Allow me to introduce to you the main implement of cassoulet cooking. Voilà, la Cassole or the caçola, a casserole or earthenware terrine in the shape of an inverted cone with it’s tip cut off. Traditionally, it is glazed only on the inside and along the rim. This interesting term, caçola, is Occitan or òc, the indigenous language of […]Read more "Actualité 2e Journée du Defi Cassoulet !"
We bought ourselves an oxcart. I love that splash of cheer in our earth-tone abode. It makes me smile. Every time my gaze passes the cart, I feel happy vapors drift in my direction. For a long time carretas or oxcarts were pretty much the only means of transportation through the rugged, mountainous landscape of Costa Rica. […]Read more "Las Carretas Costarricenses"