I’m sitting in one of the many waiting rooms in which modern humans waste a considerable amount of their lives.
A worn-out National Geographic I found there keeps me company. I wonder what kind of germs reside between its pages, but I soon push the thought aside, as other things occupy my mind: How much longer will I be here? How do they keep the floor so shiny? Will the whole-wheat banana pancakes I made for breakfast before I left be OK to eat when I get back home?
I hate waiting rooms, with their uncomfortable chairs that remind me of every second spent there.
Tick, tock. 5340 seconds.
If I were to write a book titled All the Things I Know Little to Nothing About, anthropology would be there somewhere.
Even so, I am going out on a limb and say that a country’s socio-economical situation must influence its culinary culture. To me it seems self-evident.
This would explain why dishes like this berenjenas guisadas con cerdo (braised pork and eggplants) and other similar ones are so popular in our country. Meat is expensive, adding vegetables to meat dishes means dishes that are filling, and don’t require as much meat.
It’s a lucky coincidence that this is exactly what doctors naggingly recommend.
This week we were hit by a tropical storm. Luckily, besides having been rained in and on for four days, nothing else happened. The good side of it is that the temperature dropped low enough that I could use my oven without the whole place feeling like midday in the Sahara.
Originally from the US, Jake Kheel has lived and worked in the Dominican Republic since 2005, although he first visited as a student in 1994. He is the environmental director of the Puntacana Ecological Foundation, which runs several projects, including an organic farm. The vegetables and fruit grown on the farm are fertilized with worm compost produced from the organic waste generated by the Puntacana Resort & Club, which consists of two hotels, several residential communities and the Punta Cana International Airport.
To those of us who love playing with food, when life gives us lemons we make pies, cakes, and yes, lemonade. And when we pick a papaya that looks like a prizewinner to make the world’s best batida de lechoza, and it turns out to be a disappointment, well, we make tofu and papaya salad.
Papaya is one of my favorite fruits, I cannot fathom why I had never used it in a savory dish, after all, I love fruits. I put them in savory dishes all the time; sometimes I even use them for dessert! So far I created savory dishes with mango, pineapple, and watermelon (this is just an example, there’s a lot more). Papayas get eaten practically out of the supermarket bag, but this one wasn’t good for it and I wasn’t going to throw it away.