mary

Feb 072014
 

There are a lot of new and exciting things coming up with Greengoes Travel´s  improved site.  Check it out and check in often!  Right now we are working on putting up our content from 2010-2012, while simultaniously moving along with new material.  Thanks for stopping by!

 Posted by at 3:16 am
Jan 192011
 

una gran escuela

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.

Oct 102010
 

It is hard to believe that three months in Colombia have come to a close!  What a journey it has been! If you’ve noticed the new pages you’ll see that we met with a lot of success these few months and we’re very excited to announce that we’re going to open our guesthouse doors in December.  So, what have we been up to these past few weeks?

After Taganga, we took an overnight bus to Barichara to visit with Caridad and Gabriel, the owners of the house we’re going to be running come December.  What was to be a one week stay turned into two.  Between learning the ins and outs of the house and enjoying the beautiful walks around Barichara, it was really hard to tear ourselves away.

The house itself is a destination.  It is all one level with four bedrooms off of the front patio and the rest of the property is open to the outside.  When you come in the front door, right away you can see a 100 year old grape vine shading the patio.  Conveniently, there is a hammock strung right across from it.  This was my favorite resting spot for reading and, of course, napping.  Put together with the loving care of Caridad and Gabriel, one can see all the special accents that make this home stand out from the rest in town.

As you go further back into the house, you’ll find the kitchen.  This kitchen was made to be a social gathering spot.  Open to the large tree-filled garden in the back, one can watch the birds eat bananas and rice all afternoon…or maybe just during breakfast.  Gabrielle has been teaching me to make masa – dough – for breads, so I can carry on the tradition of fresh baked bread at breakfast.  I look forward to all the wonderful meals I’ll be able to share with people in this beautiful space.

The kitchen overlooks the garden, which is nearly twice the size of the house.  Garden!  I should really be calling it a forest.  Papaya, passion fruit, mango, tangerine, guava, orange, coconut and fig trees barely skim the surface of the secrets this tiny forest have to offer.  I’ve already had a few encounters with the resident frogs and hummingbirds.  This quiet, green space is the gem of the house.

After a weeklong stint in Bogota, we’re back in Toronto visiting with family.  Come Thursday we’ll start our “East Coast Swing” to visit family and friends before volunteering on an Earthship project in Taylor County, Georgia starting November 1.   The future is bright!

 

 Posted by at 12:00 am
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