Sugar, Butter, Flour: What’s Inside My Final Week Of Trimester One.

By: Leela Ray | December 13, 2017
Topics: Life Skills, Student Voices
This little makeshift Thanksgiving of ours is a subtle reminder that home is where the heart is, and my heart is here.

It’s raining again, not unlike the rain I see in Seattle. Less of a real rain, and more of a drizzle. It’s a subtle reminder that my final days here are drawing to a close, and soon I will return to the bustling streets of the Emerald City. I will return to my own bed, in my own house. I will be able to wear something other than the same five outfits I’ve been recycling for the past two months. I will fall back into the routine of both loving and hating my sister, and be reunited with the taste of homemade Indian food from my mother. I’ll get to go home.

All of these thoughts race through my head as I make my way down the cracked narrow sidewalk, one of few existing in the small mountain town of Monteverde, Costa Rica, but I can’t indulge them yet. Something in me knows that I cannot spend my last moments here with one foot in a different world, especially not on Thanksgiving.

I look back over my shoulder to find Alex beaming back at me, her black rain jacket is half-way zipped, and her long dark hair whips around playfully in the breeze. A local greets us as we pass him. “Pura vida,” he says. It’s a customary phrase here that means pure life, among other things, and we echo him in response. We’re on our way to see the rest of our cohort for the first time in four days. It doesn’t sound like long, but when you’ve lived, worked, and played beside the same people for two months, you can’t help but notice their absence.

Ingrid's Bakery | Photo From: Leela Ray
Ingrid’s Bakery | Photo From: Leela Ray

Part of Winterline’s programming in Costa Rica involves partnering with Monteverde Institute to spend five days living with a family and being independent from the group. In addition to living with these homestay families, we were also assigned to a collection of businesses, artists, and teachers to study a specific skill during the week. I had the privilege of studying with Ingrid Martinez at her in home bakery for five days and it was, without a doubt, my favorite week of our first trimester.

Baking has always been a passion of mine. Whenever a birthday comes around my friends call on me for sweet treats, and I’m happy to oblige. It’s a stress reliever for me, and it was the perfect way to finish up my first few months with Winterline. This past week I’ve lived and breathed sugar, butter, and flour, and I couldn’t be happier about the outcome. I not only learned how to bake traditional Costa Rican pastries and breads, but I also got to practice my Spanish and gain a better understanding of one of my passions. I’ve learned how to make everything, from cinnamon rolls to rosemary bread, lemon bars to bagels. Name it and I probably made it.

Bakery Perfection | Photo From: Leela Ray
Bakery Perfection | Photo From: Leela Ray
Baking at Ingrid's | Photo From: Leela Ray
Baking at Ingrid’s | Photo From: Leela Ray

Most of my cohort member’s did their study independently, but I was one of four people who had a partner. Enter, Alex Messitidis. At first I was a little disgruntled by the idea of not being truly independent while learning, but by the end of the week, I couldn’t have asked for a better experience or a better person to be working with. My mum is East Indian, and Alex comes from a Greek family; cooking and baking runs in both our bloods. We’ve grown up around the belief that good food can bring people together, and bring us together it did. Though I’d always considered Alex a friend, I’d never had the chance to truly get to know her, and contrary to what we both initially thought, we have a lot in common. We spent most of our days elbows deep in flour or struggling over the art of rolling dough (it’s harder than it sounds), but when things were in the oven, we passed the time by telling each other stories about our lives.

Alex at Ingrid's Bakery | Photo From: Leela Ray
Alex at Ingrid’s Bakery | Photo From: Leela Ray
Leela and Alex together at Ingrid's Bakery | Photo From: Leela Ray
Leela and Alex together at Ingrid’s Bakery | Photo From: Leela Ray

Mitzy, Ingrid’s daughter, taught us alongside her mother. She was only a couple years older than us, but her knowledge and maturity was that of someone much older than her. She worked with us, laughed with us (and at us), and even joined us in dancing in the kitchen when all there was to do was wait for whatever was in the oven. Even though we only spent five days with them, Ingrid and Mitzy treated us like family. They were encouraging, kind, and infinitely patient. I would do anything to spend just one more day with them.

Working at the bakery | Photo From: Leela Ray
Working at the bakery | Photo From: Leela Ray

The week flew by, and I’m sad to see the end of it. Through all the chaos our little green gang has seen, it’s been nice to fall into the routine of Monteverde: get up, have breakfast, catch the bus to work, spend the day in the bakery, grab a coffee at the local espresso shop, and return home to spend the evening with my homestay family. This little makeshift Thanksgiving of ours is a subtle reminder that home is where the heart is, and my heart is here. The simplicity of life here is enviable, and it’s made me appreciate the little things. Things like sunsets, salt that hasn’t yet portrayed its hydrophilic qualities, and having people to come home to at the end of the day. As I sit down at this table, watching my newfound family file in, I can’t help but smile. Good food, good friends, and something new to learn every single day. It really is pure life.


To hear more from our Gap Year students be sure to check out our InstagramTumblr, and Facebook. We’re also on Snapchat (@Winterliner).


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