that awkward moment when...

...we camera-whored on the beach, and I ran out of faces before the self timer shots ended.

Hey, sorry I ruin pictures.

...we acted like classy tourists in the narrow streets of Old San Juan.

...we cock blocked the couple by the waterfall (not pictured, sadly) to take group shots and jump around on the rocks.

...we collectively passed out after buying bottles of wine and mixers (win).

...we dressed down to our pj's and put our hair up to safely explore 'the fort' at night.

Back from Puerto Rico and trying to delve into my paper about conservation management in the tropics - using our rainforest trek as inspiration?  Conservation of... baby waterfalls?

Already missing the colorful buildings all sandwiched together, hiding cafes and boutiques and apartments centered around little courtyards.  Sleeping with the doors wide open felt like the epitome of island paradise... once I got past the excitement over $1 jello shots across the street but it was so nice to spread out under a thin sheet that I didn't even mind all the commotion.  I want the weather back.  Sundresses morning noon and night, and breezy enough so Amelia doesn't overheat and melt (and apologies to all the people I flashed when the wind lifted up my skirt).  Good to know that with a little bit of struggling, I can still recall un poquito espanol... just the basics - at least the taxi driver said I was good (he lied).  

Spring break is never long enough.

And I would never forget the food.

Arroz con habichuelas y cuajito (rice and beans with a side of pig stomach) from a street vendor.

Roberto, our tour guide, didn't seem to happy to order this for us for whatever reason... but it's not like we were force feeding it to him.  Sorry, I didn't want a shrimp taco (which he couldn't stop mentioning). 

The rice was kind of grainy, but can't say I had high expectations for pre-made dishes from a street vendor.  The beans were the best part... after the stomach, of course.

Tip: drown the rice in the cuajito sauce - it was fantastic.

Mojito from Cafe la Princesa.

Because I love mojitos.

 Mofongo relleno de verduras con arroz mamposteao (not pictured) from Cafe la Princesa.

When I asked Megan what was typical of Puerto Rican cuisine, she emphatically recommended mofongo, which is a mashed green plantain dish that is then filled with vegetables, meat, or seafood.  I went for the vegetable filling (cheapest option) with a side of mamposteao rice, which after looking at some recipes and Internet descriptions, I've decided is just one of those cultural dishes that every family/restaurant has a special recipe for.  I made it through about half of this before I hit that food wall.  In case you couldn't guess, rice and starchy plantains is rather filling even without the animal protein.

Though I never got a chance to properly finish my leftovers, I couldn't let it go... so I scarfed it down in the cab on the way to the airport... at 4:30 am.  Stop judging me; travelling is tiring and airport food is expensive!

P.S. Good karma in the form of a whole row to myself on the plane when I could've gotten away with a free $30 meal after the waitress never noticed she didn't give me a bill.

Mahi Mahi con tostones from Punto de Vista.

What was not to like?  The flakey fish?  The mango salsa?  The crispy tostones with the unknown dipping sauce we decided was like Japanese white sauce?  I finished all of it...but not before dousing it in much-needed chili sauce (I was surprised their food wasn't just super spicy in general).

And it was all $9.

Back from Puerto Rico with three days to feed myself.

As always, my appetite needs to be in line with leftovers, that means leftover rice, cheese, and pickled chilies.  Accompanied with whatever veggies are in stock, that means carrots, bell peppers, and onions.  And we almost always have canned tomatoes and canned corn.

So I thought I'd make... sort of a casserole... but more like a giant burrito bowl because I didn't use anything to bind the rice.  Topped with cubed Swiss cheese and shredded Monterey jack and broiled.  With a dollop of chilled avocado cream (avocado, lemon juice, cream cheese) after I tried and failed to neatly scoop a portion out. 

Prepared by 1:30 pm.  It is now 4 pm and the dish is half empty.