Food – accidental goddess

Yellow is the Colour of My True Love’s Hair: Pine Pollen Season in the South

March 24, 2026March 24, 2026accidental goddess1 Comment

Working in my yard this weekend, pulling weeds and mulching the flower beds, I found myself humming this old folk song “Yellow is the Colour of My True Love’s Hair”. Not because my love’s hair is blonde in the morning (it is salt-and-pepper all the time), but because EVERYTHING was yellow, dusted with a thick coat of what my botanist friend calls tree sperm. Pine pollen—we all more or less hate it.

pine pollen coating

Everything looks dull. It clings to all surfaces; cars seem to be a particular magnet. With a small gust of wind, you can see it billowing in sulfurous clouds of gold. Despite our general annoyance—guess what? Pine pollen is supposed to be good for you! Seriously.
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Peru: Hanging in Lima, Part 2

May 8, 2018January 29, 2021accidental goddess1 Comment

What? An ancient pyramid in the center of town?

Huaca Pucllana

Huaca Pucllana Yup, Lima has one right in the Miraflores district. On my first visit to Lima in 2010, I stayed across the street from this marvel; this time we were a few miles away. Constructed in terraces, the adobe and clay structure dates from the fifth century. It now serves as an archeological museum and one of the top restaurants in Lima. Nope, I didn’t eat there, but I did enjoy other culinary delights.

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Eating Out in Buenos Aires: Where’s the veggies?

February 22, 2018August 29, 2025accidental goddess7 Comments

In the 1980s, Wendy’s famous ad campaign asked “Where’s the beef?” In Argentina, they have plenty of beef, lots and lots of beef, as well as pork and lamb. The question to ask instead is “Where’s the veggies?”

Carnivore’s delight

When eating out in Buenos Aires, finding a vegetable other than salad (arugula, shredded carrots, avocado, and tomatoes) was a real challenge. A typical menu would have several types of grilled carne (beef): Bife de Chorizo, Ojo de Bife, Bife Angosto, Bife de Costilla. I never did get them straight. If you didn’t specify jugoso (juicy), it was always done medium-well. Most portions are generous, big enough to share. It’s a matter of national pride. You’d often see the big parrillas (grills) with men cooking large amounts of meat showcased on the street or in an open window. Their local rock stars!