Saturday Morning

(Today's guest blog comes from Jocelyn Lancaster, a new MPIE PD affectionately called "Legs" around these parts. Jocelyn loves dancing to discoteca music in the kitchen, makes some mean enchilladas, and is our go-to girl for all things celebrity. I'm pretty sure she knew about Palin's pregnant daughter before McCain.)

"I wake up to the purring of the coffee grinder in the kitchen below my room. Mark must be making fresh Columbian coffee for our new French press, producing sounds and smells that signal the start of a new day. Coming out of the haziness that separates dreams from reality, I realize it's Saturday and take a deep breath. I lie still enjoying the lack of immediate responsibility that comes with the weekend before venturing out from the warmth of my comforter.

As I go downstairs, the house is still. Most are still asleep, taking advantage of the easiness that is Saturday to unwind from the stress of the week. I make my usual breakfast of cinnamon sugar oatmeal with sliced banana, grab a book, and head up to the roof to eat and read in the morning mountain air. The stillness of the house is enhanced by the stillness of the city. At first glance, all of Conocoto is quiet, tranquil, serene. As the minutes pass, I notice that the quiet is punctuated by sounds- some nearby, some mere echoes in the distance- that remind me of the life here in our valley. A dog barks. Birds chirp. A rooster crows. A child laughs. A bus drives by on the way to Quito. A man´s spade scrapes cement as he plasters his rooftop railing. The pages of my book flap in the gentle breeze. The sun is bright and warm, no clouds in sight that might inhibit its rays. Even in the coolness of the mountains, I am delightfully toasty in my fleece jacket.

Looking out over the rooftops, I take in the reality of my surroundings. All of Conocoto stretches out before me, and beyond that, all of the valley. The mountains large and looming in the distance separate us from the rest of the world. We are a pocket of life nestled in the grandeur of the Andes. Right here, right now, all that exists is the sun, the sky, and Conocoto. At this moment, I feel a oneness with every aspect of our little world, an interconnection to all of the sights and sounds penetrating my senses. I reflect on the work we are doing here, each person´s programs, goals, dedication and commitment. I think about the people we have met and those we will meet, how we are affecting the community and how the community is affecting us. We are now intricately involved in each others lives in a very real and complicated way. We belong to the valley, and the valley belongs to us. Today is perfect."

(view of the surrounding mountains as seen from our rooftop)

So THAT'S what's wrong...

Every time Eliah and I head over to the University of San Francisco, Quito (USFQ) for a meeting regarding the community garden/recycling/agricultural learning center we’re in the midst of planning, I end up getting sick. Eliah has been spreading around the rumor that school itself makes me physically ill, which is absolutely NOT the truth, seeing as how I love the collegiate feel of that place almost as much as I love the English Department building at Vanderbilt. (I mean how could you not? Vaulted ceilings, stained oak panels, stained glass windows, spiral staircases, literature and poetry professors in every room...yes please). But yet again, yesterday we had a meeting at USFQ with a few different Ecology professors, and boom, this morning I had to attend our weekly meeting from the “comfort” of the downstairs bathroom.

Mark finally said enough is enough, it’s time to figure out what is actually going on (apparently he wasn’t as willing as Eliah to assume a jinxed college campus was behind all the sickness), and so we hopped into a cab and headed out to Quito. 5 hours later I’m back in my bed with my two new friends, Parasite and Amoeba, chillin’ in my intestines, glaring at the three big bottles of Pedialite BUBBLE GUM FLAVOR that are currently sitting on my bedside table and stand as the only liquids I’m allowed to drink for the next week.

And of course today’s the day Jocelyn decides to make Ropa Vieja for dinner. Woe is me.

In other news, I’ve decided to include a daily photo with each update. So at least you have something pretty to look at while thinking about parasites and amoebas.

Tune in tomorrow for the weekly guest blog, I promise it won’t be about being sick :)

Until Thursday, 

Holly

(the entryway to the Galileo Building at USFQ)

The Start of Small-Business Classes

When we first started through around the idea of a Daily Life Blog, everyone was a little worried that, come day 4, I would run out of things to write about and the blog would fade into the forgotten past, along with all-Spanish Wednesdays and certain feathered pets. Everyone clearly underestimated my ability to embellish tiny, insignificant moments into blog “worthy” entries.

As I sit down to write today’s entry, my mind is swimming with an overwhelming amount of moments to share with you all. From our morning chats with Susanna (the venta lady from whom we buy our weekly fruits and vegetables) to our encounters (and in Dunc’s case, fights with) certain street dogs, every day down here teams with stories worthy of sharing. Luckily, we have 11 more months to go...I think I’ll have the time to go there.

Tonight marks the beginning of the two week small-business start-up course which Dunc has been organizing tirelessly for the past three weeks; as I write this, those involved are entering into their fourth hour. Dunc has thrown his whole self into the project, walking around the neighborhoods every day for hours recruiting people, coordinating between the local Cooperative and the organization running the class, setting up meetings with everyone involved, arranging transportation to Sangolqui (the big town close to Conocoto in which the classes are being held), and making an exorbitant amount of phone calls following up with those he’d already talked to.

It is so exciting to see things come together as they have tonight; to be enacting our site’s mission of empowering those individuals taking part in the course, strengthening the local Cooperative institution, and building networks amongst the participants. The only downside to the program is that Dunc and Eliah will be missing from family dinners for the next two weeks, as the course runs from 5 to 9 every night. We will all have to exhibit a lot of self control to make sure there are enough leftovers waiting for them when they get home...I’m looking at you, girls.

Just as an aside, I’ve loved the comments you all have been leaving; they remind me how many people out there are invested in our house and work, which is uplifting and encouraging. Keep them coming!

Holly

Slow Returns

So it’s Saturday, and I feel like I owe you all something for my unexplained absence the past few days. The lack of Thursday and Friday’s contemplations would suggest another internet outage, but that’s not the case. Nor was I intimidated by Dunc’s homage to a certain carbonated orange nectar, although it was quite powerful. The actual reason was a horrible tussle with what we’ve assumed to be food poisoning. Without getting into any details (you’re welcome), let’s just say it was a small victory this morning taking my pillow out of the bathroom and throwing away my toothbrush (you taught me well, Mama).

Anyway, having missed out on the past two days in a haze of delirium, I’m slowly catching up with everyone on what’s been happening. From soccer games in the community to stressful visa complications; countless calls regarding the start of the small business classes this coming Monday (yeah Dunc!) to making three new Canadian friends, it’s been a full two days.

Friday afternoons always finds me in the kitchen cooking dinner for the group, sou-chef Mark tailing close behind and dreading the inevitable question “will you cut the chicken breasts from the rib cages?”. Usually cooking for 8 calls for about 2-3 hours in the kitchen, boiling huge pots of water, cutting and dicing a lot of veggies, detaching chicken breasts, mincing garlic cloves, juicing limes, etc. Seeing as how yesterday I was just returning from the land of the dead, Mark was still in Quito, AND we were having three extra guests (hello Canada!) for dinner, I headed to the kitchen at 2. I was moving slowly, ok?! After washing my hands about 40 times and dousing myself in anti-bacterial soap, I felt ready. From what I’ve been told, 5 hours later dinner was good (I was still on the strict ‘toast and gatorade’ diet), and the house was full of loud voices, hilarious stories, purple wine-stained lips, and an abundance of laughter. The perfect Friday week’s-end.

Below you’ll find my recipe for Cinnamon-Sugar Banana Bread, which was effectively devoured last night. Enjoy!

Cinnamon Banana Bread
Ingredients
* 1/2 cup butter
* 1 cup sugar
* 2 eggs
* 4 large bananas
* 2 cups flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup chopped walnuts (optional)
* 1 tablespoon butter, melted
* cinnamon-sugar mixture

Directions
*Cream butter and sugar.
*Beat in eggs, one at a time.
*Mix in mashed banana.
*Sift dry ingredients together; stir into banana mixture, add nuts.
*Pour into greased 9x5x3 loaf pan.
*Bake at 350 for 1 hour, or until a toothpick inserted into loaf comes out clean.
*While cake is warm, pour melted butter over top and sprinkle with cinnamon sugar mixture.

Holly

Wanna Fanta, Don´t cha Wanna...

(Today´s blog post comes from Dunc Fulton, a new MPIE PD whose mission this year is to put a bed in the kitchen...yes, THAT Dunc. He is a die-hard Tex Mex snob, has talked to just about every single person in all three towns about the small business classes he´s been organizing, and loves to listen to Holly tallk about Michael Phelps)

Following up on Holly’s promise several days ago, I will in fact devote my first guest blog entry to what is clearly one the greatest simple pleasures of living abroad: the glory that is Fanta. As I quickly learned 2 years ago during my first stint living abroad (when I spent a semester in Spain), the States just can not match the quality of Fanta that exists outside its boundaries. While strangely enough I am not a huge fan of soda in general, nothing beats an ice-cold Fanta out of a glass bottle. Fortunately, as I was able to discover one of our first weeks living in the Manna house, such a delicacy exists only a block away from our casa. One little street over, in fact, sits what is TV-commercial quality Fanta for only 20 cents a bottle! If there is to be a caveat, it lies in the fact that one must drink the Fanta inside the little tienda due to the high value of glass bottles in this country.

If, by chance, at this point in the entry you’re suddenly thinking, “Dunc must not understand that you can buy Fanta in the U.S,” I do actually realize this truth. However, there is an acute difference between your typical 7-11 plastic 20-oz. bottled Fanta stateside and the treasured glass-encompassed bottles that abound in Spanish-speaking countries. In case you were curious, a comprehensive Fanta hierarchy exists. As all wine connoisseurs out there surely agree, not every “year” for a particular brand is as good as the others. It is much the same with Fanta. Without further ado, here is the Fanta ranking in its entirety (ice-cold temperature is presumed):

  1. Glass bottle (200 mL)
  2. Glass bottle (500 mL)
  3. Fountain soda with ice filled 1/3 way (although this can be a risky choice based on the syrup concentration
  4. 2 (or 3) liter plastic bottle
  5. 500 mL plastic bottle
  6. Any size aluminum can
  7. Warm = the worst. Not even worth it (any size / type of container).
Dunc