Sunday Memo #1

I recently returned from a trip to Costa Rica with my family, which was my first time visiting the country. It was a beautiful destination, and I loved exploring the beaches and the dry desert landscape of Guanacaste. Later in the trip, we switched gears and traveled to the higher elevations, where we experienced lush tropical forests filled with exotic wildlife, including curious capuchin monkeys and striking poison-dart frogs. It was fascinating to observe the contrast between the two climates, just a four-hour drive apart.

Reflecting on this experience, I can't help but think about the simplicity of life in some corners of the world. The joy found in uncomplicated living has made me question how I can carve out more space in my life for what truly matters, while letting go of the excess.

This Sunday roundup is strongly influenced by this trip, as I've been thinking about all the experiences, people, and flavors I encountered there.

During our trip, we visited a family-owned coffee bean and cacao farm. There, we learned about the origins of cacao in ancient Mesoamerican cultures and how the Mayans and Aztecs adopted it. They used cacao not only as a beverage but also as currency and in religious rituals. The Mayans prepared roasted beans into a frothy drink flavored with spices. It wasn't until the Spanish conquistadors arrived in the 16th century that cacao was mixed with milk and sugar, evolving into the chocolate we know and love today.

At the farm, we had the opportunity to taste raw cacao beans fresh from the pod. We were instructed to suck on them rather than chew and then to discard the raw seed. The gooey coating had a sweet flavor reminiscent of mango. A woman roasted beans in front of us, and we were able to break them open and try the roasted cacao inside. Although it had a bitter taste, it was more pleasant than I had anticipated. As a huge fan of chocolate who always keeps my pantry stocked, I really appreciated this experience and gained a deeper understanding of it's origin.

Here are a few of my favorite cacao products:

1. Anima Mundi Apothecary Heirloom Cacao

2. Masa Memory Sonoran Sunrise Cacao

3. Nahuatl Cacao Beans

I love a good sunset, especially with good company and a cocktail in hand. The Pacific coast of the Guanacaste Province of Costa Rica had the most spectacular sunsets I have ever seen. Each evening offered a stunning display of colors, and my favorite spot to enjoy this was Lola's, a relaxed beachfront restaurant nestled among the palm trees.

During our visit to Costa Rica, we explored a rugged, lesser-known town called Guaitil, famous for its traditional pottery. This unique place in Guanacaste has a pottery-making tradition that dates back thousands of years, and artisans use only natural materials sourced locally. One of the primary ingredients is clay, which is carefully harvested from the riverbanks. The artisans also use natural pigments derived from plants, minerals, and the earth, allowing them to create a vibrant range of colors.

We had the pleasure of meeting an artist named Jesus, who kindly demonstrated his pottery-making process for us. It was fascinating to observe, as he used simple everyday tools like fishing line and corncobs to shape the clay. When painting his pieces, Jesus starts with a base layer of white pigment before applying additional colors. This technique enables him to carve intricate designs and animals into the colored layers, allowing the white outlines to contrast beautifully with the colors. I could have spent all day in Jesus's studio; it was mesmerizing to watch him work.

Costa Rican food is a delightful blend of fresh ingredients and vibrant flavors, embracing a philosophy of simplicity. Our meals often consisted of rice, beans, and a protein—such as chicken, pork, or fish—served alongside eggs, plantains, tortillas, or tropical fruit. I found this combination not only satisfying but also a beautiful reminder that food doesn't need to be complicated to be delicious.

I also was introduced to a fruit called guanabana in Costa Rica, which has become my favorite sorbet flavor. It's hard to describe, but some people say it tastes like a mix of strawberry, mango, and citrus, which seems accurate. My boys teased me because we visited ice cream shops frequently, and I was always on the lookout for guanabana.

I enjoyed my fair share of piña coladas while on vacation and wanted to recreate that resort-style version at home. My first attempt used fresh pineapple, which I thought would be great, but the texture didn’t turn out right. It also created an undesirable frothy topping. After some experimentation, I discovered that the key to achieving the perfect frozen consistency and sweetness is to use frozen pineapple instead of fresh. Frozen pineapple is picked at its peak ripeness, ensuring it is sweet and flavorful, and it provides the ideal frozen texture without the need to add ice.

Here's The Recipe (Serves 2–3):

• 3 c (1 lb) Frozen Organic Pineapple Chunks

• One 5.4 fl oz Can of Organic Coconut Cream Unsweetend (Native Forest brand)

• 3 oz Organic Pineapple Juice (If you don’t use alcohol add 1–2 more ounces of pineapple juice.)

• 2–3 oz White Rum (I like Diplomatico Planas Aged White Rum. If you use 3 oz of rum only use 2 oz of pineapple juice.)

Garnish:

• Fresh Pineapple Wedges

• Fresh Mint

• Maraschino Cherries (Tillen Farms by Stonewall Kitchen)

Preparation:

Combine all the ingredients in a high-quality blender, like a Vitamix. The mixture will be thick at first, which can stop the blade, so use the Vitamix tamper as instructed to periodically stir the ingredients and keep them moving. Blend until smooth, then pour and serve immediately. Garnish with a wedge of pineapple, a maraschino cherry, and fresh mint. For the complete resort experience, add a straw—frozen cocktails are so much better with one!

Wishing you a beautiful week!