Volcan Turrialba 3.12.15

While the AIS Falcon’s were busy winning our soccer tournament (I’ll make a separate post about that) Volcano Turrialba erupted, the largest one since 1996, according to María Martínez, vulcanóloga del Observatorio Vulcanólogo y Sismológico de Costa Rica (Ovsicori) at 2:10 p.m. this afternoon. It send a cloud of ash 500 to 1.000 meters up in the air, leaving the country in a blanket of grey. Seriously. If you left a window open before you left the house like I did you’re gonna have a bad time. The ash was so thick, that JuanSanta Maria airport (the main one in the country) had to cancel all flights. “Juan Santamaría International Airport will remain closed until at least 8:00 a.m. Friday, March 13, according to airport administration. Airport spokeswoman Silvia Chávez said that the Friday re-opening was conditional on overnight activity at Turrialba Volcano.” (ticotimes). Below I posted some pictures (none of which are mine) of what the Volcano looks like normally, and what it looked like today.

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March 11, 2015

Apple pie is my specialty. Recently, I found a recipe for ice cream pie, and naturally I decided to mix the two. I’ve only just had the idea, so I’m still trying to figure out the steps in which it would come out best. I’ll be posting the process here, in case of sucess, so I could repeat it in the future. I’ll need it for Friday, my boyfriend invited me over to his house for dinner and I’d like to impress his family with my limited awesome cooking skills. I’m making 3 right now to test. So let’s do this!

SUGAR CONE CRUST:

Ingredients

  • 1½ cups sugar cone crumbs (from about 10 small cones)
  • 8 Tablespoons melted butter

Process

  1. For sugar cone crust:Preheat oven to 350 degrees F.
  2. In a medium bowl mix together the crumbs and melted butter. Stir well with a fork. Grease a 9 or 10″ springform pan.
  3. Press the crumbs onto the bottom and about and 1 to 1½” up the side. Bake for 15-20 minutes, or until golden.
  4. Remove from oven and place on a cooling rack. Let cool completely.

Let the crust bake and take it out after 10-15 minutes. When it’s out of the oven, let it cool, then place in it the freezer for 2 hours, or overnight. When you after the two hours are over, begin to prepare your apples. Leave the crust in the freezer until ready for use.

APPLES

Ingredients

  • Cubed apples (6-8)
  • Ground cinnamon 1 tsb
  • Brown sugar 1/3 cups
  • White sugar 1/3 cups
  • Flour 3 tbsp

Process

In a large bowl, take all the ingredients and mix. Leave the apples sitting, and take your vanilla ice cream and mix it with a wooden spoon until soft and spreadable.

Now that the apples are ready and the ice cream is spreadable, take the crust out. Begin to pour the ice cream all over, creating a thick solid layer (I made mine in cupcake form but it would have been a lot easier if it was one big pan). After the ice cream is done, start placing the apples evenly across the surface. Then place it back in the freezer.

CRUMB TOPPING

Ingredients

  • ¼ cup butter, melted
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • 1 tsp cinnamon
  • ½ cup flour

Process

In a small bowl combine all the ingredients for the crumb topping until mixed well, using a fork.

When finished, sprinkle the crumb topping over the apples and… finished! You now hopefully have beautiful frankenstiend like ice cream cake-ish thing with apple pie and a muffin topping… hope it tastes good and is veeerrry sweet.

March 10, 2015

Thursday, March 12, 2015. That’s the last (tournament) soccer game I’ll probably ever play.These last 3 years have been the most amazing, wonderful, and exciting in my life, and soccer was a huge part of that. I never considered myself athletic, and in the United States, I was never given the chance to try. But Costa Rica has been the “land of opportunities” for me, and with lots of training, and dedication, I managed to get a permanent spot on the team, and am considered a valuable player. This season was especially a difficult one. We’ve gotten hurt, we’ve cried, we’ve been beaten and bruised, and have scars to prove it, but through thick and thin, we’ve stayed by each other, and you can hear the support from miles away, that wonderful chanting “FALCONS, FALCONS, FALCONS”. Tomorrow is my last day of training, and the day after that, this will all become a memory. I’m so proud of the achievements of our team, and I’m honored to call myself a falcon.

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March 8, 2015

It’s been 3 years since I’ve officially declared myself a feminist, and since then, I feel that I’ve been doing my best to help explain the movement, and get others, especially my peers, more aware of what true “feminism” is, and why I believe everyone should identify with the term. Earlier this year, I was able to organize an event at my school called “Equality Week”. I was largely inspired by Emma Watson’s HeforShe campaign, and used the same idea that women need mens help in order to rise and be truly equal.

Today, March 8, 2015 (forget what the tagline says, it’s 11:18pm and still March 8th), is International Women’s Day,  and in celebration, I have written a short essay about how the women of the “greatest generation” ( term coined by journalist Tom Brokaw to describe the generation who grew up in the United States during the deprivation of the Great Depression, and then went on to fight in World War II) not only challenged gender roles but were the first generation of women that proved women could do any job a man could.

I’ll be posting the essay later, after it has been revised.

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Denizen of Costa Rica

I started using wordpress as a way to have an easy-to-access portfolio, mainly for colleges.. but it began to get too personal. I decided that I need to split my first blog, into portfolio and personal, and it seems you’ve stumbled upon the latter half. If you’ve read ‘my story’, then you already know all there is to know about me. I want to use this blog to document my last year living in Costa Rica, and have a place to upload my “travel journal(s)” completely.

*all pictures on this blog are taken by me unless other wise stated, or I’m in them