Oh well, the answer is actually, quite simple: join forces with other fun friends! Couples willing to help each other during the long 5-day weekend, where kids had no school!
Join the traditional ‘water balloon fights’ during Carnaval!
Share responsibilities. Tag along with friends and other families, especially the ones facing the same challenges with their lovies…
Cook together. Host group parties. Let the kids run wild while the adults are enjoying some well-deserved quality time! Have the older kids teach the younger ones how to really get into the “Bolivian Carnaval” traditions: the water fight, with latex globes filled with water, water guns and foam!!! Let the good fun begin, keeping a close eye on your ‘little warriors’ while they’ve got each other soaked, covered in foam, running for their lives! 😮
[snapshots from our Family Brazilian Feijoada, recipe & instructions below]
Simple, healthy fun. A fantastic time with family and close friends. Learning about the Carnaval Paceño. Dancing. Remembering the old days of high school cheerleading… Eating a lot [why not? It’s Carnaval Weekend!]
As I’d promised earlier about making Brazilian Feijoada, here are the steps! Enjoy!
Whenever I meet someone else 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)
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 pork meat in cold water. In yet another bowl, soak the beans in cold water.
The next day, cook the pork meat 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.