Reflection, as if we were being guided by a light, through a trail encompassed in over hanging branches. The leaves dance in the wind, as we walk the trail a soft but demanding light leads the way, as the light becomes brighter the canvassed trail opens up into a garden of dance. The trees tango, the bird perform bachatta. Perfectly in sync- the movement they live in becomes a part of our own dance, our hands and feet begin to feel lighter. Looking around we are drawn to a safe place, the grass is soft because it is surrounding a pool of water. A body of water that will stay forever both fresh and unpolluted. Within this water is the nectar of life. Reflection. Imagine coming to our knees in front of this water, the smell of gardenia. In a moment of peace we find our reflection. The water turns into an orange pool. Soft orange, the color or creamcicle, flowing gently into our reflection. As the light becomes brighter the color deepens into harvest orange, tasting the flavor of orange spice and falling flavors. Washing our vision with a deep red, the energy begins to flow from our feet into the knees and thighs. Kneading power, strength and thanks to our legs for carrying the weight of our minds. Red in the desert sky, red in a moment of resentment – a memory that is alive and causing pain, we can now let go. Allow the red to soften, easily to blue, like fire licking at the sides of our thoughts. As the blue begins to take shape in our mind imagine the darkest blue. Washed in a near black, dark as the hurt that we had held onto for too long. Allow the darkness to come into the light, a glimmering light blue liquid moves up into our stomachs, mulching toxins and allowing room for healthier choices. Molten blue goo, flushing out heavy rocks and replacing the weights with tiny pebbles, wave after wave the light continues to move through our body towards the mind. Sea foam green wraps around our lungs remind us to breath, breath of light, breath of health. In through the nose for 4 seconds, and back out slowly, breathing fresh light into our lungs and shoulders. Forest green pushes the shoulders back, proud jaguar warrior. Feeling distracted, and uncertain is good. Confusion means we are learning. Reflection. Allow the knots that is our lineage, our history and our futures to swirl in our vision. Allowing the circles and patterns to connect, the color, the light, the noise and the silence are an integral part of reflection. When we allow ourselves a moment to catch and release the light shines through.
Another beautiful sunny day in Puerto Rico, currently watching prehistoric looking monster pelicans dive bombing Maria’s beach in the world class surfing town of Rincon. Locals and visiting surfers stay drunk off Medalla beer, Don Q rum and the infamous waves as they come in. Only good days and good days without waves.
Spent the last couple days speed sight seeing, my friend and savior this week Michelle flew in from Washington with me. Bravely she rode shotgun as we navigated the terrifying and tumultuous roads that are a staple of transportation in PR. Minimal if any public transportation, there is a shuttle from one side to the other $30 each way. We think, hard to connect.
Made a quick pass through El mason, the historic center of old San juan.
The roads are narrow, a ton of construction and misleading one way streets. The is no parking in this park. But yes, it’s a lovely historic dead end street; moving on.
We picked up the lady who hired me as private chef to her family/ friends retreat. Deborah, a lovely lady that is good at getting the job done; We have at least 5 spread sheets organizing dates, menu, et cetera. . Moving on, we made our way to Costco (not Costa Rica)
$850 later we have a case of wine and enough food for…? How long will be determined as the days progress.
Portion control, we will be eating healthy well balanced meals this week. Deborah was anxious about appeasing everyone in her family, err rather her husband’s family. Hoildays. You know how that goes. I told her just do what makes you happy, people can either choose to enjoy the time and company or pick apart the details attempting to bring down the entire ship. Stronger sails keep us moving forward through waves of.. unpredictability.
Spent some substantial time fretting over the first blog I wrote, imagining people’s minds wandering through mine. A rush of realization that my unlabeled food blog is talking about divorce, too much. Maybe I connect food with love, and the love that was not so long ago providing nourishment to my own family is now off on some bloody island cooking for someone else’s. How did we get here? Cute girlfriend btw, happy holidays.
So there’s that. Today I will embrace the hurt that still lingers but celebrate this journey.
Our social media makes it so easy to see people, exactly how they want to be seen. Drenched in happiness, lost in translation, and for your viewing pleasure: #allthefilters.
One picture of a smile for every mistaken word, for every inadvertent dismissal of love. Oops. Pay attention.
Time is precious, we are working on staying present to our own presence.
Presents ? !
FOOD!! Let’s get familiar with Puerto Rican cuisine.
The best meal I’ve had here thus far was at calypso cafe- Maria’s beach right above the huge house I’m working at. TUNA!!
Simple, amazing raw tuna sandwich, with fries. Perfecto
First two days of cooking for the family, most of them are from Houston. 14 people 5 of which are younger.
Michelle and i made some killer dishes, working really well together in the new kitchen.
Fresh today Mahi mahi !!
And unless you happen to ask the chef at calypso about fresh fish I’m not sure where you would get it, you would think, an island grocery would have a selection.. no..
So $5 per Lb. From the freediver Robert who’s number we got from the chef cooking tuna at calypso cafe. . No hurry brah we are on island time too.
Knowing how to filet a fish and make a good soup stock were handy in this 7lb endeavor. We added Mahi Mahi chowder to the menu.
A long day and three margaritas later I’ll finish my blog.
Steven will be guest chefing Wednesday
Michelle, you are my light this week.
View of the Frickn beach mansion..
A ton of thought, money, preparation and love has gone into these meals, the best part is 14 people enjoying time together, no matter the distance, no matter the cost, enjoying the time and company.
Holidays! Blueberry pancakes with guava jelly. Fresh seared Mahi mahi
Lemon zest potato wedge, caprese, mofongo, stock, bake, burn repeat. Drink coffee, serve coffee, ocean, beach, swim, shower, repeat. Lunch, menu, groceries. Thanking my personal savior for not having any children, but missing sweet Madisyn. Thinking about Christmas cards ? Happy holidays, Feliz navidad.
Stay tuned for making waves broadcast.
This is an asshat.
Welcome to blogland, current location Aguadilla, Puerto Rico which is on the north western side of the 300 square mile island. Everything runs on island time here and island time is determined by the size of the waves.
Last year by chance I came here- they say the universe works in mysterious ways. I intended on going to Costa Rica SJO but after buying the wrong one way plane ticket ended up in Puerto Rico SJU. Long story happy ending the waves were good my phone worked and i was healing and growing my way through the beginnings of divorce land. -That’s where you go to mend a wounded heart. I found a plethora of good food, amazing people, horses to ride, waves to surf and I was perfectly welcome to stay for as long as I needed. I worked with horses and got an awesome gig cooking for a 7 day retreat that was hosted at Grateful souls hostel. This place, this hostel is unlike any other and if you have a bucket list add this to it.
More magic there than is normal
So one of my first loves in this life, cooking! I got to work as a chef, one of the ways i was getting my power back. Remembering that I had value, and trade; turns out i can go anywhere and work and find happiness. Who needs a husband? !
So I returned to Washington March 2015, finalized my divorce with Kyl and went back to work in Seattle, got an awesome job @ Rudy’s on Pine as a hairstylist. Awesome place to be I love my crew there. Winters are hard in Seattle, for sure you have to be tough to make it in a vertical city that’s wet and cold and over crowded with international amazons. So when I was offered a position cooking for a family in Rincon, Puerto Rico.. uhh i took it. YES to paid vacations.
Packed to the brim with uncertainty and excitement I paid extra for my baggage and I paid extra for missing my connecting flight out of New York.
The point, of all this is to introduce my playing it by ear life and get in where you fit in cooking project.
I would like to share some traditional and local menu ideas as well as some music, animals, and other high and lowlights of this trip. Also, for you this holiday, my gift, wrapped up in a fantastic glittery bow is a healthy portion of truth.
I believe we spend too much time lost in translation between what we see, and what is really happening. Yes, I’m lucky to get to go and see and do, but I work for it, and I get to struggle and pay extra and I think it’s important to remember that without the help and love none of this makes sense. So sprinkle me with powdered sugar, hold on to your croutons, return trays to their upright and locked positions. Prepare for takeoff. All comments and feedback welcome.