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
As you might already know, Billy is a trained French Chef and we owned a
restaurant for a decade in
Billy and I love
and entertain in
our home, and we still do it from time to time.
This Christmas was one of those times.
Take a look below
Fresh blueberry buttermilk pancakes on
Earlier in the morning I got started on
making pancakes, a real treat for me. I had fresh blueberries and bananas,
real Canadian maple syrup, and unsalted butter.
Blueberry, banana and plain buttermilk
The little dollar-size pancakes were easy
to distribute, not too big or overwhelming on the plates which would be full
of food choices later.
Crisp bacon and Billy's home made
spicy patty sausage
Meanwhile Billy is cooking up our freshly
cut bacon from one of our butchers. And Billy has already made his spicy
Farmer John's sausage patties. He has another butcher grind up the pork meat
and add a bit of fat to it to give it flavor, and keeps it together so it
doesn't crumble. Then he adds his secret spices, and patty's them up.
Fresh moist banana nut bread
This is the best banana nut bread in
town. A local Mexican woman makes this delight, and for this occasion a
whole loaf was purchased.
Fluffy scrambled eggs with
delicatessen imported Swiss cheese
Billy fluffed up the scrambled eggs,
mixed sautéed onions into them, and then added delicious real Swiss cheese
(no Velveeta here) on top.
Here is another look at the buffet that
we had so far.
On the plate to the right, almost out of
the photo, I had sliced oranges with cinnamon sugar on top, fresh
blueberries the size of a dime, and deep red fresh cherries.
We also had Bloody Marys, fresh orange
juice, and French-pressed coffee.
We took our time and joked and chatted
all morning. After several hours our guests went home and we decided to meet
again around 3:30pm for an early dinner.
Fresh shrimp marinating in a secret
garlic, olive oil sauce
Meanwhile, Billy had de-veined about a
kilo of shrimp and was marinating them in an olive oil, garlic and secret
Seasoned filet mignon with rosemary
Billy had also purchased a whole beef
which he seasoned with sea salt, cracked black pepper and fresh rosemary.
Then he wrapped it up with string.
Seasoned filet mignon seared on the
Billy seared the meat on the grill. This
keeps all the juices and flavor of the meat sealed inside. Then he popped
the filet into the oven to finish it.
Shrimp Ragout with garlic toasts
This was our first course for our early
Christmas Day Dinner. Ragout of Shrimp with mushrooms, tomatoes and white
wine sauce, served with garlic toasts.
Billy cutting the cooked filet mignon
Here is Billy slicing the filet into
As you can see, it's a perfect medium
Herbed potatoes, fresh vegetables and
filet mignon with red wine sauce
Billy had already cooked off some small
white potatoes which he then seasoned and toasted in a dry, hot pan. Fresh
vegetables, Filet Mignon, and a Red Wine sauce.
This was our second course.
The third course was a small salad, then
an assortment of chocolates for dessert. We had chili chocolate, cardamom
chocolate and chocolate truffles.
Accompanying our meal was red wine,
coffee and then after dinner drinks of
Just another successful series of meals
at Cafe Billy.
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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