The final countdown has begun but so much for dwelling on the negatives.....since Wednesday will happen no matter what I do.

The skies broke bright but still hazy over the French hills and the breezes have diminished to the point of being 'just barely' so far this morning. I hope we don't have to turn on the airco........ And Saba? She still be gone....

It's definitely a beach or pool day but the big question is - which one? We've gotten so lazy this trip - with the exception of our day at Anse Marcel, all of our beaching has been on the Dutch side and most of that has between Mullet and Simpson Bay, but I have to admit - either one is a great choice and there's nothing like either in CT., and for sure, not in April. And to be certain, the pool at home doesn't quite measure up to the one here. So a tough decision it is today but the pool wins by a nose! And as it turns out,it was a very pleasant pool day.

And to round out the perfect day - another perfect dinner, this time at Spiga in Grand Case. Sincere thanks to our chauffeur and dinner companion. Authentic lobster bisque for both of us. DH had a seafood risotto plate while I had - what else - another incredible rack of lamb. How can so many great restaurants prepare the same thing and have it taste so different yet all of them, taste so very delicious. We finished with vanilla crime brûlée and Frangelica, and just when we thought we were done, Lara served us lemoncello as a finisher. With drinks and service our dinner rounded out to $140.00 which, for the meals we were served, I felt was a very reasonable price tag. And yes, they still do one EU= one $. This was a place I had always wanted to try but never quite got around to experiencing and based on the comments of so many, I thought it would be considerably more expensive than what we experienced. All in all, another great evening and we both thank you, Sharon, for making it happen. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />


Respectfully,

pat



"Always keep your words soft and sweet, just in case you have to eat
them."