It is weird and wonderful to look back on a year full of new amazing experiences. 2015 is the year that I started my internship on Curacao. I visited many lovely places, kind people and eye-opening experiences made me a lot ‘richer’. This challenging period also made me realize how lucky I am having such a great supportive family and lots of friends. Even though some friends and family travelled to Curacao to visit me, I was all by myself during Christmas holidays.

To my surprise, I was not precisely all by myself with the Holiday’s.  I met new people who have shown and taught me many life lessons. Looking back at 2015; I finished the year on the 24th of December with a ‘traditional’ Christmas brunch (we started this tradition this year). Two weeks left and I am ashamed I have tried too few of traditional Antillean food in the last couple of months. So that’s where the real deal came in; tasting some special Antillean Christmas delicate.

The office was decorated with Christmas lights and on the side a little background music was playing. It was a different Christmas celebration of what I am used to, but I enjoyed it as much as I enjoy Christmas at home. The feeling of being surrounded by family does not mean your family actually has to be there. For me it is in my head and this brunch was just a start of having a warm Christmas celebration.

We started this first tradition with a delicate named ‘Ayacas’. Ayaca’s symbolize Christmas for Venezuelans, but in other Caribbean countries this delicatessen is also abundantly consumed. Traditionally, a cornmeal ‘pie’ is warp in 2 banana leaves which are wrapped crossed of each other and then are tied with strings to hold the filing. The filling can include chicken or delicious meat surrounded by a tender dough and then steamed to perfectly fit in the banana leaves.

Another tasty delicatessen is called: ‘Pan de Jamon’ this is ham bread. Also this Pan de Hamon is typically Venezuelan. Inside the bread you find ham, fried bacon, raisins and green olives. At first sight I thought; a strange combination of ingredients, after tasting; it is a delicious combination!

Side dishes like toast, salads and the traditional Dutch ‘oliebollen’ definitely completed the brunch. I also  made an attempt to make Buñuelos, a Colombian cheese ball. I never tried one before so I threw myself into the deep, eventually I think I made quite a good attempt ;).

I almost forgot about the wine! I know Antilleans can handle alcohol and now I also know how much laughter wine can bring. It was a fun new experience, but most of all a great end of this adventurous year!