Pineapple Juice

I am sure many of my blog readers remember my fondness for Peruvian pineapple juice. What many of you may not know is that I acquired a juicer for Christmas. Whole Foods Market, our local organic food store, has been stocking perfectly ripened pineapples from Costa Rica for about three weeks now, so I finally gave in to my pineapple juice craving. I have to say, out of all the juices I have made so far, pineapple is the easiest and the most delicious. Unlike many other juices, you do not have to add anything to pineapple juice. You just need to cut off the top portion and the outside skin. I suggest cutting the inner portion of the pineapple into quarters and then halving the quarters. You do not need to remove the inner core, most juicers will separate this for you. The result is a perfectly sweetened pale yellow juice with a light frothy top layer. For best results, refrigerate the pineapple twenty-four hours before juicing and do not strain the froth. One pineapple makes approximately three 6 ounce glasses of juice.

Enjoy!!

Food in Peru

I have uploaded pictures of the food we have been eating. To view larger images, click on any photo in the slideshow to go to my album.

Cuy

In preparation of my trip, I have started researching local Peruvian cuisine. I have even contemplated attempting to create a dish at home… until I discovered the following: Peruvians love cuy. That's right, I said cuy. That cute little furry animal your parents may have bought you as a child to teach you one of two things:

1. Responsibility
2. We’re all going to die someday and so is your guinea pig.

Did somebody say guinea pig? If you search for cuy recipes you are going to find ingredients like “4 guinea pigs (whole but cleaned)”. I was all about attempting that cook at home thing until I realized the only place I’m going to find a main ingredient like that is PetSmart. I’m pretty sure PetSmart makes you sign a waiver promising not to eat your newly purchased cuy.