We are self-isolating here with Jack at his place in Fort Myers.
Wishing you all the very very very best and thank you for being a part of our Portugal journey. We hope to go back to Portugal when the time is right for further exploring. We absolutely totally loved the experience.
This is brief… we made it to Boston last night. Onward today to Fort Myers Florida. Mental exhaustion much more than physical.
More later about travel and re-entry. All industry workers exhausted too but doing great job. Only 1 hour to process through screening thanks to a slew of Boston EMTs and PARAMEDICS manning the process behind large tables.
Boston is a ghost town. No traffic. Such a shock to see.
We do not have to quarantine but must moniter our selves.
Everything is changing so fast. Yesterday Donny and I made the decision to fly back to the United States. As of now, we are booked to fly out tomorrow, Tuesday March 17, from Lisbon to Boston with touchdown in the Azores. We won’t get off the plane in the Azores.
If all goes well, we will be on that plane for about 10 hours, which is a lot longer than we would ever wish for Stella but right now that is our best option.
We don’t know what to expect at Logan Airport but again, hoping for the best. Expecting the unexpected.
After Boston, we are scheduled to fly to Fort Myers the next day, Wednesday March 18, where we have a great place to stay for as long as needed. Surrounded by friends and family.
Life in Portugal remains calm and organized but they, too, are experiencing great uncertainty and things change constantly. Yesterday the beaches were all officially closed, most restaurants are now closed or take/out only. The grocery stores are open and well-stocked. They allow 10 people at a time into the store. People who don’t need to be here, are leaving.
So we are packing up today, driving to Lisbon tomorrow morning, and poised to head out.
One of the gals who works the front desk at Pontalaia where we stay mentioned that her friends had opened their restaurant for the season and that we should stop by. And because last night was our 9th Anniversary.. we did.
Simply phenomenal. These industry professionals have brought all of their love and warmth to this small spot and words can’t do the experience justice. Our waiter was simply the best: gorgeous Italian accent and all. And twenty years as a sommelier all over the world. He spoiled us.
The food is all locally sourced and organic. Janet had grilled octopus on some kind of amazing barley. The octopus is caught every day by a local fisherman on the beach here. Donny had pumpkin raviolis. Everything was confident, relaxed, and just divine.
We stayed for five hours. Leaving at midnight.
There were a few other people there, which right now is allowed. A couple from Sweden, a couple from Gibraltar…
Thirty four years ago I gave birth to Ian on Cape Cod, Massachusetts. And now he and his lovely lady, Ashley, are expecting water baby River. Here they are in Fort Myers, Florida. The baby (boy or girl? nobody knows?) expected in mid-June.
I am so thankful for the internet and WHATSAPP and for being able to communicate so easily across the world.
“There is little variation with the sea water temperature throughout the year ranging from 15°C in the winter to only 19°C in the height of the summer. This lack of variation is attributed to the Atlantic Ocean and the general sea currents from the north and west. If you are spending any extended periods within the sea, you will need a decent wetsuit.“