Monday, January 03, 2005
Ensalada Pep
Hello from Lago Llanquihue Chile. This is a small German town on a large lake. It is hard for me to type because this seems to be a German keyboard and the letters are all different. Ha ha ha. Plus I cannot use exclamation points to describe what an amazing country this is. The food here is incredible, lots of fresh fish, including what they call conger eel, but apparently, is not, and the ubiquitous avocado and hearts of palm, a Chilean favourite. Since I hurt my foot yesterday I was unable to go on the rainforest hike with everyone else, instead I am indulging in Cuba Libras by the pool. Ah South America, so civilized. Here is my incredibly silly recipe for Chilean ensalade pep
1 large avocado, sliced and peeled
6 large asparagus, cooked well, then chilled
1 cup sliced hearts of palm
Juice of one large lime
Combine all and enjoy with a pisco sour.
I will be home on the 12th and look forward to posting much more from a more North American friendly computer. Until then, enjoy.
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1 large avocado, sliced and peeled
6 large asparagus, cooked well, then chilled
1 cup sliced hearts of palm
Juice of one large lime
Combine all and enjoy with a pisco sour.
I will be home on the 12th and look forward to posting much more from a more North American friendly computer. Until then, enjoy.
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