The second cenote “Abuelo Che Che” was underground. It was like something out of a horror film. I was just waiting for something to jump out and get us. With it being underground, the water so cold. There was a hole from the service that allowed the sun to shine beautifully down into the cenote. When I think about swimming in caves, I always imagine jumping into the water from a hole like this. Has anyone ever visited a cave like that?
(Swipe For Video) The first cenote “Palmas”, was a continuation of our ziplining adventure. The zipline was about 16 feet above the water. Everything about this area was nothing like I’ve ever seen. Blue waters, beautiful flowers, and an exhilarating jump into the water. A cannonball from that height was a terrible idea. My butt was ON FIRE!
My favorite day of the entire trip was when we toured the Cenotes Zapote Eco Park. This place was magnificent. I was extremely close to nature and had a taste of Mayan culture. There was a 5 circuit zipline tour through the treetops. Each level was higher than the last. After ziplining, we swam in 3 cenotes. We ended the tour with authentic Yucatecan food. Tag your favorite adventure spot in the comments below 😁
After teaching 4 back to back classes starting at 6 this morning (I teach ESL to kiddos in Beijing) the last thing I wanted to do was work out. I decided rather than skipping my workout, I’d dance through it instead.
Swipe right for lots of fun and some serious concentration. 🤣 The moves are far from perfected (hey, today was my first day to do this workout) but I got that workout in and had fun doin it!
P.S. you can’t tell from the pic but my hair was disgustingly wet afterward. It really was a workout.
Koirien koulutuksessa käytetään laboratoriossa viljeltyjä kosteusvaurioindikaattorimikrobeja. -
Molddogs are trained with microbes that are cultured in laboratory. The microbe species are the ones that indicate moisture damage, when found in buildings.
// SAY CHEEZ // making cashew cheez is one of my favorite things to make! The beginning process of making cashew MYLK and turning the bi-product most people throw away into a beautiful probiotic-rich savory treat is simply the best! We now offer our cashew cheez all jared up and ready for your eating pleasure! I love mine on @oat_bakery super-seed bread with sliced tomatoes, cucumbers, red onion, sprouts and a pinch of sea salt and lemon pepper! How do you enjoy your cheez?
Last night’s dinner: Medicinal Miso with shiitake shrooms & seaweed 🍄
There was a beautiful pile of delicious wakame under the foam in the centre but it smelt so delicious that I greedily rushed through plating & it sunk beneath the broth. A lovely aspect of the course I’m doing is that every evening we have a ‘family meal’, where we all eat what we’ve been making, with additional deliciousness from the students on the raw course. Sure beats the old days when I would finish late & have Doritos & red wine for dinner 🤣
😐I keep trying to give durian a chance because people really love it. A lot!
I tried Pizza Hut’s durian 🍕. You see signs for it everywhere. Pizza Hut is selling it along with knockoff Pizza Huts. More on that later. 🙃🙃🙃
🤦🏽♀️ I honestly don’t know how to feel. It smelled like sweet backside and old dirty feet. It was both salty and sweet and very cheesy.
🍕 🍕 🍕
Upon taking the first bite, I was confused. I honestly didn’t know how to feel about it. I’m a fan of a good pizza, so I liked all the textures. The dough was exactly how I like it, BUT that durian flavor/smell...Lord. Then it had onions and pineapples on it.
It’s very creamy. Underneath the gooey layer of cheese is a custardy layer of what I think to be some sort of durian paste/cream, and you’ll bite into chunks of the fruit itself. It hits you hard, that smell/taste of garbage goodness that is durian. 🤭
They say, “Don’t knock it until you try it.” Well, I tried it. I’m knocking it. I’ll pass. 👉🏽👉🏽👉🏽 #culture#cultured#china#chinese#asia#asian#food#foodie#travel#traveling#travelphotography#travelers#travelblogger#nomad#wanderlust#ew#no#pizza#blog#blogger#try#eat#explore#fruit
Waving hello to #DavidSalle ’s Swamp Music (2013), which is now on view on Fifth Avenue courtesy of @elizabethmargulies and @flaneurhospitality.
Show love to artists all over the world 🗺 when you join the #NoCommission family today‼️(Link in bio) ⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️
Getting ready to rub these with salt and throw them in the fermenter. Preserved Chili Limes are fruity and mellow, with none of the sour pucker you'd expect from a lime. We've been tossing up the peels and adding them to marinades and vinaigrettes 💚The recipe and the fermenter are available on FarmSteady.com 🌶
Fruit of the Day 😋⠀
Did you know that 🥝 has over 60 species? There are even small ones that are approximately the size of grapes and don’t possess the fuzzy skin. They’re called gooseberries! ⠀
Back home, I’ve only seen one type. You know the one. It’s brown and fuzzy on the outside and really bright green on the inside. ⠀
I just learned that China produces over half of the world’s 🥝 supply, and I’ve stumbled upon different species I’ve never seen previously. The two above are called golden kiwifruit, and they’re the sweetest variety I’ve ever tasted. The one with the pink ring is also much more firm in the middle than the other. The middle part isn’t so easy to eat. The one on the left is much more firm while the one on the right is much softer. ⠀
Also, does anyone else usually get a burning sensation in their throat when eating 🥝 in the 🇺🇸? I’ve only liked them in smoothies, but these are very sweet and don’t burn my tongue or throat. ⠀
Let me know if you’d like to know more about these different fruits I’m discovering here in China! I find them pretty fascinating!⠀
1of The Traditional Maltese Wooden Boats, Il-FREJGATINA at the Grand Harbour! The Valletta view makes it more traditional! 🚣 #traditions#traditionallook
📷 Taken with iPhone 6
📍Location: Valletta, Malta