For breakfast this morning, I went out to the little propane stove on my porch/cocina (kitchen), had my cup of Manayupa tea, then made a veggie burger with garbanzos and cumin, roasted tomato with barely warmed chard thrown on the fire, with herbs thrown on top, and avocado. I drank my Sunday Green Piña Smoothie to top it off.
Meanwhile, Wilson dropped by with some materials, and I asked him, “Wilson, why do you always laugh when I call the worker and say, “Emiliano?” He finally explained, “Because it sounds like you’re saying “Un mil ano – a thousand years, when you call the worker Emiliano.” Geez, you gotta be really careful with the Ecuadorian vowels, and enunciate clearly – not one of my gifts!
Recipe of the Day: Piña Smoothie
1 c. piña tea (see yesterday’s post)
1 frozen banana
1 c. coconut kefir (See April post for recipe)
Handful fresh pineapple
Handful of greens, if desired
Word of the Day: piña – pineapple
Travel Tip of the Day: Serve your guests food, if possible. One of the great and easy things to pull out of the Ecuadorian hat is a smoothie, especially if you have frozen bananas on hand. Pour in some juice, some fresh orange or lemon juice, apples, greens if they want, and you’ve got a great treat for anyone on a hot Ecuadorian day.
Press “subscribe” to get these recipes in your emails. It’s free!