Category Archives: BRASIL
Well, we’re back in Washington, DC – the last part of our ‘transitional’ Home Leave, surviving thru the perks of living out of our suitcases since May 19… but you know, not bad at all! :o No complaints on hauling our three children around, departing La Paz, Bolivia, heading to California for some family catch up… taking the kiddos to Disneyland and Legoland, surviving the long lines, the screaming, the cries for attention and for over-priced popcorn… picking up a few family members along the way, driving all of us to witness in loco the magnificent views offered by the Grand Canyon… and flying back to the East Coast… much has happened, and definitely, no time to spare… not even for blogging!
Need to do a better job trying to catch up with our lives… Haven’t had much free time, I must admit – the little ones keep me on my toes, and as any parent around here must know, Summer Break has all of us [parents] pulling our hair trying to find educational, recreational, interesting and fun activities for our lovies, during this time… it’s work, people… and we’ve been doing this for some 5 weeks already.. again… living out of suitcases, staying with family, long car rides… a few car sicknesses along the way… always fun! :o
Now, it’s home stretch – a few days in the DC area, and we head out to our newest work and life adventure – Brasília, the capital of Brazil [yeap, the beautiful country that just put out the most unbelievable performance during the recent World Soccer Cup - don't even get me started on that... as a Brazilian-born soccer-passionate soccer-mom-wife, I'm still recovering from the 'bad dream' many of us witnessed these past weeks...] Our family will be in Brasília for the next 3 years. Husband’s duty, as many wives/spouses here would relate and sympathize... :o
Presently writing from a government-per-diem-acceptpleasant hotel room, packed with my
noisy and restless adorable and very understanding little children, enjoying some quite time while I gather my blogging thoughts together [who am I kidding?? And why do we need to have both TVs on, and so loud??] But, all in all, I guess we’re ready for what’s in store for us… let’s wait and see! :o
This city is well-known for its unique architecture, and the use of other media, like the water, to create architectural and sculptural illusions. Here is a bit of the city, showing that, even with the lack of focus on the main feature, the city constructions and its urban art remain unique, powerful and fabulous!
Have you guessed where will be heading out to next Summer? :o
- 64 weeks at Post. Great bidding victory – we got our #1 choice [again]! (3rdculturechildren.com)
We’re a couple of months into our second year at Post, and we’ve enjoyed every bit of it.
Soon we’ll have news to share: The Mirandas are going to their #1 Choice – once again – hard to believe! The stress is over, and now, we oughta begin looking into our future – gotta love the Foreign Service – never a dull moment!
No, not sharing much at this time… Just wanna leave these images here… maybe it’s a clue? :o
Let’s just wait and see… :o
Bolivia also celebrates Carnaval, and kids are off school, for a grand total of 5 days… (!). Work will also be off, for Monday and Fat Tuesday – the best thing to do? Get together with friends, and plan fantastic meals! Let’s see if I’ll be able to come up with a fairly decent Brazilian feijoada, using my Bolivian ingredients… More to come on this post, but for now, let’s just get our appetites ready for what could be in-store for us! :o
Whenever I meet someone from Brazil, I ask them what their favorite food is. After steak (picanha), it is almost always feijoada. It’s an old bean, pork and beef recipe, brought to South America, like many foods in many places, by those intrepid, globetrotting spice traders, the Portuguese, and then enhanced, like many other foods in many other places, by African slaves and their descendants.
1 1/2 cups dried black beans (turtle is preferred, for texture)
1/8 lb. carne seca/cesina (about the size of your flat hand)
1/8 lb. pork ribs (about 2 thick ribs)
1 pig foot, split
1-2 pig ears
1 pig tail (smoked, if possible)
4 strips smoked bacon, finely chopped
1 paio sausage, cut into thick slices
1/2 lb. of linguiça calabresa (Portuguese-style smoked pork sausage), cut into thick slices
1 white onion, diced
3 cloves garlic, minced
1 tbsp olive oil
2 bay leaves
1 orange, peeled (remove all of the white pith!)
8 cups water
The night before, soak the pig foot, tail and ear in cold water to draw out blood/impurities. Separately, soak the cesina in cold water overnight. In yet another bowl, soak the beans in cold water.
The next day, put the foot, tail, ear and cesina in a pot with cold water to cover. Bring to a boil, boilf for 10 minutes and then drain. Refill the pot with cold water, bring to a boil again and cook until the meats are tender and beginning to fall apart. Drain well.
In a large pot or dutch oven (preferred), place the beans and 8 cups water, bay leaves, and peeled orange. Bring to a boil, then lower to simmering. Cook for 45 minutes. Add all meats, and cook for 20-30 more minutes.
In a saute pan, fry the onion and garlic on olive oil. Add about 1 cup of beans from the pan, cook briefly and mash well with the back of a spoon. Return the whole mess to the dutch oven and adjust for salt. Let simmer for about 20-30 more minutes, until beans are tender and meats are falling apart willingly. Remove from heat and let cool about 10 minutes.
Serve with boiled, medium-grain white rice, orange slices, farofa and (chiffonaded) collard greens (that have been quickly fried in canola oil and drained on paper towels.
2 tbsp canola oil
1 small onion, minced
4 slices smoked bacon, minced
1 cup toasted manioc flour (farinha de mandioca torrada)
1 bunch scallions – only the dark green tops! – thinly sliced
salt and black pepper to taste
Saute the onion and bacon in the oil over low heat until the bacon is fully rendered and crisp. Add the flour a little at a time, stirring to coat. Add the scallions when the flour has just begun to brown. Remove from heat, mix well.
Serve at any temperature, and refrigerate any unused portion.
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog. Here’s an excerpt:
19,000 people fit into the new Barclays Center to see Jay-Z perform. This blog was viewed about 68,000 times in 2012. If it were a concert at the Barclays Center, it would take about 4 sold-out performances for that many people to see it.