Windjammer International Cuisine & Comfort Inn
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... pro and veteran of 3 (unspectacular) ODIs for England, Monte Lynch, sat at the pavilion bar overseeing a coaching session. He was delighted to pull out his best cockney accent as he reminisced about games at Chelmsford, Southend and Ilford.
Culinary highlights included 'bake and saltfish' - a fine breakfast of fried bread and salted cod, and a few more welcomed rotis.
Unfortunately, there is no legal border crossing from Guyana to Venezuela, meaning we had to ...
... kites for sale hung on a wall. I drove us to the intersection of Albert and Queen Streets. As we drove by, I could see the vendor was just arriving at the corner. Since nothing was set up yet, we drove on, looking at the various sites in the area.
Ultimately we made it back to Kitty. I parked our vehicle and got out to take a photograph of the kites. As I was doing that, the vendor, from a different corner of the intersection ...
... shown an incorrect location a few days before. We sat in the car at that location for nearly an hour before we decided to leave. On one street we found a lady manning a booth selling colors. We stopped and bought five boxes. They were about $1 per box, or $200GD.
As we were driving toward our home, we stumbled across the Indian Cultural Centre. That actually worked out to our benefit. Unlike last week, this time we arrived ...
... If for some reason there is not enough bagasse available there are large logs on stand-by. That day they were not in jeopardy of running out of fuel. There were huge piles in a covered area that were continuously being fed from overhead conveyors.
Back in the plant we went along the purification route. This was a multi-step process that I did not completely grasp. Suffice it to say that we ended up at a station where the molasses is separated from ...
... for giving El Dorado rums their distinctive flavors. Amanda stated that the Master Distiller, Mr. George Robinson, will often mix from both stills to come up with one particular rum.
It was at this point in the tour that one could begin to detect the distinct odor of rum. The odors were nowhere near as noxious as at the fermentation and yeast areas.
In addition to these wooden "patriarchs", there were several more modern metal stills in use. ...