The drive from Port-au Prince to Gros Morne on
Tuesday night was pretty hair raising and I didn't even see the 3 accidents
along the way. I was in the back seat talking to a nun who arrived later
in the same day as I. The nun who lives here, Sr. Pat, was in the front
seat and, I later learned, was saying her rosary. It was dark and pouring rain
and I'm surprised we didn't end up with some little scooter splattered on our
windshield like a wasp. Of course, such an incident would explain the multiple
cracks running across the entire windshield.
I've met a gazillion people I'm supposed to be
working with but I can't remember anybody's name. Also, I can't really talk to
them yet.
There are so many procedures to do around the
house. What lights to turn off when, what goes where, when you can throw
toilet paper in the toilet and when you can't. There's even a prescribed
order for feeding the dogs (oldest to youngest). There are 3 dogs and
some cats. I don't know how many cats there are except that there's one less
than there used to be because the dogs killed one. Nice, huh!
Survival of the fittest here.
I am in charge of the “Doctor’s House” which is
where visiting volunteers stay, usually, as you might guess, medical personnel. There’s a group coming in Sunday which means I
have to come up with the menu for their stay. I can't think of a job that
I'm less qualified for. Then, I have to communicate said menu to the staff,
even though I’ve only had a grand total of 41/2 hours of Creole class. I should be pretty good at charades by the
time I get home!
You can't go wrong with beans and rice!
ReplyDeleteThat is definitely a staple here.
DeleteTravelers always like pasta and you can usually find it in some form. You can do local veggies and cheese for vegitarians and even beans. Jello with fruit is always good too. Tuna casserole. Lentils and rice.
ReplyDeleteMMM. I want to come cook!
Come on over. The convent sleeps 8 in addition to the 2 nuns and 3 volunteers.
DeleteSounds like the universe wanted you to shift quickly into "the new normal" upon your arrival!
ReplyDeleteI'd join in affirming rice & beans, add a salad of spicy slaw of carrots, cabbage and radishes dressed with lemon juice or vinegar, plus malanga or plaintain fritters and legim stew all with epis-- what a student friend told me is the flavor basis for most Haitian dishes-- and I found on Wikipedia: "The flavor base of much Haitian cooking is epis, a combination sauce made from cooked peppers, garlic, and herbs, particularly green onions, thyme, and parsley. It is used as a basic condiment for rice and beans and is also used in stews and soups." Friend says chicken with cashews is a northern specialty dish-- if you have chicken.
Deep breaths and led the Spirit lead you-- with help from your local community! Much love.
You should be glad that you only have to come up with menu ideas and not actually COOK anything!
ReplyDeleteOh, but I do have to cook. The volunteers have to cook 3 times per week and two of us are cooking challenged. Fortunately, they have lots of peanut butter and bread! And there's usually leftover from when the real cook is here.
DeleteHi, Laurie! Mary and I were just talking about you (positively) in prep for the Oblate meeting. I will ask all the Oblates to pray earnestly for accelerated cooking skills for you.
DeleteAll I can say is - "oh my" - they really don't know you yet - do they!!
ReplyDeleteMaybe you can find a local "Cheeken" burrito guy!! Good luck!!!
You could draw pictures of the food. :-)
ReplyDelete