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If you want to see even more pictures, check out my flickr at:

http://www.flickr.com/photos/willecuador/

Monday, April 8, 2013

Homecoming King

Well I never got to be the Homecoming King in High School, probably because I never attended a Homecoming Dance. Although for the record I must state that I think if I had really given it an effort I could have at least made it up to Homecoming Duke or something. But finally my talents have been recognized and I can say that in my own special way I am a Homecoming King.

It is going to be a difficult adjustment coming home after almost eight months in Ecuador. I will have to get used to things like throwing toilet paper in the toilet, not saying "gracias", and using a toothbrush that doesn't fold up. For the past month or so I've been very anxious to leave, not because I don't like Ecuador, but simply because I have been missing a lot of things from home. Now that I'm actually sitting in the airport, beyond the threshold, I have mixed feelings.

I am now realizing just how much I will miss this place. I've met so many amazing people on my travels, made new friends, gotten to know some of the most wonderful places in the world, and had so many extraordinary experiences. I just can't imagine going back to a normal life at this point. But at the same time I can't wait to get back and see all of my family and friends. I can't wait to sleep in my own bed, get woken up at 5AM by my dogs instead of a rooster, and be able to assume that I won't get typhoid from a glass of water.

It's quite the emotional blender over here right now, but they're calling my plane, so I suppose I should shut the computer and get ready for a long day of travel. See you all soon!

Food as Art

This post is mainly just about a few of my favorite pictures that I've taken here. No surprise that in a country with dramatic landscapes and otherworldly plant and animal life, the thing that I can't stop thinking about is food. It's just so wonderful to live in a place where you have access to just about any fruit the world can offer. Even after eight months here spent working on farms and living in the jungle, I was still learning about new fruits on my last few days in the country.
A close up of lemongrass sugar we made for use in our lemongrass chocolate.

Me playing around with our espresso machine.

My recent stint working in a restaurant/cafe/chocolate factory only got me more excited about the food here, as I had twelve hours a day to explore the offerings here. I am eagerly awaiting my return to the States, but one of the things I will sorely miss is access to fresh lychee, passion fruit, guava, dragonfruit, and countless other delicious fruits on a daily basis. But at least I have some of these beautiful photos to keep the memories alive!
A chocolate and blackberry cake I made for the restaurant.

These hairy little guys are called Achiotillos, I believe they are Lychee in English.

Yum!

Wednesday, April 3, 2013

Rumbo en Mindo

If you have been checking my blog recently you know that it has been dryer than an Aubrey Plaza character. The reason for that is not my usual excuse that I don't have Internet; in fact, I have Internet all day long. The fact of the matter is that I've just been working without stop for the past week and a half. I arrived in Mindo last Sunday, and Monday morning began work at El Quetzal, an artisan chocolate factory and restaurant. I work seven days a week, from eight in the morning until eight at night, and I'm loving it.
El Quetzal is probably one of the few places left in the world that ferments, dries, roasts, grinds, tempers, and molds their own chocolate all by hand.

My new place of work.

It's a really amazing establishment to work at. They are just so committed here to experimentation and the production of quality products. Their chocolate is outstanding, still made 100% by hand, and the best in Ecuador by my tastes. We make our own homemade ginger ale, caramelized ginger, and ginger syrup. For anyone who knows how much of a ginger fanatic I am, you can imagine how happy I must be working here.
My best attempt at latte art... I know it's pretty pathetic, but we use whole milk, which makes things pretty tough.
Aside from that I have a big fully equipped kitchen and espresso machine to play around with. I'm getting to practice a lot of things like my mayonnaise making skills, milk frothing, espresso making, and chocolate tempering. Working in a restaurant kitchen again is fantastic, and even more so at a place with such imagination and respect for food. Unfortunately I will be leaving in only a few more days and be "Rumbo a SC". Being in such a great place with such nice people makes me realize how much I am going to miss Ecuador, but I look forward to coming home all the same.
My first attempt at a "Latte Machiatto Caramelo"