Gerry G's TRAIL OF ASHES TOUR Final Chapter -- The Mighty Californian's return

[gerryg123]

I jumped into the pool at Seastar Inn, closed my eyes and just kind of faded out the world. Then a familiar “ya mon” with an East Coast accent, and I looked up and there was Marko staring down at me as I floated along.

The legendary Negril aficionado popped in for a surprise visit with another friend, Mike from Memphis, with whom I formed an instant bond, as we would spend a lot of time together over the coming days.

We made our hellos with plans to meet up at Roots later that night.

Meantime, I made the usual rounds, checking in at Rick’s Café before rushing off to Debars to eat the lobster and fish with Bobo; the meal was supposed to be done at 630 p.m. after already being delayed a couple of times.

Well, for a moment I forgot I was in Negril – on “island time” – and it took a lot longer than expected to finally get the food cooked. But it was worth it. I did everything in my power to pin down an exact time when it would be ready, then I would make Eddie swear the time was correct, then I would call just before arriving or stop by, only to be delayed again. First it was lunch, then early dinner, than 6, then 6:30, then 7, then 7:30. Then 8, etc. But yes it did get done, finally.

I know the root of impatience supposedly is selfishness, but god I hate waiting for ANYthing, especially in Negril. I am always on the go-go-go, and that will never change. I work my tushy off in Los Angeles to be in Negril two to three times a year -- often putting in 18-hour days for weeks on end -- so when I do unwind, I really want to unwind. I don't want any excuses from anyone, just want to be pampered and coddled and serviced with a smile, period.

Just keepin' it real. I approach these trip reports with a sense or pure honesty, and I know for sure such a practice does not always show me in the best light, but, as the great Charlie Tattoo would say, it is what it is.

Anyway, I shared the lobster platter with Bobo, a rare treat for the great carver whose shop is just up the road from Debars, and we had a great time, laughing and toasting and submerging chunks of lobster in butter as we savored every moment.