I’m currently sitting at the side of a pool in Costa Rica. Today is the last full day at the resort I’ve been at. Then, it’s checking out and hoping our flights get us back to the states. It’s been a wonderful time here, with my friend Rose, though not without a few bumps along the way. Our first day here, we both got a bit too much sun. OUCH! The next day, we decided the BEST plan was to drive to a volcano and hot spring park where we could go zip lining. Google said it was 2 1/2 hours away. Lies. Turned out to be 3 1/2 hours. On top of the added hour of driving, we hit a pot hole on our way there and POP goes the tire. Course we didn’t know it was popped, so we kept driving on it for about 30-40 minutes on a dirt road till we got to our destination. OOOPS! Course we waited to change it until after zip lining. Seemed like a fine plan, except that it started to rain on us as we changed the tire. Grumph! BUT, at least we proved to ourselves that we could change a tire! YAY! Life Skills. After changing the tire, it was another 3 1/2 hours back to the resort, about 1 hour of which was in torrential rain. It’s always comforting to see the car in front of you nearly make a head on collision with the oncoming truck. But we survived!!!!
The following day (yesterday), Rose and I woke up early and excited to go to an animal sanctuary. We were told this would be an easy 30 minute drive away. I cannot confirm how far away the sanctuary actually was for us, as we never made it there. Definitely over 30 minutes away though. While on a dirt path to what we thought would lead to the sanctuary, the gas light started blinking. AH!!! Somehow the gas meter went from having 3 notches of gas to having 1 blinking notch! We decided to just keep on going as turning back meant going back along this dirt path we had been on for 20 minutes with no turnoffs. About 5 minutes after noting the gas problem, we came to a Botanical Garden and Waterfall Tour spot. We stopped to ask directions and use the bathroom and were told that 1) there’s no animal sanctuary on the road ahead, 2) there’s no gas station on the road ahead, and 3) the closest gas station was probably 5-10 minutes from where we initially turned onto the dirt road. What fun! Somehow we made it to the gas station without having to push the car there.
But in all honesty, it’s been a wonderful trip. I couldn’t ask for a better travel partner than Rose. We have had a great time, getting massages, drinking and relaxing by the pool, driving around, and enjoying NOT being at our respective jobs. To my excitement, we have seen some adorable iguanas, a gecko or two, and a frog. Sadly, I haven’t seen any red-eyed tree frogs, my favorite frog EVER, and native to Costa Rica. Admittedly, they are nocturnal, and we have been going to bed rather early, so that may be playing some sort of factor. Maybe.
Though it’s gonna be sad to leave, on the bright side, it’s gotten us jazzed up to do this again next year. I’m hoping to convince her that a 10 day biking tour of the Italian coast is the best idea ever…fingers crossed!
In baking news, the recipe below was made the day before we left for Costa Rica. I had planned on bringing them on the plane with me, however that failed epically. They were all gone that night, with nothing left to bring in my bag. Ooops! Guess that means they were tasty. The idea for these guys came from a drink I had at Harlem Public a few weeks ago. It had rosemary, lime, and cucumber in it, and i loved it! And I felt those flavors would be delicious in a scone, so I played a bit with a recipe I found many moons ago from one of my favorite cooking blogs, UseRealButter.com.
Inspired by This
2 cups flour+ extra for dusting
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
5-7 sprigs of rosemary
1 small cucumber
3 oz butter
6 oz heavy cream
2 egg yolks
1 cup confectioners sugar
1. Preheat oven to 400 degrees. Line baking sheet with parchment/silpat.
2. combine flour, sugar, baking powder, and salt in a medium bowl. Remove the rosemary leaves from the stems and dice the leaves. Add to flour mixture. Then zest (is that a verb?) the two limes and add zest (it’s definitely a noun!) to flour mixture.
3. Place butter and flour mixture in food processor and pulse until mixture resembles small crumbs. The butter should be well incorporated at this point, with no huge butter chunks present. Place this mixture into medium bowl again. In a small bowl, combine egg yolks and cream, beating with fork until well combined. Add this to the flour mixture and mix with the fork. The dough will probably be pretty sticky, but should not be clinging to side of bowl.
4. Dust prepared baking sheet with flour. My exact measurement was 2 small hand fulls. Turn dough out onto floured surface and begin to knead dough with hands until all the dusted flour is combined into dough and dough is no longer sticky. Shape dough into a square (or a circle if you like) and then cut into 8 pieces, using the diagonals (if you chose to shape into a square). Space out scones on the baking sheet and then bake for 16-18 minutes.
5. Once scones are done baking, allow to cool thoroughly. While scones are cooling, juice the cucumber and the (now zestless) limes. I used a small juicer I have. If no juicer is readily available, then juice the limes by hand, then place the lime juice and cucumber (chopped into chunks) in food processor and blend until cucumber is completely pureed. Allow the juice to settle, so the the non juice parts float to the top, allowing you to scoop it off. Mix confectioners sugar with 2-3 tablespoons of the juice, combining until there are no more lumps of sugar. Add more juice until desired consistency is achieved. Finally, drizzle icing over the scones.
6. EAT IT ALL UP!!!!