Four years ago, we held our third and final wedding party. We had a wedding ceremony in January, a New Zealand wedding in March and finally the last reception in Indonesia in May. What a year, right?
If you ask me how did I do all the planning, I should say, I was probably a bridezilla back then. Even though I don’t think I were, but apparently, other people got hurt by my acts. All this wedding stuff taught me lessons in life. It cost me my best friends. And that is the most important thing I learned.
Anyway, after they dropped the lockdown to level 2, we’re finally able to do domestic travel. We suddenly booked the accommodation just last week, 2 days after the announcement.
E went to Te Hapua last year for a stag night. So we kinda know what to expect already. It’s my third time and third place doing Glamping. How I love the idea of outdoor camping with a flushing toilet and an electric blanket.
I also become a bit more expert packing for glamping. And we kinda know what food should we bring. We love how easy Korean BBQ and Japanese Yakisoba were last time. E can have it with his rice and it’s also super good without rice (ssam is my favorite). Yakisoba can be cooked on BBQ and perfect for cold weather breakfast. Do all the chopping at home and put all the ingredients (except the noodle) in one container and just dump it on the grill in the morning. Easy peasy. We decided to bring the same combo this time.
Luckily, it’s dog friendly. So Koru was tagging along. It was his first overnight stay! He even got his first bacon ever. It’s more like a gift for him rather than for us. That’s what happened if you got kids, I guess. He surely had fun, barking on every single livestock he saw. He’ll get fixed next week, so we’ll let him enjoy his moment.
Honey, what’s for dinner?
TJ Katsu‘s Spicy Chicken and Teriyaki Salmon Don
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