Return to Saipan 2013

NEW YORK TO SAIPAN!
In our previous episode, we left Jamaican on Saipan, Walt Goodridge, on a layover in Hong Kong. Following a four hour flight to Guam and another 4 hour layover, we resume our adventure with the final leg of the Escape from America reprise: The Return to Saipan…2013!

A few highlights of the past 4 days:

On the tarmac toward the last plane to Saipan.
On the tarmac toward the last plane to Saipan.

Saipan from the sky!middle of the Pacific! Just a few seconds more!!!
Saipan from the sky! a secret little rock in the middle of the Pacific! Just a few seconds more!!!

RECAP: I left my apartment in New York at 7:15am Saturday NY time. Fly from New York to Hong Kong to Manila to Guam to Saipan. I arrive 8:05am on Monday Saipan time. Saipan is 14 hours ahead of NY. Hmmm…now with the 14 hour time difference …. carry the 2….that makes exactly 35 hours from door to door! Whew! I know, I know, but it feels sooooo good when you land!

Based on the above, here’s my idea for a new tourism marketing campaign:
“Welcome to Saipan. You can’t get here by accident!”
What do you think?

attorney Joe Hill, Saipan at the restaurant formerly known as Bobby Cadillac's
Catching up with friends. Me and attorney Joe Hill, Saipan at
the restaurant formerly known as Bobby Cadillac’s

attorney Joe Hill, Saipan at the restaurant formerly known as Bobby Cadillac's
Joe is the reason my initial transition to Saipan living back in 2006 was so smooth! Thanks, Joe!

Picking Malunggay (Moringa) growing fresh, raw and wild
Picking Malunggay (Moringa) growing fresh, raw and wild a short walk from my apartment.
Wonder how much this would cost back in the states?
Will chop and sprinkle raw with the evening meal.

Noni just an arm's length away from on my bedroom balcony.
Noni grows on Saipan
Noni just an arm’s length away from on my bedroom balcony.

Returning to my favorite contemplation and cooking spot.
Returning to my favorite contemplation and cooking spot on Saipan
Just as I left it

contemplation on saipan
Contemplation.

Cooking on saipan
Cooking.

COOKING???? Yep. Ahem. Let me explain:
An easy-to-follow recipe for Jamaican Turnover
Take one medium-sized Jamaican (recently refrigerated)
Peel outer covering
Place on hot rocks in oppressive heat
Let bake for approximately half hour.
Turn. Repeat.
Remove when rejuvenated.
Voila!
Serve hot and enjoy at leisure!

Note: works just as well for other flavors of travelers and nomads

What's cookin' inside? Chopping locally-grown pumpkin
What’s cookin’ inside? Chopping locally-grown pumpkin, curried cabbage, boiled green bananas

Hafa Adai Shopping center in Garapan
Hafa Adai Shopping center in Garapan

The world famous Thursday Night Street Market at its new location on Beach Road
The world famous Thursday Night Street Market at its new location on Beach Road

Canton Restaurant's stall at the Street Market, Saipan
Canton Restaurant’s stall at the Street Market, Saipan

While walking through the Street Market, the event emcee, and all-around nice guy, Gordon Marciano, spotted me in the crowd and gave me an on-mic shout out and welcome back! Pretty cool, except that my cover of anonymity and secrecy is now blown!

Yep! This is what I like. A slow, simple life with friendly faces, warm weather, beautiful “distractions” where everybody knows your name. It feels great to be back!

NOTE: To receive future emails and follow this continuing nomadpreneur adventure and experience Walt’s unique experience of a lifestyle you can create by following your passion, join the mailing list at www.Jamaicaninchina.com!

[QUESTION: “Walt. Are you going to continue referring to yourself in the third person as if we don’t know you’re the one writing this?”
ANSWER: Yes, he will]

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