DAY FIVE                               Saturday, 23 December



Popped up to JayBy's to get some pastechi (deep-fried turnover) for breakfast.  They are only one florin each.  I bought three - a cheese, a ham and cheese, and a chicken.  We liked the ham and cheese best.  I would have pastechi every day, but Hank prefers cereal, even the Fitness one.

 


Saturday was laundry day.  Trouble was it was laundry day for everybody: the place was packed.  We drove around for a while taking in the sights.  When we returned there were machines open. Ta da!

We chose Caribbean laundry because it advertised a "relaxed washing atmosphere with air conditioning and lots of parking space."  Who wouldn't want a relaxed washing atmosphere?  Besides, it was in the Yada Mall right down the road - just outside of town.

It is, in fact, a very pleasant place.  The women who do the service washes are very nice and helpful.  We got some ice cream from the freezer and sat down at a table with it and our books while the laundry churned. 

There is a table in the corner with toys for the children. Two of the children decided to call each other up on the toy phones.  They did this by standing a few yards apart, holding the phones to their ears, and shouting.  

I noticed other peoples' laundry is much more colorful than ours.  Ours is mostly blue and khaki.  Theirs is lime green, turquoise, orange, purple and pink.  I wondered if we moved to Aruba whether our clothes choices would change.

(PS - laundry service is offered at Paradera but hubby is allergic to many of the products so we bring our own.)
When we returned home we were surprised to see a Paradera Park Newsletter and a roomboter amandelstaaf (the spelling checker loves that one) on the counter.  The newsletter had information on the holiday brunches on the island as well as other happenings.

Amandelstaff  is an almond paste filled pastry that is a traditional holiday treat.  It was a gift from Debby and Hank. (Debby's Hank, that is.)  We ate half of it straight away and saved the other for dessert another day.

Dinner was at Chef's Tables which is run by the chefs who used to be at Marandi's.  It is awesome.  The beef carpaccio was wonderfully tender and the balsamic dressing was just right for the dish.  The staff passed by with some of the other appetizers which were very well presented.  This is the stuff that Michelin stars are made of.

Hank had a delicious filet and I enjoyed sea bass for the first time.  The Crème Brullee was served tapas style in a shot glass.  It was good, but I missed the shiny crust that a brullee is meant to have.

Chef's Tables is a real winner - no wonder they were fully booked until January fourth.

 




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