My friend Kathryn was visiting and we made black bean soup. As I was dishing it up I said “I really wish I had some cheese to melt on top of this.” She just laughed and said “That should be a Peace Corps slogan.”
Sometimes I miss being able to eat cheese, milk, and yogurt whenever I want, bake in a real oven, or refrigerate leftovers, but for the most part I’m adjusting to cooking in the campo. Or learning to cook at all, you may be thinking if you remember the Green Chicken Incident of 2009… or the Burnt Tomato Soup of 2010…
At first I was really into cooking things I had been used to eating here: rice, rice with bananas, rice with a fried egg, etc. Then I went into a recipe phase: eggplant parmesan, homemade onion rings – it was a tasty phase!
Now I’m in more of an experimenting/Rachelmakes shephards’ pie phase:
Rice, good. Beans, good. Onions, garlic, cumin, cilantro, carrots, celery, cabbage. Good, good, good! What’s not to like?!
I also made my first ever batch of sauerkraut (with pineapple!). People thought I was absolutely crazy when they saw me cutting up all that cabbage, pounding it, and then explaining that I wasn’t going to eat it for at least 3 days. When it was finished I received only positive reviews. Lacking brats, I ate it on top of rice!
I've been making banana bread and so a man asked me what goes into it. I listed off the ingredients which included one egg. He came back and gave me two eggs saying that using two would make it better than just using one. It reminded me of stopping at my grandparents’ farm and my grandpa filling up a grocery bag of sweet corn for me and explaining how I should eat 3 ears for breakfast, 5 for lunch, and 3 for dinner. More is better!
Bought this fish off the back of a truck, cleaned it, and fried this baby myself! (Under the supervision of my neighbor of course...)