Hola from Panama!

As I find myself tucked away at a guest house located in the Panamanian jungle with my travel partner snoozing away due to being pumped full of Vicodin and Imodium, I thought I would take advantage of this new-age jungle technology and write a blog article about Panama. Surprisingly, I'm not pumped full of drugs also. But I now believe because my intestines have been exposed to so many parasites, they are now made of steel--hence my continuous street-food indulgence on this trip. Look out Anthony Bourdain--I'm nipping at your heels!

There have been a few highlights to the trip including the above photo of me ziplining about 250 feet above a jungle mountain abyss at the Panama/Costa Rica border. Six runs of pure adrenaline and I can't wait to do it again.

Anyway-----Before coming here, I had read some articles about Panamanian cuisine---all reviews pointing to "could use improvement." I thought there is no possible way a country with so many edible resources, plus amazing culinary influence from countries to the north and south, could produce such bland food. To sum up Panama's culinary gift to the world, it would consist of two items: the deep fryer and the plantain. (that's plantain sans any seasoning or sauces fried to the point of being unrecognizable). Anyway, after digging and hitting some relatively rural areas, I have found a few tasty delights, one in particular is the Official Soup of Panama, Sancocho (a great dish for rainy weather!). So here's the recipe.

•4 Chicken thighs,
•½ pound yucca root, peeled and cut into 1 inch cubes (one potato can substitute)
•1 large non-ripe (green) plantain peeled and cut into 1 inch slices
•1 bunch green onions coarsly chopped (white part only)
•1 large carrot scrubbed and cut into bite size pieces
•2 ears corn cut into 2 inch pieces
•1/3 cup Cilantro leaves and stems, chopped
•1 garlic clove, chopped
•2.5 cups chicken broth
•½ cup light coconut milk (optional)
•salt and pepper and Tobasco or hot sauce to taste
Bring yucca, carrot and corn to a boil in chicken broth, then simmer. Add chicken, onion, plantain, cilantro, garlic, coconut milk and salt/pepper/tobasco until chicken is cooked (about 20-30 min). Serve with rice or by itself.

Summer is Officially Here

I'm still trying to come to the realization that I have actually passed this summer session. 11 grueling weeks of memorizing more information than I could have ever possibly imagined combined with endless hospital hours. There is no way I would have been able to do this without the help of my incredible cohort, which has also come to be my second family. And of course the great support I received from mom and dad. Because of your financial generosity to further my education, I promise you will now be able to retire at the Ritz Carlton Senior Living Resort in West Palm Beach. Dad, I hear they have a NASCAR track for Senior driving enthusiasts, so you'll be just fine.

Now I have three full weeks until Fall Term resumes. In a few short days, I'll be back en route to Latin America to conquer a few volcanoes and (inevitably) battle a few parasites due to bad food choices.

Anyway, throughout this summer I have found my thoughts drifting from academics to what I will do after I'm finished with this program and back in the working field. Not about where I will work but when I can afford "ideal vacations" again. #1) Climb Mt. Kilimanjaro. And then.. #2) Climb Everest. Plans are already brewing for these excursions which I intend to do both as charity projects. The current question is "which" charity to support during these excursions. Any suggestions are welcome......

Now let's talk food! My first day off from academics, I decided to make my Tejano Potato Salad. It's low fat and full of goodies. However, this is only a 4 person serving, so keep that in mind.....

6 Medium size red potatoes (chopped and boiled)
1/2 cup black beans (cooked)
1/2 cup corn nibblets
2 scallions finely chopped
1/2 handful of chopped cilantro
1/2 cup plain Greek low fat yogurt
1/2 pack of dried ranch dressing mix

Garnish: Chopped Green Olives, Chopped Tomatoes, Diced Avocado

Mix the yogurt with the dressing mix.
In large bowl combine potatoes, black beans, corn, and scallions. Add dressing mix and stir, chill for at least 30 minutes. When ready to serve, garnish with the goodies.