Visiting Cows

I went biking on one of my favorite routes yesterday. It was a pretty day, lots of cows were hanging out near fences, and I just felt like photographing them. Maybe it was because they seemed to be in such mellow moods. Usually they will move away from me if I stop but yesterday they mostly just stood and looked at me.

The route to Aguacatal is very pretty with many green cow pastures and mountains behind. It looks like scenery that should be in a travel magazine.

On the return ride I decided to take an alternate route down a side road that eventually ends up in Nuevo San Carlit0s, and then to San Vicente back in town.

On the way home I took a small detour behind our neighborhood. There is a lemon tree back there that is just starting to produce, and some calves that have been moved to the larger field on the corner.

One reason I headed home was the gray clouds gathering in the distance. I wasn’t home for two minutes when it started to rain, and it quickly turned in to quite a downpour. I wasn’t expecting it to come quite that fast or early in the day so I was really lucky to get home when I did!

About Kris Cunningham

We live in David, Chiriqui Provence, Republic of Panama! This blog is about some of our experiences in our new country.
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10 Responses to Visiting Cows

  1. Hugo says:

    I always get a kick out of those tree fences


  2. Wayne Drury says:

    Hi Kris,
    I always follow your blogs with interest. Thanks for taking the time and the energy to keep us all informed. Since you wrote about cows, and I just read one of your past posts about tough beef, I thought I would provide a good way to make any piece of beef easy to chew.

    Now, please don’t laugh, or look at me sideways, this does work. Completely cover your beef in salt; both sides and the edges and let it sit for 15 – 30 minutes. I am not talking about lightly salting, it needs a crust of salt. I prefer course salt, but even your table salt will work.

    Once you have it crusted in salt, don’t touch it, don’t poke it. Let it sit, and let the salt do its job.

    After you cannot wait any longer, and hopefully you got past the 15 minutes, wash off all the salt, pat the meat dry and cook like you would always cook it. And just another tip; if cooking on the barbecue, don’t turn it 100 times. Put it on the barbecue on high heat, flip after a couple of minutes, cook for a couple more minutes, and then move to indirect heat.

    And yes, I use a thermometer to check the internal temperature to get it just right.

    Now, please don’t laugh, or look at me sideways, this does work.

    Best wishes, and now anyone can cut down on their beef expenses… what could be better than that?



  3. Robert says:

    Take a big portion of seas bass. Put a big crust of sea salt on it. Leave it in the oven. The salt will become like stone. Crush it and you have a wonderful meal. That is Spanish Basque cooking.


  4. Wayne Drury says:

    Here is a link to a you tube video on the tenderizing with salt..
    Best wishes..


  5. Sunni Morris says:

    Wow! I never knew about that salt trick either. That’s amazing and so simple. I think I’ll try it as well. I don’t eat much meat and that’s one of the reasons why – too tough.

    Thanks for the tip.


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