It took car, airport, plane, airport, plane, car, boat, and car to finally arrive here at The CuisinArt Resort in Anguilla, a Caribbean island in the British West Indies, north of St Maarten and St Bart. We have landed, after all that effort, to an effortless paradise.

As we enter the breezy open archway into the lobby of our home for the next 12 nights one member of the 200 person staff handles our luggage while another escorts us poolside to refresh with a cold beverage.

Nathaniel handles business and I take a moment to breathe it all in. Visiting this resort has been a dream of mine for the past seven years and I look over at the man who loves making all of my dreams come true and am overcome with pleasure and joy.

Our ocean front junior suite is the second building in from the end. Quiet, just as Nathaniel requested so the neighbors don’t hear him beating me. Just kidding, want to make sure you’re still paying attention. Our room opens to a view of one of the top beaches in the world. It’s a stones throw away. Not a wussie throw like mine, but a normal throw. Here is a picture from the deck.

I’ll share with some of the highlights from the trip and special amenities of the resort.

I am an early riser so grab a cup of coffee around 6:30 from the lobby. Two sugars and cream, since it is vacation. I wander slowly back to the room, stopping at the chefs herb garden to pluck a few fresh mint leaves to freshen my breath. Morning island toothpaste. We then take an early walk on the long beach while the sun is low.

A daily breakfast buffet is included with price of a room. We sample the local favorite, salt cod and johnny cakes, but Nathaniel loves to order an omelette and I grab a thick slice of spicy carrot cake, slathered with cream cheese and topped with Seville Orange Bitter marmalade.

Also offered are roasted potatoes, griddle cakes, waffles, french toast, roasted tomatoes, sausage, bacon, pastries, danishes, loads of fresh fruit, yogurt, oatmeal, an assortment of fresh squeezed juices, teas, and coffee.

We spend the morning at the beach where someone is there to set up our area with an umbrella, towels, cold water, and anything we might like from the bar.

The temperature is 80 degrees, the water is 75. Nathaniel moves his chair directly into the sun, frying on his lounger like a thick slice of bacon.

I make Nathaniel take pictures of me being awesome and cool.

We slowly dunk our homemade wheat rolls in olive oil and balsamic and breathe in the panoramic views of pool, ocean, and plants while waiting for our salads.

They offer cooking classes twice a week. Once at the sushi restaurant, Tokyo Bay, where we learned to make california and spicy tuna rolls. Then the chef prepared fresh locally caught mahi mahi with hydroponic asparagus, cherry tomatoes, and spring roll. We had homemade coconut ice cream and incredible mango sorbet for dessert.

The other cooking class takes place in the main kitchen with the head chef of the resort. I happened to be the only one signed up that day so got a private lesson. We made a local pumpkin curry soup with coconut milk, then grouper with vegetables over polenta, and blueberry muffins with vanilla bean ice cream for dessert. The chef plated our lunch while Nathaniel and I ate warm homemade wheat rolls and butter.

Afternoons we usually relax by the pool or go back to the beach. The days we sit poolside we will order fresh juices from the juice mixologist. I want all green; celery, cucumber, green apple, green bell pepper, spinach, basil, and pineapple for sweetness. Served over ice with a squeeze of lime it is refreshing and energizing. Makes me feel right at home.

Oops, more handstands. Poor Nathaniel…

Despite daily efforts of lathering SPF 8,000 onto my pale English/Irish skin and huddling under the shade of the umbrella I still manage to brown, like a puffy white marshmallow at the periphery of a searing, golden flame.

So when the sun becomes unbearable we head to the gym and catch a work out. Fitness classes are offered at various times Tuesday through Saturday. We took a Boot Camp and Beach Body class that were perfect for vacation; enough to feel a burn but not too much to be sore the next day.

Or we would visit the spa for services. I had an awesome four layer facial, mud wrap, reiki session, and two sessions in the healing waters therapy. The treatment rooms overlooked the grounds and the ocean. We sit and sip tea in comfortable chairs overlooking the ocean while waiting for our treatments.

Sometimes I stay in the room and write. Like now, with the screen open listening to the waves as the leaves of the palm tree outside the door sway gently in the breeze. A big change from the dining room back home. Perhaps I should purchase a sound machine and steal the large artwork from the room, colorful beachscapes in oil.

There are several restaurant options at the resort and tons of great restaurants all over the island. We speak with many of the guests to find out where they like to go and also ask the staff a few of their favorite restaurants.

Blanchard’s is a popular spot that several people mentioned so we went there one evening. Pretty good. I thought it was overpriced for the quality of food. The ambiance was great, though, and the “Cracked Coconut” dessert is off the charts. Here is a video link from the owners that show you how to make this easy, impressive and delicious dessert.

The other restaurant we went to outside of CuisinArt was called Pimms at Cap Jaluca, an adjacent resort. Our table was literally on the water. The view was breathtaking and the food magnificent. Will definitely eat here the next time we visit.

Most evenings we stay at the CuisinArt and eat at the great restaurants there. We had sushi at Tokyo Bay one evening. The restaurant is beautiful and it is the only sushi restaurant on the island. I like Japanese food but I can only eat it a few times a month so we ate there the one time.

There is a Barbecue Buffet on Tuesday night at Santorini, the fine dining restaurant. It is $95 per person and gratuity is automatically added to the check so I was at first apprehensive to spend that much money on a buffet, wondering how it would be possible to eat over $100 worth of food. However, I am so happy we made the decision to go.

Several food stations are set up and all resort restaurants are represented. The salad section is beautiful, slices of prosciutto, and various cured meats, melon slices, hydroponic cherry tomatoes with fresh mozzarella and basil, hearts of palm and artichoke salad, potato salads, leafy lettuces with vinaigrettes, roasted vegetable salads, eggplant caponata, long breadsticks, flatbreads, rolls, I can’t even remember everything that was there.

So into his food, I love him.

Next was a grill piled high with caribbean lobster tails. The tails are cut in half and cooked perfectly, accompanied by melted caper butter. I went back 3 times. There is another grill with steak and fish, an area with all of the hot sides, I had rice and peas and ratatouille, a make-your-own-pasta table, and dessert table with over 20 desserts; apple cobbler, bread pudding, brownies, cupcakes, crepes, ice cream, cheescakes, chocolate mousse cake, raspberry tart, lemon meringue tart, pecan pie, coconut custard, chocolate tart, tiramisu, meringues filled with berries, and fresh fruit.

It takes a lot to impress me, and I was amazed. Our only regret was that we left the next Tuesday morning and would not be able to have the buffet again. We thought about changing our flight, but it would have been too much of a hassle. We know for next year.

Three evenings we took a two minute golf cart ride over to Italia, the new Italian restaurant overlooking the Greg Norman designed 18 hole golf course. I don’t know who Greg Norman is but some of the other guests we were visiting with are golfers and say it is the best golf course in the Caribbean. Views are breathtaking and food is great. Tuna Carpaccio is a must try, as well as any of the homemade pastas, or fresh fish options. Order the molten chocolate fondant for dessert.

My favorite restaurant is Santorini, we ate there every other night. The food is simple and perfect. Fine dining but clean and approachable. We sampled nearly everything on the menu but the lobster caesar, grilled lobster, and chocolate souffle were my favorites. Nathaniel loved the tuna 4 ways, coconut crusted mahi mahi, and anything on the dessert cart, which changed daily.

Here we are at Santorini, savoring our last evening of the trip.

The Fun Time Ferry will take you directly from Anguilla to the airport in St Maarten. Until next year, Anguilla! Thank you for taking the time to share the trip with us!