30 (Tue) April 2019
Roasted Chicken with Spaghetti in Tomato Sauce
in my room
–Ratsun Nadi Airport Hotel, Nadi–
Mission to Fiji, Day 6.
- Day 1 (10.110 Grilled Tenderloin…)
- Day 2 (10.111 Swordfish)
- Day 3 (10.112 Snapper Carpaccio)
- Day 4 (10.113 Dragon Wrap)
- Day 5 (10.114 Steamed Coral Trout…)
In Nadi, again. Here to conduct a series of planning meetings and ocular inspections – Friday and Saturday in Nadi, Monday and Tuesday in Suva, Thursday in Nadi again – in preparation for the Fifth Meeting of the Asia-Pacific Parliamentarian Forum on Global Health, which will be held in Fiji in August 2019. This is the third such mission in advance of the Fifth Meeting (see previously 10.049 Termite Mushroom Steamed Halibut).
Staying at the Ratsun again , this time taking advantage of the cooking amenities in the room.
The building includes a supermarket.
The chicken, as seen through the bag, looked majorly sketchy, and yet I took a risk. I figured that I could dump them if they appeared or smelled even the tiniest bit off upon defrosting. Upon defrosting, they seemed fine.
I also made some spaghetti with sauce straight up out of the jar – made me feel like a college student.
The food was okay. The locally-produced Crest Chicken chicken – “marinated with rosemary herbs” – was way salty, but otherwise edible. The Australian-made Five Brothers tomato sauce – “roasted garlic & onion” – was flavorless. The Australian-made San Remo spaghetti was quite good, really nice bite. Beyond the food itself, I had fun cooking my first meal in Fiji.