Inside the cave it is...well, black. But ever the fearless explorers we set off to navigate the darkest edges of the cave by the intermittent light of our....camera flashes...
Not advisable. On more than one occasion, while dangling off the bow, peering into the pitch black I had to call back to the Captain 'reverse reverse reverse' (no brakes on a boat) so that we didnt collide with a larger than normal underwater rock or ultimately...the cave wall (only saw that one when my flash lit it less than 30cm from my face...
This is going into the cave, where the is still light. And if you stare long enough you might be able to spot the jelly fish that was the focus of this photo (and the deciding factor in the guests not swimming)
And here we have the thriving metropolitan of Filicudi. A village constrained in growth by the terrain. The island is still considered to be remote, even though it is only a few hours from the rest. This is apparently because it has retained its rusticness (inventing words, i know i know). Every inch of the island has been tiered for agriculture which is no surprise since once again there are stone huts and paraphernalia left by the islands Bronze Age inhabitants. The majority of coastal tiers do not appear to be in use. But I am not exaggerating when I say Every Inch is tiered...!Apparently there are ancient pathways tracing throughout the interior of the island, wide enough for 2 donkeys to pass. A division in the guests left 2 'itching to go exploring the interior' but in the end sleeping in and water-skiing won the day.
I hope by now you have noticed the unbelievable colour of the water. My photography is slowly coming along but I think it lets the waters of Filicudi down. It is a stunning deep Sapphire blue, and crystal clear too. We could actually check the anchor's holding from the surface to its 10m deep bed, and all the fish that came visiting too (along with the jellies of course)
Of course you would not get away without there being a picture of food. Ok so the galley is slightly messy at this point but this is lunch under preparation. Skewers/Kebabs/Meat on a stick whatever it is you call it. Yes it is simply pork, pineapple, onion and peppers on a stick. And yes family, I do put the peppers on only to pull them off my own lunch (cook doesnt always get to choose) Strange though, they seem to think that pineapple on a pork kebab is a new idea. Is it South African??? I didnt think so.
Back on mainland (Cefalu again) one of the guests couldnt resist the fruit from the bakery... Completely made from marzipan, they really are lifelike (once again my photography does it no favours)
Of course you would not get away without there being a picture of food. Ok so the galley is slightly messy at this point but this is lunch under preparation. Skewers/Kebabs/Meat on a stick whatever it is you call it. Yes it is simply pork, pineapple, onion and peppers on a stick. And yes family, I do put the peppers on only to pull them off my own lunch (cook doesnt always get to choose) Strange though, they seem to think that pineapple on a pork kebab is a new idea. Is it South African??? I didnt think so.
Back on mainland (Cefalu again) one of the guests couldnt resist the fruit from the bakery... Completely made from marzipan, they really are lifelike (once again my photography does it no favours)
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