moving forward... baby steps

After about 6 months, I am settling in with the kitchen & staff.

I have only a few more recipes to write (it's been a long list, since dinner varies every night, plus the extra TLC it takes to write a foolproof method in spanish).

I am getting a full kitchen staff (so I can get a day off).

I am getting providers and inventory in line (i can speak with providers on the phone with somewhat ease, and now always have plenty of rice on hand for staff meal to avoid riots).

I am working with staff on sanitation (do not spit on the floor! ever!).

We are also working on routine (not only rotating food and planning ahead, but doing the same work everyday).

also, the food is coming along nicely, as in photo: dinner app. with roasted vegetables, honey from Chacocente and domestic camembert

Different than a restaurant, working at a hotel I get involved with the entire project, not just the kitchen. Example: the other night, I knew that we needed more gasoline for the generator. I spoke with the maintenance employee on duty, and explained;

"Marcos, can you please leave the empty gasoline containers by the stairs to the port so I don't forget them when I leave? That way, I can refill them on the mainland."

-"Okay, Calley."

a while later, Marcos returns. "Calley," he says. "I am a little confused. Do you want the gasoline containers for the generator, or the ones for the small boat?"

Hmm.

"Marcos," I reply, “which containers are empty? the ones for the boat, or the ones for the generator?”

-"The generator, Calley."

"Well, then, I think that it would be best to put those out to be refilled."

"Okay, Calley. Thanks. I was just a little confused."

sigh. "No problem, Marcos."

A new "fruit?" and a little ink

Presenting, the Guaba!

not to be confused with guava/guayaba, this fruit just came into season! it cost me 3 cordobas, which is about 14 US cents. Oh, man, I can't wait to try it.

um, what part do I eat? I asked the woman who sold it to me, and she said that the most delicious part is the styrofoam-ish case around the shell of the seed. In this photo, you can clearly see 3.

Not delicious. Not really any flavor at all. Kind of like slightly sweet but dried out... packing peanuts? nothing to write home about. and a lot of work to open. what's the draw? I asked around at work, and no one there eats guaba. No known use. I googled it, and found a website that claims "vegetarians eat guaba." But nothing as far as function. I thought about dehydrating, pulverizing, or perhaps frying, but nothing really enhances the flavor.

So, as far as I can tell, the woman in the park probably has a guaba tree in her yard and is scheming to make a quick buck. good luck, lady. it'll take 6 more people as naive as me just to make one.

oh well, it's mango season, too. And I can get those for free off the dozens of trees on my way to work (i now keep floss with me at all time for such occasions).

Also, as noted in our Trivia Night last week, I got some ink in the TACA in-flight magazine. ooooh!

http://www.exploretaca.com/eng/article.html?id=1910

(about halfway down, if you are far too busy to read the whole thing)

Spring Break 2010!

For a short vacation, I recently headed down to the island Ometepe, home to two volcanoes (one active), for a few days off. This island getaway was wonderful. I lounged, horseback rode on the beach, danced with fire nunchucks, helped schoolkids practice english, and created some trails when I got lost meandering around. I also ate some great food.

I ate salad every day, with the most wonderful greens I’ve had since I’ve moved. New to me, and delectable are hibiscus greens, which have a strong berry flavor- great when mixed with the other fresh greens. I’d love to throw them in with goat cheese (available locally) and balsamic vinegar (imported) sometime. yum.

I stayed with Martijn and Patricia, who host the best Pizza Night on the island. They have fresh turmeric growing outside of their living room, which was great! I turned one of the pizzas into a Thai-style calzone; probably the weirdest pizza to hit Pizza Night to date: fresh vegetables and greens with Ometepe banana vinegar, honey and grated turmeric. I feel a little guilty: that orange tint is not coming off the cheese grater any time soon. Thanks for hosting!

The best meals I have had since my move came from “Ometepe Ben’s” new hostel/restaurant: green papaya salad, homemade pasta with eggplant sauce, and leafy greens galore. Plus, he and Sara serve filtered ice. paradise.

I took home some of Ben’s homespun honey, a healthy belly, and the correct spelling and pronounciation of Nicaragua’s prized animal, the shorn sheep: Pellibüey. After trekking down on bus, it was nice to take a cab home.

The video is a small sample of the Wild! spring break that ensued on the rustic island.