Well, well, well. Looks like I brought a souvenir back from Peru and I’m not talking about the gorgeous alpaca sweater I got at Sol in Lima.
No, I’m talking about a parasite in my small intestine. Actually, there’s probably more than one of them. So, a pack of parasites, if you will. (they look so happy in the picture above. Very disconcerting.)
I went to the doctor on Tuesday and she quickly diagnosed me with Giardia. Doesn’t that sound like some sort of lovely plant or bush? “Just look at that Giardia flowering over the balustrade over the portico.”
It’s apparently quite common in cats and dogs. Guess I should have taken my preventative Frontline before the trip.
Anyway, it all continues to be unpleasant and fairly disgusting. I’m on antibiotics for the next week.
Not surprisingly, my new favorite pastime is to go over (in my mind) again and again everything I ate or ingested during the trip. I thought it was a fairly clean cut case against the coconut paleta I had in Lima, but who really knows? Let’s review some of what we ate while in Peru.
The lovely national drink of Peru. It’s composed of Peruvian Pisco (it’s kinda like a brandy), lime or lemon juice, simple syrup, ice, egg white and a drop of Angostura bitters.
Our scientific findings, which included consumption of Pisco Sours at no less than four upscale hotels and more than a couple of restaurants, was that the best Pisco Sour in Peru can be found at the executive lounge at the Westin Lima Hotel and Convention Center. Amazing. The bartender didn’t use a mix (as some other places did) and he vigorously blended it in a shaker by hand – not a blender, as was more common. It was our first Pisco Sour of the trip and it was smooth and creamy and not too sour. We spent the rest of our time chasing another one like it.
The lovely national dish of Peru. It’s made from fresh raw fish marinated in citrus juices until the chemical reaction causes a sort of cured/cooked state. Sorta like pickling.
I’d like to think that the three or four times we had it the fish was fresh, but who knows. When we had it, we shared it, and while XFE has had some slight stomach issues, they’re not nearly the scale of my own, so I’m willing to give ceviche a pass as the culprit.
Yes, despite my sworn protestations, I did partake in some guinea pig. BUT, it was a very small bite and was one course in a 17-course tasting menu at Astrid & Gaston, one of the finest restaurants in Lima. It was done in a Peking style, so I could barely taste it between the corn crepe and the sauce.
I had an alpaca loin at the Machu Picchu Sanctuary Lodge on the night of my birthday. I’m not sorry to say: It was really, really good. Kind of like a cross between lamb and a pork chop. Very tasty. I’d definitely eat it again.
Toasted dried chulpe corn,salted and crunchy. These awesome little snacks were frequently put out when we ordered drinks. Delicious. I loved them. Sorta like Corn Nuts (but not as processed).