We stopped off at the bodega for beers, which resulted in the minus part of the transactions for the day, but we were nonetheless successful in our mission of acquiring alcohol. The shop owner’s patience for our linguistic fumbling isn’t an issue, but her line of questioning tends to throw us for a loop. As I’ve been learning Spanish, I’ve built scenarios in my head as mental exercises. I can understand extensive directions to the bathroom, how to find the police, what day a restaurant opens, where the parrot’s pants are located, and any number of things that almost never take place in daily life. It’s the regional turns on common phrases that throw us completely. Sometimes deciphering how much change we need to harvest for our purchases is avoided by handing over a fiver and crossing our fingers. Just like anywhere else, convenience stores are breezy affairs, and $2.75 in clipped English in a 7-11 translates in an Ecuadorian bodega to “what the hell did she just say oh god I’m so nervous I don’t want to fuck this up oh shit her eyes are boring a hole into my skull and waiting for an answer fuck fuckity fuck fuck” and so on.
Fruits and vegetables are where syrups can become a little complicated. Too much heat with some things will ruin a syrup, while too little may not give you the desired effect. The good news is that anything you can think of is up for grabs. If it grows together, it goes together is the main principle of both cuisine and cocktails.