by Anne Watcher on Wednesday March 12th, 2008 at 3:41pm
This beautiful building is found in downtown San Jose and is part of the Plaza de la Cultura located at Avenida 2, Calles 3-5. It is without a doubt an architectural gem. The gardens out front may be small but are immaculately groomed. They actually reminded me of a section of Shakespeare Gardens in Stratford, Ontario.
Bringing craftsmen over from Europe to create the Renaissance facade, it opened it's doors in October of 1897. The first performance was "Faust" by the Paris Opera and it's Corps de Ballet. It had renovations done in 1990 after some damage due to seismic activity. We found out too late that we could of gone in for a tour of the inside so plan to return before we come home.
Theatro Nacional
by Anne Watcher on Tuesday March 11th, 2008 at 9:29am
If you want to experience the rural areas of this part of Costa Rica take a day and ride the Tico Train from San Jose to Caldera on the west coast. You will not be disappointed, I guarantee! You will see sites that you can not get to by road, scenery that is breath-taking and excitement as you cross the river gorges on narrow bridges. The best is the warm friendly waves you get from those who live along the path of the train.
Regular passenger train service ended in Costa Rica about 20 years ago and this train is part money making venture and part dream of a group of young ticos. It is supported by locals and tourists (although the day we went I think there was only us and four other gringos) who want to have a fun day and go to the beach to cool off. We decided to board in San Jose to get the full trip but you can get on at various stations along the way.
Although the first part through San Jose, Heredia, Pavas and Alajuela takes you through areas not frequented by tourist magazines it is well worth the time. You see that it doesn't matter how simple or how elaborate a life they may have, the Ticos are a happy, smiley people. Rich build right along side of the poor. Later as the train snakes it's way along the mountains on it's way to the coast you will catch a glimpse of rural homes, villages and even go right down the main street of Orotina. At Atenas the music man gets on to entertain and old-fashioned homemade gallos are offered for sale. Once you get to Caldera you can either spend a few hours there or take the bus into Punteranus before starting the trip home.
www.ticotraintour.com
All Aboard
One of the highlights of the trip is seeing families, whole villages and children along the way smiling and waving.
On board entertainment make you want to get up and dance.
There's nothing like a broken hydraulic line to spice up the adventure.
You have to be a mechanic also to work on this train. I'm just glad it happened on
the level part of the trip and not on one of the trellises.
Close to Caldera you go through a tunnel. The conductor asked Rob if he would like to take a picture from the
caboose (normally off limits). Just before the train was plunged into darkness they came and got me too.
What a treat and here's the view we got to see.
The Tico Train
by Anne Watcher on Monday March 10th, 2008 at 10:52pm
I tried a dessert today that brought bake memories of home and my grandma. I had seen "Tres Leche" advertised on different menus and know enough Spanish to realize milk was involved. Today while in Alajuela we had to wait for some pictures to be printed so went to our little cafe to have a coffee and I pointed to a desert in the display cabinet that looked interesting. First bite it reminded of when Grandma would pour milk over our cake because she said it was a little stale or at home when we would mush up our chocolate cake with vanilla ice cream and then rip up the icing and add it like chunks of fudge!! SO GOOD!! The waitress told me it was "Tres Leche".
Basically it is a white cake that is soaked with three milk products: sweetened condensed milk, evaporated milk and cream. It can be topped with a variety of things like whipped cream, fruit, chocolate mouse, or meringue. Mine had whipped cream and peaches. It is amazing that it really isn't soggy with all the liquid added to it, perhaps because a good Tres Leche uses a light cake with many air bubbles. It is common throughout Latin America with different areas adding their own personal twist. For me it brought back fond memories of home and childhood.
Here's a recipe for all who would like to try:
INGREDIENTS
For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract
DIRECTIONS
For the cake:
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
by Anne Watcher on Friday March 7th, 2008 at 2:20pm
This is quite a common site here in Costa Rica. It is a really smart idea actually, just plant your trees close enough and voila you have a fence. This one is surrounding a coffee field so no need for wire between. Others we have seen are using plants not as bushy and the trunks are used for fence poles and barb wire is strung and attached to the tree. These are more for keeping cattle, horses and other animals in.
by Anne Watcher on Friday March 7th, 2008 at 10:36am
Upon leaving the main crater at Poas we started down the trail to the Botos Lagoon and our driver, Jorje, pointed this little fellow out to us. He was hopping along the path just keeping in front of us as if to say "follow me, I'll show you how to get there!". He was so cute and wouldn't stay still long enough for Rob to get his picture until he came to the end of his territory and he stopped, posed for us and then ushered us on our way to the lake.
Not sure what kind of bird he is, will check with my personal expert, Jeannie, and post the result later. In the meantime enjoy his cute little look.
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UPDATE: Just heard from my expert and this is an Indigo Bunting who has been enjoying winter here and soon will leave us to return to Ontario to nest. They spend winter here in the high elevations.
