Visiting Scotts Hut at Cape Evans, Antarctica

 As part of the New Zealand Antarctic programme, those of us involved are usually lucky enough to get out to the historic huts of Shackleton and Scott at least once before the sea ice gets too thin.  This trip down, I only made it to Evans but theres no disappointment in that, I feel very blessed to have visited a second time!  And, like the first time I went, its a totally amazing, magical and awe-inspiring experience that almost leaves me speechless. 

I could post pages of photos but Ive left it fairly simple.  

This is Scott's Hut, a testament to the courage, determination, and tragedy of Captain Robert Falcon Scott's ill-fated Terra Nova Expedition of 1910-1913.

- **Terra Nova Expedition (1910-1913):** Led by Captain Robert Falcon Scott, the British expedition aimed to be the first to reach the geographic South Pole.

- **Race to the South Pole:** Scott's team faced fierce competition from Norwegian explorer Roald Amundsen. Tragically, they arrived at the Pole on January 17, 1912, only to find Amundsen's flag already planted.

- **Tragic End:** Scott and his team perished on their return journey. Their deaths sparked a global outpouring of admiration and mourning for their courage and sacrifice.

Situated at Cape Evans on Ross Island, the hut provided shelter and a base of operations for  It was constructed primarily from pre-fabricated wooden panels, which were transported to Antarctica aboard the Terra Nova ship.  Expertly designed to withstand the harsh Antarctic conditions, there's double-layered insulated walls, a pitched roof to shed snow, and raised wooden floors to provide insulation from the frozen ground.

Scott's Hut served as living quarters, scientific laboratory, and storage facility for the expedition team, housing provisions, equipment, and personal belongings, most of which remains to this day.

Scott's team spent months preparing for their Antarctic expedition, meticulously planning supplies, equipment, and logistics for the journey.  The Terra Nova ship departed from Cardiff, Wales, in June 1910, carrying Scott and his team, along with supplies and provisions for the expedition.  After a treacherous journey through icy waters, the Terra Nova arrived at Cape Evans in January 1911, where the hut was swiftly assembled to provide shelter for the approaching Antarctic winter.

Following Scott's tragic death and the end of the expedition, subsequent Antarctic missions used Scott's Hut as a base of operations. It remained in use until the 1930s when it was abandoned and preserved as a historic site.

**Overall History and Important Facts:**

Scott's Hut, along with artifacts and supplies left behind, provides invaluable insights into the daily lives, challenges, and scientific endeavors of early Antarctic explorers.  Conservation efforts have been ongoing to preserve and protect Scott's Hut and its contents from the harsh Antarctic environment, including restoration projects to stabilize the structure and prevent further deterioration.  Scott's Hut stands as a symbol of human exploration, endurance, and sacrifice in one of the most inhospitable environments on Earth. It serves as a poignant reminder of the triumphs and tragedies of Antarctic exploration and continues to inspire generations of adventurers and scientists.

Stepping inside Scott's Hut, youre immediately transported back in time to an era of exploration, bravery, and discovery. Not only is it the purity and wonder of it all but theres a smell too.. The stack of weddell seals at the door certainly have their own aroma, the animal section where the ponies and dogs were but the preservation is also remarkable - not a cobweb or hint of dust in sight. The spirits of those who dared to venture into the unknown linger amidst the frozen silence of Antarctica's icy landscape.

5th Summer as a Chef in Antarctica!

I can't help but feel a rush of excitement surging through my veins with the fifth summer in Antarctica ahead of me!  Again with Antarctica New Zealand, ready to dive into another four-month contract filled with who-knows-what adventure and experiences.

Returning to Antarctica feels like coming home in a way. Having been here already with New Zealand and three times with Australia, each trip holds its own special memories and challenges.

The application process for this role is no walk in the park. It involves various screenings including interviews, psychometric testing, and a comprehensive medical examination, so its always a relief to pass all of them.  

Once on the ice, my role as a chef will be familiar - different kitchen than last time due to its upgrade since I was last there, but working alongside other chefs, we'll cater to the diverse palates of up to 130 individuals, comprised of staff and scientists. Despite the remote location, our kitchen buzzes with activity and we'll prepare meals that fuel both body and soul with frozen veges, a variety of proteins, pa

ntry staples and select 'freshies' when fresh fruit and vegetables arrive on inbound flights.

It's not all about the kitchen hustle though. One of the perks of working in Antarctica with New Zealand is the opportunity to explore what's outside during downtime. From walks to  activities like skiing and fat biking and, luckily, arranged 'fam trips' in a Hagglunds vehicle to historic sites like the iconic huts of explorers Scott and Shackleton, or, simply make the 3km trip over the hill to Americas McMurdo station.  With upwards of 1000 staff its akin to a mining town and has everything from gyms, to a chapel, yoga, a hair salon, store and alcoholics anonymous.

The landscape down here is nothing short of amazing. Glaciers, ice caves, mountains, ice shelf,  sea ice and the charismatic residents of Antarctica – seals lazing on icy shores, the occasional adelie or emperor penguins in the distance, and the majestic Mount Erebus dominating the horizon in the background.

Living in Antarctica comes with its own set of unique quirks. With the sun not setting during the summer months, darkness is a luxury reserved for our cozy sleeping quarters. Staff and science alike share all facilities - bedrooms from 2 to 4 in a room, bathrooms, a big laundry with 4 machines, kitchen area, gym, movie rooms, 2 libraries and a bar.  

As my time in Antarctica draws to a close, I reflect on the incredible journey I've embarked upon once again. Flying home on the NZDF 757, I can't help but feel a sense of awe at the vast expanse of icy terrain stretching beneath us. Touching down in Christchurch, I'm reminded of the stark contrast between the frozen wonderland I've just left behind and the bustling world awaiting me beyond its icy borders.

Until next time, Antarctica. You'll always hold a piece of my heart, and I'll forever cherish the memories forged amidst your frozen splendor.

Bali, Indonesia

 Hey again, 

Wow! Its done, Ive made it, Im traveling again! After 29 months grounded - the longest of my adult life, and having the same job for 19 months, another first.  It feels so good to be up and away again let me tell you.

Why Bali? I looked and looked at options online, I dreamt of where I could be, while I was still in the hot, dry and fly-filled outback - and while I was convinced it would be Thailand again, I settled on Bali.  Its a 2.5 hour flight from Darwin, big selling point, and I am familiar with Indonesia as its not my first rendezvous over this way.  

As per previous experience, it was fantastic to leave the outback.  I had two very low key nights in a suburb in Darwin and on Friday 9th September I got up early to get ready for my departure.  It was about 4am and I was never going to get back to sleep, so why not have a slow, relaxed start to the day.  There was an enormous, flat-screen tv in my room so I put the early morning news on and found out the Queen had passed away while I slept.  I showered, coffeed, packed up and called an Uber, it was the first time Ive ever used the service and my host recommended it over taxis as they're too unreliable.  Don't let my first Uber being in 2022 surprise you, lets keep in mind the places I live and work! 

I arrived to Darwin Airport with a good 3 and a half hours to spare, exactly my intention given the airport dramas that have been continuing in Australia.  I needn't have worried, Jetstar check-in wasn't open and when it did the queue was quite bearable, although it grew quickly - I was pleased to be up at the front of the line.  I also found out at check-in that the plane was now almost full, so I opted to change from my chosen window seat back to the seat on a plane I always like - last row, aisle on the left hand side if you're looking at the tail.  And I can confirm, if anyone is going to experience turbulence it will happen as soon as I lock the toilet door, without fail, every time, that has remained unchanged during covid.  

The immigration process at Bali's Ngurah Rai International Airport was fairly straight forward.  First stop was the proof of Covid vaccination check, which I had screen shotted into my phone, second stop was to pay for the visa, and I cant even remember the amount now! Lol.  But you can pay by cash or card, I must have used Australian cash (gimme a break, Id been awake since 4am!).  They give you a receipt at this counter and then it was onto immigration.  I was asked about when I will leave and the ticket I bought was to return to Australia in two months time, so clearly I will need to get a visa extension or leave Bali and then return.  Still haven't decided which option I will do but have since learned that a visa extension requires a trip to Bali capital Denpasar to get one photo taken with immigration there.  Apparently its a new post-Covid requirement.  

I grabbed a Telkomsel sim card on the way out of the airport and met my driver, who I had booked via booking.com pre-departure.  It was an offer I got from the website when I booked my accommodation.  Note - they assume / expect you to land with a working sim card using the same mobile number from your original booking, like they haven't heard of 2022 - but I found my driver fine, although he said he'd been calling me, which is also ridiculous given they had my flight details, like, chill and let me make it through the airport already.  He also couldn't find my accommodation, so I told him not to bother about it and I would find it - because I had an Indonesian sim I could send a message and someone came to meet me and walk me back to the house.  Turns out we'd driven straight past the little alley way where it is situated - definitely didn't notice the sun-bleached sign roadside. 

My accommodation is quite typically quirky of what you find in Ubud and the location was a good choice.  

Lets see what this magic island has to offer! 

How Do You Know What To Cook For Pro Cyclits?

Hey,

Well that's kind of an easy question, for me - because I raced on the road and track years ago and understand the world of cycling. The ups the downs, the potential issues or unforeseen things that crop up, meat creep, coffee high, gas, sugared out, hitting the wall..

Cyclists eat a lot, this is for sure. It's funny because working with pro cyclists has warped my serving sizes for normal people somewhat, and, cyclists are always hungry (well it seems that way).

Let's look at some of the finer details. So in my other life I work as a soigneur - this is a person who looks after cyclists on the road or track - massage, first aid, laundry, hotel rooms, food, race food, feed zone hydration and food, driving (depending on which continent you're in, at races in Asia you get given a driver) and general organiser. The aim at a race is for riders to get out of their bedrooms, do their job (race) and then relax again - everything else is the finer details that they're not involved with. Yes, it"s busy!

But, I'm going to keep this food related. I've cooked for an awesome domestic team in Australia (Budget Forklifts) at their training camp one year, and then during National Series Tours if I needed to. I worked with Australian Track Cycling at the Oceania Games one year in Invercargill New Zealand - and I did that with two electric pans and two rice cookers, in a small hotel room. Legend! I have worked with a Women's team for one of the Belgian Classics (oh no, I've done so many European races, I forget specifics) but I was also doing massage - those are busy days indeed!

In weird and whackier places (Iran, Indonesia and France when it comes to the coffee) those organised riders who know their particular likes will sort out their own things for breakfast. In most instances, races are fully catered for with hotels we stay in providing buffets. In parts of remote China for eg, Iv seen teams with their own rice cookers so they can bulk up on food they know, like and are involved in the preparation thereof, but generally, you're going to be ok in most instances.

At races I will take care of pre race, race and immediate post race food options. Cakes, more cakes, cakes things, with more savoury stuff for afterwards. It's not all cakes, but it also depends where you are, trust me. And at least cake like products are easy to eat, quick to digest and travel reasonably well on the bike in any weather.

When I can I make killer rice cakes. I really got into these in Australia and perfected some awesome flavours like pear and espresso, vanilla and blueberry, cheese and ham, trio of apricot.. you have to keep in mind that someone racing a bike needs easy access to food too, rice cakes are easy to eat and quick to digest and theres an option to rip the wrapping in one corner (with a bite) and squeeze the rice out of it.

So if I am doing the catering, then every day, or every second day, I will go early morning to the local supermarket for supplies. The team has generally gone training fairly early in the morning with a bit of cereal / toast and coffee as fuel. Lunches and dinners are always colourful, fresh, different, maybe themed to a particular cuisine, look pretty and served on time! Timing and presentation are just as important as the execution of the food itself. When any of your clients come in to eat your food, you want them to drink in what's on offer first, while they're deciding what to eat. And cyclists are always ready for a feed, so be on time!

So if I might normally have one starch option, for athletes I will do two. One might be a straight up starch, for eg potato and the second option will be quite different, whether its a salad done with starches or a pasta dish.. Proteins tend to be on the leaner side with white meat most popular and beef mince a close second. Steaks and hearty big meat dishes tend to feel heavy in the gut and don't sit well. The meals and menu plan takes into account what's on the agenda for the next day, how long we have, if they're racing or not.. With cycling as my background in sport, I understand factoring these nuances into the end product.

Vegetables, lots of them! So they're always really varied too, salads, steamed, stir fried etc. Theres so many ways to prepare both fruits and vegetables, and Im never short on creating something. Its the same with desserts actually which I can make them on the healthier side too.

I noticed a big movement in pro cycling a few years back favouring low carb(ish) and gluten free, so that's something else I utilise also. Plus, most of what's available as 'sports fuel' is sweet, or sweet tasting. It does get a little much for athletes so I purposefully steer away from anything really sweet when Im catering.

I have to be honest, I have yet to cook for a pro team and Im dying to! It is completely up my alley and something I know I'd thrive doing, and although I have come close in the past, it hasn't eventuated, yet. I'll be sure to publicise it when it happens (no 'if' here)

Where would be a country I'd love to be cooking for cyclists in? France, for sure! I got to the point from so many races in France, where I felt I could be blind-folded and put into any Carrefour supermarche and I'd manage to find my way around, that's how used to the layout I am! I do recall once, working with Australian Women's cycling and being at a race in France, and I did a supermarket dash (to Carrefour) for some pre race and post race food - one thing I got was baguettes, and because I had put them into my trolley first, they were under everything else when I got to the check out, a slight over sight on my behalf but I did my best to protect them. (To be fair, they were also at the front of the store as i entered) However, they were broken in places and as I pulled them out to get them scanned it was like in a movie where the whole room stops because of something completely outrageous that someone says or does, it felt just like that because I had committed the ultimate crime, I hadn't baby sat my baguettes. Sorry! Lesson learnt!

Happy eating guys!

What Now? Cooking for a Helicopter Company

 Yes, you read it right and it does sound cool, I know.  Especially if you're into helicopters, which I am.  

How did I get this job?  I was cooking on a cattle station last year, I met some of the pilots during the year when they came mustering at my station, asked them about their base and the company and decided 'I want to work for them next year' - and as so often happens in my life, the planets aligned and the cooks position became vacant - I was going to cook for Heli Muster. 

Our season runs parallel to the Territory cattle season which makes sense, given the majority of our flying somehow involves a cattle station - from mustering (predominantly) to fire fighting and all the other jobs that come along the way.  I don't always ask where a pilot is going or has been, or what they did - I don't often see them as they come and go but also, I appreciate just how many stations there are in the NT or just over the border into WA, they all sort of roll into one after a while. 

My 2021 season started very early in March after a break in Darwin, then a house sit in Katherine followed by 6 weeks cooking at Manbulloo station just outside of Katherine.  I flew out to HM in one of our fixed wings, landed and was like 'oh yeah, straight back to the heat and the flies. Here we go again!' 

We're based at VRD station and as you enter the property you'll see helicopters and a hangar immediately on the left hand side.  The runway is on the right hand side, there's a hangar on that also.  The kitchen is right next to the main heli hangar, and that main hangar also has offices and workshop storage.  

The bulk of us are housed on 'the back row' which, according to my apple watch, is 200 metres from the main kitchen.  There was a few old bikes lying around that are free to use, so I resurrected myself a pretty decent mountain bike to use as my chosen mode of transport.  

The majority of houses on the back row are identical 2 bedroom set ups, each with its own yard, kitchen, laundry and lounge room.  Completely unheard of on a station but VRD itself, although I don't know all the history, has an old hospital on its grounds (and two or three cemeteries) and I believe our houses once accommodated workers for the local surrounds.  

I have good wifi, kettle bells, yoga mats (plus all the props) which is all I need to feel at home.  Christmas lights and the odd picture here and there and my house is complete.  I have a good view from the kitchen windows too, of who is coming and going down this neck of the woods and what they may be up to.  

There seems to be a growing trend on cattle stations to forego breakfast in favour of a decent  smoko instead - which I think makes sense, and it's what happens at HM.  My day starts whenever I need it to to get my smoko sorted for 9.30am, but pilots and engineers will start moving around between 5 and 6am.  Not unlike myself. In winter I love an early morning decent walk, when its hotter I do more movement in my house, in the air con away from the flies.

My kitchens about the size of a shipping container - one end of it has a tv and 3 comfy chairs, the other end is working kitchen area.  Its a good, user friendly space to work in, and I have a store room at my end of the kitchen.  There is a sliding door at the television end and my end has a regular door, both of which open out onto a large deck space where the tables and seating are.  On the left end of deck (the kitchen end) is a the cold room, the other end has the barbecue.  It's a good set up with everything so close by.  

Food deliveries come by road train once a fortnight which is fairly standard practice for the outback.  The benefit of working for a helicopter company and with having an office in Katherine, and 3 fixed wing pilots is, if I ever need anything outside of an order, it doesn't take long for it to get delivered!  It will wing its way out to be on first available flight.  

So what do we eat?  Similar to a cattle station, our predominant protein is beef - when we need a new animal (a killer) one or two choppers will go to get an animal and then reappear a couple of hours later laden with beef cuts.  We hang it in the cool room and then process it after a week or so. 

This time around, Im cooking differently - my smoko's are usually a choice of at least 5 different options, including smoothies, smoothie bowls, vegetarian options and always some form of egg dish - anything else can be the likes of quiches, spanakopita, crepes, wraps (done any which way) and pies.  Lunches are left overs, or if we are low on those I will create something, it could be a pasta dish, sushi or steak sandwiches.. Generally with dinner, I will do two protein options - they might both be beef but I will have two different styles / flavours, always vegetable choices and one or two starches.  

As the temperatures get up into the 40s again, people are eating less during the day, and when its cold (that term is almost laughable when winter stays in double digits in the NT) they'll eat lunch. 

My weeks are regular - Monday to Friday, half a day Saturday and Sunday off.  No way do i miss the cattle station days of weeks on at a time, 4-5am starts etc.. those can be some long days. 

So, this is how my pandemic life is going!  Big change for me to not be living out of a suitcase in some country Iv never been to.  For now though, I am grateful to have a job, the job that I wanted, a roof over my head, to be working with nice people and to have my double vaxxed health.  

Stay safe peeps! 

World Famous in Rishikesh - The Beatles' Ashram

 Namaste peeps,

 From a hotel in Darwin city, 9 days til Christmas and still no travel in sight.  Im still grateful for the basics though - income, food, shelter, yoga.. But roll on with a vaccine already.

Around this time last year, I ventured forth from Tapovan to the well-known Beatles' ashram, with a friend in tow and google maps.  I have to firstly address the fact that given all the stories I heard from others about the ashram being 'deep in the jungle', 'impossible to find' and taking 'hours' to reach - none of them were true for our experience.  We walked there from Tapovan, which is a beautiful walk, let me guess that it was about 1.5 hours, given some window shopping and then haggling to buy, oh and finding a tiny, well hidden temple complete with contemplative, orange clad bubba nestled inside, who we didn't really want to disturb and so we very quietly left again.  That tiny temple is on the hillside of the main road heading down towards Rum Jhula, you have to look hard to find it! 

Let me digress.  The Beatles' ashram is actually called 'Chaurasi Kutiya' (which means 48 caves in english, and that alludes to the stone igloo like constructs that were used for disciples to meditate in).  Maharashi Mahesh Yogi first visited the ashram site in 1960 and was so blown away by the tranquility that he leased the necessary 15 acres for his dream and set about establishing the ashram.  Maharashi was a guru who advocated and taught Transcendental Meditation (TM) and his ashram was visited by spiritual seekers from far and wide, like The Beatles' who are said to have been so inspired by visits here they were able to compose and write some of their many hits while here.

So, cross the bridge at Rum Jhula and then turn right onto Geeta Bhavan Road Number 3, its the main thoroughfare along that section of the Ganges.  Theres a hustle of stalls selling the usual - herbs, clothes, food and drinks, plus some temples to take in and it continues right down to where you will get to pretty much a dead end, if i recall correctly it petered out onto dirt, slightly around to the left - look straight ahead and you will see the gates to the ashram about 40m further on, on the right hand side. 

Once through those main gates, the ticket office is on the left, and its 600 rupiah for foreigners.  This covers the entrance as well as a leaflet showing a map and a little about the place.

From Merriam-Webster dictionary, the definition of 'Ashram' is  1 : a secluded dwelling of a Hindu sage also : the group of disciples instructed there. 2 : a religious or spiritual retreat, not, as I always thought, a spiritual building of some description.  My yogic experience in Rishikesh was that most yoga schools or studios for yoga practice, are called ashrams, however, going to CK was a sharp lesson in the sprawling nature of an ashram.

The map you get given at the gate walks you through, but my friend and I didn't really go by that, we just enjoyed the experience, history and wonder.  Things to note, theres still plenty of meditation caves dotted about the place, and we did get some cool photos inside, the other, theres so much art everywhere on the walls.  Well, some of it is vandalism but aside from that, theres actually some pretty cool paintings - most of which gives reverence to The Beatles or some form of spirituality synonymous with India.  

On reflection, the whole site is in total disrepair and for sure the Indian government missed a great money making opportunity by not maintaining CK, so many visitors would have loved to stay there, Im sure. It makes you wonder what the steep admission fee is used for or goes toward.  

So, that being said, enjoy the photos because Im on the fence about visiting here.  It was cool, yes, but not spectacular or overly special.   

Namaste

Covid and my swift exit from India

Hey hey again,
From my room in the Northern Territory, Australia.  I have the air con on low, yes, i still use it in winter, and can hear a flurry of bird activity outside - from screeching cockatoos to the crowing crows.  Theres a slight breeze and some high level cloud, and aside from that, a whole lot of space and quiet! 

Iv been back in Australia since the start of April, after making a hasty exit from India, and to be honest, I think I underestimated just how badly this was going to pan out for the world in general.  Here we are now in July, and theres no sign of a let up or recovery - health wise or economically.  People are asking, demanding, when will we go back to normal - when the truth is, we're here! This is the new normal, of fist bumps and masks, social distancing guiding us in activities outside the home - and of course, in travel, both domestic and international, which for me, an active, passionate traveller, is the scariest part.  What about my future plans? What about the Americas I haven't visited yet, and on it goes.  The flip side is, Im grateful - grateful I got out of India and came to a secure job, one that doesn't rely on tourism or that is not affected by social distancing.  In my remote bubble, I work,  practise yoga, exercise, read, cook, create and keep an eye on the news.  My new normal is starting to feel very normal. 

When I made the kinda hasty decision to leave Rishikesh, there was my Australian job offer involved too - I had been waiting desperately to hear from a possible job opening on the island of Svalbaard, and when that came through as a negative, because of potential virus impact (boy did it ever impact!) I said yes to Australia.   

I have a one room place I use in India, which is common for accommodation, but had acquired a few more things than I realised, so felt the need to start packing.  A friend who was studying yoga there at the time, messaged me to say health officials were at her ashram temperature testing, an Indian friend confirmed they were going through ashrams and accommodations in that whole area testing.. ohhh ok, so this was getting real.  I met an Aussie mate for coffee and told him how it was looking, oh and that by this time, my brother was messaging me from NYC telling me to get out of India asap - that he was going to do the same from USA.  So I decided to leave, took a couple more days to pack, and my mate ummed and ahhed but finally decided he would leave too, about ten days earlier than he was booked for.  I didnt book a flight out of Delhi though, I wanted to wait til I was actually IN Delhi because I know how hectic the taxi there can be for starters... so the night before we were going to leave, I went to book us into a hotel for a night in Delhi but was told we'd need to have certificates saying we didnt have CV, and there was only one hospital in Rishikesh doing those and it took four days for results, and my brother was still pushing me to get out... air bnb!  I messaged a host Id used previously and she told me she wasnt taking bookings because.... CV..  ugh! Ok, this is getting real now, really real!  Anyway, I did manage to find place in Delhi and it was not too far from the airport - score!  So the next day, we would taxi to Delhi - a trip of250km that has taken 10 hours before, you can never estimate an arrival time!   With final packing done, sort a taxi - theyre a dime a dozen, and with friends, I can get a good rate... n0 taxis.. WHAT! Omg!  But wait, a friend called the brother of a friend.. we got a taxi, and it was only 2 hours late - see why you dont book a flight for the same day! 

So we had one night in Delhi, at a great place with lovely hosts and left on our separate flights, mine was ten hours earlier than my mates - I landed in Darwin with 8 hours to spare before mandatory 14 day quarantine, meanwhile, my mate wasnt so lucky, he just missed the cut-off and had to quarantine at home in Queensland.  My new job wanted me to do two weeks in Darwin, and they paid for that, and I basically sat and watched the world close down via tv and the internet.  I cant believe how lucky I had been to get out of India and back to Australia when I did! 

Fast-forward to August 31st and now its looking unlikely that I will get to NZ for christmas at all, Australia is still locked down for all outward travel, with inbound passenger numbers and flights capped, and only certain airports receiving, oh and Melbourne is still on level 4 alert, I mean....  Sometimes I get hopeful, and other times I realise the futility of dreams about travel in the near future.  

As I write, the Tour de France is underway, and I haven't even watched the first stage - I did see a headline though stating people believe as soon as a French rider is in yellow, the Tour will end.  Its also the only large sporting event on, anywhere.  

I splashed out and got myself an apple watch during winter.  And took the bait to sign up for some of these virtual challenges that seem to be the in thing now - walking / running / cycling etc set distances and tracking it all with a device.  And its been great!  Winters in the outback offer respite from both heat and flies, and Iv seen shooting stars, amazing moons and plenty of sunrises.  And now, the medals for my efforts are starting to arrive in the mail.  An average day at work can get me up to 9km, and my morning walks were up to 12km - its been a lot quicker churning through the distances than I imagine.  I am still feeling a bit of the covid curse - weight gain, but I keep on keeping on, and am getting more and more into my groove again.  It seems to be one of the biggest side-effects, on and alcohol consumption, which also includes me but only here and there, it will never be a large part of my life!  

I ended up stopping searching for updates on India and how its going during the pandemic - so much conflicting information, even from friends that are still there!   Like anywhere else, no tourists incoming, state borders have only just reopened, masks are mandatory etc etc.  A large number of the yoga schools in Rishikesh jumped into offered YTT courses online, but of course, the knock-on effect lockdowns and job losses is less income.. a never ending circle, that is what it is.