June 3,

We awoke, having a decent night's sleep! The sun did not cooperate, though – very overcast, and rained off and on this morning. So we weren't able go to the beach to WhatsApp our sisters. But we were able to connect with them. It's good to visit, no matter the setting!

Next, we had breakfast of Muesli and yogurt. Finished we watched some You tube as it still rained a bit. Finally around noon the sun peeked through the clouds. Jeff texted Rosie, since we had not heard from her. She sent back, “The class is on, see you around one dear.” Then she said something about her birthday, today(?) – we could not make it out. Then ended the voicemail, “Okay, see you around one, one-fifteen – Up to you my love. Thank you dear.”

We got around and showed up at 1315. She wasn't there but called one of her workers and spoke to us, saying she was 5 minutes out. While we waited we had a few bites of roasted peanuts. Rosie showed up and we had passionfruit drink, while she discussed the agenda; Pumpkin Curry, Dahl Curry, and Okra Curry. We nodded, and she asked anything else. I reminded her of Egg Hoppers. “Oh, yes” she said and discussed it being her birthday. She invited us for supper tonight to help her celebrate and eat cake. We agreed to come. Then she got into class mode: discussed rice flour because this is the flour for Hoppers. Also that the rice needs to be presoaked and sun-dried, not steamed. Then grind rice to made it into the rice flour. We also were shown how to make coconut milk. Now, we watched Rosie and a helper make the Hopper batter, and demonstrate the making of a Hopper. We ate the result – one each – with gusto! (Recipes will follow.)

Next, Rosie demonstrated Pumpkin, Okra and Dahl Curries. All three were spiced similarly, but with enough difference, that the results were so varied and great! She also made a Cuttlefish Curry dish. Jeff and I had some but we were not fans. We had these all within 30 minutes of starting. (It definitely helps that the food was already prepped: cleaned, chopped and ready to go by Rosie's lady staffers!)

We have enjoyed these experiences. Rosie left us as we ate, but returned, just in time for her squirrel to come. She let me feed it some cooked rice. “Jordie,” as Rosie calls him came right up and fed out of my fingers!! I felt honored and humbled as this little critter trusted me. His little pawed “hands” touched my fingers as he balanced himself to eat!
God's Creations… He is amazing, isn't He!

Anyway, we were full and wanted to pay Rosie, but she said to wait until tonight. So we left and went to our place, 'vegged out' a couple of hours. I napped a bit and then thought of getting Rosie a gift. Jeff then thought of the idea of getting her some Olive oil. She has mentioned it a few times and the cost associated with it – it is imported and expensive. So we went and bought her a little bottle of liquid “gold” as she called it.

Now to Rosie's – to a big birthday bash! There were around thirty people all told! It was a mix of Rosie's local family, friends and her foreigner friends/family. She personally welcomed every person and had a photographer snapping photos. (He is a young man trying to start, and Rosie is “helping him out” – as seems to be her way!) Next came the food!! It was so much – probably same amount of dishes as their were people! Meanwhile we were entertained by a ten year old boy. He gave us history lessons of different countries that we shouted to him. Actually, he was amazing!

Food was out! Now the foreigners ate first(?) This must be cultural?? Questions! Then the locals ate. After all this, Rosie opened her gifts – another photo shoot, as the presenter gave it to her amid smiles and Ohh's Ahh's. Lastly, the cake, and another different custom: Rosie held the cake to every person there to take a bite! This gets into a cultural thing we have observed with the young up to 8-ish being hand feed by an adult. The child does not eat himself. It is something to experience and see. Anyway, after all had a bite of Rosie's cake, desserts of bite sized pieces were passed around. We had some, but pretty much called it here. It was 2200, we were full, and tired. Old folk don't ya know! Back home and bed by 2230. What a day!

Recipes….   

Hoppers:  Approximately 3 C rice flour, 2 pinches of salt and of ground black pepper, 2 'light' pinch of brown sugar – “My dear, for caramelizing” Stir this, then add – one egg, and approx. 2 C of coconut milk. Mix until batter is consistency of crepe batter – “flows unbroken” from stirring utensil or hand. Heat rounded small skillet (Wok-type pan) to medium/hot heat. Slightly oil pan then wipe with paper towel. Add one big spoon of batter and swirl the batter in the pan all around and 3/4 up the sides of the pan. Let cook for around one minute to set  Crack one egg into pan and swirl it around atop the batter mix. (Breaking yolk if hard egg wanted.) Add S&P, and cheese if desired. Cook one minute more or until egg 'doneness' is achieved. Use handle end of utensil to dislodge the hopper from pan. Serve.

Pumpkin Curry, Dahl (Curry), and Okra Curry: (These are combined due to nature of mostly same ingredients)

Start with approx. 3 C of base ingredient –  pumpkin- rough chop 1 inch cubes; yellow/orange lentils; or okra- rough chop 1-1.5 inch pieces. Add each to a separate medium size skillet with curry leaves and coconut oil, sautéing over medium heat season with – “3 Pinches” each of the following: turmeric, ground black pepper, curry powder, fenugreek. (only differences – Pumpkin is “BIG” 3 pinch; Dahl is “medium” 3 pinch; and Okra is “little”  3 pinch.)

Now add water to cover (Okra use coconut milk not water) onion, garlic, green chillies,  S&P – all to taste. Stir then boil for two minutes (turn okra to low heat). Now stir again, adding coconut milk – as the water has boiled off.  Add more onion to pumpkin and okra. Add brown sugar and cinnamon to pumpkin. Let all simmer for one minute on lower heat. Serve.