Office by Alex Penny

freckles make me strong.

I live in Seattle. These are things that catch my attention, pique my interest and/or make me want to pass notes in class like a 7th grader

May 4, 2012 10:47 am
Ecuador, baby! These little bananas, known as oritos, are the best. They are the only thing I can find that gets as excited about Ecuador as I do.

Ecuador, baby!

These little bananas, known as oritos, are the best. They are the only thing I can find that gets as excited about Ecuador as I do.

May 3, 2012 10:04 am

jakejustjake:

Location: Guayaquil - Ecuador

Project: Ciudad del Rio

Status: Under-construction

Built: 2010 - 2013

Architect: Christian Wiese

Wow. This is nuts. I can’t wait to visit.

(Source: analisthenewthing, via fyeahecuador)

March 7, 2012 1:52 pm

pbbphotography:

Images from Cuenca, Ecuador. Click on image to view larger slideshow. © PBBPhoto

I miss Cuenca, siempre.

(via fyeahecuador)

January 21, 2012 10:01 am
Ecuadorian Shrimp Ceviche Ingredients: 2 pounds shrimp, peeled and deveined 1 cup lime juice (fresh squeezed) 1 cup orange juice (fresh squeezed) 1/2 teaspoon of salt 1/3 cup ketchup 1 tablespoon yellow mustard 1 medium red onion, chopped or thinly sliced 1 medium tomato, cubed 3 tablespoons cilantro, chopped (you can substitute with flat leaf parsley) Salt and pepper to taste Hot sauce (optional) Preparation: Soak the onion slices in the lime juice and salt for about 30 minutes, or until they become soft and pliable. Using just enough water to cover them skillet, blanch the shrimp in  boiling water with a little salt for 2-3 minutes, or until they turn just pink. Drain, reserving the cooking liquid. Combine 1 1/2 cup of the cooking juices with the lime and orange juice, ketchup, mustard and sugar. Mix well. Add the shrimp, tomato, and pickled onions. Salt and pepper to taste. Refrigerate about 1 hour (optional). Before serving, top with cilantro or parsley. Serve with hot sauce, lightly salted popcorn, tostado, and/or chifles on the side   Tips: Get the freshest seafood you can find, that is the key to success. You can substitute shrimp for other seafoods if you prefer. Common options are crab, squid and flaky white fishes such as cod. Once you get that seafood, DO NOT overcook it, the citrus actually cures the shrimp so don’t worry too much about under-cooking. It is highly unlikely. Remove the ceviche from the fridge about 15 minutes before serving. The flavor are better when it is chilled rather than ice cold. Add half of the ketchup and then taste before adding the rest. Some people love it, some people think a little goes a long way. This recipe is was informed and improved with the advice from one of my very favorite Ecuadorians, Diego. Gracias, ñaño.

Ecuadorian Shrimp Ceviche

Ingredients:

2 pounds shrimp, peeled and deveined

1 cup lime juice (fresh squeezed)

1 cup orange juice (fresh squeezed)

1/2 teaspoon of salt

1/3 cup ketchup

1 tablespoon yellow mustard

1 medium red onion, chopped or thinly sliced

1 medium tomato, cubed

3 tablespoons cilantro, chopped (you can substitute with flat leaf parsley)

Salt and pepper to taste

Hot sauce (optional)

Preparation:

    1. Soak the onion slices in the lime juice and salt for about 30 minutes, or until they become soft and pliable.
    2. Using just enough water to cover them skillet, blanch the shrimp in  boiling water with a little salt for 2-3 minutes, or until they turn just pink. Drain, reserving the cooking liquid.
    3. Combine 1 1/2 cup of the cooking juices with the lime and orange juice, ketchup, mustard and sugar. Mix well. Add the shrimp, tomato, and pickled onions. Salt and pepper to taste. Refrigerate about 1 hour (optional).
    4. Before serving, top with cilantro or parsley.
    5. Serve with hot sauce, lightly salted popcorn, tostado, and/or chifles on the side
 
Tips:
  • Get the freshest seafood you can find, that is the key to success. You can substitute shrimp for other seafoods if you prefer. Common options are crab, squid and flaky white fishes such as cod.
  • Once you get that seafood, DO NOT overcook it, the citrus actually cures the shrimp so don’t worry too much about under-cooking. It is highly unlikely.
  • Remove the ceviche from the fridge about 15 minutes before serving. The flavor are better when it is chilled rather than ice cold.
  • Add half of the ketchup and then taste before adding the rest. Some people love it, some people think a little goes a long way.

This recipe is was informed and improved with the advice from one of my very favorite Ecuadorians, Diego. Gracias, ñaño.

January 19, 2012 9:00 am
With $116 Million Pledged, Ecuador Moves Forward With Plan to Protect Rainforest - ScienceInsider

After receiving pledges totaling more than its goal of $100 million by a year-end deadline, the Ecuadorian government last week announced that it would move forward with the so-called Yasuni ITT Initiative, an innovative plan to leave untapped more than 900 million barrels of crude oil beneath a pristine Amazonian nature reserve, in exchange for annual international donations.

An interesting approach to preserving the rain forest and its tribes by getting international monetary support. Too often the arguments against deforestation are over simplified, not taking into account the dependency on oil revenue. Finally there is a proposal that offers the developing country something in return for the very real economic sacrifice they are making.

January 10, 2012 12:22 pm

First bite: Cuy edition

12:14 pm
Ecuadorian family dinner on Christmas Eve first course: roasted ginuea pig

Ecuadorian family dinner on Christmas Eve

first course: roasted ginuea pig

January 3, 2012 1:56 pm

the only Spanish you will never need to know

Eva and I returned from Ecuador, where I spent a week explaining to everyone who tried to talk to her that she only spoke taco (ie, pollo, carne asada, dos, etc). On the day before we were leaving she decided to ponerse las pilas (literally put her batteries in) and learn some spanish. My goddaughter and I taught her to say the following, which will almost certainly never be relevent.

Permiso. Permiso. Emergencia. Es una fiesta de corbata negra? Tengo que traer me caballo negro? Si lo es, tengo que hacer una llamada. [pausa] Es una fiesta de caballo negro? Tengo que traer mi corbata negra? Tengo que hacer dos llamadas.

Excuse me. Excuse me. Emergency. Is a black tie party? Should I bring my black horse? If so, I have tomake a call. [pause] Is this party a black horse party?Should I bring myblack tie? I have to make two calls.

Eva can make it all the way through this after extensive practice. Though she pauses in all the wrong places, it is still a charming effort. Bien hecho, friend, well done!

December 23, 2011 10:44 am

Dome, Eva and I checking out the holiday lights down by the Tombebamba River.

Cuenca, Ecuador

December 21, 2011 5:54 am

Cuenca, Ecuador

Day 3