A Titmouse Takes a Shower

One of the (few) things we miss when living in Costa Rica are tomatillos, those husked green fruits with the tart taste so perfect for salsas, chili verde and other spicy Mexican dishes. For some reason this fruit is virtually unheard of in Costa Rica. Only our organic consultant Carmen, who hails from Guatemala where they do grow, was hip to the joys of tomatillos. Our Tico friends and feria vendors would shake their heads when we inquired about them and then ask us to describe them, which is pretty difficult, especially in my broken Spanish. Sort of like a tomato, I would say, only green and with a cáscara, which really means shell or peel, not exactly husk. "Oh! tomate verde," they might offer, a green tomato! Well, no, not exactly.

So while we're here in the US, I have been delighted to find fresh tomatillos at our local grocery. We have feasted on my semi-famous Chili Verde several times, including last night. We're keeping the leftovers - always better after a day or two in the fridge - to share with our friend Ruth who will join us for dinner tomorrow night. But when Layne suggested that I make a photo of a tomatillo to show our Tico neighbors when we return to Costa Rica, I decided to do better than that. I took photos of the unpeeled, the peeled, the chopped up ready to simmer down to tenderness and then finally of last night's finished Chili Verde and condiments.

I thought I would share my recipe with those of you who can acquire this piquant fruit as there are few better ways to enjoy it than in this delicious pork stew. Be aware, however, that free-range pork and fresh tomatillos make all the difference in the final product. Indeed, humane treatment of pigs is an important social issue for us as these animals are extremely intelligent and deserve a good life in open spaces before being sacrificed for our food. Free-range pork is all Layne and I ever buy.

KAT’S CHILI VERDE

3-4 tbsp olive oil

3 to 4 lb. organic lean pork, cut into 1” cubes (pork butt is good)

1 large onion, chopped

5 cloves garlic (or more), mashed or chopped fine

2 (or more, if you dare!) jalapeno chilis, minced (taste your jalapenos because they vary greatly in heat!)

1 – 7 oz can diced green chilis

1 cup, more or less, fresh cilantro, chopped

2-3 cans (14 oz.) tomatillos, or better yet, about 15-18 fresh tomatillos (more if small ones), stewed till tender, then pureed, with liquid from cans or from stewing

½ of a dried smoked chipotle chili (or be brave and use the whole thing!)

1 tsp salt

Lime wedges, cilantro, jalapenos and jack cheese to garnish

Heat oil to fairly hot in large heavy skillet or deep pot and add the pork in batches to brown. With the last batch, add the onion and sauté until the onion is translucent and the pork is a bit browned. Add back all the other pork and let it get acquainted.

Add the garlic, jalapenos, cilantro, tomatillos, green chilis and salt and bring to a simmer. When it is bubbling gently, drop in the chipotle chili (whole) and let it reconstitute in the simmering chili. Cover and cook over low heat for a couple of hours, stirring now and then. When the pork is very tender, remove the chipotle chili and serve the Chili Verde with the garnishes available.

Enjoy!

Yes, you read that right up above - we ARE planning to return to Costa Rica! Hurrah! After three months here in California, living on our little five-acre ranchette, we long for the Pura Vida lifestyle of Costa Rica. Each day we're reminded of just how much WORK it takes to keep this place up and how expensive it is to live in the U.S. With the improvements we've made on the house, garden and horse facilities, we're sure we can once again find a good tenant and rent the house out to someone with horses. Our plan is to return on August 1st and resume our lives in Santa Eulalia. And we can hardly wait.

The renovated pasture shelter

Still, we have enjoyed our time here and there are compensating factors for the work, such as the colorful wildlife we have enjoyed on our land. The hummingbirds have devoured the sugar water out front and the Titmouses, Grosbeaks, House Finches and California Jays love the steady supply of birdseed in the backyard feeder.

The birds also love the drip watering system Layne has repaired and expanded in the garden. One little Titmouse last night was so delirious at the dripping water, he took a shower only steps away from where we sat. And today, perhaps the same little water-lover, perched momentarily on my water hose only inches from my fingers as I watered some newly planted petunias, as if to emphasize his appreciation of the cooling liquid.

So now it's more of the exhausting job of sorting through clothes and knicknacks, books and memorabilia to decide what else we can part with. Then packing boxes and making it all fit back into the storage barn. Still, we've weeded out so much already, this process should be much less strenuous than it was two and a half years ago when we first set out for Costa Rica. And now that we know what we are looking forward to, it's really a labor of love!

Catching Up!

When last we corresponded, Layne and I were knee-deep in boxes as we sorted through all the stored "stuff" in our barn. We had a semi-successful garage sale where we sold the treadmill, our big bed and frame, my saddle and horse tack, plus a few other items taking up space in the storage barn; we gave away a lot more.

Layne and Penny by the homemade grill

On the 2nd of June we headed north to visit friends and family, starting with our very good friends Penny and Joel. Before they moved to Oregon, we used to go horseback riding and overnight horse camping with them, as well as take turns hosting outrageously delicious dinner parties. We miss them very much and really looked forward to another fun time together. Needless to say - but I will - we were not disappointed! 

First night appetizer and Green Gin

Penny, Joel and Layne over appetizers

Penny is such an amazing cook and consummate hostess and Joel a lively conversationalist, we always feel totally spoiled by their hospitality, good food and endless laughter. This trip we enjoyed grilled hamburgers (from a neighbor's cattle!) on the new grill Penny had designed and constructed with some help from a welder friend.

Penny and Paddycakes at Smith Rock

A hiker who made the summit!

Facebook facilities

The next day we took a drive to Smith Rock, a stunning basalt formation popular with rock climbers and hikers. But with threatening weather, we only stayed long enough for their little dog Paddycakes to sniff around. On the drive over Joel pointed out the new Facebook facilities, a gray monolith where, according to Joel, hundreds of servers hum away and the only employees are maintenance people, little help for the local job market.

Later that day, we were present for the official "christening" of the new pond they've built. In this case, the baptism involved the introduction of five big bass fish to the water. So far Penny is feeding them night crawlers (cut into quarters! Ugh!) but eventually they should have enough bugs visiting the pond to keep them happy. That evening we enjoyed Penny's "famous" Porcini-crusted Filet Mignon. Oh, wow! It was a great start to our trip.

Layne and Tom on penthouse balcony

On our way across the mountains, we stayed overnight with Layne's high school friend Sue and her sister Christine and visited with our beloved niece Cari and her delightful teenage children, Jordan and Phylicia. Then it was on to Portland where we lodged with our friend Tom in his penthouse apartment with fabulous views of the city. Sadly, we also learned that Layne's sister Annie has been diagnosed with Alzheimer's. Although she is feeling pretty good right now and has good support from her family, her husband Jim and friends, it's a difficult prognosis.

While Layne was in Portland playing golf and helping Annie, I was able to fit in a short trip to New York City to stay with my dear friend Betty and to attend my longtime friend Veronica Vera's wedding. With enough miles for a free roundtrip on Delta, I was thrilled to be able to join so many old acquaintances at this event, a magical afternoon filled with love and music and laughter and best wishes for the happy couple. 

Veronica, the beautiful bride

Veronica and Stu in their first dance

Good friends Michele and Betty

My last night in the City was spent onboard my friend Michele's boat, berthed in the 79th Street Boat Basin, with friends Gloria, Janie, Candice, Big John and a few new acquaintances. It was a splendid evening and the perfect close to a wonderful trip to the Big Apple.

Sumaya, Yours Truly, Jill, Candice, Gloria

View of Manhattan from the boat

Back to Portland and very soon on to Spokane for a visit with Layne's son Jess and to attend Jess's wife April's graduation from Eastern Washington University. This family is so special to us, with their adorable kids Sierra, herself in college now, and pre-teen Orion, a regular little monkey who climbs everything in sight.

Orion and Grandpa Layne

The big attraction in Spokane is the Riverfront Park, which runs alongside the Spokane River, and which was built back in the 1970's when Spokane hosted the World's Fair. The park is quite beautiful, offering a gondola service that spans the falls and an interesting sculpture of runners around the edge of the park. But the river itself is incredible! Never had Layne and I seen such a huge volume of water rushing over rocks and down waterfalls in the middle of a city. It is truly terrifying in its mighty force.

The wild Spokane River 

Layne joins the "runners" in the park 

April's graduation

April's graduation was great! She was so excited and her folks were so proud of her for returning to school after raising two children. Now, with her degree in Mathematics and a goal of being an elementary school teacher, we know she will do well. After all, she graduated Magna cum Laude and was nominated by her professors as an Outstanding Senior. How's that for achievement?! It was a wonderful moment to see her in cap and gown waving at us from the infield track as the graduates entered the football field.

Evelyn's takes first steps

Annie, Hazel and Gertie

Then it was back to Portland to attend the Sunday afternoon goodbye party Annie hosted in our honor, with visits from everyone from one-year-old Evelyn, just learning to walk, to family matriarch Hazel, looking forward to her 100th birthday next February. 

First view of Mt. Shasta on the way home

With a short stop at Penny and Joel's again to retrieve the camera battery and charger I had left behind (any excuse for a return visit!), we made it back to California yesterday, tired but happy to be home.