Retirement; like your parents, but way cooler
In 1991 Billy and Akaisha Kaderli retired at the age
of 38. Now, into their 4th decade of this
financially independent lifestyle, they invite you
to take advantage of their wisdom and experience.
Billy and Akaisha Kaderli
Whether it's a special meal
we make for ourselves or for guests when we are entertaining, we take special
care in picking out the ingredients. They must be fresh and of good quality.
Presentation is important also, as "the eyes are the first to feast."
Take a look at some of our handiwork below.
Creative Cuisine at Home
As you may (or may not) know,
Billy is a trained French Chef. He and I owned a restaurant for a decade
in Santa Cruz, California, before his career in finance. We love to cook
at home and both of us have a great time coming up with tasty
combinations. It's a core value and interest that we share in our
relationship. Recently, we spent some home time in Mexico making
for MARVELOUS Brulée de Elote
We tasted this Brulee at Chac Lan
Restaurant in Monte Coxala, San Juan Cosala, Mexico. It was SO good, we
decided to make it ourselves! Here is the recipe so you can make it too.
Ingredients are listed.
Special! A Quick, Easy, Cooking Lesson
Billy gives you a step-by-step,
easy lesson in how to put together The Chapala Special. It's a delicious
Mexican dish that you can make for yourself or for friends and family.
Comes together in minutes. You must try this! Take a look!
How to Cut up
Here we show you how easy it is to
cut up a mango. Many people are not familiar with fresh, ripe, tropical
fruits and how to go about eating them. It's super EASY to cut up a
Creative Day of Cooking - Our Christmas Day Bash
As you might already know, Billy
is a trained French Chef and we owned a restaurant for a decade in Santa
Cruz, California. Billy and I love to cook and entertain in our home,
and we still do it from time to time. This Christmas was one of those
times. Take a here at how we entertained friends all day long with
breakfast brunch and a GREAT dinner!
Beef Wellington a la Mexicana A classic French Meal with a Mexican Twist
It started with the search for the
bakery in Chapala that produces the wonderful bolillos sold throughout
the village. Upon finding the source, I inquired about buying a ball of
raw dough. I wanted to make a Beef Wellington using local ingredients,
so instead of puff pastry, I used local bolillo dough. Take a look here!
For more on
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About the Authors
Early Lifestyle appeals to a different
kind of person – the person who prizes their
independence, values their time, and who doesn’t
want to mindlessly follow the crowd.
Retire Early Lifestyle Blog
About Billy & Akaisha