Thursday, 2/17/05
I was feeling pretty rocky this morning, but went on the rainforest canopy hike. Arthur was feeling a bit better, so he went too. Earline came down with what looks like the same flu and stayed at the eco-lodge.
It poured all last night and is raining today (as most days). The walk through the rainforest canopy was beautiful non-the-less. We were much of the time on wire swinging bridges over chasms so we could be up near the canopy. Then, on the other side of the chasm, we would be on the rainforest floor. We saw many interesting trees and plants, including strangler figs, stilt-walking trees, kapok trees, ironwood trees, trees with buttressing roots, and zillions of different vines. The stilt-walking trees feature straight roots coming out in a tepee shape from 4-5 feet up the tree trunk. The roots can grow or contract so as to allow the tree to move a little bit to find more sunshine or water.

still Thurs, 2/17/05
Underneath a banana leaf, tucked into it for safety and dryness, we saw 7 tiny light gray bats.

still Thurs, 2/17/05
We then drove to a new eco-lodge, Bosques de Chacagua. On the way we stopped at a farmer's indoor market and bought our groceries for tonight's dinner. I also bought aguacates, culantro, and limas to make guacamole. The wonderful ladies in the Bosques de Chacagua kitchen allowed us to make our big stew (and my guacamole), and so to bed.

Caldo Relleno (serves 18)

6.5 lbs skirt or flank steak (posta de pecho) in 1-inch chunks
3 lbs onions, chopped (cebollas)
10 cloves garlic, minced (ajo)
1/2 cup sofrito (mix of achiote oil, peppers, garlic, and spices)
4.5 lbs winter squash or pumpkin (ayote sazon)
4.5 lbs potatoes (papas)
4.5 lbs yautia or malanga tubers (tiquisque)
4.5 lbs taro root (nampi)
2.25 lbs soup bones (posta hueso)
1 bunch cilantro (culantro)
4.5 lbs manioc or cassava (yuca)
6 green plantains (platanos)
4.5 lbs carrots (zanahorias)
5 chayote squash, vegetable pears or merletons (chayote sazones)
10 ears of corn (elotes)
4.5 lbs caimote

Saute the onions & garlic in oil or butter and toss them in a huge soup pot. Sear the bones and meat and add to the pot. Peel and cut the veges in chunks and toss into the pot. Cover with water and stew about 1 hour. Add salt, pepper, a bit of lime juice, to taste.