Yum. Finally a real stove with pots that don’t lose their Teflon as you are serving! It is amazing to have an American-style stove and all the amenities. We will start getting more into our posts now that we are having the best meals ever and are officially back up and running. Stay tuned.
As for our 1st meal back in a real kitchen – I made the absolutely most spectacular Italian meal. We had gluten free pasta from La Salud Para Vida in San Pedro and our favorite tomatoes and zucchini from the Marcado in Panajachel. Sandra’s 2 supplied the italian seasoning and vino tinto. And finally the most beautiful lettuce leaves came from Atitlan Organics which we bought at the market on Tuesday in San Marcos La Laguna. It is wonderful to be able to work with the locals to build up our eclectic shoppers lifestyle (one that we were very accustomed to and appreciative of in New York City), mastering the ability to get the best tasting products available.
The zucchini really made the meal. They are beyond anything we have tasted in the states – full of flavor which was both nutty and sweet. They retained their shape, even though I cooked them for 20 minutes. They were browned on both sides and had the appeal of the meat of the plate. The salad was a great after complement. We quickly dug into the pasta like excited dogs (man, when you haven’t had pasta for a while it is like a drug) and then followed with the healthier finish of the perfectly crisp and flavorful lettuce leaves. Brilliant!
You can have this too, but it requires a trip to our kitchen in Guatemala.