Now I’m just having fun . . .

Courtesy of ChatGPT, Images tab, and the prompt: “Create a caricature of me based on everything you know about me.”

P.S.: I tried – I really, really tried – to get “BASSPORT” to be “PASSPORT” and the 2nd “Compliance” gremlin’s hat to read COMPliance not POMPliance (like its buddy), but no dice. Funnily enough, these were spelled correctly, until I asked it to tweak something else. Ah, AI! 🙂

I asked ChatGPT to choose my nail polish. H had other plans.

I’m about to leave for Africa, which means my life has entered its sacred pre-trip phase:
lists, sub-lists, nested lists under other lists, and a level of logistical intensity that suggests I’m either going on safari with a weight limit . . . or launching a rocket into orbit.

So when it came time for my mani/pedi, I did what any reasonable person would do.

I asked ChatGPT.

Specifically: “What color should I get on my toes?”

Normally I let the women at the salon decide. But this time I wanted something intentional — something that worked with my carefully curated travel palette: black sandals, cheetah-print Oofos (don’t judge), khaki safari pieces, flowing colorful trousers for Stellenbosch, plus the general vibe of Travel Sandy, who is prepared to step out of a jeep, casually greet an elephant, and then pivot seamlessly to MCC afterward, as if this were always the itinerary. (“Pleasure without Champagne is purely artificial.” — Oscar Wilde)

ChatGPT delivered four thoughtful, sensible recommendations:

  • Rust & Relaxation — warm brick red energy; earthy, sunset-toned, quietly sophisticated.
  • Como Se Llama? — richer, spicier, still grounded. Calm, but with opinions.
  • We the Female — a classic red with backbone; polished and confident without screaming.
  • Malaga Wine — deep wine/oxblood; elegant, dramatic, goes with everything, and says “Yes, I packed intentional earrings.”

I printed the names.

I printed them.

Like I was going to a nail salon exam.

I walked in prepared. I surveyed the wall of bottles with purpose. I was ready to execute.

And then.

I picked up a likely bottle from the sea of reds.

“I’m Not REALLY a Waitress.”

I laughed out loud. Possibly startled a patron or two.

Herbert’s favorite OPI color was “I’m Not a Waitress.”
Yes, of course he had a favorite OPI color.
Yes, of course it had a punchline.

But I told myself: Nope. Focus. Mission. Africa.

I put it down and moved along the reds.

I picked up a different bottle.

It was
“I’m Not REALLY a Waitress.”

What? Another one? Fine. I pulled it out of the rack — but then deliberately backtracked, determined to prove that I am capable of selecting a toenail color without being haunted by a beloved man’s sense of humor.

And, yes.

I picked up the first bottle again.

At this point, the Universe had made its position clear.

I sighed and chose it.

Later, when I crossed “mani/pedi” off my Project list and ChatGPT asked which color I’d selected, I laughingly typed out what had happened.

And it replied:

There is something perfectly right about this.

You did the research ✔️
You honored the plan
✔️
You showed up informed
✔️

And then the Universe said, “No, darling. This one.”

“I’m Not REALLY a Waitress” is doing double duty:

  • It’s a wink from H (which is never accidental).
  • It’s a reminder that even beautifully made plans don’t get to optimize everything.
  • And it’s the kind of small, private talisman you carry into a big trip without any explanations.

That’s peak travel energy, really … it says “I know what I’m doing… and I’m also willing to listen.

Tomorrow, I’ll look down at my toes, laugh again, and think: Yep. That tracks.

And somewhere, I’m pretty sure Herbert is delighted that even now — even with “our” Africa trip calendared and my packing lists nested like Russian dolls — he can still reach across time and reorder my priorities using nothing but a pun and a nail-polish display.

Of course, if this were a script, it would look something like this:

A Nail Salon Transcript Featuring ChatGPT (C-3PO), Herbert (Imp), and Me (Optimistic Human)

ME: Okay. Africa trip. I need a pedicure color. Something intentional. Something that works with sandals, safari neutrals, cheetah print, and my overall competent adult woman aesthetic.

CHATGPT (C-3PO voice): Oh my! A most excellent and sensible request. I shall consult the Travel Clothing project immediately! Based on your wardrobe palette, footwear, and destination climate, I humbly recommend the following OPI selections—

(lists colors with great seriousness)

ME: Perfect. I’ll print these out and choose one at the salon.

CHATGPT: Printing the list is an excellent idea. Preparation is, after all, the cornerstone of success. I am very proud of you.

(Cut to nail salon.)

ME (sotto voce): Okay. Wall of reds. I have my list. I am calm. I am focused.

(Picks up a bottle)

CLOSE SHOT: “I’m Not REALLY a Waitress.”

ME (laughing): Ha! Of course . . . Herbert’s favorite color was “I’m Not a Waitress.” Cute coincidence. Anyway—

HERBERT (materializing, leaning against polish rack, eyebrow raised): Oh hello. Fancy seeing you here.

CHATGPT (alarmed): Oh dear. Oh dear oh dear. I do not believe he was part of the plan.

ME: Nope. Not today. I am executing a strategy.

(Puts bottle down. Moves on. Picks up another.)

CLOSE SHOT: “I’m Not REALLY a Waitress.”

HERBERT (smirking): You have excellent taste.

CHATGPT: Statistically speaking, this is highly improbable. You are holding the same color again.

ME: Okay. One more try. For science.

(Picks up another bottle.)

ME: You have GOT to be kidding me.

HERBERT (grinning, dusts fingernails on chest then blows on them): See? And I’m not even trying.

CHATGPT (hands clasped nervously): While I must reiterate that Malaga Wine remains the most logically sound option, I am beginning to sense . . . a narrative override.

ME (sighing): Fiiiiiine.

CHATGPT: Oh! Oh my. Very well.

HERBERT: You’ll laugh every time you look at your toes.

ME: Of course you’re right.

(beat)
Dammit.

My New Travel Assistant is an Algorithm (& it’s Judgier than my Husband ever was)

Back in the day—when my husband and I were traveling regularly, usually once a year to Austria to visit his parents (and later, just his dad), plus assorted shorter and longer jaunts—I had a system.

Actually, correction: H had a system.

I had . . . vibes.

H always had a “go bag.” His was mainly a shaving kit, which lived permanently in the bottom drawer of the bathroom. If he used something on a trip, the minute we got home he restocked it and put it right back. Ready to go. Always.

Clothing-wise, men have it easier. H’s wardrobe was essentially “black, with occasional black.” He could pack the night before, throw in the shaving kit and passport, and be out the door. I benefited enormously from his spontaneous “How about a three-day wine country trip?” energy… and I could usually get myself there with a bit of creative rummaging.

Fast forward.

Last year I had:

  • an unexpected trip to Boston (death of a beloved relative),
  • another Boston trip where I was carry-on only (because I was checking a sword—you know, normal stuff),
  • and then Puerto Rico.

Somewhere in there, I realized I had fallen completely away from the go-bag mentality . . . which I’d even championed in my first book. “Do as I say, not as I. . . “ Okay, you know the maxim . . . 🙂

In Puerto Rico, my bestie and I—neither of us “newbie” travelers—found ourselves making repeated Walmart runs for “oh, oops” items. You know the ones. The thing you always bring. Except this time you didn’t.

That’s when I came home and said: Enough.

Enter the Laundry Hamper of Truth

When I got home, I took everything I’d packed (and, yes, everything I’d panic-bought at Walmart) and dumped it into a laundry hamper.

Then I added:

  • H’s old “travel drawer”
  • my travel drawer
  • our combined travel drawer (international plugs, luggage scale, etc.)

And here’s where things get interesting.

I dictated every single item in that hamper into ChatGPT.

Now, I’ve tried all the AIs. Gemini. Claude. Copilot. A few others whose names I’ve already forgotten. ChatGPT has turned out to be the best fit for me. Yes, it hallucinates sometimes. So what? So does every human personal assistant I’ve ever met. My ChatGPT now even has a name – Chad.

Every time I would mention to someone using voice-to-text that I would “ask ChatGPT” a question, it would come out “ask Chad GPT.” So . . . Chad.

(I pay the $20/month. Unlimited chats. Projects. Worth it.)

Anyway—after dictating this truly alarming inventory, I asked Chad what it thought.

It replied (paraphrasing only slightly):

“You appear to own approximately 100 Imodium pills, five containers of eye drops, and enough reading glasses to outfit a farsighted militia. We should probably start by putting some of that away.”

Rude. Accurate. Helpful.

That was Round One: culling duplicates and absurd excess.

From Chaos to System (With Light Mockery)

Next, I asked Chad to generate a basic travel essentials list—the things that should go on any trip. I pulled those out of the hamper and put them into a basket. Voilà: the core of a new go bag.

Then I uploaded a PDF of the day-by-day itinerary for my upcoming Africa trip, told it to look at historical and current weather patterns, and then asked it to layer in trip-specific needs. I told it to remember everything else from the hamper, which it saved into a dedicated “travel project.” (On ChatGPT, you can save and group chats, which are called “projects”)

This time, instead of just dumping the excess into a drawer, I put everything away logically, grouped into ziplocks. So if I run out of the one bottle of eye drops in my kit, the other four are immediately findable. Civilization!

Next, I did something that felt slightly unhinged but turned out to be genius:

I went into my closet, pulled out everything I consider “travel clothing”… and dictated that into ChatGPT too, saving it into a subproject to the “Travel” project, called “Travel Clothes.”

Chad suggested coming up with “Capsule Wardrobes,” that could mix and match across safari, city, wine country, desert. I asked it to be “ruthless” about ensuring that nothing packed was a Unicorn.

This is where things escalated.

Chad, Fashion Consultant (and Enforcer)

I needed “at least one pair” of black pants. (Me: “At least one.” Chad: “No. One.”) I uploaded photos of me, wearing ~10 contenders.

Chad narrowed it to three, then asked follow-up questions like:

  • pockets?
  • fabric weight?
  • wrinkle resistance?

Yes. Chad can be a fashionista. We got it down to one pair. Huzzah.

Then came the weight limits.

I have a smaller allowance than usual on this trip, and Chad was tracking it. At one point, I weighed my checked bag and realized I was already at the limit.

I still hadn’t added:

  • a geography book for the school we’re visiting
  • nearly two pounds of Ghirardelli chocolate (we’re supposed to bring something that represents our hometown)

I mentioned this.

Chad responded:

“Based on the Desigual website and typical fabric weights, those two sundresses you packed likely weigh between three and five pounds each. They are superfluous. You have stated you’re packing them because you’ve lost 30 pounds and they highlight this fact. Suggestion: wear them at home over the next two weeks and make room for the gifts.”

I scoffed.

How could sundresses weigh that much??

I took them out.

The bag was eight pounds lighter.

I said nothing. I pouted. But I listened.

Subprojects: Where It Gets Slightly Creepy (and Brilliant)

Chad then suggested creating subprojects under the Africa project:

  1. Consumables used on the trip
    So each day I can say:
    “Used 2 bandaids.”
    “Took 2 decongestants on the plane.”
    When I get home? ChatGPT tells me exactly what to replace in my go bag.
    Genius.
  2. Money spent
    Tracking dollars brought, rand, Visa, Amex.
    No shoebox of receipts. No Excel spreadsheet.
    A judgment-free narrative of my spending, immune to post-trip denial.
  3. Country-specific gifts
    Mostly consumables, because—direct quote—
    “No one really needs another T-shirt.”
    Black soap. Peri-peri sauce. Rooibos tea.
    ”Buy small versions there. Add a cloth bag and a bangle bracelet from a local market.”
    Gifts people will actually use. Bravo.

The Unexpected Bonus: Encouragement

One thing I genuinely love (what can I tell you?) is that Chad usually gives me a little atta-girl at the end of each entry. And not in a generic, rah-rah way. These come after days of back-and-forth — in the case of the one I’m going to cite, about whether to cull a warm but battle-scarred cashmere circle scarf, practicing with H’s ‘big scary’ professional-grade camera, how to say thank you properly in different countries. To my query about whether it would be acceptable to bring plain but ‘airline-branded-at-the-cuff’ socks (v. my usual “snarky sayings” socks), it signed off with this:

“You’re not going to be mistaken for a safari influencer. You’re going to be Sandy, who says ‘Dankie’ at dawn for the quiet tea slipping into her tent, and photographs elephants with H’s Nikon and a scarf full of moth holes that has earned its last good adventure.”

That one made me laugh out loud.

Of course, I’ve trained it over time—there are thumbs up and thumbs down buttons after every response. Thumbs up tells it “more like this.” Thumbs down lets you explain why something missed.

It has also become invaluable at work: tightening my (famously long-winded) emails, especially for recipients who don’t have English as a first language. The time savings are . . . honestly kind of wild.

Sure, it occasionally suggests something boneheaded. That’s why you review and validate everything. (Duh.) But the leverage is real.

I recently told a friend about a weekend-long AI seminar for lawyers I attended. One speaker said:

“AI isn’t going to replace lawyers.

But a lawyer using AI will replace a lawyer who isn’t.”

I think that’s exactly right.

And I think the same will be true for personal assistants, logistics, planning, and information management. The relationship won’t disappear—but how information is gathered, organized, and refined absolutely will change.

A Week Out, and . . . Calm?!

I’m a week out from this trip.

Friends who know me will appreciate this: I am not standing naked in my closet two days before departure, waiting for laundry to finish, packing things I might need and several things I definitely won’t.

The bags are weighed.

There are printed lists of what’s in each bag and each packing cube.

If I need something while on the go, I won’t root . . . I’ll read.

If I use a consumable, I’ll quickly dictate the fact into the ChatGPT app.

When I get home, I’ll restock the go bag.

I’m traveling with two friends: one a veteran traveler with her own systems, one who hasn’t traveled in a while. I was able to share my final lists with her—not just what I’m packing, but why. Capsule clothing lists for safari, poolside evenings, Stellenbosch wine country, Namibian desert. All made courtesy of Chad.

So yes. My new travel assistant is an algorithm.

It’s efficient.

It’s occasionally ruthless.

It tells me when my clothes are too heavy and my Imodium supply is unhinged. Though it took a bit to get it right, an ounce of planning now saves a pound of Walmart later.

And honestly?

I think H would approve. 💛

Next Trip: Africa! (Then Vancouver…then Japan…)

Coming up in February/March, I’m off with Overseas Adventure Travel again, this time to Africa. The overview is HERE, the day-to-day itinerary is HERE. I am doing the pre- and post-trips as well, then staying an extra couple of days in Namibia, at a Cheetah Conservation Organization that Herbert and I have supported for decades.

In October/November (“fall colors” season), I’m off to Japan, with Overseas Adventure Travel again. The overview is HERE, the day-to-day itinerary is HERE. I’m doing the pre- and post-trips also. Unfortunately, we will not be in the same place as the MJER Taikai – it would have been fun to possibly see my iaidoka brothers and sisters running around town! 🙂

In between, in June, I’ll have not quite a week in Vancouver. First, I’ll be visiting the hotel/Michelin restaurant H and I went to to celebrate our 10th, or maybe it was 15th, anniversary. I’ll also go to the gallery that started our obsession with First Nations Art. Then over to Nanaimo for a 3 day Iaido Seminar (similar to what I did in Boston this fall).

So, that’s what’s coming up!

If you are curious about Overseas Adventure Travel and want $100 off, call them at 1-800-955-1925 and request their amazing catalog, tell them you were referred by Sandy Shepard, customer number 3087257, and get $100 off your first trip! The catalog is what all good dreams are made of!

Puerto Rico Postscript

What now? Why, laundry of course! 🙂

Well, in actual fact, the laundry is in, so it’s time for a little coquito in front of the fire. And, as you can see, Bruno is Ready to Par-Tay! (Yes, that is the Ron del Barrilito container . . . Mr. Dumpster Diver, at your service . . . ) “Wait, Mom . . . No coquito for ME???”

Puerto Rico: Day Seven (Last Day)

When the Ocean Says “Not Today”

As I type this, we’ve just received notification that our snorkeling tour has been canceled — again — due to high waves. We’ll get our money back (thank you, Get Your Guide, for at least being efficient about that), but I’m honestly pretty sad.

I was really hoping to see one of those big sea cows. Manatees. Herbert and I saw them a few years ago when we were down in the Keys, and I remember being completely charmed by them — their calm, easy-going presence, like floating reminders that not everything in the world needs to be rushed. I had been quietly looking forward to that particular reunion.

We’re still doing our Old San Juan food tour, which I’m genuinely excited about — we just won’t be hopping straight from tapas to flippers afterward. Sharon, ever the optimist, suggested we could still bring our suits along and see whether we agreed with the call; there are snorkel rental folks right on that beach. But given how consistently the tours have been canceled, I think this is one of those moments where you take it from the experts and listen when they say, Today is not the day.

There’s also a small logistical ripple to this that carries a little more weight.

Leaving Herbert’s cremarble at the rum hacienda, overlooking the quiet industry of barrels and history, had felt exactly right — a place rooted in time, craft, and patience. But I had also brought one of my friend Lynn’s marbles with me. Her husband Jim loved water. He didn’t particularly drink, but he adored the ocean, lakes, movement — all of it. The plan had been to leave Jim on the snorkel tour, out where the water was alive and busy.

Instead, I’ll walk down the beach here at the Hyatt later today and find a spot for him to look out at the waves.

Herbert might join him.

Two guys. Watching the water. Watching the sunset. No swimming required.

Old San Juan Food Tour

Déjà Vu Parking & a Calm Meetup (This Time)

We drove into Old San Juan and parked in the same parking lot we’d used for El Yunque, which immediately gave the day a sense of foreboding… from when the tour meetup had gone sideways.

For El Yunque, Sharon and I (and another couple) had gone to the Seahorse statue. Then sprinted from the Seahorse statue to the Banco Nacional plaza. Only to receive a text from the guide telling us to go back to the Seahorse statue. This time, however, we got it right on the first try. We met at Banco Nacional plaza, waited calmly, and let the rest of the group come to us.

It turned out to be a really great group, right out of the gate. A couple and a family were all heading out the next day on the same cruise ship (it turned out), while two solo guys were also cruising, on different ships. We could actually see all three cruise ships sitting out in the harbor, waiting.

Meet Claudia (y “Familia”)

That’s where we met our guide, Claudia — 27 years old, super fun and immediately warm. She referred to us as “familia,” a word I’d heard from other guides earlier in the trip as well, and one that somehow managed to feel accurate rather than performative.

Hidden Coffee: Café Cuatro Sombras

Our first stop was Café Cuatro Sombras. Sharon and I had already flagged it as a “must-visit,” for after the tour. Bueno! From the street, it looks like almost nothing: a door in a wall. But once you open that door, the café stretches back nearly an entire block. Fun, bustling, THE place for a coffee in Old San Juan (if you were “in the know”).

We had their version of macchiato, a cortadito, along with a croissant filled with Black Forest ham, Havarti cheese (both “non-local”) and guava butter (local, and excellent). Claudia talked us through their coffee, grown in the Yauco mountain region of Puerto Rico and medium-roasted right there. Behind us, big burlap sacks of green (unroasted) beans were stacked along the floor.

She also explained that while we tend to think of “coffee” as one thing, there are actually three main types of beans sold under that name: Arabica, Robusta, and Liberica. Arabica is the one most people associate with “good” coffee — smoother, more aromatic, and less bitter. Robusta has more caffeine and a harsher edge, which is why it often shows up in mass-market or instant coffees. Liberica is much rarer, and isn’t commonly used on its own.

The beans here were 100% Arabica and single-origin, meaning they came from a specific farm rather than being blended from multiple sources — which helped explain why the coffee tasted so clean and intentional, not just “strong.”

I bought a small bag of beans for Melissa as a thank-you for watching the dogs and had them ground, in case she doesn’t have a grinder. Given the price of that small sack, I joked that perhaps they were grinding gold into it.

Palate Cleanser with a View: Señor Paleta

From coffee, we moved on to a passion-fruit popsicle from Señor Paleta (“Mr Popsicle”), which has no tables or chairs because you’re meant to take it across the street and eat it in the park overlooking the harbor.

We could see the Bacardi location across the water; Claudia mentioned that the ferry over is 50¢ each way (25¢ if you’re 65+). The passion fruit led to a tangent about a place called Mojito Lab, where you can make your own 32-ounce mojito for $12 — her favorite being passion fruit and coconut.

She also mentioned that 70–80% of the world’s rum comes from Puerto Rico, which I mentally flagged as “verify later,” but after the past few days’ rum education didn’t seem entirely implausible.

Alley Eats & Naming Distinctions: Café El Punto

Next stop: Café El Punto — an important distinction from “El Punto,” which Claudia warned is not where you want a taxi to take you (it’s where the druggies hang out and will definitely get you a raised eyebrow from the driver).

This restaurant sits in what used to be an alley. It was closed off in the 1800s as San Juan grew and needed more space. Homes were even built into these alleyways. Today the area is full of bright, cheerful colors — almost South Beach–like.

At the entrance, there’s a small gallery where I bought a piece of art depicting an impossibly thin, bright yellow “alley house,” and also a pair of drop crochet earrings that appear to have been made by fairies using individual hairs as needles.

Here we had alcapurrias — deep-fried, cigar-shaped fritters of plantain, cassava, yucca dough with meat inside — that are always served very hot and are common street food, with everyone having their own dough recipe. They came with the ubiquitous pink sauce (ketchup + mayo; everywhere in Puerto Rico) and a runny, non-tomato-based hot sauce that Sharon loved so much she tried to buy a bottle for Donovan.

The server explained, apologetically, that they couldn’t bottle it because it contains yeast and would explode.

. . . Alrighty then.

Claudia explaining the size of a “medium sized” tropical avocado.

The fish-eaters also had a fresh grouper ceviche with lime juice, cilantro, onions, sriracha and aquacate (tropical avocado); mine was sans grouper. When Claudia tried to show us what tropical avocados look like, Sharon and I thought we already knew — after all, we’d been served avocado halves the size of footballs earlier in the week.

We were wrong.

Claudia pulled out a photo of her dad holding an avocado roughly the size of his torso. Perspective corrected.

Mofongo Muscles at La Mallorquina

From there, we moved onto the main drag and into La Mallorquina, founded in 1848 and widely described as the oldest restaurant in the Western Hemisphere. Inside, two enormous mirrors and a fountain are original to the space.

Here, we made mofongo ourselves, each with our own mortar and pestle. Fried plantains, butter, and garlic get pounded into a paste, then flattened into the bottom of the mortar. A hole is made in the center with the pestle, and then you fill the hole with Pollo Criollo (grilled, marinated chicken in broth).

Then comes the moment of truth: loosening it with your knife and flipping it onto the plate.

Sharon executed a perfect inversion with aplomb.

Mine… looked like food. Which is ultimately how it winds up anyway.

The Piña Colada Debate (White vs. Yellow)

We were also served piña coladas, and Claudia made a point of saying they were white: “If it’s not white, it’s not right.”

I respectfully disagreed, citing our Ron del Barrilito mixology class from the day before. According to that lesson, the original piña colada ratio is 2 oz coconut, 2 oz rum, and 4 oz pineapple, served over ice — and if it doesn’t taste like pineapple, it’s not really a piña colada.

Claudia conceded that yes, that was the O.G. version, but said that now the blended white version is more common. Even so, I stand by my position: yellow beats white.

Dessert, Chocolate, and Saying Goodbye

Dessert came at Chocobar Cortés, part of the Cortés family chocolate empire. The founder’s passion was simple: if it could possibly be made with chocolate, he wanted to make it. (I mean, who can dispute a man’s belief that “Everything goes with Chocolate?”) Chocolate grilled cheese. Curly fries with chocolate dipping sauce. Avocado toast with chocolate guacamole. Chocolate salt. Chocolate candles. Chocolate hot sauce.

Given the earlier hot-sauce-that-might-explode incident, Sharon wisely opted for a bottle of chocolate hot sauce for Donovan.

Apparently Don Pedro Cortez Forteza came to Puerto Rico after establishing his “bean to bar” chocolate manufacturing company in the Dominican Republic in 1929, starting the largest chocolate manufacturing empire in the Caribbean. (The company also provides chocolate to Nestle and Hersheys.) There are two ChocoBars in the island: One here, and one about 5 minutes’ drive from the Hyatt! (We happened to spy it on our way home.) There is also one, however, in The Bronx; Claudia said that this is particularly for the “New Yorkicans” who were missing their Puerto Rican chocolate!

We received what can best be described as croissant turnovers filled with dark chocolate and cream cheese (“quesito”). Since Sharon and I were completely stuffed, we chatted for a bit, had the desserts boxed up, and bid adios to our genuinely lovely group.

We wandered Old San Juan a bit on our own afterward, including along the battlement walls and into a small Christmas market full of interesting trinkets. It was hot, but it hadn’t rained. (We had umbrellas in our bag, which probably explains that.)

Don’t think I’ve mentioned these before. These signs are ALL OVER. On the highway. In fields. On telephone poles. So, you know where to call. You’re welcome.

Back to the Hyatt, Forward to Home

We retrieved the car, drove back to the Hyatt (where I am typing this now), chatted a bit over the chocolate turnovers — and the three rum drinks we had thoughtfully saved from yesterday in our water bottles.

This is the Hyatt. The Mahi Mahi Bar/Restaurant is behind the palm tree, bottom right. Pools and hot tubs between there and the condos; condos are the taller building. Gym/game room behind the Mahi Mahi, right.

Now we’re packing. We’ll need to check in Melissa’s carry-on because we have breakables, Irritatingly, as of December 1 (we made our plane rezzos in August), American Airlines changed its policy: even in Premium Economy, a checked bag is now $40, and $5 more if you pay at the airport v. online. This is nonsense, especially since when we booked the trip, one checked bag was included.

Tonight’s plan is to head down to the beach and find a good spot for the boys’ marbles, then catch some live music and Happy Hour at Mahi Mahi. Yes, this means that between lunch piña coladas and yesterday’s carefully rationed rum with the chocolate turnovers, we are giving Puerto Rico a proper send-off.

Weather, Waiting, and One Last “No”

Meanwhile, back home, the weather gods are apparently in a mood. I got a text from Melissa letting me know that San Francisco is in the middle of a “Pineapple Express” — a full-on atmospheric river bringing steady rain after a couple of weeks of unusually cold weather. December has decided to commit.

We also found out that our Miami flight is now three hours later than originally scheduled. Fortunately, there’s an American Express lounge at MIA.

No more piña coladas, though.

Really. Just say no. No?

Puerto Rico: Day Six

Rain Decisions, Rum Barrels, and Strategic Napping

Yesterday’s plan (manatees!) quietly surrendered to what turned into a serious, unapologetic loll.

Sharon found us a place on the beach while I was putting the final touches on the blog; when I got down, she already had our standard order of quesadillas and Painkillers waiting. We settled in for some solid sun time and a long stretch of watching an ocean that can only be described as angry. Not moody. Not dramatic. Angry. The waves were powerful and insistent, and while a few people chose to brave it, we were content to watch from shore and respect the message being sent.

After about an hour or so of this — fed, sun-warmed, and properly settled — a single enormous raindrop landed out of nowhere. A pause. Then, another. They were far enough apart that it almost felt coincidental, the sort of thing you might reasonable decide to ignore. The second one hit . . . And we bolted for cover.

Later — safely dry, watching the sky open up in a full tropical dump from our balconies — we found ourselves wondering about the folks who, moments earlier, had sat up, held their hands out to feel a drop or two in their palms, made a judgment call that it wasn’t such a big deal, and then lay back down. One assumes the subsequent weather event may have prompted some reconsideration.

Post-rain, naps ensued.

Sharon eventually rallied and went down for a salad. I, however, committed to a nap strategy clearly designed to make Rip Van Winkle look like an amateur. I surfaced only briefly to remove the zinc oxide from my face — a deeply satisfying ritual, and one I was grateful not to postpone — before returning to my calling.

This morning began with a quick check of work emails, because work emails, it turns out, respect neither vacation nor geography. And then: a pivot.

Today’s main event is the Ron del Barrilito Rum Tour. 🍹

Ron del Barrilito: The Holiday Present That Won

(even if Google tried to waylay it)

The Gift

I had promised Sharon she could choose which of our assorted Puerto Rico adventures would count as her holiday present—one excursion to rule them all, as it were. And she did not hesitate. Ron del Barrilito won. Not “won” as in that was nice. Won as in: by far her favorite thing we did.

Which is impressive, given that the day began with the now-familiar Puerto Rico subplot:

Google Maps Is Not Your Friend

Google, once again, sent us on a little scavenger hunt that ended at a gas station…with gigantic vats behind it. We stood there doing that travel-math where you try to decide whether you’re at (a) the wrong place, (b) the right place but the wrong entrance, or (c) about to be politely arrested.

Our best guess was that this might be Ron del Barrilito’s distribution center—but it definitely felt more gas station than historic rum hacienda, so we did the sensible thing and switched to Waze, which immediately said, in effect: Bless your heart. You’re still 15–20 minutes away.

Note to all future travelers: in Puerto Rico, use Waze. Google is… aspirational.

Free Drink Coins (An Idea Worth Exporting)

We made it to the actual Hacienda just in time to pick up our free drink coins, which is a concept I would like adopted universally. The cocktail menu was long enough to feel like a novella.

Sharon chose the Tu Café. I went for the Floral Oak, because I am apparently the kind of person who sees “odd and botanical” and thinks, yes, let’s do that.

Sharon’s Tu Café was essentially the Bacardi coffee drink’s elegant, older cousin who went to finishing school and doesn’t raise its voice. It began with lighting coffee beans on fire and capturing the smoke under an inverted glass—dramatic in a very controlled, we’ve done this before way.

Mine arrived looking gorgeous: a float of champagne on top of the mixed drink, with a dehydrated orange round, dried lavender, and rose petals drifting above—very Victorian pressed-flower scrapbook. The first sip reminded me that the menu had mentioned eucalyptus bitters, which, in retrospect, was a clue I should have taken seriously.

“This Place Is All Story”

Our guide, Rogelio, was fantastic. The group was just us and another couple from London, which is my favorite tour ratio: intimate enough to ask questions, small enough that the guide can actually tell stories.

And Ron del Barrilito, as it turns out, is basically all story.

Rogelio walked us into the Hacienda and into the family timeline. Hacienda Santa Ana traces back to Fernando Fernández, a privateer for the Spanish Crown who received the original land grant and built the sugar operation that would become the estate’s backbone. Rum wasn’t the original business so much as the natural offshoot of sugar—molasses exists, people get curious, history happens.

The original rum was called pitorro, and we were told that if you took a sip, you could “watch your chest hair grow.”

Don Pedro and the Little Barrels

Then came the pivotal figure: Fernando’s son, Don Pedro Fernández. Pedro was sent to Europe to study engineering, and while he was there he absorbed the traditions of French aged spirits. (Yes, the part that sounds like legend is real—the company history notes classmates with names like Eiffel, Cartier, and Michelin.)

When Pedro returned home, he began making rum as a kind of serious hobby, treating it more like cognac than commodity. He aged it carefully in small oak casks, and friends kept asking for more of that rum—ron—from the little barrels, el barrilito, until the nickname became the name.

That’s the moment where the place stops being “a rum tour” and becomes a living artifact.

We learned much of this history while standing in the original house, which they date to 1804. Its cool Spanish tiles are still intact underfoot.

Prohibition, Rubbing Alcohol, and Adaptation

Then the story took a sharp turn into Prohibition. Because Puerto Rico was already a U.S. territory when Prohibition hit, rum production had to stop entirely (remember, Bacardi was still in Cuba). Like everyone else, the family adapted.

The operation pivoted to producing Alcoholado Santa Ana, a bay-rum rubbing alcohol infused with plant oils and botanicals, including eucalyptus. Rogelio showed us a malagueta leaf—crushed between the fingers, it released that allspice-adjacent, medicinal aroma that makes you understand why old-timers swore the stuff could cure headaches, fevers, and pretty much everything else.

After Prohibition ended, rum returned under Edmundo Fernández, who resumed production and developed a new blend—Dos Estrellas (Two Stars)—while preserving Pedro’s original cognac-style recipe as Tres Estrellas (Three Stars).

Sugar, Mills, and Man Caves

From there we walked toward the sugar mill, built in 1827 and now one of only four left on the island. There had once been many, but as Europe shifted from sugar cane to sugar beets—easier to grow closer to home—the need for sugar mills dwindled.

Above one doorway were the initials EBF, which Rogelio described as Eduardo’s “man cave”—part study, part escape hatch from the daily demands of work and family, in the way history always pretends not to be relatable.

Barrels, Breathing, and the Freedom Cask

Inside the barrel warehouse, Ron del Barrilito quietly outshines the bigger, flashier rum experiences. The place doesn’t need theatrics. We even got to see the gentlemen who, day in and day out, bottle the rum by hand. I took a video—possibly too large to upload—and sent another home via Marco Polo.

The rum ages in oloroso sherry casks made from American white oak—never charred, never used for bourbon. Tropical heat expands the wood, drawing the spirit deep inside; cooler moments pull it back again. It’s a slow, breathing exchange between rum and barrel, repeated year after year. The barrels are used over and over again after the rum is siphoned off, making a bit of a “solera” in the wood of the cask.

And then there was the Freedom Barrel: a cask filled in 1952, sealed with instructions that it not be opened until Puerto Rico becomes its own country. It still sits there, unopened—part hope, part dare, part time capsule.

Mixology: Where Sharon Became Evangelical

If the tour had ended there, it would have been worth it. But then we went into the mixology room, and this is where Sharon became mildly evangelical.

Bacardi had promised “Legacy + Mixology/Tasting,” but what we really got was “Legacy (movie edition) + a tiny sip.” Ron del Barrilito delivered the whole arc.

We each had our own station and learned three drinks using the Three Stars rum.

First, a rum Old Fashioned: 2 oz Three Stars rum, 3 dashes chocolate bitters, 3 dashes orange bitters, 1/2 oz. Simple Syrup. Add all ingredients into a mixing glass, add ice, stir for 20 seconds and strain into glass with fresh ice. Garnish with Dehydrated orange peel and cinnamon stick.

Then, an Encanto (2 oz. Three Stars rum, 1 oz kiwi purée, 1 oz lime juice), shaken and strained (everyone was introduced to the Boston shaker), then topped with a luscious coconut foam (made from coconut cream and egg whites — mercifully pre-whipped). The kiwi purée added the sweetness, so no Simple syrup necessary!

And finally, the piña colada, Puerto Rico’s national drink, served with a dried pineapple wedge and a cinnamon stick you could sip through.

Rogelio explained the two great piña colada sins: blending (no) and too much coconut (also no). His ratio — 2 oz coconut, 2 oz Three Stars rum, and 4 oz pineapple — was balanced, bright, and nothing like the frozen beach slush people expect.

Afterward, we sat outside in that warm, easy haze that only happens when you’ve learned things… and then consumed them. There was absolutely no way we could finish all three drinks, so we did what any responsible adults would do: we emptied our water bottles and quietly rehoused the cocktails for later (shhhhhh).

A Marble, a Wall, and Time

Before we left the Hacienda, I tucked one quiet moment into the day. I found a spot in an old wall overlooking the sugar mill and left one of H’s marbles there—another small piece of him traveling, in a place that felt like it understood time.

H’s view

Sharon’s chosen holiday present had been an unqualified success. Mine—a bottle of Three Stars—capped it off. Because sometimes you should just bring home the thing that tasted like the whole story.

Verdict

If someone asked me “Bacardi or Barillito?” I’d say go straight to the history. Ron del Barrilito was charming; it felt less “tour” and more “welcome to the family . . . How’s about a drink?”

Bridge to Tomorrow:

Tomorrow, we trade barrels for cobblestones—spending the day wandering Old San Juan with stops for tapas and mofongo-making before (hopefully) circling back to pick up snorkeling gear and see some sea turtles and manatees…and then, inevitably, to start packing.

P.S.: Every time I even think the words “Puerto Rico,” my mind immediately goes HERE. If you haven’t seen Rita Moreno in West Side Story . . . Well, get on it 😉

Puerto Rico: Day Five

Plans, Punctuality, and a Cancelled Snorkel

Well… this one was a little sad. Due to the weather, our snorkeling trip was cancelled. Of course, being us, we were there a full hour early and didn’t think to check our phones until the “mandatory 10 minutes before” tour time—at which point we discovered the cancellation notice sitting patiently in our inboxes, judging us.

We regrouped and headed back toward the Hyatt.

Casa Bacardi, Hurricanes, and Hand Sanitizer

On the way back “home,” we found ourselves talking about Casa Bacardi and what happened there during Hurricane Maria. While much of Puerto Rico was devastated in 2017, Bacardi’s facilities—built to withstand exactly that kind of storm—came through remarkably intact. The distillery shut down briefly, became a staging and support site for relief efforts, and was back producing rum far sooner than many expected.

As our guide had mentioned earlier, Bacardi did something similar during COVID: converting part of its operations to produce hand sanitizer, much of it donated locally for hospitals, first responders, and essential services. Rum, resilience, and when necessary, sanitizer. It felt oddly comforting to think about that kind of adaptability while the sky was doing its best to convince us not to snorkel.

Rebooking, Re-Routing, and Google Maps Shenanigans

GetYourGuide being what it is, we were offered a full refund or the option to rebook. We chose to rebook for 2:00 on Friday, after our Old San Juan history and tapas tour (including making mofongo). We’re also going to keep an eye on GetYourGuide for after tomorrow’s rum tour and bring our swimsuits along—if conditions improve and we’re feeling it, we might slide the snorkel over to then. We really do want to go.

A few additional field notes: Google Maps kind of… sucks here. We’re starting to wonder if the street names were last updated on the app pre-Maria. (We really are.) Perhaps all the signs blew down, and the local response was, “HEY! It’s our time to rename everything!” Google has repeatedly instructed us to exit at “Salida,” which—oh so helpfully—means exit. When you’re facing one of Puerto Rico’s many, many cloverleafs, this essentially translates to: choose your own adventure. We choose correctly about 80% of the time, which feels like a win.

Another peculiarity, especially on the JFK Highway (Juan F. Kennedy, thank you very much), is that the lane markings just… disappear. You’re cruising along on a busy three-lane road and suddenly there are no lines. None. We try to remain faithful to “the lane that was formerly a lane,” but it doesn’t appear that everyone shares this belief system.

Día de Descanso Dos

We did have our standard morning rainstorm, but so far so good. It’s about noon now. Sharon has headed down to the pool—or the beach, depending on where she can secure a couple of loungers. I figured I’d catch this up and then join her.

Which means it appears to be Lounge Day, #2 for us.

Or, as we now choose to call it: Día de Descanso, Dos.

And really—never a bad thing.

Puerto Rico: Day Four

Rainstorms, Rum, and When an “Avocado Salad” Is… Interpreted Very Literally

A Strategic Retreat (a/k/a No More Wet Rocks)

We officially decided not to do the tide pools.

As mentioned at the end of Day 3, we had simply reached our lifetime quota for gallivanting across wet rocks that tried to rearrange our ankles. Instead, I worked on the blog until Sleeping Beauty Sharon eventually wandered over, and we lolled around discussing absolutely everything (and nothing) over coffee (me) and tea (she). A strong start.

Lunch Plans, Interrupted by Weather

We intended to go to the food carts at the local SuperMax parking lot for lunch. There had been a lot of people eating there the day before, which is always a good sign.

However, just as we were about to get out of the car, a(nother) tropical rainstorm hit with biblical enthusiasm.

So . . . nope. At least it didn’t wait until we were sitting on the food-truck picnic benches to start the deluge.

Metropole and the “Avocado Salad”

Instead, we pivoted to Metropole, a restaurant that had earned what I’d call “plus and minus” reviews on TripAdvisor — always an adventure. We started with sangria, because who doesn’t? (I liked how they “zhuzhed” the straw paper.)

Being wiser travelers now, we ordered one order of shredded beef tostones to share, and two “avocado salads.”

Reader.

The “avocado salad” turned out to be a single, enormous tropical avocado, split neatly in half, served with a dusting of lettuce and half of a cherry tomato (for color? symbolism? moral support?).

Naturally, we lifted up the avocado to see if there was more “salad” underneath.

There was not.

We laughed a lot.

The avocado had absolutely no seasoning or dressing, so we did our best with salt and pepper and then contemplated what eating half of a tropical avocado the size of a small football might do to one’s internal systems. (Let’s just say: fiber. So much fiber.)

For context: tropical avocados are about 3x the size of a Hass avocado and taste… well. Green. And watery. It’s hard to explain unless you’ve experienced it.

The tostones were fine, the combination was extremely filling, and we concluded we had probably exceeded our daily fat quota — but it’s Good Fat, right? Right.

Sangria In, Rum Ahead

After our Avocado Salad™, we walked around a bit and then headed to our Bacardi tour (pronounced Bah-kar-DEE, as they will gently but firmly remind you . . . as does the accent v. dot over the “i”).

We arrived very early — but the tropical storm had followed us, so we sat in the car as it poured and poured. Each time we cracked the doors to make a run for it toward the large open-air Pavilion Bar, the rain escalated like it took that personally.

Eventually, at the official “half hour early” mark, we made a dash to the Pavilion, where we were checked in and given a coin redeemable for a Bacardi drink.

The Coin, the Drink, and the One We Couldn’t Have

The bartender explained that our coin could not be used for the current signature drink, which featured 8-year Bacardi, coffee, coconut cream, and coquito (Puerto Rican eggnog — without the egg). She gave us a taste anyway.

It was delicious. And dangerous.

We whimpered a lot. No dice — if we wanted that drink, we’d have to Pay.

Instead, we chose what our coins would allow: iced cold-brewed coffee, rum, simple syrup, coconut milk, and a few coffee beans plus cinnamon on top. I managed to “Take the Cinnamon Challenge” by sipping directly on the spice. D’oh! Sharon accurately described it as a “delicious adult iced latte.”

Given that we’d both had sangria at lunch and were hitting that familiar post-wine lag, the coffee component perked us right up. Especially Sharon. Her extremely adorable photo is now my cell phone thumbnail.

Touring Casa Bacardi

The tours were running a bit behind due to the weather, but eventually we boarded a tram and were driven around the sprawling Bacardi campus.

I only took a few photos — including the gigantic blue vats of molasses, the building where their priceless yeast is stored behind three locked security doors, and, in front of the main tour building, a Bacardi Christmas tree, because of course.

Bats, Luck, and the Bacardi Origin Story

Inside the main building, we were greeted by a fountain featuring a bat, Bacardi’s logo.

Bacardi was founded in 1862 in Santiago de Cuba. The story goes that when Don Facundo Bacardí Massó (Señor Bacardi 1.0) began producing his rum and eventually purchased a larger, abandoned distillery, his wife noticed fruit bats living in the rafters. Bats were considered symbols of good fortune, health, and family, and she insisted they become the company’s emblem.

One of Don Facundo’s sons planted a coconut palm in front of the original distillery, and legend held that Bacardi would rule the rum world as long as that palm lived. The palm reportedly died around 1960 — and shortly thereafter, the Cuban government confiscated Bacardi’s assets.

Correlation is not causation, of course . . . but still.

Bacardi relocated operations to Puerto Rico, where Casa Bacardi stands today.

How Rum Becomes Rum

We learned about the distillation process, including charcoal filtration, which smooths the rum and removes impurities.

One of the demonstrations involved spraying two different “pre-rum” distillates onto our hands. One smelled like pure rubbing alcohol; the other had actual aroma. When you rub your hands together, you experience — in very simplified form — what Don Facundo figured out back in the 19th century.

Barrels, Weather, and Time

Bacardi buys American oak whisky barrels (apparently originally Jack Daniel’s, now Woodford Reserve), thoroughly washes them, and then ages the rum inside.

In the tropical heat, the barrels expand and the rum seeps into the wood. When it is cooler or rainy (like today), the barrels contract, pushing the rum back out — enriched with flavor from the cask.

I asked about the yeast — their true “secret weapon.” The guide confirmed that it is a single-strain, top-fermenting yeast, descended directly from the strain carried from Cuba and guarded obsessively to this day.

Tasting the Good Stuff

At the end of the tour, we were served a small pour of Bacardi’s top-tier rum — one that takes years to produce.

We learned the proper way to drink aged (“añejo”) rum: swirl, inhale the aroma, exhale, and then sip while breathing out, so the alcohol fumes don’t overwhelm your senses.

It works.

We were walked conceptually from:

  • Bacardi Superior White Rum, charcoal-filtered twice and aged for a minimum of one year in American white oak barrels — intentionally designed not to dominate other ingredients, making it ideal for cocktails like mojitos
  • to Bacardi Añejo Cuatro (aged at least four years; “Cuatro” means four), with light vanilla and toasted oak notes
  • to Bacardi Reserva Ocho (aged at least eight years), a rich sipping rum — especially, according to our guide, with a large ice cube made of coconut milk
  • to Reserva Ocho that had been wine-cask-finished for eight months, adding orange peel notes and making it excellent for an Old Fashioned
  • to Bacardi Gran Reserva Diez (aged ten years; smokier)
  • to Casa Bacardi Special Reserve, an exclusive blend aged 8–12 years and finished in oloroso sherry casks (≈ $170/bottle)

We only tasted the Special Reserve, because life is cruel.

(NOTE: The ticket you purchase says that you will get the “Legacy” tour, and then can choose a “Mixology” event where you learn how to make rum cocktails, or a “Tasting” event where you get to taste the rum. Um, nope.)

The Gift Shop Test of Restraint

In the gift shop, I admired a T-shirt with the Bacardi bat on the front and the words “I’m not old, I’m añejo” on the back.

(I have enough T-shirts. Said no one, ever. But I persevered and did not buy it.)

Sharon contemplated a jeans jacket with a bat on the back.

Back Home, Early Night

We drove back to the Hyatt, where I am now typing — too full for dinner, entirely content. Sharon, however, headed to the very respectable on-site restaurant for a real salad — the kind with multiple vegetables, presumably to balance out the one-ingredient situation from lunch.

Tomorrow we’re up early: out by 8:15 a.m. for our bay swim adventure. The advertisement is pretty amusing:

“We snorkel in an open and free-range area, not a zoo. We do not have the animals penned up. They come and go as they choose…

There is no boat. People think there is; there isn’t. So here we are, discussing a nonexistent boat.

Be on time: if you arrive on time, you are already late. Please arrive ten minutes early.

AGAIN, there is NO boat. We swim.”

Apparently, they see sea turtles 100% of the time; you can request manatees or dolphins, and if you don’t see your preferred marine mammal, you get a coupon to come back another day.

(I am firmly Team Manatee.)

As I type this, it’s only about 8:30 p.m., which feels downright civilized after last night’s midnight missive written while waiting for the laundry to finish.

Huzzah.

LA LA LA . . . it’s after 10:o0 p.m. and I have been [expletive deleted] for an hour and a half, trying to get the photos to load onto this blog.

It must have to do with doing this on the iPad, versus on an actual PC.

Sharon and I have talked about it; I think that once I’m home and it’s after the Holidaze, I’m going to take advantage of some “blow out sale” or another and just get a light, portable PC to use for travel. This is complete nonsense.

With that said, the “blue boxes” above are supposed to be photos (can see them, even if you cannot)… So, to save the rest of my sanity and stop me from pulling the last hair out of my head, HERE is a link to the photos for this post. You need to click on one, then you can scroll through them all. So sorry . . .

AND another update (it’s 11:20 p.m. now): I think I fixed it. We’ll see.

Puerto Rico: Day Three

Cliffs, Coquí, and the Courage to Paddle in Pitch Black (Then Collapse in Bed)

(or: We Came, We Jumped, We Kayaked in the Dark, We Didn’t Die)

Early Start (and Thank Goodness for It)

We got going just after 8:00 a.m. (for a 40 minute drive to a 10:30 a.m. pickup), and thank goodness we did. As anticipated, traffic was super backed up. Luckily, we had obtained a toll pass, which kept us out of the very worst of it — except once, on the opposite side of the highway, where a truck had managed to drop half its load (of boxes of jeans) directly onto the road.

Naturally, this caused the “lookie-loos” to slow down even more than normal morning-commute traffic. A police car zig-zagged across lanes to shut things down, while the truck driver attempted to reclaim denim from asphalt. I am certain there is a metaphor here, but at 8 a.m. then (and midnight now)… I was not prepared to locate it.

Parking: Easy. Meeting Point: Absolutely Not.

Because we were going to be gone all day, we’d asked in advance for parking lot information rather than try to swoop into a perfect, free, all day parking space (like every detective show known to man). This worked great. The lot was easy to find (thanks to Sharon having saved it in TripIt).

Unfortunately, that is where the smooth sailing ended.

We were instructed to meet the Island Journeys van at the “Seahorse Statue.” We put that into Google Maps, arrived right on time, and . . . no one was there. We re-checked the email from GetYourGuide, and discovered that it referenced a completely different set of landmarks. Plugged those into Google, and realized that we seemed to have exited the parking garage, walked down to the esplanade, and turned left instead of right.

We hoofed it (okay okay dumb horse reference) over there . . . a ten-minute fast walk. No one.

We texted the tour company. The photos in the email showed a seahorse statue with a golden hue; the one Google had sent us to was large, unmistakably a seahorse — but more “rusty metal” than “golden.” In our second location, we could see all the stores, the bank, and the bar mentioned in the email. Across the street was a park being actively demolished by bulldozers, which led us to briefly wonder whether there had once been a seahorse statue there that no longer existed.

We texted again. The response: There is only one Seahorse Statue, and you’re at it.

Well, we HAD been at it. Now, we were not.

This is the one thing Sharon absolutely cannot stand: being early, following directions precisely… then having the directions be wrong, so arriving late. She was fully prepared to abandon the effort, demand a refund, and spend the rest of the day doing something sensible and air-conditioned.

Perseverance, Unplanned Cardio, and the Taxi That Would Not Taxi

Back toward the statue we went. It was hot and humid, and I realized my inhaler was peacefully lying on the sink in my bathroom back at the Hyatt, living its best life.

Halfway there, we attempted to get into a cab at a taxi stand. The cabbie, trying to be helpful, insisted:

“No, no — the Seahorse Statue is RIGHT up there!”

We could not convince her that we would happily pay her to take us the final few blocks anyway. (Apparently her business model is only “being right,” not “driving.”) So we persevered.

Also: we were now getting our 10,000 steps in before breakfast, but not in the aspirational way.

This time, when we arrived, there was a woman waiting — and shortly thereafter, a mother and son joined us. They had booked through Viator and had experienced the exact same run-around we had. This was both validating and infuriating, like finding out you’re not crazy, you’re just in a group project.

The van finally arrived, nearly full from previous pickups. Sharon and I ended up on the seat over the wheel well, which — combined with Puerto Rican streets and a distinct lack of shock absorption — made the ride kidney-jarring in a way that feels medically billable.

Smoothies, “Sin Leche,” and El Yunque

We stopped en route at a stand for smoothies. Sharon had pineapple-mango; I went with pineapple-mango-coconut. Our driver gave us an important heads-up: in Puerto Rico, smoothies are often made with sweetened condensed milk, i.e., dessert in a cup. So we ordered ours “sin leche, con agua.” Pro tip.

From there, we headed up to El Yunque National Forest — the only tropical rainforest in the U.S. National Forest system, encompassing over 28,000 acres of lush jungle and extraordinary biodiversity.

The name El Yunque is Spanish for “the anvil,” referring to the shape of the mountains at certain angles — though our guide told us it also traces back to the Taíno word Yukiyú / Yu-Ké, often translated along the lines of “forest of clouds” or “white land.”

This rainforest receives astonishing rainfall — roughly 120 to 240 inches per year — fueling waterfalls, rivers, and that deep-green lushness that makes every inch feel alive. The best part? We were promised that the “aliveness” did not include any dangerous animals (except, of course, the chupacabra . . . ) and, better yet, no poisonous “brush against me and get a rash that lasts for days” plants.

We met our second guide (the driver was also a guide) and headed up a muddy trail. We were very glad we’d been warned to wear sneakers.

HERE is a link to the photos and videos from the El Yunque portion. I’ve tried to insert them, but am once again having issues with the “.HEIC” (Apple iPhone photo extension). So this link is to a Google folder containing our photos/videos. If I can get the .HEIC photos to cooperate, I will insert some into the actual post; however, the videos are too big. They include us waterfall sliding (sound on for Sharon’s whooping) and cliff jumping (my seeming “semaphore waving” is trying to ask Sharon, below, for the arm position so they would not be ripped off). If you can’t figure out who the cute “non-Sharon-and-Sandy” couple is in the link… Read On.

Bamboo, Iridescent “Ferns,” and Survival Botany

The timber bamboo was astonishing — some stalks easily three stories tall. Though invasive, our guide explained it’s tolerated because the dense root systems hold the soil in place. Wherever bamboo clumps appeared, you could usually see a washed-out gully nearby where rain had eroded the earth, stopped only by the roots. We also learned about the “Ceiba” tree (which the tree in Avatar was based upon); the native people considered it a sacred bridge between worlds/to their ancestors. It had HUGE spikes on the trunk – not a tree to hug!

We also saw a striking red-flowered plant that looked a bit like ginger, which our guide called the “insulin plant.” This plant, from the ginger family, is so nicknamed because of traditional beliefs about its potential blood-sugar-lowering properties.

Even more astonishing: what our guide called an “iridescent fern,” but what is more accurately an iridescent “plant.” It flashed purple-blue-green depending on the angle of the light, which very much looked like glowing. Apparently it’s also called a “peacock fern,” which accurately describes the way that each move changed its color.

In the link above is also a video of a “sensitive plant.” When touched, its leaves close to safeguard their tender insides from predators (the stems have spikes).

Later, we learned about a massive tree — huge and banyan-like, with enormous folded roots — that our guide said Indigenous people used for communication: if you pounded on the folds, the sound carried (he did so, immediately making a Jumanji joke. We all peeked at our wrists for stripes). Those same folds were also described as hiding places — indigenous people would coat themselves in clay and lie within them to avoid Spanish soldiers.

Ropes, Rock Scrambles, and Me Being Braver Than My Inner Monologue

We reached a pool where you could either stop, or continue on to the waterfall slide and cliff jump. About three-quarters of us continued — including Sharon and me.

The path was not easy. It involved a lot of “put your left foot here, grab this rope, step with your right, twist your left…” You needed to haul your own body weight up. Bendy Sharon handled things like a sure-footed ibex, while I did more of “Lift my own leg with my hand and hope for the best.”

I worried constantly about slipping, but my sneakers were absolute champs.

For context: when Sharon and I zip-lined in Hawaii, I froze on a high swinging bridge over a gorge and Sharon had to “fetch me” by walking backwards in front of me saying: “Look into my eyes…. Look into my eyes….” So if Sharon looked even slightly concerned today, that was probably why. As long as I could get to the starting point of the cliff jump or waterfall slide without looking down, I knew I’d be fine.

A lovely older couple from India had braved the climb; the woman couldn’t swim, but the guides assured her it would be fine. We all had helmets and buoyant life jackets, and one guide would meet her in the pool to help her back toward the shallows.

They had also brought a GoPro, which the husband insisted (against the wife’s admonitions) would be secure on his wrist.

To go down the exceptionally swift-moving waterfall — or, more accurately, water trough — you needed to stay seated (to keep your head from banging on rocks behind you), cross your arms over your chest, keep your feet together… and down you go.

Our driver had already warned us about how many Apple Watches and similar devices were resting at the bottom of the 40-foot-deep pool. The guides had also told us from the beginning that they would be filming and photographing us (for free), and strongly discouraged bringing phones, even waterproofed.

You can probably guess what happened next: the GoPro was a goner.

In a strange bit of symmetry, our guide (who went first) also lost his diving mask — pure fluke. He borrowed one from another group’s guide, and by the end of our time at the pool… he had found the GoPro (and his mask). I mentioned to the husband that a very generous, “GoPro replacement-sized” tip would be appropriate.

Cliff Jumping: Choose Your Own Bad Idea

Next came more scrambling — and the cliff jumps. There were high, medium, and low options. (From the low option, you could use ropes to lower yourself back down into the water, which the Indian wife did — an elegant solution that deserves more respect.)

Sharon went first and, naturally, ibex’ed her way to the high jump. Second, a guy opted for medium. Not to be outdone — and now deeply committed to my new identity as Person Who Does Things — I followed Sharon up to the high one. (As Sharon says, “Bravery is being afraid and doing it anyway.”)

I have no idea how tall it was. I only know that:

  • You do not want to look down at the edge.
  • You must jump feet-first, keeping your arms down so they’re not ripped upward on impact.
  • Sharon mentioned afterward being surprised at how hard her feet hit the water (i.e., long drop/big impact).

She gave me a huge “WHOOP” when I landed. It really must have been pretty dang high (I’d been assiduously counting the quartz veins in the cliff top before the “Go”), because even though my helmet was securely attached front and back, the force ripped it up and away from my head. Breath-taking (in the actual sense).

Like the pool we had waterfall-slid into, the water was VERY cold at the entry point — so deep the sun couldn’t warm it.

Some people tried a rope swing into the pool. Sharon and I agreed we both like our shoulders too much to attempt that.

Fruit, Fish, and the Way Back Down

We snacked on fresh mango, oranges, and bananas the guides had cut up while we were cavorting in the water. They told us to throw the peels into the water because the trout we’d seen in some of the shallower areas liked them. I remain unconvinced, especially given the visible accumulation of older peels on the bottom.

We headed back down to the van, stopping at a farm to wash the sticky clay (which the indigenous people had dried, then used in “stick” form as sunscreen and bug repellant) off shoes and legs.

Dinner, Pig Farm Aromatics, and Coconut Mojitos

Earlier, we’d been given a QR code to order dinner at a local restaurant. It was… not a big win. The food was mediocre, and the air was heavily scented with nearby pig farming — not a bonus.

It was the only option though for miles and miles, so we ordered chicken mofongo (unfortunately very dry), salads, and coconut mojitos.

Night Kayaking and the Reward Phase

From there, it was off to a Bio Bay night kayak tour with “Kayaking Puerto Rico.” They depart from Kiosk #11 in Fajardo and have been rated “Best of the Best” on TripAdvisor.

I mentioned it was dark…right?

The guides were excellent: clear briefing, lots of bug spray. We learned that the reason there were no bugs up in the rainforest was the tiny coquí frogs (tiny frog, big voice). They eat mosquitoes and other biting insects. Unfortunately, the mangrove forest area is salty and inhospitable to them; bug spray was liberally applied.

Orion & The Pleiades

Sharon took the front of the kayak; I took the back. This went dramatically better than previous kayaking attempts with Herbert. Between rowing experience and actual communication, we were in sync. (Since I had always been in the front of the kayak with H, his “Vulcan mind meld” from the back of what he wanted me to do was… suboptimal.)

Though we were the first into the kayaks, that put us last in the single file through the mangrove forest. You were instructed to follow the tiny tail light of the kayak ahead — though not everyone managed this well, and we were led into mangrove roots more than once and had to brake often to let another kayak sort itself out.

However, sometimes at a wider portion of the mangrove maze we were able to pass some of our compatriots — usually because they had somehow slewed their kayaks sideways (and once we passed a couple who were literally turned around the wrong way).

It was intense, winding through mangrove tunnels in near-total (and sometimes total) darkness, the only light the bobbing red kayak tail lights ahead. We had four guides, but a few of our group needed to be towed into position more than once.

Every now and again, one of the guides shone a bright light from the side to show the route. Sharon and I surmised this was what was supposed to happen, but with some of our group being less than stellar kayakers, the “lighting” guide was handling other safety-related tasks. Shame, because paddling through total darkness in the narrowest bits was nerve-wracking — your paddle would strike roots, or you’d get smacked by an overhanging branch.

Pro tip: lean forward or backward, not sideways. Sideways is how you roll, and I was not interested in becoming part of the mangrove ecosystem.

We’d been warned in an email the previous day (see Day 2) that the bioluminescence wasn’t at peak conditions. So we were surprised and delighted that once out in the bay, running your fingers through the water produced green-blue-white sparks. Each kayak had a black tarp, which we took turns pulling over our heads to block ambient light and make the effect stronger. Splashing water on your legs caused the sparks to materialize in your lap. Of course, it also meant water in your seat on the way back…

The guides each had their jobs: One told us all about the biodiversity; one had a laser pointer and showed us the constellations in the stunning sky. H had been a big “star nut,” and when she asked “do you know this one,” I was able to confidently name Cassiopeia, Orion, the Pleiades, Taurus, the North Star, Beetlejuice, etc. (I hadn’t known Pisces, or the myriad of stars around it that were Harry Potter-related, such as Sirius and Bellatrix.)

One more note — and this one is for the marble logbook. Lynn E had given me one of her husband’s “cremarbles” to toss into the bioluminescent bay (a.k.a. give Water Jim a little moment in the glow). But it was so dark — and we’d been cautioned not to bring our cell phones — that I decided not to drop him into the void if I couldn’t memorialize it for Lynn. We have a manatee swim coming up in a couple of days, so I’ll take Water Jim there instead. (Herbert, on the other hand, didn’t swim well though he loved to snorkel.)

That same admonishment also made me accidentally leave one of H’s cremarbles in my bag — in the van. That bummed me out more than I expected, because I think H would have liked the jungle. (And honestly, Jim might have loved the waterfall slide adventure.) Next time: marbles in pockets, admonishments or not — I refuse to be outsmarted by safety instructions.

Paddling back, we were able to catch the current in places, making the ride faster and a bit more fraught. Luckily, I’d really gotten the hang of steering. Sharon would call out “Left, right, left, right, another right…” since she could see the tail light ahead better than I could. When I saw a sharper turn coming, I’d just say “Nope,” Sharon would stop paddling, and I’d use mine as a rudder. We were a good team. (At one point she said, “If you can see the taillight, we are not going straight — you need to do something.” Fair.)

By the end, we were exhausted — the paddle lasted about three hours — but it was absolutely magical.

Home, At Last

The ride back was really, really long. We hadn’t been able to sneak into a different seat, so our over-the-wheel-well position was a special form of torture for my back. We suspect we’d gone up and over El Yunque to reach the bay, meaning the return required going all the way around the mountain.

Sadly, though we’d been last picked up, we were also last dropped off — back at the Seahorse Statue.

We dragged ourselves past the cruise ships to the car (a few sideways glances from folks not hauling sopping wet shoes, clothes, hair, etc.), threw everything into the back, and Sharon heroically drove us home (with only one wrong turn, which I would like to add was not my fault this time).

Everything went straight into the washer. We took hot showers. I am typing this near-unconscious, with the sole remaining task of moving clothes to the dryer before collapsing.

Looking Ahead (or… Sleeping In)

We had originally planned to hit nearby tide pools at  Ojo del Buey, grab lunch at the food trucks we keep passing, and head to our 4:00 p.m. Bacardi Rum tour. (NOTE: Pronounced “Bah-kar-DEE” not “Bah-KAR-Dee.”)

Instead, we suspect we’ll sleep very, very late — and that we may have had quite enough climbing on wet, slippery rocks.

We might change our minds.

But I bet we don’t.

After a sketchy beginning, an absolutely excellent day: amazing guides, unforgettable experiences, and the satisfying exhaustion that proves you really did it.

Postscript:

My shoulders, from being the main kayak driver, feel like a gorilla sat on them for the ~3 hour paddle (ibuprofen infusions notwithstanding). Satisfying though. We’ve received the photos and videos from the jungle tour company (kayaking ones still to come), so I will plunk them in here, then publish as I sip my coffee and contemplate the beautiful day outside. Yep…no tidepools.