Sunday 31 December 2006
A lovely blurry picture of the cordero, or goat meat, that was our new year's dinner. It was delicious, so tender and sweet and soft and rich. (So much better than beef! But I would never say that here . . .) But the most amazing part about it is that this parilla is inside the house where we were guests. These Argentine friends of ours, the same ones with whom we spent Christmas, incidentally, have a giant professional barbeque in their garage. Not too rare for Argentines, I know, but still a shock for me.
A lovely blurry picture of the cordero, or goat meat, that was our new year's dinner. It was delicious, so tender and sweet and soft and rich. (So much better than beef! But I would never say that here . . .) But the most amazing part about it is that this parilla is inside the house where we were guests. These Argentine friends of ours, the same ones with whom we spent Christmas, incidentally, have a giant professional barbeque in their garage. Not too rare for Argentines, I know, but still a shock for me.
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