Beraca

On the last day of January, I attended a meeting of the members of the ministerio de alabanza (worship ministry). The praise band is named Beraca, which means "blessing" in Hebrew. Gaby and Elieth were there too since they've participated before. The meeting was somewhat logistical and also had an element of committing to participation in the ministry in the new year. The next day we had a rehearsal, and I practiced as well so I could start learning some of the songs even though I wouldn't be singing on Sunday the 2nd.

Gaby and me at rehearsal

My parents were here Feb 3-14 and Mom posted a great overview on Facebook of their time here. Check it out on her timeline or mine.

On the 15th I was called to rehearsal, and the next day I was up front singing with the band in the worship service for the first time! I also participated this past Sunday:

Gaby is to my left and her sister Flor is to my right

It really has been a blessing to get involved in music again this month, and I'm looking forward to continue participating and serving the church this way while I'm still in SPS! Speaking of which...

Another beraca I've been given over the past couple weeks is the opportunity to extend my term with MCC! I was really surprised when the reps asked me on the 20th how I would feel about the idea of staying through October, since I already knew my current position won't exist, exactly, in the coming year. (In the YALT position replacing it, my communications role will be combined with what has been Rudi's work at CASM for a focus that is less on general MCC communications and more about presenting the work of CASM's migrant program.) Well, it seems the lack of this role in the next cycle is partially why they would want me to stay on a little longer in it!

I've been continuing work on the alumni album and anniversary stories I mentioned, interviewing Linda Shelly and Luke Schrock-Hurst this month to round out my understanding of the context in the 80s and polishing up my first story about the Mennonite response to the Salvadoran refugee crisis (which also has info from my interview with Ovidio last month and with Cesar and Lizette in December). Keep an eye out for that article on the LACA blog in the next couple weeks!

Anyway, with all the comms work I've been doing re: the anniversary and the centennial celebration, the reps are hoping I can continue that work with a few more months to share more stories. My role will also be somewhat augmented by event planning responsibilities as we prepare for the centennial celebration in early October. 

So, logistically, this means that I'll no longer be flying back to PA the first week of July for SALT re-entry. Instead, I'll move from being a SALTer into my expanded role as an MCC service worker! And lucky you, you get to keep reading my blog for longer.

Comida

Here's the overview of comida catracha that I promised a while back!

Usually Aurora packs me a lunch that I bring with me to work, but this is an example of the kind of food I get when I go out to eat on a weekday (clockwise from upper left): remolacha (beets), ensalada con aderezo (salad with dressing), albóndigas (meatballs), huevo picado con habichuelas (scrambled eggs and green beans), and cebolla en vinagre (pickled onions).

Just one example of the many types of sweet bread that are available here. As you can see on the bag, these are called hojaldras. They are basically a flaky fried dough with sugar on one side. You can eat them for breakfast with coffee... or just as a snack.

Here's a typical breakfast at a restaurant or at home (The home pic is from close to the beginning of my term before I asked Aurora to stop feeding me so much cheese 😅). Scrambled eggs, fried plantains, and beans. The fried plantains are so good mixed with the eggs and beans, but they're a bit of a treat since I don't always get them; often breakfast is just eggs and beans (with or without tortillas).

Every once in a while, Aurora makes pancakes for breakfast. For a while I was eating them with peanut butter (that I bought myself—definitely a gringa thing), syrup, and bananas. But one morning when Gustavo and I happened to be eating breakfast at the same time (rare, since he usually gets up really early), I saw how he was eating them—with refried beans and mantequilla (crema). I'm a convert!

Here are some fancy pupusas from a restaurant in Copán. They're more common in El Salvador and the western region of Honduras. Here I have loroco (a local veggie), ayote squash with chicken, and beans with chicharrón. Less fancy ones are often just filled with cheese. The red stuff is repollo (cabbage) and encurtido, a common pickly side/garnish.

Here are four typical meals I might get for dinner at home. Clockwise from top left, they are:

1. Rice, beets, zucchini scrambled with eggs, beans. This would also be a common packed lunch.

2. Rice, habichuelas (green beans), salad (a rare treat), pollo a la plancha (grilled chicken)

3. Honduran enchiladas (yes, I know they look like tostadas, but I promise they're called enchiladas here)

4. Sopita de frijoles (bean soup) with rice that you dip in with your spoon

No post about food in Honduras would be complete without the baleada! First, a homemade baleada, after which you can see how Aurora makes the dough. Third is one with chicken and avocado from Baleada King on the Tercera Avenida, which is the best place in town to buy them—just ask any local. Last is a baleada sencilla (simple): just beans, mantequilla, and queso.

Here are some more typical Honduran foods. Montucas are a lot like tamales except made with young corn so they've got some sweetness to them (and in both, watch out for huesitos—bones!). Tacos are always flautas unless you specify Mexican tacos. Carne molida (ground beef) and tajadas (plantain chips). Pollo chuco (fried chicken, or, more literally, filthy chicken).

Here's another Honduran delicacy I've been served a couple times... I'm just gonna leave this here.

Whole fish... fancy and on vacation with Mom and Dad vs church fundraiser. 

And then, of course, there's the variety of fresh fruit that's available! The papaya here is a lot better than what I've had before, and sometimes I get a slice or two with my breakfast. Some new flavors I've tried are salted and vinagred green mangos, ciruelas (I guess they're related to plums), and pera de malaca which tastes like a tropical botanical garden smells. We've just made it past green mango season and we're finally getting to ripe mango season! I just bought one yesterday (along with some guavas) but they still need a couple days. I'll probably have to do another food post later since I continue to try new things!