Travel Lessons: Things I’ve Missed

My time in South America is at an end. I can’t believe it’s over, I really just can’t, and in my mind I’m already planning my next adventure. But! There are some sweet, sweet things that I’ve fully embraced now that I’m home, including:

  • Flushing all the toilet paper. I may flush a whole roll right now, just because I can.
  • Walking down the street sans vehicular honking.
  • Wearing shorts, because it’s fucking summer in Canada.
  • After a year of not having a home … well, having a new place to stay for a while.
  • Clean fingernails. I’m not sure how it happens, but in South America, even if your hands are in gloves … your fingernails still end up dirty. Gross!
  • Thinking in one language.
  • Knowing what my money is worth.
  • Clean bathrooms. Enough said.
  • Having all the hot showers.
  • Drinking water from the tap. So fresh!
  • Maple syrup on my pancakes and extra cheese curds on my poutine.

Hola, Canada! I’ve really missed you.

 

 

South America – Crazy Female Solo Traveler

Real thoughts from a Mexican-German female traveling alone in South America:

  • Ok, the bus is definitely going to drop me off on a street corner. Good. What’s my weapon?
  • Crap. I have no weapons.
  • Kick him in the balls if he tries to take my bag.
  • This bunk bed is definitely going to break.
  • This boat is definitely going to sink.
  • Maybe I’ll get a tattoo!
  • Is the drink this man bought me safe or is it poisoned?
  • It’s probably poisoned.
  • I had a shower before bed. So why are my fingernails so dirty?
  • If I don’t peddle much faster on this bike, that rabid dog will most certainly kill me.
  • Maybe that kind-looking homeless woman will watch my bag while I go pee.
  • I’m so proud of myself!

In summary: I didn’t die from rabies, boat capsizing, or poison; and I didn’t get a tattoo. But I did South America, and it was fucking awesome.

See you soon, Canada. xo.

South America – Making Chocolate in Peru

Chocolate. At least 1.5% of the world’s chocolate comes from Peru. In fact, the average Canadian consumes approximately sixty-five, 100g chocolate bars per year! (Fifty-five bars in USA).

Naturally, Kim and I had to investigate this further at the ChocoMuseo in Lima.

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Cacao beans start like this! They must be kept shaded and beans only grow on the tree trunk.

 

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Time to roast the beans. Constant stirring required, or they burn.

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Husking and crushing the beans.

 

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Result: cacao powder!

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Kim the bean crusher.

 

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Small interlude to make a spicy version of hot chocolate.

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Through the magic of television … or something … we are now pouring milk chocolate into molds to make our custom chocolate.

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Selecting our ingredients carefully.

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Final result! Who knew there would be a pregnant lady mold. Only in Peru!