#FoodFriday: Not Your Grandma’s Pancakes

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I’m sure we can all think back to a time when our granny whipped us up a nice pile of fluffy Bisquik pancakes on a warm easy like Sunday morning.

Or, if you had a baller grandma like mine, she made them from scratch.

That’s right. Baking soda, flour (sifted, obvi), eggs…you know the drill.

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Back when I baked, cut my own bangs, and had a black eye.

Those were the best days, am I right? Waking up to all the smells of all the foods and sleepily making your way down to the kitchen only to find the dining table completely set. Everything’s warming in the oven and the only thing that’s missing is you. Continue reading

#Food Friday: Chorreadas (Costa Rican Corn Pancakes)

I don’t want to fill all of your typical Wisconsinite stereotypes but it’s true.

I love beer.
I love cheese.
and I love corn.

They’re just all so delicious.

I’m sure that when you think of Wisconsin, things like craft beer, (crappy beer), cows, football, premium cheeses, and political inconsistency come to mind.

But what you might not know is Wisconsin is one of the top corn producing states in the nation.

Yup, I’m just a corn-fed girl in a corn-fed world. Continue reading

#FoodFriday: I Made Yogurt (And So Can You)!

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If there’s one thing just flowing in abundance in Fila Naranjo, it’s cows. Cows on cows on cows.

And well, of course, coffee. But besides coffee, ganado (livestock) and dairy products are the community’s biggest income generating activities.

Ganado, including pigs, chickens, and beef cattle are raised to be sold for their meat to local families and distributors.

Dairy products, mostly made from cow milk, are made into the 3 Costa Rican dairy staples: queso (cheese), natilla (sour cream) and leche (milk). Continue reading

#FoodFriday: The Best Gallo Pinto (Costa Rica Rice & Beans)

When I was just 13-years-old, I got my first job working at an Italian Restaurant right down the street from our home in cute little downtown Delafield, Wisconsin.

Coming from a family with a lot of people and not a lot of money, I always wanted a job so I could have my own cash in my own pocket; even if that meant working after school, on the weekends, and in between basketball and track practices.

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Too many kids not enough monayyy
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#FoodFriday: Make Your Own Kombucha

I distinctly remember the first time I ever tried kombucha.

It was five years ago while I was living in Wisconsin. I was in the grocery store and was immediately sold on the look of the Synergy bottle that promised to reawaken, rebirth, repurpose, and redefine.

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When I got to the car, I twisted the top off, took my first sip and spit it out without hesitation. It tasted rancid and vinegary…like it was some sort of tea that had turned so bad it had started to ferment (I guess there’s some truth to the fermentation part).

I don’t know how or when my hate turned to love but it did. Over time I grew what some people might call an unhealthy obsession with kombucha.  I had a kind of “ah-ha” moment when I realized that the vinegary taste and carbonation were natural and suppose to be there. It was like accepting the moldy flavor of blue cheese. Or maybe overtime I just grew a strong affection for all things fermented and vinegary. It’s a mystery.

If you’ve never heard of this kombucha stuff, let me fill you in.

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#FoodFriday: Easy Raw Carrot Cake Energy Balls

 

When I first got to my site in Fila Naranjo, I was really trying to work on this whole “integration” thing. I went to church with my host family, I played soccer on Wednesday nights, I worked on a farm, I cooked side-by-side with women in the community kitchen, and I ate everything my host mom cooked for me.

I mean, everything.

Piles of rice, bowls of beans, breads, fried foods, sugar-filled juices, empanadas…all of it. Continue reading

#FoodFriday: The Fruits and Flavors of Fila Naranjo (Part 2)

It’s guayaba season here in Fila Naranjo, which means the trees are full of this fresh, delicious fruit and the grounds are covered in old, mushy, ripe guayabas that have matured and created a soft, slippery, fermented rug that covers all the land here in the beautiful mountains of Costa Rica.

Before coming to Fila Naranjo, I had never had a guayaba (guava) in my life. I had tasted guava juice, guava kombucha, guava flavored jellies and jams, but never had the real deal. Guava kombucha is one of my favorites, I love the floral, unique, semi-acidic flavor of guayaba so when I first spotted a guayaba tree here, I was stoked.

I plucked one straight from the tree in the middle of long, laborious day working at the finca and held it up to my nose for just a minute to breathe in the aroma. It was such a Peace Corps moment. Here I was, working in the fields alongside a group of local women and I stumble upon a fresh fruit tree. How cool is this?! This is why you’re here Tily, for these small beautiful organic moments. I embraced the moment so hard I took a seat under the guava tree and ate 4 guavas. Can you believe it?! Four.

After scarfing down my fill of guayabas, I headed back up to the other side of the finca to find a few ladies doing the same. But it was the weirdest thing, they were all pulling apart the fruit and throwing the middle seeded part onto the ground. I asked one of them if she was throwing out the middle because she didn’t like the texture of the seeds and then…I learned what gusano meant.

Gusano is the Spanish word for worm or maggot. When guayabas turn the slightest bit soft, fruit flies lay their eggs beneath the fruit’s skin and the maggots are born inside and feed on the fruit’s succulent flesh. Continue reading

#FoodFriday: What’s In a Tamale?

 

What’s in a name? That which we call a Tamale… 

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We’ve all heard of tamales before. And if you haven’t well I guess you haven’t been to the freezer section in Trader Joe’s.

But I’m not here to talk about that frozen, pop in the microwave, dinner-for-one garbage. Today, we’re going to talk about the real deal. Cream of the crop. Pick of the litter. Best of the best.

I’m talkin’

Cooked over a fire in the mountains of Costa Rica…

With cilantro, peppers, and papas from the vivero (greenhouse)…

And free-range chicken from the neighbor…

Wrapped in freshly cut leaves from platano trees…

And maiz from…well, ok it’s from the store. Whatever. It’s the good brand though.

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#FoodFriday: The Fruits and Flavors of Fila Naranjo (Part 1)

I love fruit. I LOOOVE fruit. And vegetables. And coffee. I love all things fresh, delicious, crunchy, soft, gooey, acidic, tart, earthy, juicy, fleshy (just for you papaya), bubbly, spicy…the list goes on.  I love all the tastes and textures.

So when I got my site assignment for Fila Naranjo and read that it was a small coffee farming community in the mountains of Costa Rica my heart melted into a pool of dark chocolate fondue. Endless amounts of coffee? Fresh homegrown Costa Rican coffee? That was all I needed and all I wanted. It was enough to keep me satisfied for the next 2 years. I was happy…I was extática…with coffee.

But once I got to site, I discovered that the sweet, pure, fertile tierra of Fila Naranjo sprouted so much more than just the best coffee in the world. You name it, we got it. We’re like the expensive produce aisle in Whole Foods that everyone walks through but can’t commit to making a purchase. You might put that $6 exotic dragon fruit in your cart but you know you’re going to take it out once you get to the check-out and slip it behind the kombucha cooler.

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#FoodFriday: Pejibaye and Empanadas

It’s #FoodFriday y’all!

#FoodFriday is going to be the part of my blog where I can share my pasión por la comida! I’ll be honest, I have a feeling that this #FoodFriday thing won’t make it past the next 3 months of training in San Isidro, but I’m going to try. I really am! If anything, when I get to my site (most likely going to be somewhere rural) I’ll just have to write about rice and beans every Friday with some mysterious twist. Will there be salt? pepper? spices? hot sauce?! Who knows. It’s a misterio!

On to the food! Where to start?

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