anguilla.  Thereafter, there were strange cloud formations rolling through.

Smokey’s, 2007

Front Moving Through Following Earthquake, 2007

Smokey’s has since updated, changing the pink to blue, and adding a deck with tables and umbrellas.  The food, drink, music and hospitality remain unchanged – perfect.

Smokey’s, 2009

Smokey’s, 2009

The view is still spectacular…

Smokey’s, 2010

And the food, still delicious…

Smokey’s, 2009

And the refreshing beverages don’t disappoint…

Smokey’s Rum Punch

Carib at Smokey’s

Carib at Smokey’s

And, of course, the music…

Now, I can’t go on raving about the music without giving you a listen.  Last visit, I recorded a bit so I could remember why I love it there so much.  It’s not the same as sitting on the deck, with a drink in your hand, and watching the waves while you listen, but make yourself a rum punch, close your eyes, and imagine you are there.  Well, before you close your eyes, click play on this slideshow, with excerpts from the performance of The Musical Brothers at Smokey’s on our visit in 2010.  Enjoy!


Take me back to My Irie Time…

All words and images ©2006-2012 Wendy G. Gunderson

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Anguillan Rum: Pyrat10.01.11

All words and images ©2006-2012 Wendy G. Gunderson

When we first visited Anguilla in 2007, we learned that there was a rum factory on the island, Pyrat Rums. As our vacations are oftentimes associated with some type of distilled beverage, it was a natural place to visit. The factory was located in Sandy Ground.

Pyrat Rum, Sandy Ground, Anguilla

We stopped in, only to learn that there were no tours that day and we should schedule a time to visit. We returned at our appointed time, and learned that there was no distilling at this location, but instead that the rum was produced elsewhere in the islands and that it was blended and bottled in Anguilla.  That’s also when we learned that Pyrat was a brand presently owned by the Patron company, known for their tequilas. We participated in a tasting and were introduced to a unique rum, Savage, which had wonderful orange flavors and was available only on Anguilla.

Our last bottle of Savage

Upon our trip back in 2010, we saw that the factory had closed. So if anyone know where to find Savage today, please let me know, because as you can see, our reserves have dried up.

Only a bit left!


Back to My Irie Time…

All words and images ©2006-2012 Wendy G. Gunderson

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