EmpanadaRica

This friend, my best friend who is from Peru, has taken me to a few different Peruvian restaurants. I always let her order for me, and have never been disappointed. The Peruvian food is FABULOUS!!!! Go Nivea...............

Thanks, Laura! I had a wonderful time with my friends. They live in New York, but are Peruvian ... have only been in the US for about 6 years. I definitely got some help with my Spanish this weekend! Make sure you keep some lotion on your "pink".

That's it. Argentina's accents are variable. I certainly had trouble understanding the accents
of the two people from Rosario that I had dealings with..

I can tell you are a beach person, and I from what I've seen in photos, the east coast of Mexico has beautiful beaches with emerald Carribean waters. I didn't realize that North Sea waters had lots of beaches. I haven't been to the beach this summer despite the fact that Atlantic seashore resorts abound here -- and they are so close by,some can even be reached by subway. The weather has been so uncharaceteristcally cool and wet all summer that even the tomatos and watermelons aren't as good. Last weekend it finally got hot, but a hurricane off the coast made the waves dangerous..

(sigue)

Coca: no se pone tomate frito. Se hace una escalivada (pimiento y berenjena asados y pelados con aceite de oliva y un poco de sal. Si no tienes ganas, puedes freír pimiento y berenjena (pisto en España o sanfaina en Cataluña). Se pone la masa sola en el horno un rato, que se vaya haciendo, después se añade la escalivada o el pisto y se ponen trocitos crudos de longaniza fresca. Se deja que se acabe de cocer y se haga la longaniza y ya está. Se come fría. Los ingredientes pueden variar.

http://www.flickr.com/photos/fotero/2807280300/

Hola, gamba rosita medio colorada. Te doy la receta de la pizza/coca, porque la masa es la misma.

Mezclas en un bol cinco vasitos pequeños de harina, uno de agua y uno de aceite de oliva y un poco de sal. Lo mezclas todo hasta que que quede una masa homogénea y lo dejas reposar un rato. Yo no pongo levadura, me gusta la masa fina.

Pizza: se extiende la masa en una bandeja de horno (puedes ayudarte poniendo un poco de mantequilla en los bordes de la bandeja, para que se pegue la masa ahí). En un bol se mezcla salsa de tomate frito, los ingredientes que quieras y mozzarella rallada. Se pone encima de la masa (puedes tenerlo preparado ya para cuando tengas la masa extendida, así con el peso no se encoge) y lo pones al horno entre 170º- 180º (el aceite de oliva se degrada a temperatura superior a 180º) unos 20 min. (depende del horno y de la temperatura que pongas), ve controlando que la masa esté hecha y ya está

Hola gambita pálida. Pero si no has hecho ninguna de las tapas que te dije Pero bueno, les dices a tus amigos que de nada, que encantada de dar unas recetas fantasma tan interesantes
Aquí también comemos mucha pizza y pasta, como los italianos. Ya te pasaré la receta de la pizza si vuelves a ir a la playa. La puedes comer fría. Aunque mejor que la pizza, la receta de la coca de recapte (es típico catalán). Es muy fácil y muy buena. No se me ocurrió el otro día.
Bueno, me queda una semana, pero qué rápida pasa

I think maybe Argentina has many accents. It's a huge country. I remember speaking to a very
educated woman from Rosario who was difficult to understand. Buenos Aires Spanish is
pretty to hear, and it is spoken at a slower pace. You are right about a different verb tense
that all Argentinians use. It's vos instead of tú. (vos tenés instead of tienes) It's easy to understand nut confusing to use. Buenos Aires was populated by thousands of Italian immigrants at the turn of the last century, and the BA accent shows it.

hello, gamba-pálida. Back home again . Well, I'm still on holidays, until next monday... oh, just a week . Time goes so fast when one is on holidays...
Did you try to make the "tapas". Tell me if they were good . I hope you didn't do "gambas a la plancha" to take them out. They're good just cooked. I should tell you that if you wanted to take them out you should boil them with little water, sal gorda ( ?) and a leaf of oregano.
Well, let me know about your tapas

Laura - I am not ignoring your other message ... I have company from out of town this weekend, and we are all dutifully ignoring our computers. I got up early this morning to sneak in some Tomisimo time.... Cheers!

Yes, thank you, I have added you to my private list.