freckles make me strong.

I live in Seattle. These are things that catch my attention, pique my interest and/or make me want to pass notes in class like a 7th grader

December 18, 2011 6:03 pm
Eva and I on our way up the Andes to Cuenca.

Eva and I on our way up the Andes to Cuenca.

December 16, 2011 3:11 pm
"Now, since we’re going to the swimming pool, we’re gonna need some towels!"

—

My Spanish tutor podcast. Trying to cram Phenomenon-style real quick before I my trip tomorrow. I am in huge trouble. (via heyitseva)

I got you on this one, E. I can actually also ask for new towels in Mongolian. Although, if Mongolian comes up in Ecuador it is probably an indicator of a larger scale problem.

9:39 am
chariskaris: At Cajas, Ecuador. Eva and I will be here driving through this beautiful national park on Sunday.

chariskaris:

At Cajas, Ecuador.

Eva and I will be here driving through this beautiful national park on Sunday.

(via fyeahecuador)

December 15, 2011 1:53 pm
According to BING, the best time to go to Cuenca is January to December. That’s right, anytime is the best time. I could not agree more. The ecua-cation begins in 2 days!

According to BING, the best time to go to Cuenca is January to December. That’s right, anytime is the best time. I could not agree more.

The ecua-cation begins in 2 days!

November 30, 2011 10:17 am
Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once. Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly   Eva, this is what I am going to tell you before I make you eat this! Cuy (roasted guinea pig) is in your ecua-future.

Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.
Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly
 
Eva, this is what I am going to tell you before I make you eat this! Cuy (roasted guinea pig) is in your ecua-future.

November 17, 2011 9:48 am
[via] I request the highest of fives. In 30 days, Eva and I will be off to see la familia! I absoultely cannot wait to introduce my favorite ecuadorians to one of my dearest friends. We are going to sleep in and drink fresh juice everyday and have dance parties and probably make some taco jokes. It is going to be incredible.

[via]

I request the highest of fives.

In 30 days, Eva and I will be off to see la familia! I absoultely cannot wait to introduce my favorite ecuadorians to one of my dearest friends. We are going to sleep in and drink fresh juice everyday and have dance parties and probably make some taco jokes. It is going to be incredible.

November 7, 2011 9:58 am
Petition to Close fake "clinics" that torture LGBT in order to "cure" them

I just signed the Fundacion Causana’spetition addressed to the Ecuador Minister of Health. I sincerely hope you will join me.

Close fake “clinics” that torture LGBT in order to “cure” them


Join Fundacion Causana and a coalition of other Lesbian, Gay, Bisexual, and Transgender groups in calling on Ecuador’s Minister of Health to immediately investigate and close the 200 “ex- gay clinics” that still remain open despite public support for their closing and reported accounts of torture and abuse. Ecuador is home to over 200 “ex- gay” clinics that starve, abuse, and torture patients in an effort to make them straight.

Although over 30 “ex- gay clinics” have been closed this year, hundreds still remain open. These clinics which claim to “cure” homosexuality have decreased in popularity in recent years yet still remain a horrific reality for many. Escaping patients report cases of physical and psychological abuse including verbal threats, shackling, days without food, sexual abuse, and physical torture. Paula Ziritti, 24, spent two years in one such facility and for three months was shackled in handcuffs while guards threw water and urine on her. She describes numerous accounts of physical and sexual abuse. Ziritti says, “The closure of the first clinics by the government is good, but not good enough. Why is the clinic where I suffered still open?”

Since Zirittu’s public disclosure, many others have been inspired to step forward and file formal complaints against these treatment centers. Please join Ecuadorian activists groups in calling on the Ecuadorian Ministry of Health to launch a serious investigation into the degrading and illegal abuses and close all clinics.

There is an article from the advocate here.


 

October 14, 2011 1:30 pm
Llapingachos (Ecuadorian Potato Cakes) INGREDIENTS: 2 pounds potatoes, peeled and sliced salt 4 tablespoons (1/4 cup) butter2 medium onions, finely chopped 2 cups Munster cheese, shredded butter, or oil, or annatto lard or oil Boil the potatoes in salted water until soft. Drain and mash. Heat the butter in a skillet and saute the onions until they are very soft. Add the onions to the mashed potatoes, mixing well. Shape the potatoes into 12 balls. Divide the cheese into 12 parts and stuff each of the potato balls with the cheese, flattening them as you do so into cakes or patties about 1 inch thick. Chill in the refrigerator for about 15 minutes. In enough lard, butter, or oil (with or without annatto as you please) to cover the bottom of a skillet, saute the potato cakes until they are golden brown on both sides. The onions may be omitted, or the potato may be mixed with the cheese instead of the cheese being used as a stuffing. This is one of my very favorite Ecuadorian foods. It’s potato and cheese and peanuts. It’s unexpected and delightful and comforting. Life really doesn’t get much better. I can’t wait to have some in when I am back in December. Literally, I cannot wait! I think I might make some this weekend.

Llapingachos (Ecuadorian Potato Cakes)

INGREDIENTS:

2 pounds potatoes, peeled and sliced

salt

4 tablespoons (1/4 cup) butter
2 medium onions, finely chopped

2 cups Munster cheese, shredded

butter, or oil, or annatto lard or oil

Boil the potatoes in salted water until soft. Drain and mash. Heat the butter in a skillet and saute the onions until they are very soft. Add the onions to the mashed potatoes, mixing well. Shape the potatoes into 12 balls. Divide the cheese into 12 parts and stuff each of the potato balls with the cheese, flattening them as you do so into cakes or patties about 1 inch thick. Chill in the refrigerator for about 15 minutes. In enough lard, butter, or oil (with or without annatto as you please) to cover the bottom of a skillet, saute the potato cakes until they are golden brown on both sides. The onions may be omitted, or the potato may be mixed with the cheese instead of the cheese being used as a stuffing.

This is one of my very favorite Ecuadorian foods. It’s potato and cheese and peanuts. It’s unexpected and delightful and comforting. Life really doesn’t get much better. I can’t wait to have some in when I am back in December. Literally, I cannot wait! I think I might make some this weekend.