Saturday, February 28, 2009

Saturday, February 28, 2009

Meal 1: peach

Meal 2: Gustito helado—bananita dolca, dulce de leche brownie, and strawberry. Very creamy, more like US ice cream than Argentine. Beer.

Meal 3: Carrot salad and green beans, WW pasta with tomato, garlic and parmesan cheese.

Meal 4: Maru's homemade pizzas, wine (lots of wine)—fabulous! A taste of ice cream from La Sorbetiere. Good, although the flavors weren't my favorite. A dulce de leche granitizado with chips of chocolate cereal? supposed rum flavoring, which was undetectable, and a few sorbets that didn't stay with my memory after all the wine. Needs a do-over.

Friday, February 27, 2009

Friday, February 27, 2009

Meal 1: coffee, cheesy polenta

Meal 2: yogurt (Activa, 68 cal), 1 ½ plums (the other half was gross)

Meal 3: Large green salad, bread, orange

Meal 4: 2 choc chip cookies

Meal 5: Green beans

Meal 6: Zapallito revuelto, choc chip cookie, wine

Thursday, February 26, 2009

Thursday, February 26, 2009

Meal 1: Green tea (out of coffee!), cheesy polenta

Meal 2: yogurt, peach

Meal 3: more ravioli with chard and salsa blanca—yum! Salad, orange.

Meal 4: choc chip cookies, finished the Irish Cream

Meal 5: Carrot salad, WW spaghetti w/ EVOO and cheese, Lemon-Mustard Green Beans--made with a white onion, seemed like a big hassle to do the onion, although the dressing was good, and would work with many cooked veggies. Wine

Lemon-Mustard Green Beans

Based on a recipe from the cookbook Modern Vegetarian Kitchen by Peter Berley.

In a large pot, bring 3 quarts water to a boil. Add 1 Tbs of salt. Place in a bowl:

* 1 small red onion, thinly sliced

Cover with 2 cups of the boiling water. Cover the bowl with a plate and set aside for 10 to 15 minutes. This will help mellow the onions. Drop into the remaining boiling water, and cook, for 4 to 6 minutes, until crisp-tender, or a tiny bit undercooked (remember they will keep cooking once they come out for a few minutes):

* 1.5 pounds green beans, trimmed

Drain the onions and toss them with

* 1/2 tsp salt (too much?)
* pinch freshly milled black pepper
* 1 Tbs apple cider vinegar

Make the vinaigrette. Whisk together in a large serving bowl until oil is emulsified and creamy:

* 1/2 tsp coarse sea salt
* 1/8 tsp cayenne
* 1 small garlic clove, crushed
* 1 Tbs Dijon-style mustard
* 1 tsp honey
* 2 Tbs freshly squeezed lemon juice
* 2 Tbs extra-virgin olive oil

Drain the onions once again, squeezing them dry. Add the onions and the green beans to the vinaigrette and toss well. Let marinate for 15 minutes at room temperature before serving.

Wednesday, February 25, 2009

Wednesday, February 25, 2009

Meal 1: Crackers and peanut butter, coffee

Meal 2: peach

Meal 3: Ravioli with chard and salsa blanca

Meal 4: choc chip cookie, mate

Meal 5: yogurt, 2 plums, potato chips

Meal 6: fried rice, corn on the cob, carrot salad, wine, choc chip cookie

Tuesday, February 24, 2009

Tuesday, February 24, 2009

Meal 1: coffee, 2 chocolate chip cookies

Meal 2: yogurt

Meal 3: “pizza” with no cheese, but topped with swiss chard and bechamel, delicious, salad, bites of honeydew and watermelon

Meal 4: Cookie, irish cream liqueur

Meal 5: Cheesy polenta, corn on the cob, carrot salad (dressing with EVOO, lemon juice, mustard, garlic, S&P), wine, cookie

Carrot Salad

4 Carrots, shredded (I have done this by hand, but a food processor sure saves time!)
2 Tablespoons of Balsamic Vinegar
2 Tablespoons of Extra virgin olive oil
2 teaspoons of Dijon Mustard
2 garlic cloves, crushed
1 teaspoon of dried basil
A dash or two of salt and pepper
Optional: apple, broken hard boiled egg, celery, etc.

Put shredded carrots in a bowl, mix the rest of the ingredients in a small bowl and pour over carrots. Gently toss. Taste and adjust with salt, pepper and extra vinegar and oil, if needed.

You can serve right away, or chill before serving. Beware that the carrots will start losing their crispness if you let it sit to long in the vinaigrette.

Irish Cream Liqueur

1 1/4 cups whiskey

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

1 cup cream

1 cup whole milk

2 tablespoons chocolate syrup

2 tablespoons instant coffee

1 teaspoon vanilla extract

1/2 teaspoon almond extract

In blender container, combine ingredients; blend until smooth. Serve over ice. Store tightly covered in refrigerator. Stir before serving.

Corn on the cob

1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned

1.Preheat grill for medium-high heat.
2.In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
3.Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

Monday, February 23, 2009

Rincon del Sol tinto, $3.19

Good table wine. Not as dry as I prefer, but very drinkable. Great buy for the price.

Monday, February 23, 2009

Meal 1: chamomile tea, coffee, Cheesy Polenta. Chocolate chip cookie (I just had to see how they held up overnight!)

Meal 2: cheese ravioli with tomato sauce, bread, watermelon.

Meal 3: chocolate chip cookies...3? and mate, with Martín.

Meal 4:
More fried rice, I'm addicted! Another cookie, some homemade bailey's,'s been a long Monday!

Vegetable Fried Rice


1-2 eggs, beaten

1 cup cooked rice

1-2 T vegetable oil

1/2-1 cup frozen veggies

Soy Sauce

Sesame Oil



Heat the oil in a large frying pan. Scramble the egg in the pan, once it is nearly solid, add rice, then vegetables. Cook, stirring quickly. Add soy sauce. Once vegetables are hot, drizzle with sesame oil. Serve with sriracha.

Cheesy Polenta

Adapted from this recipe.

2 c. milk (nonfat)
2 c. broth
1 c. polenta
1 t. salt
1/2 t. black pepper
4 oz. oil/butter
4 oz. Parmesan cheese, grated

In a large pot over medium-high heat, mix milk, broth, and salt. Whisk in polenta slowly, to prevent clumping. Bring to a boil. Reduce heat to low, and cover. Cook 10-20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter/oil. Gradually stir in cheese. Serve.

Sunday, February 22, 2009

Sunday, February 22, 2009

Meal 1: coffee, Cheesy Polenta (I added the cheese after, so I can use the rest of the polenta for other dishes), small apple with peanut butter.

Meal 2: Rice with eggplant

Meal 3: Alton Brown's The Chewy chocolate chip cookies, fried rice, wine. Stuffed!

The cookies were beautiful, I used all-purpose flour instead of bread flour, since that's what I had and unfortunately had to replace all the brown sugar with white. The flavor lacked depth, although I suspect this was the problem. Next time I'll try Toll House, or something simpler and see if it works any better.

Saturday, February 21, 2009

Saturday, February 21, 2009 (Pizzeria Bacci)

Meal 1: Pizza from Casa Bacci, Diag. 74 e/ 4 y5

Casa Bacci aims for a thick crust pizza, but their masa is a bit more like an unsweetened cake. Really, it's bread topped with a very light layer of sauce and lots of cheese. Very good, a large cost us $20 (pesos), and was more than Martín and I could finish together. (Typically a large is perfect for the two of us.)

Update: 5/4/09

Tuesday night we went to the original Bacci’s for pizza.  As a large group, we ordered 5 pizzas, with humita, espinaca, and muzarella being the vegetarian options.   Once again, espinaca was my favorite—muzarella just reminds me too much of cheese bread, as they use very little sauce.  The humita had a cream sauce mixed in with the corn, on top of the cheese which was just too rich and lacking a distinctive flavor.  However, the pizza was identical to that served at the Bacci on 74 (which we then had on Saturday night). =P

Meal 2: Pasta with roasted bellpepper, eggplant, and zapallito sauce, shredded cheese. Bailey's.

Meal 3: Giant peach.

Friday, February 20, 2009

Friday, February 20, 2009

Meal 1: Spaghetti with oil and parmesan cheese

Meal 2: peach

Meal 3: Brown Rice Lentil Salad

Meal 4: Brown Rice Lentil Salad

Meal 5: Eggplant over Rice (pilaf)--whipped up by roasting eggplant with leftover Brown Rice Lentil Salad dressing, cooked white rice with garlic and tomato (meant to add parsley, but it was wilted), served eggplant over rice. Good, but nothing to write home about. Inspired by this recipe.

Meal 6: Drinks! 2 Fernet and Cokes, Rum and Coke

Thursday, February 19, 2009

Thursday, February 19, 2009

Meal 1: frutigrans, coffee, crackers and peanut butter

Meal 2: yogurt

Meal 3: Zapallito revuelta con huevos, carrots, bread, watermelon

Meal 4: peach

Meal 5: Cerveza and pizza at Juaquinto's. The pizza came with spinach, arugula, tomatoes, and maybe a couple other things—fabulous combination on a good, standard Argentine crust.

Wednesday, February 18, 2009

Brown Rice Lentil Salad

The first time I made this, it was merely okay, despite the amazing reviews. The second time, I polished off half the recipe during my first sitting!

Brown Rice Lentil Salad


* 1/2 cup uncooked brown rice
* 1/2 cup uncooked lentils
* 2 cups water
* 1 bouillon cube
* 1 medium tomato, seeded and diced
* 1/3 cup thinly sliced green onion
* 1 tablespoon minced fresh parsley
* 1.5 tablespoons red wine vinegar
* 1 tablespoon olive oil
* 1 garlic clove, minced
* 2 teaspoons lime juice
* 2 teaspoons Dijon mustard
* 1/2 teaspoon salt
* 1/4 teaspoon pepper


1. In a saucepan over medium heat, bring the rice, lentils, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.
2. In a bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Wednesday, February 18, 2009

Meal 1: slice of cheese, fruitigrans (Martín spent the night, day got off to a jumping start=.

Meal 2: coffee, 2 empanadas, coke zero

Meal 3: veggie mix, ww bread

Meal 4: yogurt, plum

Meal 5: Rice and Lentil salad, choc chip cookies (from the supermercado chino, vegetarian and yummy! (and therefore, dangerous), wine

Tuesday, February 17, 2009

Meal 1: coffee, crackers and cheese

Meal 2: yogurt

Meal 3: salad, bread, potatoes, cake, coffee

Meal 4: chocolate, chocolate chip cookies

Meal 5: plum, apple with peanut butter

Meal 6: raviolli with oil and cheese, wine

Monday, February 16, 2009

Meal 1: Crackers with cheese and garbanzo spread, coffee.

Meal 2: apple

Meal 3: Salad, potatoes, bread, watermelon

Meal 4: cookies, plum

Meal 5: roasted eggplant, bell pepper, zapallitos, onion and garlic, with tomato, over WW spaghetti with cheese, wine.

Sunday, February 15, 2009

Sunday, February 15, 2009

Meal 1: crackers with garbanzo spread.

Meal 2: pizza and beer with Jose and Bettina. Random Recoleta place, good pizza, but nothing to rave about.

Meal 3: I had a healthy salad planned, but my roommates were hogging the kitchen making empanadas. And I wanted empanadas too! So, it was time to check out La Tercera Docena, the empanada chain around the corner. I'd heard they weren't good, but after my disappointing experience at Solo Empanadas, I had to see for myself.

For comparison purposes, I tried to order the same combination, but tercera docena doesn't have a typical variety. The only one I could repeat was cebolla con queso. In comparison, the masa was much better--light and flakey, probably containing a lot more fat, but very tasty. The onion filling was neither goopy nor lacking sweetness, I'd have to complain of the opposite. It was a bit too cheesey (if there is such a thing), and the onions were TOO sweet.

I also tried a humita, since this is a common offering, and one I'm familiar with. It was very rich, filled with a white cream sauce, however very tasty. While I'd definitely repeat it, one was enough.

The third empanada, acelga con queso followed the trend. It was very cheesey, but yummy. Repeatable, though probably not too many times. Martin believes all fried empanadas are fried in beef fat, and therefore not vegetarian. If this is the case, La Tercera Docena's veggie options are somewhat limited. Since I usually eat 3 for a meal, I'd have to repeat an acelga or humita. (The only other option was corn with cheese, which I'm guessing wouldn't impress me, given the others.)

However, a salad would be a good accompaniement to two empanadas, and make the decision a bit easier. =P

Wine accompanied the meal, soley due to the richness of the food. ;-)

Saturday, February 14, 2009

Saturday, February 14, 2009

Meal 1: Crackers and PB, coffee

Meal 2: pan relleno, plum

Meal 3: raviolli with oil, garlic, and cheese

Friday, February 13, 2009

Friday, February 13, 2009

Meal 1: coffee, crackers with garbanzo spread

Meal 2: yogurt

Meal 3: salads, bread, pear

Meal 4: 2 empanadas de verduras from hotel café, tasty. Crispy, good filling with HB eggs. (2 and 45)

Meal 5: FSD potluck—green salad, pasta with pesto, chocolate mousse, beer and wine

Thursday, February 12, 2009

Meal 1: slice of cheese, spoonful of hummus, 2 pastries from bakery downstairs, a medialuna salada y algo con dulce de leche y azucar en polvo—riquisimas!

Meal 2: yogurt, another medialuna (they're really good, I don't remember being so impressed with this bakery previously)

Meal 3: mashed potatoes, salad, bread, watermelon

Meal 4: spinach and cheese ravioli, with oil and parmesan, wine

Thursday, February 12, 2009

Wednesday, February 11, 2009

Meal 1: coffee, WW bread with garbanzo spread

Meal 2: granola bar

Meal 3: Spanish tortilla, salad, bread

Meal 4: cookies and coffee

Meal 5: homemade pizza and wine at Sandra's.

Tuesday, February 10, 2009

Tuesday, February 10, 2009

Meal 1: coffee, WW bread and cheese

Meal 2: yogurt

Meal 3: Spanish tortilla, beet salad

Meal 4: pastries and mate

Meal 5: pasta with chard, tomato, etc., wine

Monday, February 9, 2009

Monday, February 9, 2009

Meal 1: Crackers and PB, coffee.

Meal 2: strawberry yogurt

Meal 3: potatoes, carrot salad, beet and egg salad

Meal 4: pizza from last night

Meal 5: wine, choc chip cookies, pasta with chard, tomato, etc.

Kentucky (Pizza)

After the River Plate game and a longish walk back to the subte station, we were fried! We headed for the plethora of restaurants in Palermo, and upon exiting the subte station, ran to the first pizza place we saw—Kentucky, boasting the best pizza in Palermo since 1942. The place usually had a good sized crowd of locals, so we decided to give it a try.

Ambiance was typical of a Buenos Aires restaurant/cafe, the Boca Junior's game was blaring in the background, everything was well-lit, and the walls were covered in memorabilia and advertising for everything from Coca Cola to products from the restaurant's early days in the 40's. Jose and I split a liter of Quilmes, which was delicious after being parched in the stands during the afternoon game. We ended up ordering a large mozzarella pizza and a small eggplant pizza, which provided a good quantity of food. The pizzas were perfect representations of the best of Argentine pizza. A thicker, but crunchy crust had a light layer of sauce, and was LOADED with cheese. My eggplants were marinated in a lot of vinegar and not cooked to the silky perfection I prefer, but a good break from the cheesy goodness. However, next time I'd try a different topping. We also split a portion of faína, so Jose and Bettina could try it. It was good, but I think the last one I had was better. Everyone left very satisfied.

Sunday, February 8, 2009

Meal 1: Leftover pasta.

Meal 2:
Coca cola and a strawberry popsicle at the River Plate game. (Coca Cola was THE ONLY beverage—not even Sprite or water were sold.)

Meal 3: Eggplant pizza from Kentucky and Quilmes.

Sunday, February 8, 2009

La Cabrera

When we first arrived in Argentina, my friends and I discovered the gem or La Cabrita, completely by accident. In trying to find more info about it, I was always redirected to La Cabrera, and thus became aware of one of the most famous (touristy) restaurants in Buenos Aires. My curiosity was piqued, and I chose this for a welcome dinner for Jose and Bettina.

We didn't think to make reservations, so the wait was a good hour (maybe more), but we were finally seated outside, amongst the throngs of other tourists, awaiting tables. It was a beautiful night, temperature-wise. They offered typical Argentine dishes, with a creative twist--tenderloin and chicken wrapped in bacon with orange; rib-eye steak with ham, cheese, and sun-dried tomatoes—obviously not a lot of vegetarian options, but we happened to choose two of them, and both were excellent.

A basket of bread was brought with several dips—two were very watery for bread, one with a thousand-island taste, I missed the other. However, the third was slabs of sun-dried tomatoes, and delicious. We also ordered a delicious Malbec, unfortunately I didn't get the details. After glancing at the large portions on the other tables, we decided to forgo appetizers and salads. As it was, entrees started at 30 pesos, and most sides were at least 15 (including a 17 peso plate of french fries!), this would be the most expensive meal I'd eaten in Argentina by a long shot. Table service was pegged at 11 pesos per person (I've never noticed it higher than 4 pesos before).

Jose went with a basic steak (sorry, they're all the same to me), but Bettina was feeling a bit squeamish about meat, so after debating on the chicken, she went for the grilled veggies. As there were no other grilled vegetarian options, and their homemade pastas sounded perfect, I went with the homemade fussilli with sun-dried tomatoes.

Everyone loved their dishes, however, they were each accompanied by about six tiny side dishes, that really threw the meal off the charts! Each was exquisite, there were dishes of squid, baby potatoes, green beans, eggplant escabeche, a pasta/potato salad, garlic in a vinegary sauce, pumpkin puree, mashed potatoes, hummus, a white bean salad, a tomato and red pepper salad, baby onions cooked in wine sauce...incredible! The portions were also enormous, after having the waiter check with his manager (he said normally they were only allowed to package steak to go...?!), I took home the majority of my pasta, accompanied by a few of Bettina's leftover veggies.

Saturday, February 7, 2009

Meal 1: coffee, crackers with peanut butter, grapes

Meal 2:
leftover pasta, wine

Meal 3:
La Cabrera, with Jose and Bettina. =)

Saturday, February 7, 2009

Whole Wheat Pasta with Greens, Beans, Tomatoes, and Garlic Chips

(from Cooks Illustrated November 2005)

Serves 4 to 6

CI note: If you can’t find a 13.25-ounce package of Ronzoni, the winner of our tasting, use ¾ pound of a whole wheat pasta of your choice. If you like, pass extra-virgin olive oil for drizzling over the finished pasta. For a vegetarian dish, substitute vegetable broth for chicken broth.

Variation: Spinach can be substituted for the greens. Replace kale or collards with two 10-ounce bags of crinkly-leaf spinach, trimmed, chopped into 1-inch pieces, and rinsed, water still clinging to leaves (about 16 cups), and reducing chicken broth to ¾ cup. After adding second half of spinach to pan, cook for 2 minutes, until spinach is completely wilted. Continue with recipe as directed.

3 tablespoons olive oil
8 cloves garlic, 5 cloves sliced thin lengthwise, 3 cloves minced or pressed through garlic press (1 tablespoon)
Table salt
1 medium onion, diced small (about 1 cup)
½ teaspoon hot red pepper flakes
14 cups kale (loosely packed) or collard greens (1 to 1½ pounds), thick stems trimmed, leaves chopped into 1-inch pieces and rinsed, water still clinging to leaves
1½ cups low-sodium chicken broth
1 can (14½ ounces) diced tomatoes, drained
1 can (15 ounces) cannellini beans, drained and rinsed
¾ cup pitted kalamata olives, roughly chopped
13¼ ounces whole wheat spaghetti
2 ounces Parmesan cheese, finely grated (about 1 cup), plus additional for serving
Ground black pepper

1. Heat oil and sliced garlic in 12-inch straight-sided sauté pan over medium-high heat. Cook, stirring and turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels. Sprinkle lightly with salt.

2. Add onion to pan; cook until starting to brown, about 5 minutes. Add minced garlic and red pepper flakes; cook, stirring constantly, until garlic is fragrant, about 30 seconds.

3. Add half of greens to pan; using tongs, toss occasionally, until starting to wilt, about 2 minutes. Add remaining greens, broth, and ¾ teaspoon salt; cover (pan will be very full); increase heat to high and bring to strong simmer. Reduce heat to medium and cook, covered, tossing occasionally, until greens are tender, about 15 minutes (mixture will be somewhat soupy). Stir in beans and olives.

4. Meanwhile, bring 4 quarts water to boil in Dutch oven over high heat. Add spaghetti and 1 tablespoon salt; cook until pasta is just shy of al dente. Drain pasta and return to pot. Add greens mixture to pasta, set over medium-high heat, and toss to combine. Cook until pasta absorbs most of liquid, about 2 minutes. Stir in 1 cup Parmesan; adjust seasoning with salt and pepper. Serve immediately, passing garlic chips, extra-virgin olive oil, and Parmesan separately.

Friday, February 6, 2009

Meal 1: coffee, WW bread and bean spread, plum

Meal 2:
grapes, 2 medialunas dulces 1.70 pesos, Villa Elisa. OK.

Meal 3: Tomato and lettuce salad, yummy beat and HB egg salad, bread.

Meal 4: lentils and rice

Meal 5: cookies and coffee

Meal 6: Whole Wheat Pasta with Greens, Beans, Tomatoes, and Garlic Chips (Cooks Illustrated): This is always a favorite of mine, however I had to do some improvising due to available ingredients. The biggest change was using Sriracha and paprika flakes in place of hot pepper flakes. The asian-esque flavors didn't blend well. I also used regular supermarket olives, which tasted more of brine than olive. Next time I'd omit those two, and maybe add some Tabasco, if needed. I always halve the recipe, and it's always more than enough for several meals. See recipe in separate post.

Friday, February 6, 2009

Michel Torino Seleccion Vino Tinto

$XXX pesos (3?), downstairs supermercado. Good table wine, cheap and sufficient.

Thursday, February 5, 2009

Meal 1: Coffee, Crackers with bean spread

Meal 2:

Meal 3:
carrot and tomato salad, bread—a weak day for the vegetarian at El Bohio.

Meal 4:
lentils and rice, plum

Meal 5:
Solo Empenadas ($2.50 each):
  • Onion and Cheese: pastry tastes dry, and covers way outside the filling. Filling is kinda goopy, onions don't give enough sweetness.
  • Roquefort: Similar pastry problem, disappointing overall. And after the last AMAZING one I had in Gualeguaychu, there's no going back.
  • Tomato and Albahaca: the best for last. This left me wanting more, although it may have just been exceptional in reference to the last two.
Wine and chard (felt like I needed a bit more vegetable in my day). Cookies.

Thursday, February 5, 2009

Cookies: Carrefour's Galletitas Dulces con Chispas de Chocolate

Seeing as how they're one of the only treats of their type out there, that are made without grasa vacuna, I REALLY wanted to like these. Unfortunately, the masa has little to offer, and the chispas de chocolate are microscopic and far between. Maybe if I get desperate again, I'll give them another shot?

Wednesday, February 4, 2009

Wednesday, February 4, 2009

Meal 1: Coffee, WW bread with bean spread

Meal 2: Yogurt, plum

Meal 3: Beet salad, carrot and tomato salad, bread, melon

Meal 4: Crackers and PB

Meal 5: Spaghetti w/ oil and cheese, cookies, wine

Finca Las Orillas Cabernet Sauvignon

$5.15 pesos, downstairs supermercado. Drinkable table wine, but nothing special. Others are cheaper and tastier.

Tuesday, February 3, 2009

Tuesday, February 3, 2009

Meal 1: Coffee, frutigran cookies

Meal 2:
vanilla yogurt

Meal 3:
Tortilla espanola, carrot and tomato salad, pear compote.

Meal 4: 2 plums, coffee

Meal 5: lentils and rice, wine

Monday, February 2, 2009

Monday, February 2, 2009

Meal 1: Crackers and peanut butter, coffee.

Meal 2: Tocoñato Pepas, good for veggie, jam in shortbread cookies.

Meal 3: Zucchini milanesa, carrot salad, tomato s

alad. One of those days I just love El Bohío!

Meal 4: plum and yogurt

Meal 5: crackers and bean spread, grapes, BEER with Martín, Quilmes Stout and Quilmes Bock

Meal 6: lentils and rice, alfajor

Sunday, February 1, 2009-Gualeguaychú to La Plata

Meal 1: Gualeguaychú bus terminal sandwich—asked them to sub hard-boiled egg for ham on a lettuce, tomato, ham, and cheese sandwich. They did, but also left off the tomato and lettuce and used a TON of mayo. It was difficult to eat, but I was starving and recovering from a hard night, so I forced a good portion down, with a café.

Meal 2: La Plata Feria Pan Relleno: from the stand with all the flavors, butternut squash, onion, and cheese. Yummy, but not very cheesey.

Meal 3: Wine, alfajor de Havanna.

Sunday, February 1, 2009

Saturday, January 31, 2009-Gualeguaychú Carnaval!

Meal 1: A few frutigrans, with coffee.

Meal 2: Chard ravioli with tomato sauce.

Meal 3: White wine sangria with french fries. Wine soaked fruit. (Playa Solar del Este, good stuff, affordable)

Meal 4: Chard canneloni with tomato sauce, more beer. Giant Fernet and coke.