The past few days have been pretty low key and fun. Several of us visited the Museo Larco and learned about pre-Incan cultures. The gardens there were breathtaking.
I took a couple of yoga classes - all in Spanish - which was pretty challenging physically and mentally. I went for a walk along the coastal cliffs. Our last official day we had a tour of the Mercado 1 in the Surquillo neighborhood. This is the most highly regarded food market in the city. There we tasted fruits, learned about the wide varieties of corn and potatoes that are native to Peru, and held crabs that were caught so recently they still moved. Later we had a culinary lesson where we made our own pisco sours and ceviche.
David, our guide showing us potatoes (look at all the types on the shelves behind him).
Dry goods and spices. Check out the size of the cinnamon sticks!
Assembling the ingredients for pisco sour (3 parts pisco, 1 part lime juice, 1 part simple syrup, 1 egg white, ice - shake well. Pour into glass being sure to rinse the foam from the walls of the shaker into the glass. Top with 2-3 drops Angostura bitters.)
Ceviche ingredients - missing only the fish.
The chef who taught us the ceviche process.
Adding lime juice to the fish.
The finished product with sweet potato, Peruvian giant corn, and seaweed garnish.
Mixing my own pisco sour.
The night and the IFE ended with a delicious dinner on the water.
Now that I have met, listened to, and worked with Peruvian educators, I have a better understanding of many of the issues and challenges facing education in this country. I am deeply moved and humbled by the dedication and motivation these educators have, especially in spite of language barriers, wildly diverse geographic zones, and an influx of very welcome immigrants. In many ways, I feel that my own education is just beginning.
I have enjoyed learning from your experience. Thank you so much. Hope to see you soon. NancyReplyDelete