Sunday, March 2, 2014

Toronto: It's official, May 11, 2014

So, it's official ... May 11, 2014. 

Spent just over an hour on the phone with Air Canada on Wednesday evening to book our one-way ticket to Liberia, Costa Rica. One-way ticket. Somehow those words are just starting to sink in. Patiently, I sat on hold for most of the duration of the call because the booking agent had to speak with the animals department to ensure that Niko and I will be on the same flight before I shell out $517.25 CDN. This is probably the most expensive I have ever paid to fly out to Costa Rica. WestJet is flying out two days earlier at $320! But I have no choice, Air Canada is the only airline that will fly animals into Liberia and on a direct flight. I wish I had booked a week earlier when it was $460. Too late now. It is what it is, better now than later anyways. But this really makes it official. I am actually leaving ... 

This is the second time since my decision to move that I felt cold feet. While being put on hold by the Air Canada agent, millions of questions flew through my head ... is this for real? I started to make excuses to procrastinate the purchase of our one-way ticket. Maybe if I wait another week, the price will drop back into the $400 range. It's still too early, I should book next week. What if I can't sell everything in time? $517 is way too expensive for a one-way ticket! What if my laser eye surgery appointment needs to be pushed back? What if I can't get Niko's paperwork done in time? The agent hasn't come back, there's probably already 4 animals on the flight and we'll have to find another date ... The millions of excuses flooded through  my head and I was about to hang up but I had waited to be called back by Air Canada for two days now, I'm not waiting again. The agent came back on the line and said Niko was good to go, he was the only animal on the flight and his spot in cargo was secured ... $517.25 later, this is actually happening ... Ko and I? We're moving to Costa Rica! 

The days are starting to blur and I can barely remember the last time I ate or had a proper night's rest. In the last two weeks since I declared my resignation verbally at work, I have gone into auto-pilot mode. The house I have called home for the past 4 years has been transformed into a showroom; study room vacated, windows cleaned from the winter mold, emptied half my kitchen to become minimally functional and donated 12 large garbage bags of clothing and stuffed animals. I feel like I'm working two full time jobs. Executive Assistant by day, selling things off kijiji during my lunch hour, re-painting parts of the house and emptying it by night. The nickname my friends have given me over the years of superwoman and terminator have never been more accurate in these past two weeks. In this short span of time, my house is showroom ready and listed on MLS for private showings since the morning of Friday, February 28, 2014.

Among all these things I must do before I leave, I somehow squeeze in surfing on the weekends, more like a wild goose chase for waves on the lakes and the odd night out to get my bachata/kizomba fix. Even I don't know how I am actually accomplishing all this. There's never enough time in a day, but somehow, when push comes to shove, I manage to get it done ... somehow ...

Saturday, March 1, 2014

Nachos: DANachos


Gonna start blogging all our weekend meals every weekend until the last :). Here's Dan's very precise engineer-minded recipe for the unhealthiest nachos you can consume for dinner. Recipe and directions are exactly transcribed as per Dan as he whipped it together. 

Ingredients
1 bag of corn nachos
1 can of Stagg Chili
1 can of salsa
500g grated cheddar cheese (medium strength)

Directions
1. Place one single layer of nachos.
2. With a spoon, scoop salsa on to each nacho individually.
3. Add grated cheese on top, evenly distributed to cover all layers of sauce.
4. Place another single uniform layer of nachos on top.
5. Repeat steps 1-4 until desired height is reached - preferably nachos the size of your ass. 

Serve with Pico de Gallo. 




Disclaimer: 
The most unhealthy nachos ... maybe cause of the Stagg Dynamite Hot Chilli which is almost 500 calories for the entire can!
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"♦ ♦ ♦

"Friends who make nachos together stay together ... until they move to Costa Rica." 


Another night with la familia to spend time with Karen ❤. Love our weekends together! 



Pico de Gallo



Ingredients
7 small vine tomatoes
2 bunches of cilantro
1 small sweet white onion (to taste)
1 clove of garlic (to taste)
1 lime juice (to taste)
2 green chilies (to taste)

Directions
1. Dice the tomatoes. Remove liquid and seeds from the tomatoes, then dice the tomatoes.
2. Remove stems from the cilantro and finely chop. Add the cilantro to tomatoes.
3. Chop garlic.
4. Add lime juice, salt and hot peppers to taste.



♦ 
♦ ♦

Moa & Dan making Pico de Gallo
March 1, 2014