We were on our honeymoon in Cancun twenty-odd years ago. Just before the big boom, there was little nightlife yet, but lots of construction, so they turned the water off between 10:00 am and 4:00 pm. That meant no showers. No toilet flushing. An intimate honeymoon indeed, but that’s another story.
We got a bargain on a condo, with a little kitchen we thought would be handy for meals to save us even more cash. We also had a blender which saved us quite a bit on pina coladas.
The condo complex had its own “Groceries Store,” like a little 7/11. We bought some eggs and bread, pineapple juice and coconut milk, and a big bottle of rum.
Do you know how many pina coladas you can make from a 2 litre bottle of rum? The night before we left we had a bacchanalia to finish all the “groceries.” I remember nearly wearing out the blender and chasing little lizards around the palm trees, but that’s a way different story.
One night we decided to make spaghetti for a romantic dinner in our little condo kitchen. They didn’t have bottled spaghetti sauce at the “Groceries Store,” so we attempted to make our own using whatever was on the shelf. We bought some tomato sauce and a little can of oregano. We were young and in love and running the blender at full speed, so it was pretty tasty.
Spaghetti for two doesn’t take much oregano, so we wound up putting the can in our suitcase. For years, that can sat on our shelf in various homes. I know spices don’t keep that long, but it was a nostalgic thing. Whenever I picked up that little jar, I would remember when we bought it on our honeymoon in the “Groceries Store.” It still had the price tag on. It cost us 400 pesos.
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