Aruba
What and where is Aruba? Part of the Dutch Antilles; Aruba, Bonaire, and Curacao form the ABC islands. Only 18 miles north of Venezuela, Aruba is in the Southern Caribbean (away from Hurricane Alley) and has an average year-round temperature of 83 degrees. The trade winds blow away frustration and stress leaving only relaxation and contentment.
Aruba’s main industry is tourism, tourism, tourism and they do it quite well. When visitors are asked why they continue to return to Aruba after 10,20,30 consecutive years, the responses rarely vary. Number one is always the kind and friendly people, then followed by the weather and the water. Aruba is small, only 19 miles long and 6miles wide. There are approximately 100,000 residents and 1,000,000 visitors to the little island. The residents speak 4 languages; Papiamento, Dutch, Spanish and English. There is a marvelous mix of cultures with at least 90 nationalities represented.
Those lucky enough to have been born in Aruba have Dutch passports and rights to higher education in the Netherlands.
Since Aruba is primarily arid, the landscape is rugged except for the posh, palm tree pretty resorts. Divi trees with their weathered, tortured trunks always bend toward the sea. Cacti reach toward the blue sky. Iguanas are the archetypical beasts of eons past. Scary in their prehistoric garb, they are actually mild, munching on vegetation and staring sagely at the tourist beast. Indigenous to Aruba is the Shoco owl, burrowing underground, it is tiny and often seen in small family groups around cactus scrub. Protecting nests of the green sea turtles is a major focus during August-September. Aloe Vera is grown and harvested in Aruba. The exceptional lotions are soothing to sun-kissed skin.
No vacation spot is notable without mentioning food and drink. Aruba has the second largest desalinization plant in the world, so not only is the water safe to drink-it is delicious. The water is also used to make Balashi Beer, a tasty brew. Gourmet restaurants abound and planning where to eat next is a frequent topic of conversation. From freshly caught seafood to Argentinean steaks, creative chefs know how to delight your taste buds and tantalize the palate. Breakfast might be a Dutch pancake, a crepe-like concoction that is either sweet( apples and cinnamon) or savory(cheese and ham). Lunch could be Nathan’s hotdogs grilled right on the beach or gouda cheese and fresh baguettes, all with a cold Balashi, of course. Dinner becomes the real dilemma. Freshly caught Mahi-Mahi on the grill, Aruba stew, or fresh pasta in a giant parmesan bowl. The food must be imported to the small island and the prices reflect this, therefore the chefs and servers go the extra mile to create and serve dishes that delight. After dinner, there is always a casino ready to tempt you to play.
If anyone asks what I did for a month in Aruba besides eat and swim, I must confess. I did absolutely nothing but chillax. It was wonderful!