Spastic Chicken

Today I decided to tackle the frozen whole chicken that was in our freezer. Since becoming not Vegan I thought I should handle the carcase of of the animal I'm about to eat. Really get face to face with my dietary choice. One of the many reasons I became vegan was partially being afraid of not being able to cook meat properly. The only time I remember actually helping to make a chicken breast was when I was 12 and I made it in the toaster oven. I put in some red wine and was only slightly turned off when the chicken came out discolored. That was my only memory of ever cooking chicken on my own, I just never do it. Salmonella, botulism, and other ways of giving myself food poisoning have kept me far away from cooking my own meat. Nothing bad will happen to you if you cook tofu and vegetables wrong!

A few weeks ago Dan and I made Albondigas, my grandmother's recipe for meatballs, that I've been really wanting to make but couldn't muster up the courage on my own. So with all my trust placed in him, Dan and I made them together. Then last week I had my first experience cooking them alone and didn't poison either of us (yay! whoo! I was half terrified, half excited.) My grandmothers recipes are primarily responsible for getting me off the vegan train and I want to prepare them all and make a legible recipe book of them before committing again to the meatless way of life.

Which brings me back to today where I thought, "Hey why not tackle that whole chicken?" So after much texting with Dan, that I in fact could do this and the steps it would take to get said chicken unfrozen, I filled the sink with cold water and started to become slightly frantic when the Ziploc freezer bags kept it afloat. Over the course of about four and a half hours I rotated it in the water and tried to find odd things to weigh it down with, to no avail.

Then it was time to take it out of the bag...

With a sour look on my face and trying not throw up, I handled the cold carcass to rinse it off with cold water and to look inside for the giblet. Not knowing what I was looking for I had to wiki Giblets and confessed to Dan that I didn't know where the the hell giblets would be. Fun Fact: "If the heart and kidneys might be loose in the cavity, they'll be obvious". Well there was definitely nothing obvious loose inside so I went back to rinsing as I whispered tender "I'm Sorry"'s after having immersed my hand into the animal. That's when I started to remember the video I had stumbled upon hours after taking the bird from the freezer:




The video is about a slaughterhouse with some foul practices and is narrated by Sam Simon, who is pretty awesome; Co-creator of the Simpsons he's donating money and the time he has left, (after being diagnosed with terminal cancer) to animal welfare. So as I dried off the cold wrinkly skin and whispered "Sorry" again to this fowl, I sincerely hoped that enough reiki and salt would cure any trauma this chicken incurred under my hands and the hands before it.

Then I really got spastic. It was time to actually put the thing in the crock pot. I was determined to use the slow cooker to make something, and had Googled: Crock pot whole chicken. I found a few recipes but none that I had all the ingredients for so I meddled them all together. This is the recipie I came up with:

Step 1: Unfreeze the chicken. Keep it in the bag and immerse that in very cold water for a few hours (Aprox. 4.5)

Step 2: Run around the kitchen picking out herbs. I had salt, pepper, ginger, cayenne pepper, and fresh basil.

Step 3: One recipe from Wellness Mama said: I’ve also heard of stuffing the chicken with an onion, apple or orange for more moistness and great flavor. So I did it, I shoved an apple inside this poor chicken. I also cut the apple to make it fit... The same recipe also called for butter at the bottom of the crock pot, so in went half a stick.

Step 4: Now clearly thinking I was overcompensating for not having any celery or rosemary and that maybe all these ingredients were not going to work, I thought it was time to open a Fat Squirrel Beer. A beer that Dan and I got in Wisconsin at a very dimly lit bar/liquor store called the Hammond. A few sips got my nerves down and I squeezed a lemon over the chicken, then slathered the skin in all the seasonings, and placed it breast down into the crock pot.

Step 5: Adding 3 large cloves of garlic, chopped onions, and carrots the bird was pretty covered up when I thought I might as well add some of the beer to the mix as well.

Step 6: Cover and turn on high for 6hrs.... and wait...

I finished the last sip of beer and opened another as I hoped I hadn't overdone it with the seasoning...

UPDATE: It turned out awesome! When the 6 hours were up the meat fell smoothly off the bone and tasted delicious. The sauce at the bottom with the carrots and onions was really nice on rice beside the chicken. Looking forward to sandwiches and soup all week!

Air Panama, a Pig, and lovely Lemons

Well, it seems I'm overdue for a post. As Jenn would say, I have a huge case of Normalization. I've had a request to write more about my day to day events; what do I do out here?  No, I do not just sit in a hammock all day, but that is how I like to start my day. There's nothing for me quite like making time to read in the morning, with a coffee or tea, listening to lapping water. With my new Kobo Mini I'm able to pick Anna Karenina back up and wow, that Tolstoy knows how to tell a story.

Yesterday was very busy. My day started with buying a newly slaughtered 60lbs pig before 8am. A lovely Panamanian had raised her pig and was ready to sell it to Sue's kitchen. It doesn't get more free range and local than walking distance on a an island trail. I asked Sue if she needed help cutting it up.
"Oh no, it's as easy now as skinning a chicken."
"Actually Sue, I don't know anything about skinning chickens. I was vegan for a few years, and most of the time living on my own, I'm vegetarian."
My grandmother's sister used to own a butcher shop/Polish deli, and my general curiosity of 'how -to', brought me into the kitchen. Cruz commented that it looked like a cooking show, as Sue explained her process, while beautifully separating the main pieces of meat, and instructing Sela on the seasoning.

After that I tried to dye a few things turquoise. Then started the process of carefully peeling without pith, and juicing, 20 lemons, (a rare fruit all the way from David, 4hrs away). The peels went into vodka to make lemonchellos. The fresh juice went to fresh lemonade and cocktails. I checked on cabins for new guests, and filled some gaps that were noticed. I helped at the bar with dinner service as Lloyd was still in Bocas awaiting the new arrivals. Sue kept here ears to the sky, hoping to hear a plane that was supposed to be arriving around 5pm, but didn't pass until 7:30pm.

Air Panama, the airline responsible for delaying tourists coming to Bocas since 2006, pushed the limits on yesterdays delays. Telling passengers that 'the plane broke down' (which probably means the staff was on a break at the bar), turned an hour plane trip into a two and a half hour delay, is not a fun stop for any traveler, especially when sun and beach and good food are calling. Since the Bocas 'airport' got lights, Air Panama has used that as an excuse to make planes even farther off their mark. You'd think an airline that has the same two daily flight times everyday, for years, would have figured out how to be on time, not the case. Their excuses get more colorful, and people living here have gotten used to just waiting around Bocas town, and only walking to the airport once they hear the plane pass overhead.

Normally I'm not fussed when planes are delayed, things do happen every now and again, but arriving late to the island of Bocas, means that tourists have to then get to their destinations in the dark. For Casa Cayuco that means driving the boat in the dark. Lloyd is a pro at it, but that doesn't mean it's fun. The boat has to slow down so no one in a cayuco (hollowed out tree canoes) who is night fishing, with no lights, don't get hit or hurt, adding more travel time to the already 45minute ride. Not to mention newcomers don't get to see the collection of mangroves they pass through. Thankfully last night was a beautifully starry night with some good bio-luminescence. It's really unfortunate though that Air Panama can't get their act together, no matter how many complaints are filed, see Air Panama is killing me and their customer satisfaction reviews, a whopping 1.3 out of 5.

So those are most of the highlights of yesterday, gotta get back to it.

Heidelberg, Germany

Went for a day trip to Heidelberg yesterday. Drove on the otobon not sure of the spelling but it´s the highway where there´s places with no speed limits. Heidleberg was awesome! there was a pharmacy museum which was basically an old herbal dispensary which i´ve learned about at college so it was amazing for me to see. there was a castle and some amazing vegan friendly sweet shops i was well fed :) A fireworks show too!

Vegan Pizza

Everyone is being really great about me being Vegan. Especially my Tia and Abuela. My uncle Luise came to Almuñecar the other day just for some work thing (??) and we went out for Pizza. I got a vegetal pizza no Quesso (cheese) and it was really awesome. Mushrooms, eggplant, broccoli, tomatoe sauce, oregano, nice thin crust. And they also have a vegetarian restaurant here!! Who knew?! My tia Laura pointed it out to me so I´m gonna check it out ;)