Breakfast on the Farm - Nicaragua Style

It's taken me two weeks to accept that I'm not on vacation in Nicaragua anymore, and get around to writing about my favorite food experience there.
See, my breakfast routine usually consists of hot water, instant oatmeal sludge and a flourescent-lit office with no windows. Pity party I know. So, I was pretty excited when I heard about the Breakfast on the Farm tour during our recent stay at Morgan's Rock in Nicaragua.
We got to milk a cow, and immediately drink it in our coffee. Fresh. D was especially interested in the cow teats.
We picked our own eggs and ate them with the homemade tortillas we just made and gallo pinto, a typical Nicaraguan rice and beans dish. All of that with fresh salsa, and my favorite new cheese called cuajada which was dry, crumbly and intensely flavored, since it was smoked for two days in a nifty smoker right there in the back yard.
Then there was the stove. A beautiful wood-burning, hunk of metal. Simple and efficient. A piece of art. Sure, it was hot as hell standing over that open flame in 90 degree heat, but you can't just microwave a made-from-scratch tortilla now can you?
Breakfast may never be the same.