With pandemic precautions eased, I had returned to the gym to exercise while resuming a more normal social life. I promised my doctor that I would adjust my diet to compensate for the COVID pastries that had elevated my cholesterol.
To the beach!
Just two days returned from Chicago, we joined family and friends in Puerto Penasco, Mexico, one of our favorite places in the world.
The larder was supplied with enough food to check starvation for a month. Personal preferences for people age 2-70 notwithstanding, specialized diets complicated food prep. One person was in the midst of two 30-day challenges: vegan and sober. Another was adhering to the Whole 30 plan. I have my lower cholesterol needs.
But it’s Mexico…
…where food is delicious but not necessarily healthy.
And it’s Mexico, where the clock is wall décor. Service is uncomfortably slow and unpredictable. (To be fair, service in the States has been very poor recently.)
And it’s Mexico, where late June is hot and humid.
And it’s Mexico where the beach is pristine public land attracting Americans who want to avoid the crowds of California.
It’s not my fault
The limited availability of accommodations for 11 people landed us in a 2-star AirBNB. Innocently, I thought I had figured out a healthy travel diet during our recent trip to Chicago. Blame the heat and humidity, the noise of 11 people, the cramped accommodations, and the frustration with service for succumbing to temptation of day drinking and carb overload.
Thus, for breakfast one morning, a cup of coffee washed down a chunk of banana bread, with butterscotch and chocolate chips. Yes, delicious.
Four weeks of healthy eating had its effect: a sugar crash marked by instant fatigue and nausea drove me to my room. There I shavasna-ed and wrote.
I envisioned a salad for lunch. My mouth watered.