Finally the slow preparation came to an end. The night before, well I
never got an australian rail pass, but that can be done in NZ. And I
just assumed everything else would either work out or not matter. 5:am I
was awake. Early enough to ride my bike to open-up my usual breakfast
place. Back home, all the loose ends fit into my pack. I shut off the
water, drained the system, put antifreeze in the toilets, and backed out
of the house, locking doors as I left.

The Airporter to Seattle went well, full of travelers. Due to scheduling
I was early for the security check in. All in all, Seattle, Las Vegas
and Los Angeles staff were marginal workers. It could have been much
more efficient.

The flight to Fiji was 99%full and they've squeezed as many bodies into
the floor-plan as possible. I'm not large, and I barely fit the window
seat. Getting out required everybody move. Food was rather good, a
vegitarian tomato-pasta, should have satisfied everyone.

The flight was long, and sleeping difficult, cramped in POW-quality
confined space. Nothing to see, in the dark of space high above the
highest clouds. Finally the breakfast woke me from my fitful rest. After
eating, we began our long graceful floating descent through lower clouds
to the dark ocean below. In the distance lights and the dark outline of
a large dark green island took form in the beginning daylight.

Nadi is on the west side of Fiji's main island, the third largest city,
Subo, the capitol over 150-miles away on the East. The arrival went very
well. After Fijian music during the descent and landing, we were greeted
by a Fiji band of musicians in the Immigration hall. Everyone was in a
very welcomed mello-mood. Noone could have been irritated or upset if
they had tried. Both walls had nice murals by "Viafon" in the same sense
as the old Coke commercials "I'd like the world to be ... peace and
harmony." It took a while to realize the subtle commercial message.

We had free shuttles to most of the resorts. Fortunately a friend had
found "Nomads Skylodge" for me and I had a reservation. It's 3-miles
from the airport on a 11-acre compound, along the main "Queens Road,"

7-km from Nadi town. Very complete with both Backpacker dorms and
isolated private rooms, it also has swimming pool, Indian restaurant,
Bar-lounge, Laundry -- a perfect place for a first arrival stop and rest.

After settling in I took the taxi into town. Town was typical 3rd-world
architecture, but without any of the smell common so many places. Many
small shops, with numerous medium and a few high-end large stores. There
are hustling touts everywhere, zeroing in on any obvious tourists. And
yet it is different. Maybe it's my experience, I got right into them,
interactive, and they dropped the hussle, or outrageous price, becoming
quickly familiar and conversational.

It was unique, So many Fijians transition very easilly from a
gruff-look, into a beaming smiling easy intimacy. If not careful, they
will certainly hussle you. One guy talked me into visiting his shop (I
knew better). I resisted the cloth men's wrap, and before I knew it he
was carving "Jim" into a wood souvenier. And before I could escape, he
carved "Fox" into another one. Only FJ$60 he suggested for his "gift" to
me. I quickly agreed that $7 was more than enough -- and bought it. Yes,
I got took; the lesson taught me.

Walking slowly to the end of the street, I found a Hindu Temple,
preparing for tonight's festival. We were to remove shoes; the pavement
was burning hot for my bare, soft feet.

Mid-day seemed hot and humid. Fijians swore that it was temperate all
year, however due to changing climate it was warmer than usual -- but
not much. After lunch, watching both restaurant owners hussle tourists
with the universal greeting "Bula" I discovered a fantastic farmers
market on a back-street. An entire block it seemed with excellent fresh
vegetables. And a number of stalls selling the "Kava" root, a social
intoxicant I believe -- didn't try any.

On the way back to the hotel, my taxi suggested a $4 side trip to the
beach, more than worth it -- though the "beach" wasn't as spectacular as
some Fiji islands.

--jim

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Baby Back Ribs, are my favorite of ribs. Spare ribs are ok, and cook up about the same way, but the meat is different in as spare ribs have layers of fat tucked in between layers of meat.

The easiest way to prepare Baby Backs is to bake them.

set at:

for 2 hours. Then grill for 20 minutes.

But here is where the difference is made.

Before the thawed ribs go into the oven, sprinkle with the following seasonings:

Put much on, this is important for baking because for the two hours in the oven, the seasoning will flavor the meat in a spicy tangy way in preparation for the BBQ sauce.

Line the baking dish with foil to make clean up easy. After spicing, add 1/2 cup of water to the bottom of the dish to help steam the ribs. This is helpful when removing the membrane on the inside of the ribs (if it has not been removed).

Cover with foil and bake. (2Hrs)

While ribs are baking, I cut curly fries to deep fry while grilling the ribs. I also took a can of cream corn, added a tbl spoon of real butter, sea salt and fresh ground pepper. I also made green beans, with jalapeno and tomatoes and stirred together. This may not sound good but damn it is. Also you can add cuts of fried bacon, and sea salt and pepper and cook on low setting untill the broth turns a little dark or cloudy.

This is important: If you want your ribs a little chewy, let them cool before grilling. This will help keep them together while grilling and will give you more grilling time. If you want the bones to fall off the meat, grill right away, turning and adding BBQ sauce untill they start falling apart.

Use your favorite BBQ sauce. Mine I start with Sweet Baby Rays, then I add some allspice, honey, the steak season (pictured) garlic (Pictured), onions diced very small, chili powder, crushed pepper, fresh if you have it, and any other spice you like.

Turn often, and brush sauce on every turn.

This dish is a little time consuming, but it is not hard to do. You are not in the kitchen but for 45 min total time or so and there is not much of a mess to clean up either.

Fantastic, 5 STAR,

Did you miss me? I really didn't go anywhere. I have been very busy though. Business has taken some time this week (tax time) and I am just worn out. Nichole and I worked this week at a local school on one of our video security systems installs , and had to change out a video board.

We also have another new writer, Jennifer Morris. She has written some poems for us and I find these to be very good. Her style is warm and thoughtful. You will enjoy her work. Thank you Jennifer for allowing us to

publish your visions and insights.

We have another Around the World  narrative from Jim Fox. I enjoy his writing skills and views. Very upbeat and profound. I will have to putt his stories on more often as I have 32 plus editions waiting for me to publish.

There will be some changes coming to our site soon, and hopefully without any problems or down time. You will have to wait and see what they will be.

maybe 80%, missing much, especially
when overhearing people talking among themselves. It's as if I'm
partially deaf, I hear the sounds, they sound familiar (not foreign),
but they convey no meaning.

One lady (80-years young) on one bus, was extremely well read. In
addition to giving me a running history along the way, she caught most
of my US references, and quizzed me about those she missed. Her primary
base reference was her WW-II period with the Allied effort in the Pacific.

The NZ tourism is extremely active, both going and coming. NZ (and
Australian) youth are very world aware and well traveled. Hostels are
quite common and cheap ($25 for a dorm bed). We need to get our youth
out into the ever shrinking world -- or we're going to continue to be
left behind. (The world may well be moving on without us.)

Adventure sports are heavily promoted by the tourism industry here.
There's the expected treking, river-rafting, and scuba-diving; but also
in Auckland you can sky-dive, bungie-dive off the 1000-ft Sky-tower,
climb it's top radio-tower, "climb" a route up the Bay-bridge, or rappel
down the outside of several buildings. Hmmmm.

All that indicates a spirit of independence, free-thinking, adventure
and taking command. I see the same in more subtle engineering designs,
for example. Yes, the Brits and Scots stole the land when they invaded
and conquored 200-years ago; but they have transformed these islands
into an agriculturally rich and totally modern place. As I say, I could
adapt in a week, and take several years to explore. In 4-days I've
adjusted to cars driving the left side of the road). But in 5-days I've
barely seen the surface; it demands a real visit.

Right now I'm in a very nice Internet Cafe in the center of Christchurch
(at NZ$4/hr = US$2.50/hr). As I say, tourism is highly developed. Last
night the bus arrived late; but no hostels had single rooms. It was
raining, so I took a nice hotel on the square (bargained down from
US$140 to $80).Tonight I'm at the YMCA (single room, shared bath US$40).
If I'm to travel for 3-months, I must control daily expenses -- which
should become less as I migrate from here towards the Indian Subcontinent.

Well, gotta go. I'll must catch a 3:am shuttle to the airport for a 6:am
flight. (Poor planning I'd say !!). Oh well, crossing the Date-Line cost
me one day of my life on this planet; but traveling west does let me
sleep later every time I move.

Best wishes to all, it's going great.

--jim

Beef, the other right meat! Some say beef must have fat for flavor. I don't think that is true. I think fat gives a Porterhouse a greasy feel and taste. Beef in itself, has the flavor we seek in a steak.

If what I said is true, then the opposite of above would be better. Lean. Lean, red and marbled, (dark red spots or brownish) not pounded but trimmed.

Butchers will leave fat on the edges and the heaver gristle just for the weight for the sale. You want to prepare your steaks several hours ahead of time by setting your steaks out hours before you grill. If you need to trim, trim right before grilling while it is room temp.

I know what you are thinking, that, that can not be good for you, to leave your steak on the counter. Well unless you have a dog like Bailey or Fefe, put those steaks out on the counter until they become room temperature.

What this will do for you is soften the meat. Tenderize it some. It also, will leave the juices, (blood) to un clot if you will.

The key to a juicy steak is a very hot grill. You want to sear the outside of the meat, and then on my grill anyway, the temperature will drop during the cooking process. Start at 600 degrees or better if your grill will reach higher temps.

Now the spices:

I start with some Olive Oil. Put a thin coat on each side of the steak. And then shake some of my favorite spice.

But just enough for a dusting, unless you want it tangy.

Then add

Pepper Corn Melange. This is a five

blend of, well, pepper corns. Now it is different than regular pepper. It is a different taste altogether. As table pepper goes, this is deeper, richer, hotter, and heartier mixed together so a little goes a long way. Grind half as much as you would use table pepper or black pepper until you get used to it. It is way better. And before you know it, you will miss it.

Robyn told me for my birthday, I could go anywhere for my dinner. To save money and to have an equal or better steak dinner, instead of Hyde Park Steak House, I chose, my kitchen. I grilled Porterhouse Steaks, cooked French Onion Soup, French Fry's deep fried in Peanut Oil,

Breaded Shrimp deep fried in veg oil, and   Salad and rolls.

Fry's in peanut oil is awesome. I have not tried shrimp in peanut oil, as I use two deep fryers, one for fishes and one for non fishes. But I will try it someday.

The deep fryer I want costs around 200 bucks, and has two wells. Robyn found a single well pro fryer for 1/4 the price and gave it to me tonight. It is great!

This meal costs around $12.00 a head (10 oz Porterhouse steaks), not counting the costs of peanut oil, spices etc. Which is way better than $65.00 a head at Hyde Park. But Hyde Park is a must do at least once a year.

This is 5 STAR

30 minute cook/prep time, Turn on oven, grill and deep fryers and start soup on low. When rolls go in, 12 min bake time, fries take 4 min steaks up to 10 min. This will be fast, so make salads before rolls go in......