by Anne Watcher on Thursday February 14th, 2008 at 8:40pm
Natalie back home was reading the 108 flavours of chicken wings on a previous entry and noticed some with Lizano. We weren't sure what it was but when talking to her and Richard on Skype I said that the mayo that I had bought had that name on it, so thought maybe it was a brand name. Well I was kind of right. Shopping one day in Atenas, Rob and I noticed this large display for Lizano Salsa, but it didn't look like what we call salsa. So upon a little more research we discovered that it is a brown Costa Rican condiment developed by the Lizano company in 1920 and is used by some like we use ketchup. It's made up of spices and vegetables and has a slight sweetness, a bit of heat and spice.
I bought a bottle the other day and loved the smell so used it as a stir fry sauce for supper that night. Very nice!!
Lizano Salsa - Sauce
www.lizanosite.com/
by Anne Watcher on Wednesday February 13th, 2008 at 10:13am
We headed out going northwest along the Autopista until the Naranjo turnoff and headed north along the twisty road to Zarcero, San Carlos, Muelle, then east and south to Aguas Zarcas, south down past La Paz Waterfall and into Heredia and then back on the Autopista to our turn to La Garita.
The Autopista heading northwestSmall villages and homes line the road no matter where we went. Clothes lines full of sparkling clean clothes are readily seen no matter how simple the dwelling may be.
by Anne Watcher on Tuesday February 12th, 2008 at 8:31pm
Casado con pescado - rice and beans with fish. This was Rob's extremely tasty lunch we had today while out touring with Keith and Ilene. Keith can pick a good restaurant when he's hungry and this meal was great. I had the same only with pollo-chicken.
It was at Rancho Huetar on the road between Muelle and Aguas Zarcas. Cost c2500-$5.00
This is your typical Costa Rican meal and it included rice, beans, vegetables, salad, fried plantain (which I'm slowly developing a taste for) and meat of your choice:
Website: www.ranchohuetar.com
Email: ranchohuetar@ice.co.cr
If you are ever on this road drop in for a meal. Service is great, very clean and food is wonderful.
by Anne Watcher on Monday February 11th, 2008 at 5:00pm
I had found out about Rita's quilt retreats on the internet when I was checking to see if any quilting goes on in Costa Rica. It was so funny to find out that Rita's place is basically across the highway from Norma's. I got the chance to go over today and meet Rita and some of her quilting friends. They were truly a friendly bunch and it was apparent that they all enjoy the craft.
Rita has a small quilt shop primarily for her retreat guests but will accommodate others. In the house she explained to me how she sets up for their retreats and the busy schedule she and her partner Jennifer prepare for their guests. It is a very homey, relaxed and friendly atmosphere, perfect for quilting. Later this month she has a group coming in and she has asked me back to spend a day with them so I can see first hand how the process goes.
Rita also has three fully furnished cottages for rent. The view of the mountains from the back yard is really beautiful. Please check out her websites listed below the pictures.
Rita's Websites:
A quilting retreat in Costa Rica
Tropical paradise: beaches, volcanoes, exotic flora and fauna...and quilting! Who could ask for more?
www.costaricaquilts.com
Villa Rita Country Cottages is a secure country estate nestled in the midst of gardens, fruit trees, greenareas and beautiful views.
www.villaritacountrycottages.com
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by Anne Watcher on Sunday February 10th, 2008 at 7:40am
We decided to eat in the Central Market in Alajuela one day at lunch. Rob wanted fish but since nobody spoke english we just pointed to the sign on the wall "cerviche de chef" which had a picture of a fish on it. When it came it was like a cold fish salad on a bed of lettuce, topped with avocado and tomato and what we discovered later were palm shoots. On the side was the always present mayo and fried plantains.
A few day earlier Ilene had told us about fish "cooked" in lime juice and served cold. We were sure this is what we had but a lot of the locals had a much smaller serving without all the garnishes. I guess they were the "de chef" part.
It wasn't bad tasting, had no fishy taste, the dressing very limey. The texture even had us wondering if it was chicken. It is funny however because at home we would never eat fish that technically was not cooked. The serving was just way too big.
Not sure if it was Sea Bass that we had or not but that is a common fish here so have included the following recipe for Sea Bass Cerviche.
Ingredients:
- 2 lbs fresh sea bass, cut into 1/2-inch cubes
- 1 cup lime juice, freshly squeezed
- 1 cup lemon juice, freshly squeezed
- 1/2 cup purple onion, chopped
- 1/2 cup red bell peppers, minced
- 1/2 cup parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1/2 cup vegetable or olive oil
- Salt and pepper to taste
- Place sea bass in a stainless steel or glass bowl. Pour lime and lemon juices over the fish. Cover and let it sit for 1 hour. Add onions, red bell peppers, parsley, and cilantro. Mix well. Cover and refrigerate for 2 hours before serving.
- Add olive or vegetable oil, and salt and pepper to taste before serving.
- Serve on a bed of lettuce or on crackers.
Mini-course in protein chemistry: http://www.washingtonpost.com/wp-dyn/articles/A36202-2004Nov9.html
Ceviche Recipes: http://www.angelfire.com/tx/CZAngelsSpace/CevicheRecipes.html
