Wednesday, June 27: Sage Water

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The flower our house was named after.
When we arrived at our house yesterday, our hostess told us that most visitors prefer to boil their water before using it. We aren't sure whether this was a subtle warning about the quality of the ground water or simply an observation about tourists. [Update: we later learned that our water was not ground water. The water piped into the house comes from a cistern that rain water drains into from the eaves of the house. We're glad we boiled the water.]

So we've established quite a system to boil the water, then cool it, then stick it in the fridge so that we can refill plastic bottles with it before going out.

But let's just say we've noticed the water tastes a little funny. Not bad tasting, just odd.

Remember the welcome leis of our arrival? Well, guess who didn't want to throw them out and wanted to prolong their life just an eensy-bitsy bit longer? I'll give you a hint: it wasn't SOS.

A vase was out of the question, and leaving it out in the open attracted ants, so into the fridge they went: frangipani, palm fronds, mint, sage, and all... And in the same way an uncovered onion in the fridge can flavor other things, we've realized that uncovered leis adds a distinctive flavor also (though more pleasant than onion-flavored water).

I've noticed that in fancy hotels and ritzy events back in the States, plain water is far too plebeian to serve and it is always made more fancy with flavoring: cucumber, mint, citrus, etc. I guess it is only fitting that on our exotic vacation, we should be treated to similar luxury.

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