I was pretty obsessed with guacamole when I was there, probably because there were bowls strategically placed around the resort with salsa verde, guacamole, and chips. I added avocado to everything (just like the Costa Ricans do), and then I left Costa Rica and returned home with not only a splotchy tan, but also food poisoning. For the past week, I have not been able to look at an avocado without giving it the dirty eye. I am sure it wasn't the guacamole that ruined my insides, but sometimes you develop these arbitrary associations when you get ill. It's usually the last thing that you've eaten that forms the negative association, regardless of whether it was really the culprit. Good news! I seem to be on the mend now, actually yesterday was my first 'normal' day, and funny enough, I woke up craving guacamole. Yesterday for lunch, I shoveled this delicious guacamole with a pineapple (recipe below) into my mouth standing in the kitchen, trying to type an email from my phone. I added in some pineapple, which gives it a subtle sweetness that is incredible. The pineapple and the garlic create this wonderful flavor combination, and then with a dash of lime and salt, it all really comes together.
It took us 11 hours to fly there, with a connection in between. We flew the red eye, and I was able to sleep most of the way. The week preceding our departure was full of stress, tears, and panic. We put in an offer on a house, and it was accepted a week before we left (surprise!) more on that later. This gave us only a week to prepare documents, pull together a down payment, etc. To make a long story short, the day after our offer was accepted, Brent flew to California for a management training work retreat in the mountains. And if there is anything we know about the mountains, there is usually no cell signal. He spent the week frantic, running around the woods like a crazy person, trying to find cell signal. I think he eventually found a dusty old fax machine in one of the boy scout cabins that was to send documents.
The Friday we were scheduled to fly, we had arranged to sign our documents earlier in the day. We were all ready to go, and everything was set, until Bank of America decided that they would not do a wire transfer over $1000. Brent had to run half way across Seattle to the Bank of America (because I was caught in rush-hour trying to drop off my dog at a friends), and right as BOA were locking their doors, he banged on the door begging them to let him in. Luckily we got a cashiers check, but then we had to drop it off at a friends, and by now, we were pushing for time. We rushed to the airport, barley making our flight, me almost shitting my pants in sheer panic. Everything worked out though, and we are now slowly spackling, sanding, and painting our way to a new fresh house.
We were able to stop at a local village. I spent some time in the grocery store, which made me really happy. We stopped for some coyol, a drink made from fermenting the sap from the coyol palm tree. The fermentation process doesn't produce a very high alcohol content, but coyol contains enzymes that can cause similar effects as alcohol. Our guide told us that the effects of coyol increase once you step into the sun. It's even said that the day after you drink, if you spend too much time outside, you'll become drunk again. I wasn't a fan of the taste.
I wasn't able to snap a pic of the sea turtle because it was dark, and all I had was a cell phone, and it seemed weird to be taking photos of this beautiful creature trying to lay a whole lot of eggs, so instead, I have inserted a picture of a lizard. Seems close enough.
makes 1 1/2 cups
1 clove garlic, minced
1/3 cup fresh pineapple, chopped
2 small limes
1/2 tsp salt
Cut the avocados in half, and remove the pits. Scoop the avocado into a bowl, and mash with a fork. Add the garlic, pineapple, juice from 2 small limes, and salt. Combine.
Serve with tortilla or plantain chips. Should be eaten right away, or stored in the fridge for a couple of hours. The avocado will turn brown quickly, one exposed to oxygen.