We’ve made it through our first “temporada” (high season) and, what have I learned?
Wow, so much…but let me start in the kitchen, where I’ve been spending most of my time.
I’ve learned that it isn’t so hard to make many of the “processed items” that one gets at the grocery store. Bread, tofu, marmalade and yogurt making were great mysteries before we got here two months ago, and now, I’d say they are reasonable endeavors for even the weak of heart in the kitchen. Surprising, no? We’re thinking of offering classes on how to make these things. Are you interested?
I’ve learned that sometimes, you have to sacrifice a batch before you get a good one. For me, the making of a good marmalade came with this sad fact. My first batch of mandarine marmalade was bitter…i mean puckered up-painful-without cure-BITTER. It hurts me to even write the following words…it had to go to the compost! I asked for help and, when I did, Angela, my kitchen angel, gave me a large batch of the best tasting mandarines I’d had to date and a second chance. The second batch turned out to be well worth the effort. Come on down and I’ll let you try some…if you like it, I’ll even sell you some!
I’ve reaffirmed that all natural is the best way to go. Physically, I feel healthier than ever. To this end, we’ve been planting our organic gardens. We’ve got so many hopefuls here at the house: parsley, cilantro, oregano, basil, bok choi, kale, romesco cauliflower, padron peppers, mystery peppers, red cherry tomatoes, yellow pear tomatoes and garlic. We also planted at our friend, Osvaldo’s, farm – okra, green squash, yellow squash, radishes, onions, leeks, corn, basil…my mind runs wild at all the possibilities of what we are going to eat and best of all it will all be fresh and organic, whatever choses to flourish here in beautiful Barichara.
Out of the kitchen, most importantly, I’ve learned that generosity is rewarded. And that we have some neighbors that really like to party. Thankfully, they keep it mostly to temporadas.