Lessons from the kitchen

I thought I’d share a few things that I’ve learned about food since being in Nicaragua:

1. You don’t need a toaster to make toast.
 Just use a frying pan

2. Stove-popped popcorn tastes delicious all day, every day.
I’ve always known this to be true 

3. Ice cream is a seasonal necessity. When the day comes, you will know.
The day came yesterday. It was still 81 degrees at 8pm 

4. Beans can be incorporated into approximately 101 different dishes.
Make one big pot of beans and transform it into: soup, bean burgers, tacos, taco salad, etc.

5. Nicaraguans will never “like” the food that you make.
Especially not if it contains vegetables 

6. Keep a stash of peeled bananas in the freezer.
Plop 4 in a blender, add a splash of milk and the result is reminiscent of a Wendy’s Frosty

7. Remember that your husband is likely to eat twice as much as you.
Which means there will be no leftovers for lunch

8. Leave the cooking of the rice to said husband. His always turns out better.
We have resorted to cooking rice “Nica-style” (frying it in oil first and then boiling) because this way it doesn’t stick to our pot 

9. Keep snack packs of crackers and/or cookies on hand for guests that might stop by.
Also remember to offer them water when they arrive 

10. Bake pizza, bread or cookies often.
It is totally worth heating up the house

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5 Comments on “Lessons from the kitchen”


  1. can I come over for a slice of that pizza??

  2. angiejeff Says:

    awesome read. i especially love #1, 7 & 8, too familiar! and i would love the bean burger recipe.

  3. Elle Says:

    You can use a broiler to toast too! Love your wisdom learned!


  4. […] to the U.S. One area that has always been important to me is food/hospitality. As I record these lessons from my kitchen in Nicaragua, I want them to serve as a reminder to myself to keep it […]


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