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| Descending Clouds |
I know I might sound like a broken record, but this country is incredibly beautiful and every morning is a new discovery outside my window. The view of the mountains and how the clouds lightly blanket the caps while the sun sneaks through the fluffy pillows to illuminate the horse stable and all that inhabit makes my heart smile. To be honest, my perfect view has always been a waterfront, whether it be lake, sea or ocean, until now. The landscape takes my breath away.
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| Hacienda Zuleta Stables |
With every day, I fall deeper in love with Ecuador and its people. It’s so easy to fall into the day-to-day existence of work, work, work and not appreciate the wonders around. Taking this moment (eight days) to completely stop and just be in the moment has been incredibly insightful. It gives me hope for not only myself but the world and people around me. The people of Ecuador truly seem to care about the people around them. They look at you, acknowledge your presence with a nod, smile or wave. They
SEE you as they go about their day. How refreshing in a world (my world) that rarely acknowledges those we work with, less known a stranger, and do our best
not to make eye contact unless necessary. Anyway, let’s not let that seep into this blessed experience.
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| At home with Suzanna |
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| Peril Roasted Pork |
So, today consisted of preparing two authentic Ecuadorian Andean appetizers, Mote Pillo and Peril Roasted Pork. It is a tradition at Hacienda Zuleta to relax in one of the family living rooms with a roaring fire and enjoy a local bite prior to dinner. I was given the honor to prepare this local cuisine for the handful of guests today. Needless to say, I was a bit nervous given I have no problem tinkering around for myself and my sister, Pat, but strangers that may just know good local fare can be a bit daunting. With the guidance of Chef Pablo, I’m willing to take on the challenge. After all, for me, food has always been a language of love and my passion, so bring it on! Tell me again why I’m in healthcare and not the culinary field? I guess that’s an entirely different conversation and we won’t go there now.
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| Mote Pillo |
Chef Pablo had all ingredients at the ready and I jumped in head first determined to be the best student ever. I won’t bore you with the preparation details, other than to say the dishes were “perfecto” and the guests couldn’t believe that a “novice” with no previous knowledge of the Ecuadorian cuisine could prepare both
Mote Pillo (hominy with eggs, local cheesers and sofrito) and
Peril Roasted Pork (marinated pork in a sauce of bitter orange juice, onion, garlic, achiote, cloves, cinnamon, cumin, and panela).
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| Finished Product of Mote Pillo |
Of course, I can’t take full credit as Chef Pablo was classically trained and cooked globally, as well as having command of regional cuisine coupled with the patience of a saint. He is my culinary GENIUS!
Two of my favorite things, traveling and cooking. Perhaps I’ve missed my calling, at least Chef Pablo thinks so. Until tomorrow...
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