Pura Vida!

Photo A. Meshar

“Pura vida!” is a Costa Rican phrase which means “pure life” or “good life.” It can be a response to “How are you?” or “How’s it going?” It may also indicate “Bye for now.” It also means whole life or abundant life. I am reminded of Jesus, who tells us why he came: “I came that you might have life and have it abundantly” (John 10:10). Costa Ricans know how to live the good life, the abundant life.

Last week we took a break from our Minnesota winter and traveled to Costa Rica. We were greeted with sunshine and palm trees in San Jose. The weather was warm and humid in the rain forest, but warm and dry on the Pacific coast. In between we saw Poas, an active volcano. We enjoyed the spicy, tropical cuisine of Costa Rica. Meals included papaya, passion fruit, guava, mango, pineapple and plantains. Fish was often on the menu along with fresh vegetables, rice and beans.

Photo A. Meshar

We visited a banana packing plant (not Fair Trade with poor working conditions) but also a pineapple plantation that was Fair Trade. At a coffee plantation we learned that coffee is an important export of Costa Rica and we enjoyed rich, dark coffee the entire time we were there.

Photo Coffee beans - A. Meshar

Costa Ricans are very protective of their environment which includes rainforest, jungle, exotic plants, wildlife and much of the world’s natural pharmacy. Impatiens and begonias grow wild along the roadside in their natural habitat. Hibiscus and bougainvillea were in colorful bloom everywhere.

Photo A. Meshar

In Costa Rica it is possible to watch the sunrise over the Atlantic Ocean and then watch the sunset over the Pacific Ocean. In between there is everything from lush farmland, volcanic mountains and desert to rain forest and jungles.

Costa Rica is a country with NO military by constitutional mandate. This attracted us in the first place. Why not support a country that uses its resources for healthcare and education rather than to maintain a military? In fact, Costa Rica’s literacy rate is over 97%, higher than the U.S.

Costa Rica uses almost no oil. 95% of all Costa Rica’s energy comes from geo-thermal, hydro and wind sources. They are also self-sufficient agriculturally. They produce their own sugar, cocoa, coffee, corn, rice, beans, meat, dairy, fruit and vegetables. Surplus coffee and other agricultural products are exported.

We enjoyed the cuisine, the river tours, hiking in the rainforest and a boat ride, up river on a two-day visit to Tortuguerra. Mostly we enjoyed the people of Costa Rica and their amazing hospitality.

To all the Costa Ricans who made our visit so enjoyable we say “Muchas gracias!” Pura Vida!

Spaetzle – German Mac & Cheese

Last year when my sister-in-law was visiting the U.S., we met her in Milwaukee. After an afternoon visiting the stunning Calatrava Art Museum we went to Karl Ratzsch’s restaurant for dinner.

She and I ordered the spaetzle. It was amazing. Creamy, savory, with a hint of nutmeg. Surely this couldn’t be too hard to make? When we got home I checked to see how difficult it was to make spaetzel. It’s surprisingly easy. It’s fast food. About 10 minutes from the start of mixing the batter to enjoying it.

Here’s the recipe –

1 cup flour, 1/3 cup to 1/2 cup water or milk, 1 egg, 1 tsp salt, pinch of nutmeg (or substitute with cayenne or curry). That’s it. Whisk until blended.

Place a colander over a pot of boiling water. Put half the batter into the colander and use a spatula to push the batter through the holes. Repeat with remaining batter.

By now the spaetzle has floated to the top of the pot. That’s how you know it’s done. Drain and top with butter, cheddar cheese or gravy. Creamy, cheesy, delicious. German mac & cheese. Mm mmm. Add a glass of crisp, chilled, white wine.

You can watch how easy it is by watching this college-aged kid here. You don’t even have to understand the language!

You may also like Winter Comfort Food and Ultimate Banana Bread.

Simplify, Simplify, Simplify

Around our small townhouse these days, simplicity looks like this:

Eliminate an entire set of dishes. Just because retailers and manufacturers try to get us to buy entire sets of dinnerware doesn’t mean we have to. Buy only those dishes that work for you. We have discovered that using these plain, white, porcelain low bowls replaces dinner plates, salad plates and soup bowls. At 10″ diameter, they are durable and inexpensive at $2 to $3 each. You can find them at IKEA, Pottery Barn, West Elm or Crate & Barrel. This clears out an entire shelf in my kitchen cabinet. There is an added benefit. If we eat in the living room or serve many buffet style, the scooped edges keep food and sauces in the bowl and off your lap or napkin. We stack six of them in the corner of our kitchen counter for easy access. This corner is otherwise wasted space. Best of all, because they are inexpensive, if one breaks it’s not a disaster. Simply buy one more.

Right now I am looking for thick-walled clear glass tumblers to use for both hot and cold drinks. Hopefully with a wider base than the picture above so they won’t tip easily. This would eliminate a miriad of mugs, wine glasses, cold drink glasses, etc. If you use cups with saucers, it would eliminate those too. Again one item, many uses. Kitchen shelves with space here we come!

Similar to this picture, we are using three tall glasses to hold forks, spoons and knives for quick use on our counter top. This makes our ONE large kitchen drawer available for knives and other utensils. Of course jam jars, canning jars or even antique tea tins could serve the same purpose.

These sturdy, but beautiful cotton dish towels in bright, seasonal colors function as kitchen towels but also as cloth dinner napkins. Look for a flat weave or jacquard weave. One item, two uses. They are often on sale this time of year.

NET: avoid single-use items.

For other voluntary simplicity ideas watch Annie Leonard’s video Story of Stuff here or read: How Much is Enough?, Simpler Living, Compassionate Life or Deep Economy.

Please pass along your ideas. Leave a comment.

You may also like Simplifying My Wardrobe and Simplifying the Kitchen and The Jewelry We Keep.

Ground Hog Day

Today is Ground Hog Day. It’s the day we find out if spring is just around the corner – or another six weeks of winter – although in Minnesota the question of Ground Hog Day doesn’t apply. We will probably have quite a bit more winter before warmer weather arrives. Of course “warmer weather” is relative. After many days of sub-zero weather, temperatures above zero can seem to be “warmer.”

Just for today I want a glimpse of the springtime ahead. So here are a few pictures to remind me – and you – of what the world looks like when it isn’t covered with white stuff and old “grey stuff.”

Were you able to go someplace warm and have an early spring? If not, treat yourself to fresh flowers or a potted herb today. Meanwhile, stay warm. Roxanne

Photo Explore-Flowers.co.uk

Photo TulipsMarcad.com

Winter Comfort Food

This time of year is the time for soups, stews, chilies. But it is also the time of year for other comfort foods that might not so readily come to mind like corn cakes. The world’s ultimate corn cakes can be enjoyed at Maria’s Cafe on Franklin Avenue in Minneapolis. But if you can’t get there you can make your own that taste nearly as good.

Into a bowl put 1 cup flour, 1/2 corn meal, 2 tsp baking soda, 1 egg and  1 14 oz can corn – liquid too and mix with a whisk. Add milk to desired consistency. Ladle onto a medium hot skillet that has been lightly seasoned with a little vegetable oil. Flip when the pancake bubbles. Serve steaming with a dollop of Greek yogurt sprinkled with sunflower seeds. Mm mm.

You can improvise by adding grated orange rind & cinnamon, jalapenos or cayenne to the flour before adding the wet ingredients.

And top your hot corn cakes with your own rich and creamy Greek yogurt. An easy yogurt recipe (and great photos) can be found at this post over at A Beach Cottage. It is similar to other yogurt recipes I have used. For Greek yogurt modify this recipe by beginning with a single serving container of Greek yogurt and a quart of milk (whole or 2%).

Pour the milk into a pan and heat until just simmering. Cool for 40 minutes. Blend in 3 tablespoons of Greek yogurt at room temperature. Cover and place in a warm space. I use my electric oven with the light on inside. Leave overnight. That’s it.

Voila! Delicious Greek yogurt. Be sure to reserve the last 3 tbsp so you can make another batch. Top the corncakes above with a spoonful.

Use it in place of sour cream or half & half in gravy and soups. It also works in place of whipped cream on desserts.