I just had a really good massage, by another local transplant named Todd. Actually, half the reason that the massage was really good was that Todd and his girlfriend, along with his beautiful house, have a really awesome vibe. Todd reminded me, by example, to stay in the present moment and be grateful. I know the reader has probably heard this a million times, but I needed to hear it badly. I am remembering some of my favorite literature back home that says that I, in particular, need to practice gratitude, no matter what experience I am having. I must keep coming back to this practice, my foremost "religion".
I feel very grateful for Todd and his girlfriend, and their inspiration, that's for sure. And I think part of my distress here in Costa Rica has probably been ongoing dehydration as well as a possible calcium deficiency... either of these things can make one feel very low in energy, in a fog, as well as chronically tense physically.
The following is a contribution from Loic on the cuisine in Costa Rica:
So far, most of the time, we have stayed in hostels equipped with communal kitchens, where we prepare our meals. Actually, Rachel has been doing most of the cooking. I love her cooking; it's always simple, imaginative, and healthy. I don't cook as much. I admit, I love being taken care of by Rachel for my substantiation. Several people and friends we have met on this trip shared the same enthusiasm about Rachel's ability and ease around food.
Once in a while we visit low-cost eateries called "sodas" (nothing to do with the drink), and enjoy typical food. The most popular dish in this country seems to be the "casados". This consists of one base meat or fish accompanied by small sides such as pasta salad, plantains (fried), rice, a few lettuce and tomatoes, cauliflower (maybe), and beans. All these come on one plate and are intended to provide a full meal. In some places a drink is also included, which is usually a fruit smoothie/drink made with water and is called "naturales". It costs a little more to have it made with milk. We enjoy naturales very much, and get one pretty often. The most refreshing flavors are watermelon, cantelope, and guanabana (another tropical fruit), though we must make sure to ask for only a little sugar or sugar on the side.
Another popular dish is the sopa negra, or black bean soup, cooked with a poached egg or two, and vegetable bits. Of course, fish is very common, as well as pasta. We tried tacos; here they are more like Mexican flautus, meat wrapped in a thin tortilla and deep fried. Usually they are served buried under shredded cabbage and sauced up with mayonnaise, mustard, and ketchup. French fries are also often covered with these condiments.
One peculiar thing is that we cannot find real chocolate in this country. It's all labelled "chocolate flavored". There are no lemons as well. Instead, they have different varieties of lime, including one that looks like an unripe orange.
Rachel's addition: Food choices are more limited generally, unless you want to pay tourist prices at the hot restaurant spots. Green leafy vegetables wilt fast in this climate-- so we have ended up eating a lot of cabbage, cucumbers, and parsley. Very little organics here. Bananas and coffee are plentiful and cheap, since they are some of Costa Rica's top crops, along with palm oil.
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