As Bob and Tania moved on to the other islands in the Azorean chain they enjoyed each special area wherever they went...

•   São Miguel was the last planned stop for Bob and Tania in the Azores Islands before crossing over to Portugal.  Nicknamed the "Green Island", they looked forward to exploring its beautiful countryside.  Arrival into the harbor at Ponta Delgada, the largest city in the whole island chain.  A view of the city and another of the scenic farmlands, and mountains from Miraduoro da Macela.

•    The "Lagoa do Fogo" (Fire Lake)  located in the "Serra de Água de Pau" (mountain range of Agua de Pau) was designated a natural reserve in 1974.  The "Caldeira Velha" (Old Geyser) is where a hot waterfall flows down into a pool that many use for swimming.  The lush vegetation and rough terrain reminded John and Margo Almeida (dock neighbors who live part-time in New Zealand) of their home area.  They split costs on a rental car for a few days with Bob and Tania.  John and Margo were on their final legs of a circumnavigation to a home port in Maine.

• Monday they toured the island but forgot it was a holiday.  The famous island liquor distillery "Mulher de Capote" was closed for the day.  But they were fortunate the owner saw them standing outside and gave them a personal tour of the factory.  Edward Ferro was delightful as he described how he had built up his business and allowed them taste tests of several types he makes, usually from fruit like pineapple, banana, passion fruit, blackberry, etc as well as some very nice brandy and an Aguardente (a local type "digestive").

• The aging room at "Mulher de Capote".  Edward describing his fruit fermenting processes.  His liquor is renowned for being distributed inside of ceramic figurines depicting local sights and traditional characters. 

• The view from Miradouro de Santa Iria was one of the best on the island.  Even on a "Green Island" you can find blue hydrangeas.  Passion fruit in Edward's garden area ready to ripen and be made into a liquor.

• A great place they enjoyed visiting was Furnas.  The area of the "Caldeiras" (hot natural springs) on the shore of Lagoa das Furnas serves as a natural kitchen.  Cooking is done by burying pots of food in the earth that contain a meal of mixed meats (called meat hollows) and vegetables "cozido"a form of New England boil, codfish or "caldeiradas de peixe" (fish bouillabaisse). The pots are placed into the ground and covered over with dirt.  They cook like being in a slow cooker.  The pots are then dug up the next day between noon and 3 p.m. and served at local restaurants.  Bob and Tania tried it and liked the meat hollows offering.

• Bob hidden by steam at Lagoa das Furnas.  One of the restaurant pre-dug holes with concrete sides.  Your do-it-yourself kit complete with shovels, markers, and wooden tops to go over the pots.  Many people dig their own holes and have a picnic later while enjoying the beauty of the lake and the surrounding area.

• Tobacco (one of their exports) drying under sheds.  The "Ilheu" (island) of "Vila Franca" is approximately 1 km from the coastline.  The horseshoe style swimming and picnic area can be reached by ferry boat during the summer.  Returning home the first day out they were diverted in traffic and discovered a "Festa" in progress.  For Tania and Bob it just wouldn't be the same at any place without experiencing a "Festa" (this was the holiday that closed down most businesses that day).  This day was the Festa of "Senhoro da Assunção" (the patron saint) and the people of Vila de Água de Pau lined the streets with flowers and greenery in various patterns as is tradition on São Miguel.

• Margo and Tania left the guys stuck in traffic in the car and went to view the parade and the "carpet of flowers" throughout the town.  Beautiful!  This "carpet" was throughout the town on different streets.