I’m sitting here eating coconut yogurt (which I just perfected today and will be sharing with you guys this week), listening to some blues and contemplating my day tomorrow.

Brent will be picking me up on the last leg of my journey in a private plane that belongs to a good friend of ours. I can’t wait to see him… but man am I going to miss my slice of paradise while I’m in Ohio….

I am so very lucky…

The shots for the last couple of days have been taken with a camera phone because all my fancy equipment is packed in a suitcase. I promise you all clear, gorgeous shots by Wednesday. My flight to Ohio is on Tuesday and its going to be a hectic day. I only have an hour between my connecting flights and in that time I have to clear customs, immigration, check in to my next flight and get through security to my gate. Flying used to be fun… now it’s a chore. And it doesn’t even matter if you are first class anymore. Its all a pain in the butt regardless.

Because I have been busy getting ready for my flights I haven’t really had time to be super creative with my meals. Good thing its lychee season… because anything with lychee’s tastes beyond fabulous.

So far today I have had my typical banana tahini smoothie (1 banana, tablespoon tahini and 1/2 cup coconut water blended), a whole young coconut,

a fruit salad with; papaya, lychee’s and grapes and….

Lunch:

Bananas, mango, otaheite apple, lychee’s and limes.

I keep meaning to take pictures of my dinner but I always seem to remember when I’m half way through eating it.

Look how tall it is… (ignore my rumpled PJ’s)!! I’m just about 5′ 4″… You can’t really see the blossoms in these shots though…

I still can’t believe I actually got it to grow from an itty bitty seed.

Otaheite apple, papaya and mint from my garden.

For lunch I had more otaheite apples, a couple of bananas, some nesberries and a glass of fresh tamarind juice.

Dinner will probably be a callaloo, tomato and avocado salad.