unlikely patriotism

I usually consider myself a mildly patriotic person. I enjoy watching fireworks sparkle in the night sky, cheering for America in the Olympics, and eating watermelon. However, arguing that America is superior to countries or proudly mouthing the pledge of allegiance has never come near the top of my priority list. I have never felt the urge to clothe myself in red, white, and blue garments and sing patriotically come the fourth of July. However, this year when the fourth arrived, dragging its multitude of cheap plastic flags and American themed attire in tow, I was ready. I felt the need to belt “I’m proud to be an American” and have a backyard barbeque, complete with all things American – meat, unhealthy side dishes, and the king of beers, Mr. Budwiser himself. This uncharacteristic behavior was the result of a 4 week stint in Panama. A wonderful country that leaves much to be desired.

The majority of my first month in Panama was exceptional – the rural countryside dotted with Brahmin cows, large trees dripping with ripe mangos, and traditional food provided ample opportunity for new experiences and photo-ops. The situations that made me long for American soil did not accost me as soon as I disembarked from the plane. I did acknowledge their presence at first, but having just arrived in a foreign country, accepted them as a novelty – a unique trait to write home about. However as the repeated annoyances increased in frequency, my patience dwindled. For four weeks, the following behaviors and characteristics of Panama bothered both Emily and I and by the end we were longing to hear flight attendants say, “Welcome to Miami.”

1) Staring: Staring in Panama, particularly those of the male persuasion, is a common practice. I acknowledge that two gringas barreling down a curvy two-lane road in a dust covered SUV merit some attention, but not a two-minute blink free period. The intensity in the gazes generated a feeling of concern – a “please blink for I feel your eyes will dry out due to the prolonged staring” feeling. It’s a problem.
2) Driving: In Panama, people drive as if there are no other vehicles on the road, ignoring lanes and other vehicles. In some cases, the lanes vanish and people continue to drive along as if the yellow lines are still there. In addition, we have come to the conclusion that Panamanians do not believe in street signs. The freeways lack exit signs and directions are given in a curly-cue manner that is a greater hindrance than help.



3) Conducting scientific research is difficult: bureaucratic mismanagement and Smithsonian miscommunication thwart all science plans. Well, they prevent legal and permitted science. It’s frustrating.
4) Et cetera – there are various other idiosyncrasies that cause fits of venting, but I feel there is enough text on this page and that if you have made it this far you deserve a patriotic recipe. (Patriotic designates the requirement of ingredients that are lacking in Panama).



Blueberry and Goat Cheese Salad

Emily and I threw together this salad on our first night back in Florida. We swooned at all the options at the grocery store and purchased ingredients we could not obtain in Panama. The salad’s flavors burst with the tang of goat cheese, sweetness of plump blueberries, and the crunch of candied walnuts. We were proud to be Americans.

½ pound spring mix (this would also be good with the sweet lettuce mix Happy Boy Farms sells at various bay area farmer’s market)
1 cup blueberries
½ large fuji apple, chopped into bite sized pieces
goat cheese (in whatever quantity strikes your mood)
½ cup candied walnuts*
balsamic dressing**

Toss spring mix, blueberries, apples in large bowl. Sprinkle with goat cheese and candied walnuts. Serve with dressing on the side.

*Candied Walnuts
½ cup chopped walnuts
¾ cup brown sugar
¼ tsp cinnamon
pinch of salt

Preheat oven to 350 degrees F. Place walnuts on baking sheet; when oven is ready bake for 6 minutes or until nuts are brown and fragrant. Pour brown sugar, cinnamon, and toasted walnuts into a skillet or other frying pan. Line a baking sheet with parchment paper. Heat frying pan contents over medium heat and stir continuously until the sugar begins to melt. *Beware at this step the sugar may start smoking, so it is best to turn on an overhead fan to prevent the untimely clang of a smoke alarm.* Continue stirring as the sugar begins to melt and do so until the walnuts are thoroughly coated. Remove from heat and immediately transfer to the baking sheet lined with parchment paper. Let cool. Store in airtight container. Keep in a cool dry place (if keeping for more than a week, store in the refrigerator).

**Balsamic Dressing
¼ cup olive oil
3 tbsp balsamic vinegar
Salt and pepper to taste

Mix all ingredients thoroughly. Store in refrigerator. Reserve excess dressing for future salad endeavors. You will not regret this decision.